It takes more than one delicious recipe to mango!
Our favorite mangos are Kesar Mangos from Savani Farms, which are affectionately referred to as “queens.” It’s easy to see why we cherish them like royalty: they’re almost impossibly sweet and have a creamy flesh that is shockingly free of the fibers that run through typical mangos. When you cut or bite into one, it releases juices that you want to bottle up and drink with a straw. After tasting one, the title of “best fruit ever” doesn’t seem like hyperbole.
But like most good things, Kesar season doesn’t last. Once the harvest starts around May, it only keeps on going for another 6–8 weeks. So in that time, there’s an imperative to scoop up and feast on as many mangos as you can.
Don’t waste a single bite of these mangos! Watch our step-by-step video of the perfect method for cutting up these delicious fruits.
Now for the best part, eating! We love eating our mangos straight, but here are a few recipes that let their flavor shine.
Mango Smoothie
For a quick breakfast, make a mango smoothie.
What You’ll Need
2 cups chopped mango
1 frozen banana
2 cups coconut water
What to Do
Place all ingredients in a blender and blend until smooth.
Mango Bellini
For an afternoon beverage, kick back with a mango bellini.
What You’ll Need
1 large mango, peeled and pitted
1 750 milliliter bottle sparkling apple cider or Prosecco
3/4 cup seltzer water
What to Do
Place the mango flesh in a blender and purée. Push it through a fine sieve into a bowl. Discard any fibers left behind.
Put 3/4 cup of mango purée in the freezer or over ice. Let chill until very cold but not freezing, stirring occasionally. Save any remaining purée for another use (keep it chilled).
Pour the 3/4 cup mango purée into a pitcher and gently add the cider or Prosecco while slowly stirring to blend. Stir in the seltzer, pour into flutes or wine glasses, and enjoy.
Wow-Worthy Mango Tart
For Sunday brunch, present a mango tart.
What You’ll Need:
1/3 cup shredded coconut
1 1/2 cups almond flour
1 tbsp coconut oil, melted
2 tbsp maple syrup, divided
1 can full-fat coconut milk, chilled in refrigerator
1–3 tablespoons maple syrup
1 teaspoon vanilla extract
4 Indian mangos
What to Do:
For the crust, preheat oven to 350°F.
In a food processor, pulse together almond flour and shredded coconut until finely ground.
Melt coconut oil in the microwave, then add it and 1 tablespoon maple syrup to flour mixture in processor. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers). Transfer dough to a greased 9-inch tart pan. Evenly press dough into bottom and up the sides of pan. Bake on center rack of oven until golden and firm, 12–16 minutes. Let cool completely, at least 1 hour.
For the filling, remove can of coconut milk from the refrigerator and flip it upside down (this will cause all the liquid to rise to the top). Open the can and carefully pour out the liquid (save it for another use). Scoop out the cream inside the can and place in a large bowl. With a hand mixer or whisk, whip the coconut cream until fluffy. Add the remaining maple syrup and vanilla. Whip again until combined. Place in the fridge until ready to assemble the tart.
To prepare the mangos, peel each with a vegetable peeler or a knife. Hold one mango upright on the counter with your fingertips. Position your knife to one side of the center stem and slice straight down, cutting as closely as possible to the pit. Turn the mango over and repeat. You will have two big pieces of flesh and the flat seed. Repeat with the remaining mangoes. Slice the flesh lengthwise into very thin strips.
To assemble the tart, remove the whipped coconut cream from the fridge. Spread it in an even layer over the completely cooled crust.
Starting with the longest strips of mango, place the slices around the edge of the tart. Repeat, working your way in, slightly overlapping the rows. When you reach the center of the tart, roll one mango slice into a curl and place in the center. Keep refrigerated until serving and enjoy!
Shrimp & Mango Salad
For a dinner party, serve up a shrimp and mango salad.
What You’ll Need:
1 pound grilled shrimp, chopped
3 mangoes, peeled and cut
½ red bell pepper, diced
3 tbsp chopped cilantro
1/2 jalapeño pepper, seeded and minced
1/2 avocado, chopped
Juice of 2 limes
Salt
What to Do:
Place all ingredients except lime juice and salt in a bowl and toss to combine. Season to taste with the lime and salt.