Discover a Tropical Treasure These Summery Recipes Use Fresh Mangos

Tropical fruits, such as mangos, papayas, pineapples and even plantains, used to be considered a delicacy only to be enjoyed by a small minority of food enthusiasts. They also tended to be both expensive and hard to find.
Now, advanced growing, shipping and storage technology means that a taste of the tropics is only as far away as your favorite supermarket’s produce department.
Of all these tropical fruits, mangos are the most affordable and available. With their vivid golden flesh and tangy, slightly evergreen flavor, mangos make a luscious snack, and they’re also a valuable component of many warm-weather dishes, including salsas, salads and desserts. This low-cal fruit is packed with nutrition, most notably vitamins A and C, as well as potassium.
Their only drawback is that they must be peeled, and the large, flat stone in the center has to be removed, making mangos somewhat labor-intensive. But it’s worth the effort when you end up with delicious selections like the ones offered here. (Any of these recipes can be halved. If there is leftover mango, just serve it as a snack.)

Mango Salsa

You don’t serve this salsa with tortilla chips for dipping. Instead, it makes a colorful, restaurant-quality topping for any grilled fish or chicken dish. The sweetness of the fruit balances the pungency of the onions and the tart flavor of the lime in delicious fashion.

2 mangos, peeled and cubed
1 cup chopped fresh cilantro
½ cup chopped red onion
2 fresh jalapeno peppers, seeded and minced
¼ cup fresh lime juice (about 2 limes)

Combine all ingredients in a medium bowl, cover and chill to let flavors develop. Serve at room temperature atop grilled fish or chicken. Makes about 3 cups.

Mango Mousse

This ethereal creation will put the perfect finishing touches on any summer dinner.

3 very ripe mangos, peeled and cubed
3 tablespoons fresh lime juice
1 tablespoon Triple Sec or other orange liqueur
1/3 cup superfine sugar
2 egg whites
¾ cup heavy cream

Several hours before serving, puree the mangos in a food processor. Stir in the next 3 ingredients and transfer mixture to a large shallow bowl or freezer tray. In a medium bowl, with mixer on high, beat the egg whites until stiff, and gently fold into the mango mixture. In another bowl, with mixer on high, whip the cream until stiff, and fold into the mango mixture. Cover with plastic wrap and freeze just until ice crystals start to form.
Remove from the freezer, and lightly beat with a wire whisk. Spoon into individual sherbet or parfait glasses. Serves 6.

Mango-Hazelnut Salad

Mingle the lovely color and exotic flavor of the mangos with the rich, buttery taste of hazelnuts, and you have a sensational summer salad. As an added bonus, hazelnuts are a heart-healthy source of vitamin E, minerals and fiber.

½ cup hazelnuts
8 cups leafy lettuce (any variety), washed and dried
1 ripe mango, peeled and cut into wedges
1½ cups blueberries or sliced
strawberries
¼ cup raspberry vinegar
¼ teaspoon ground cardamom
3 tablespoons hazelnut oil
(or canola oil)

Place the hazelnuts on a baking sheet, and bake at 325 degrees for 5 minutes, or until golden. Watch carefully, as they can burn quickly. When they are cool enough to handle, rub off the skins and coarsely chop. Set aside.
Arrange the lettuce leaves on 4 salad plates, and divide the mango wedges evenly among the plates. Arrange the berries over the mangos, and sprinkle each serving with the hazelnuts. In a small bowl, whisk together the remaining ingredients until smooth and drizzle over each salad. Serves 4.

Mango Smoothie

Smoothies make a wonderful breakfast substitute or mid-day snack, as long as they are not loaded with too much sugar or fat.

2 mangos, peeled and cubed
3 cups low-fat milk
2/3 cup pineapple juice
1 teaspoon coconut extract
2 teaspoons sugar
¼ cup non-fat yogurt
6 to 8 ice cubes

Place all ingredients except ice in a blender or food processor. Blend or process until smooth. With motor running, add ice cubes, 2 at a time, and process until thick and slushy. Serves 4 to 6.

Baked Sole with Mangos

Sole is a very delicate variety of fish which is complemented nicely by the subtle, Oriental-style sauce.

2½ teaspoons soy sauce, divided
2 garlic cloves, minced
2 pounds sole fillets
2 ripe mangos, peeled and diced
1½ teaspoons grated fresh (or bottled) ginger
3 tablespoons fresh lime juice
½ teaspoon salt, or to taste
Pinch of cayenne pepper

Combine 1½ teaspoons of soy sauce with the garlic. Place the fillets in a single layer in a greased shallow baking dish, and spread with the soy-garlic mixture. Let stand for 30 minutes.
Combine the next 5 ingredients with the remaining soy sauce, and spread evenly over the fillets. Bake at 375 degrees for 10 minutes, or until the fish flakes easily when poked with a fork. Serves 4 to 6.

Ginnie Manuel is a Midlothian-based freelance writer and cookbook editor whose food columns have appeared in The Washington Post, Baltimore Sun, Columbia (MD) Flier and the Mid-York Weekly Pennysavers.

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