Chef Jami Erriquez grew up underneath a mango tree in Florida so she put together three of her favorite recipes for Startup Cuba.

From late May until mid-July, mangoes are plentiful. You can find me parked on a side street trying to reach the mangoes hanging over someone’s fence. I’ll pick up the “good ones” off the ground as well. 

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Growing up we had three large mango trees in our yard. One of the trees hung over the majority of our home. The tree kept our house cool and supplied us enough mangoes for an entire year. My bedroom was part of the Florida room (also known as a screened-in porch to non-Floridians) and my roof was made of tin. The rain hitting the tin roof sounded as if someone was dropping nails, I loved it. The sound would put me right to sleep. The only downside during mango season, especially when the wind blew a little too hard: THUD… THUD… THUD! All night long. Who needs sleep during mango season?

When you’re buying a mango, smell the mango, touch the mango. If the mango is slightly soft and smells fragrant, it’s ripe and ready to use. 

Some of us are blessed with an overabundance of mango trees and not really sure what to do with the mangoes. If mangoes aren’t growing freely in your area, local grocery stores carry fresh and frozen mangoes. When you’re buying a mango, smell the mango, touch the mango. If the mango is slightly soft and smells fragrant, it’s ripe and ready to use. 

Recipes: Mango Salsa! Shrimp & Mango Salad! Mango Crisp!

I’ve put together a few easy recipes to feed your mango fix and use up all those mangoes. 

Mango Salsa

Ingredients: 

2 cups chopped mangoes

½ cup red onion, diced

¼ cup roasted red peppers, diced

¼ cup fresh cilantro, chopped

1 small jalapeño pepper, seeded and diced (optional)

2 tablespoon fresh lime juice

1 tablespoon olive oil 

Salt & pepper to taste

Directions:

In a large mixing bowl, add all the ingredients. Mix well. Taste to adjust seasonings. Let the salsa set up to an hour or overnight. Serve with chips, or top onto fish or chicken tacos. 

Shrimp & Mango Salad 

Ingredients:

1 pound of large cooked shrimp, cut into thirds

2 avocados, medium dice (save the avocado shells) 

1 ½ cup mango salsa

¼ cup cilantro, chopped, plus some for garnish.

1 tablespoon fresh lime juice

1 tablespoon olive oil 

Salt & pepper to taste

Directions: 

In a large mixing bowl add all the ingredients and gently mix. Try not to mash up the avocados. Taste to adjust seasonings. Take one of the avocado shells and mounds the salad into each shell. Eat right away. 

Mango Crisp

What you will need:

8- inch glass baking dish or pie dish

Hand mixer or stand mixer

Timer 

Ingredients:

Filling

4 cups chopped fresh or frozen mango

1 cup granulated sugar

1 tablespoon cinnamon

½ tablespoon corn starch

¼ teaspoon salt

Topping

1 stick unsalted butter, room temperature

1 ½ cup AP flour

1 cup rolled oats

½ teaspoon cinnamon

Pinch of salt 

 Directions:

Preheat oven to 375 F. Make the filling: combine filling ingredients and transfer to a baking dish. Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool for 20 minutes before serving.

mango season

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