It’s true. Mango Season is here again and we at Casa Madera plan to take full advantage of this yummy fruit again this year! As with tomatoes, there is no better mango than a tree ripened mango. Their juicy goodness is beyond compare. If you haven’t had the pleasure, I invite you to join us here next June to experience the height of Vallarta’s Mango Season for yourselves.
We have several trees in our neighbourhood and we often see people with long sticks wandering down our street in hope of knocking down a few ripe ones. Mango picking is fun, but be sure your picking partner is not standing under the branch you are knocking mangoes from!! (Thinking of a particular Monty Python skit here….).
If foraging for mangoes is not your style, don’t worry. They are easily found in the stores and are very inexpensive now too. Depending on where you live, (Canada, for instance) you might find the frozen mangoes have a better flavour than the fresh ones and we are sad for you.
So, what do we do with all these lovely beauties, you ask. Well, for breakfast, we like them cubed, topped with a little of our home made greek yogurt and sprinkled with coconut. Its a great way to start the day. Kevin and I ate mangoes this way for breakfast every day last week and will do the same next week, and maybe even the week after that too.
As an afternoon snack, they taste great sprinkled with some lime juice and Tajin, which is a mixture of chile powder and salt that accents the mango beautifully. For those of us who cant wait, this is a good way to get a head start on mango season as it makes an underripe mangoes taste especially good.
But, back to the rest of the mangoes sitting on our counter… all of them are now ripe, which means I have enough to make one of our our summer favourites – Mango-Lime Ice. Just mangos, limes and a bit of sugar. Your first taste will tell you this is well worth the effort.
OH! DONT FORGET TO READ THE COOKS NOTE AT THE VERY BOTTOM… (you’re welcome)
4 – 5 ripe mangoes (or about 1 1/2 kilos or 3 1/2 pounds of frozen mangoes)
1/2 teaspoon lime zest
1/4 cup freshly squeezed lime juice
1/2 to 1/1/2 cups of sugar, depending on your taste and ripeness of the mangoes.
Cube mangoes and place in bowl of food processor along with the lime zest and juice.
Process until mixture is fairly smooth. Some small pieces of mango remaining are ok. Taste and add sugar as needed. Pulse a couple of more times to blend in sugar.
Pour into 8 x8 pan, cover with plastic wrap and pop in the freezer.
Freeze until the mixture is firm, but not fully frozen, about 2 hours.
Scrape out of pan and into food processor and pulse until mixture becomes slushy. Pour slush back into the pan. Freeze 1 hour, process in food processor and repeat freezing and processing once more. These extra rounds in the food processor give your Mango-Lime Ice the fluff it needs. Otherwise, you will end up with a frozen chunk of mango puree that you cant dig out of its container. (Why, yes, I did learn this the hard way, thanks for asking.)
Freeze for at least 1 hour before serving.
This will keep, covered, in freezer for about 2 weeks. But, if you are like us, you will finish it off long before that.
**** COOKS NOTE – I would be remiss if I did not tell you that after the first freezing, you can actually take some of that semi frozen mango mix and put it in a glass. Add an ounce of tequila , a couple tablespoons of simple syrup and voila! MANGO MARGARITA!!! *****