Of the many perks we enjoy here on the southwest Florida coast, the sweetest by far is our year-round bounty of delicious fresh fruits. While citrus and strawberries dominate the spring, come summer, it’s mango season. And oh what a season it is.
This time of year, the local trees are exploding with juicy, creamy mangoes. Look for them at farmers’ markets, in local grocery stores or even in the yards of friends and family who are lucky enough to live here. You’ll need a knife to peel the leathery skin, but underneath you’ll find the smooth, sumptuous meat of the mango. It’s delicious enough to eat right off the knife, but with so many mangoes abounding this time of year, there’s more than enough fruit for some creative dishes, too. Whether you’re staying in the Mango Suite or any of our other pristine accommodations, here are some easy ways to enjoy mangoes to the fullest.
For the health nut: Add diced mangoes to plain or vanilla yogurt for a sweet-and-creamy start to the day. Put a little granola on top for texture.
For the kids: Mango puree (with a little honey, as needed) freezes into excellent bright-orange popsicles. Suits the summer weather perfectly, and they won’t even know how healthy it is.
For the brunch buff: Use a melon baller to create mango spheres and then freeze them overnight. By brunch you’ll have the perfect icy mango garnish for mimosas.
For sophisticated party animals: Replace some of your sweet-lime cocktail mixer with frozen mango juice and boom: mango margaritas.
For the grill guru: Fresh fish grilled on the beach is one of life’s purest pleasures. Garnish your grouper or snapper with simple this simple mango salsa and kick back and enjoy the sunset over the gulf:
- Two cups mango, cubed
- ½ cup avocado, cubed
- 1 tbsp diced red onion
- 2 tbsp lime juice
- Minced cilantro to taste
Here’s a video tutorial for dicing mangoes. (Mango trivia: they’re actually a member of the cashew family.)