Ataulfo Mexican Mangoes are in season right now and they are absolutely delicious. VRG’s Food Service Advisor Chef Nancy Berkoff says: Fresh, ripe mangoes can be peeled and eaten right on the spot. Some people jazz up fresh mango with a coating of chili powder and/or a squeeze of lemon. Fresh mango can be added to salsas or used to create a condiment of minced mangoes, onion, and fresh corn. Very ripe mango can be puréed with silken tofu, poured into a prepared pie shell, and frozen for a vegan mango mousse pie. Mango pieces can be tossed on top of hot or cold cereal or yogurt or added to smoothies.
When mangoes are plentiful in the market, purchase extra, allow to ripen, peel, cut into chunks, and freeze. Frozen mangoes can be puréed into a mango sorbet that tastes rich and creamy; diced and used as a garnish in beverages; or eaten as a cool, quick snack.
Mango works well in savory dishes, such as stir-fried with rice or pasta, tossed with chopped sweet onions, red and green bell peppers, and garlic. Create your own mango rice by adding chopped mangoes to cooked rice, along with your favorite fiery spices, chopped fresh chiles, and a sprinkling of peanuts or soy nuts.
