In honor of mongo season we asked our locals to share their secret mango recipes with the world! We hope these local recipes will inspire your inner chef to come out this weekend!

(Image from http://wlrn.org/)

Amy Land-de Wilde:

This is my fave mango chutney recipe from The Barefoot Contessa!  I love to use it on mild chicken curries!  It’s great to make it and let it sit covered in the refrigerator overnight to let the tastes mingle.

Ingredients

  • good olive oil
  • 1 cup chopped yellow onion
  • 2 Tblsp minced fresh ginger
  • 2 cups large-diced fresh mango (1-2 mangoes)
  • 1/4 cup freshly squeezed orange juice
  • 2 Tblsp cider vinegar
  • 1/4 golden raisins
  • 1/4 cup sugar
  • kosher salt

Directions

Heat 2 T olive oil in a medium saute pan. Add the onion and ginger and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Lower the heat, add the mango, and cook over low heat for 5 minutes, stirring occasionally. Add the orange juice, cider vinegar, raisins, sugar, and 1/2 tsp salt and cook over medium-low heat for 10 to 15 minutes, until the liquid is reduced.

 

Pam McFadden:

Find a nice ripe mango – stand outside, lean over and let the juice drip down your hands and all over your face. When finished jump into the sea!

 

Diane K. Burns:

Mango and balsamic mixed together makes a great marinate for any meat or fish!

Debby Babb:

I do a nice arugula, goat cheese and grilled mango salad..topped with roasted pepitas and dusted with chili powder…the dressing is a lime/honey/olive oil blend… Yumm!

 

Kristi Forbes:

Rocky brought me mangos from his parents house when we first started seeing each other and I asked him if he’d like to make a mango pie together and we did. He’s a master pie maker thanks to his grandma Joyce! He grew up baking pies with his her. Enjoy out  Mango Pie Mon!

Ingredients

For the pie:

1 recipe double crust pie dough

6-8 large mangoes, peeled and cut into 1/2-inch to 3/4-inch slices (less stringy the better)

1/4-1/2 cup brown sugar or coconut sugar (depending on how sweet the mangoes are)

1 teaspoon cinnamon

1/8 teaspoon ground ginger (optional, I like pumpkin pie spice)

3 tablespoons flour

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 egg beaten with 1 tablespoon water to make an egg wash

Have your dough chilled and ready for rolling. Preheat oven to 450 degrees F and place a baking sheet into the oven.

Combine mangoes, sugar, spices, flour, lemon juice and vanilla in a bowl to make the filling.

Roll out the first half of the dough and lay into a pie plate. Pour in the filling. Roll out the second half of the dough and cover the pie. Crimp to seal the edges. Cut a few slits in the top of the pie to serve as vent holes. Or do lattice top which is Rocky’s specialty.. Brush with egg wash.

Place the pie on the heated baking sheet in the oven and bake for 10 minutes. Lower the heat to 350 degrees and continue baking for another 50-55 minutes, until golden. If the edges are browning too fast, you can cover them with foil. Cool for an hour before serving.

Corinne Large:

My fiancé is quite the outdoors man and catches dinner for us – Lobster, Fish, Conch!  We get our mangos from neighbors, fruit stands along the road, local farms and our friends in the community who are drowning in mangos!   There is something so liberating to be able to live off of the island! One of our favorite things to do with the mangos is make a spicy mango salsa to top our fish or lobster dishes with.

Ingredients

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Combine all the ingredients together with a little bit of love and presto- Mango Salsa!