Summertime in South Florida is enriched by the fragrant scent and honeyed taste of mangoes. We’ve patiently watched countless trees all spring as they bloom and produce tiny kidney-shaped specks of green that eventually evolve into ruby red and blazing orange mangoes. Nothing beats cutting into a ripe one that’s just fallen off a tree, its juicy syrup oozing out and its flesh tender and moist. But there are a myriad of other ways to enjoy the versatile tropical fruit that’s indigenous to southern Asia. Grill them, freeze them (poolside popsicles, anyone?), juice them, blend them; the choices are endless.
Chef Jorge Montes is sharing a couple of his favorite mango-inspired recipes that you can try at home this summer. As the owner of Sazoned and a local South Florida chef for 20 years, he knows mangoes and is an expert in sharing his passion for food through curated virtual cooking classes and pop-up dinners. (For more on Chef Montes, visit sazoned.com.)
MANGO SALSA
Up your chips-and-dip game with this salsa that you can also serve with grilled fish or shrimp.
Serves: 4
Ingredients:
2 cups mango, diced small
1/2 cup red onion, diced small
1/2 cup tomato, diced small
1 jalapeño, finely diced
Juice of 2 limes
2 tablespoons cilantro, roughly chopped
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
Salt and pepper to taste
Preparation:
In a large bowl, combine all ingredients and mix well. Season and taste. Serve cold.
MANGO HABANERO DAIQUIRI
A twist on a classic Daiquiri (not the frozen kind) with the heat and floral notes of habanero and the cooling sweetness of mango.
Serves: 1
Ingredients:
2 ounces light rum
1 ounce fresh lime juice
1 ounce mango purée
1 teaspoon brown sugar
1-2 slices habanero pepper
Ice
Preparation:
• Place all ingredients in a shaker with 1 cup of ice and shake vigorously for 30 seconds.
• Strain into a chilled coupe or martini glass and garnish with a slice of mango on a skewer.
This story is from the July/August 2022 issue of Boca magazine. For more like this, click here to subscribe to the magazine.
