Mangos aren’t just for desserts, snacks and cold appetizers. The past few weeks, I experimented with mangos in savory dishes. Here are some remarkable main courses you can prepare with the fruit.
Laylita’s Mango, Avocado and Arugula Salad
During my search for mango recipes, I discovered a new favorite food blog. Laylita’s Recipes, by an Ecuadorian living in Seattle, is a bilingual blog full of gorgeous photography and enticing recipes. I can’t wait to try some more of these.
My photo is not the work of art you see on Laylita’s Recipes, but the salad tasted as crisp and refreshing as it looked in the original photo. The crunchy bite of red onions, the sweet tanginess of the mangos and the tartness of the dressing were perfect complements. I didn’t have champagne vinegar handy, so I substituted pinot grigio vinegar. I also did not use the hot peppers, but I imagine the heat would make the salad even more dynamic. Enjoy the recipe.
Chef Allen’s Mango Mojo
I made a yellow fin tuna steak, marinated in mango mojo, using a recipe by Chef Allen Susser. Chef Allen, an original member of “The Mango Gang,” has become synonymous with the fruit. He offers a collection of mango recipes on his website, as well as directions for how to “hedgehog” the fruit.
This aromatic sauce was tantalizing to make, as I anticipated the flavor of the fish with the sweet zesty marinade. If you are a mojo aficionado, I think you’ll appreciate this variation.
I marinated my tuna steak for an hour or so before broiling it. I served fresh mango mojo over the cooked tuna. The mojo keeps for about thirty days in the refrigerator. I imagine it would freeze well too, in case you are currently overwhelmed with too many mangos to enjoy.
Mango Chicken Curry from Simply Recipes
I was intrigued by this recipe from Simply Recipes and I was not disappointed when I prepared it. I used one mango, which turned out to be perfect. Elise of Simply Recipes noted that the curry tasted really sweet to her father when she cooked it with the two mangos listed in the recipe. I savored the perfect balance of sweet and savory in the curry, so I will stick to the one mango in the future.
I also used coconut milk instead of cream since that’s what I had handy, so that’s a substitution you can try too. I served the curry over brown basmati rice. I had a friend over for dinner that night, and we both agreed that the mango and chicken curry was a surprising and wonderful addition to my recipe collection.
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