Munched Mango Lately? Here Are 3 New Ways
By Radha Marcum
When I was little, mango meant one thing: mango lassi, the sweet, light-orange yogurt drink served up at the best strip-mall Indian restaurant on the planet. Little did I know that the mango lassi’s secret lay in the flesh of a delectable fresh fruit. Now I love them in yogurt; I love them plain, undressed and carefully cut away from the oblong pit; and I still love them in lassis.
There are a handful of common mango types in the US—from the round, deep-green-and-red-skinned Tommy Atkins to the bright yellow smaller, curved Ataulfo varieties, including Champagne mangos. Mangos are rich in vitamin C (providing 100 percent of daily requirement in one cup), as well as vitamin A, B6, folate and copper. There’s more to a mango’s repertoire than pure sweet in these any-meal accompaniments.
Thai Green Mango Salad
This classic Thai salad pairs shredded green mangos—tart, crunchy—with fresh lime juice and a little fish sauce or soy sauce. Top with chopped roasted peanuts and dust with crushed red pepper for extra kick.
Savory, fresh mango salsa looks beautiful on a plate next to tortillas and black beans! Add diced ripe mangos to your favorite pico de gallo recipe (typically a combo of chopped fresh tomato, minced jalapeño, lime juice, red onion, garlic and cilantro).
Blended into vinaigrette, ripe mango lends luscious, fragrant overtones to salads. Don’t be afraid to pair mango with stronger greens, such as kale, which need the sweetness to balance bitterness. To make, blend the flesh of one large ripe mango with ½ cup lemon or lime juice (or vinegar of your choice), ¼ cup olive or avocado oil, and several pinches of salt. Adjust to taste.