Mangos for Days

I have to admit that mangos, though one of my favorite treats, are on my permanent exemptions list. Initially I made this decision while in an ‘eating local’ phase, and thought it best to substitute other more-local fare for these Mexico-grown goodies. But the more I thought about it, the more my decision seemed to be about preserving a memory rather than eating in a locality.

I personally believe that organically grown foods are far superior to conventionally grown and GMO foods. I want to support all organic farms, big and small, and especially those in developing neighbor countries that have far less environmental regulation than we do. The abundance and over dependence on pesticides, herbicides and other -cides pollute water resources, harm peoples health and make farming dangerous.

There are great organic farms in Mexico and other countries that are leading the way in organic agriculture and showing other farmers that growing food can be safer, healthier and more cost-effective when done organically, and they deserve my support. The only way the culture will change is if there’s market demand and it is arguably as important for developing countries to learn the benefits of organics as it is for farmers here to realize the same.

So eating from our southern neighbor wasn’t really the issue for me, what I realized was that I have a specific association with mangos, and I rarely eat them for fear of diluting that association.

The first time I ever tried one I was about 12 years-old and vacationing with my parents in the Yucatan peninsula of Mexico. My dad bought me a mango, which the street vendor then stuck on a stick and in deft swipes removed the peel, sprinkled it with chili powder and topped it with a squeeze of lime juice.

I soon had mango juice running down my face, over my hands and had tossed the stick aside to finish by gnawing on the hairy seed, salvaging the last vestiges of the fruity flesh. I’ll never forget that first mango, the exotic scent, the smooth, slippery flesh and the floral, bright, sweet taste. All other mangos have paled in comparison.

Initially, when I joined Full Circle and had not yet mastered the subtle art of substituting, recipe planning and adding Green Grocery items, I got a mango. It came as a default item in my order and I really had no idea what to do with it. Sure, I’d cooked with mangos in the past, used them in sauces, dressing, and salsas, but the culinary mango craze had ended years before and I hadn’t had one since.

So I went back to the basics—peeled, sliced, a dash of chili powder and a squeeze of lime. It was delicious indeed, but paled in comparison to my memory. So I added them to my exemptions list. Just recently, my co-worker, our Farm Foodie and Product Manager, told me that mangos were in season and if there was ever a time to try them again, it was now.

So I doubled my order of Ataulfo mangos. I ate one, straight up, no nothing and it was awesome.  It wasn’t the mango of my memory, but it was enough to give me a flash of salty shores, hot sun and the pure joy of adventurous eating. I’m glad I did it.

Here are a couple of other things to do with your mangos. Although my favorite is still briefly grilling them, dashing them with smoked paprika and a squeeze of lime. Perfect with flank steak or pork chops.

Mango Lassi

2 ripe mangos, peeled and cubed
1 cup honey yogurt
1/2 cup non-fat milk
1/2 orange, juiced

If you don’t have honey yogurt, just add one tablespoon of honey to the mixture. Place into blender and blend until smooth. Some recipe call for sugar, but I find the mixture of ripe mangos and just a little honey enough to sweeten it perfectly. If you feel you’d like yours a little sweeter, add a bit more honey. If it’s too sweet for you a touch of salt and a bit more orange juice should do the trick.

Mango Salsa

2 ripe mangos, peeled and cubed
1/2 cup shallots, green onion or red onion, minced
2 jalapenos, minced
3 T cilantro, chopped
1 lime, juiced
Salt
Chili powder or smoked paprika

Combine ingredients in a bowl. Salt to taste. Let sit for one-half hour for flavors to blend. Dust with chili powder or paprika before serving.  You can also add avocado, strawberries or red bell pepper for a variety of flavors.