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A Plea for a Mango Recipe

A Plea for a Mango Recipe
Mangoes from my tree/SBPR

Mango season is in full-swing here at the UC South Florida headquarters! I just picked all these up off the ground surrounding the enormous mango tree that dominates my backyard. I’m guessing that for many of you, the image above presents a majorly mouth-watering sight.

For me, not so much.

As I wrote last year, mango season is not my favorite time of year. My distaste for these super-sweet spheres won’t stop the onslaught of falling fruit forecast over the next few weeks, though, so I’m putting out a call to you, our faithful readers, to see if you can help me make the best of the season.

I’m looking for a recipe – any kind of recipe – that I can employ to put my usual bumper crop to good use. It could be a cocktail mix, a non-alcoholic smoothie thing, some sort of chutney, an entree, an appetizer… an anything!

As usual for us, the more uncommon the recipe, the better!

If I try and like your recipe, we’ll feature it in a future Taste of the Caribbean post, plus we’ll send you an official Uncommon Caribbean t-shirt absolutely free.

Please use our contact form to send in your submissions.

Good luck!

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  • BRB

    Mango is one of my favorite fruits. Growing up on St.Croix, we had mango trees in our yard. Sometime, I ate mangoes until I couldn’t move.
     One of my favorite mango recipe is “Mango Salsa”.  There are many ways to prepare  this dish, but my recipe is simple:
    -1 cup diced  mango(ripe but firm)- (about One whole mango peeled and diced small)
    -1 cup diced tomatoes
    -1/4 cup diced sweet onions
    -1/4 cup diced green bell pepper
    -1/4 cup diced red bell pepper
    -1/4 cup diced yellow bell pepper
    -2 tablespoons vinegar
    -2 tablespoons honey or sugar 
    -A dash of garlic powder, black pepper and salt to taste
    -some optional ingredients-1/2 cup diced peaches, diced pineapple, or diced apricots
    Stir all the above together in a bowl with a spoon.  Serve immediately or serve  chilled or hot( low heat on the stove).
    Go great with chips or over baked fish.
    submitted by: Brenda Rogers-Booker

  • I do love mangos!  Try varying your mango sorbet recipe by adding some lime and chili.  Mmm. Here’s my salsa recipe. 


    MANGO                                  2, cubed

    RED PEPPER                        ½,

    SCALLIONS                           about
    3,  chopped

    LIME juice and zest             ½

    CILANTRO                             six
    branches, stems and all


    Toss all together.  Great with grilled chicken, fish or a black bean chili.
    BASIL can be substituted for the cilantro.

  • Dunori Pavalan

    If you have a food processor the easiest thing to make might be mango sorbet – just peel, chop, and freeze the mango then run it through the food processor. You could do an easy juice same way – just don’t freeze first, add an equal part of coconut water then strain. And if you have a blender, an easy pie recipe is 2 cups mango, 1 cup soaked raw cashews, 1/4 cup coconut oil. Pour into prepared pie crust and refrigerate at least 4 hours.