Oh how we love it when mangoes go on special at the local market. Mangoes are one our family’s top five favorite food items. I know that, environmentally speaking, I should be focusing my produce purchases on locally grown items, and there is no way any of the mangoes in the store are remotely local, but we love them so. Particularly in the middle of winter, one bite of mango and I am transported to a tropical island and I’m basking in the warm sun, if only for a moment.

Most of the time we enjoy our mangoes straight (and we argue about who gets to gnaw on the pit), but we’re willing to enjoy them about every way available and possible. When my oldest son was a baby, before I figured out that I needed to avoid dairy products while I was breastfeeding him, my husband made me a fabulous mango ice cream a couple of times. His basic recipe was fairly standard, but he had a secret ingredient: a splash of Grand Marnier. I once made a mango cream pie and wish I could locate that recipe again.

If I see something like mango chicken on the menu in an Asian restaurant, I’m likely to order it. Mango smoothies, whether store bought or home made, are coveted – and mango lassis are always the first item ordered at Indian restaurants. Dried mangos rarely last in our house, and are sometimes requested over other fresh fruits. Of all the salsas made with fruit lately, the boys always request the mango salsa. We’ve grilled mango skewers and served them hot over vanilla ice cream on hot summer days. Yum.

Recently a recipe for a mango caprese salad from the Serious Eats site had me salivating in a big way. I was thrilled to see mangoes on special at the market this afternoon, and I am plotting to improvise based on that recipe next week – with the addition of some shredded chicken to make it a complete meal.

Orange Mango Smoothie

Frozen cubed mangoes, such as those available at Trader Joe’s
Plain, non-fat yogurt
Orange juice
Honey (optional)

In a blender, pour in the frozen mango cubes. We tend to go about half way up the container. Add two or three heaping spoonfuls of yogurt, then pour in orange juice about half way up the cubed fruit. Puree until smooth, adding a little more juice to loosen it up if necessary. Taste, and if it needs some sweetening, squeeze in some honey, blend again, and serve.

Grilled Mango and Pineapple Skewers Over Vanilla Ice Cream

Several mostly ripe but not mushy ripe mangoes, cut into long thick strips
Pineapple cut into long thick strips
Bamboo skewers
Brown sugar
Very good quality vanilla bean ice cream

Slide the mango and pineapple strips onto the bamboo skewers. Place some brown sugar on a plate and lightly press the sides of the mango and pineapple into the brown sugar.

Place the fruit skewers onto a hot grill. Allow the sugars to caramelize and start to brown, then remove and let cool a few minutes.

Carefully removed the bamboo skewers and place the fruit decoratively on the top of just scooped ice cream.

PointsandPrizes.com Keyword: SKEWERS worth 50 points good through 05/04/08.
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