Purchase: Fresh, ripe mangoes will have a slight suppleness when pressed gently. Depending on the type of mango, you may also find a slightly wrinkled skin (Ataulfo) or a fragrant flavor (Haden).
Kitchen: Mangoes work well in both sweet and savory dishes, bringing a bright tropical flavor to smoothies, cocktails and salads. The Tommy Atkins sour variety adds tartness to pickles and chutneys.
An island superfood, mangoes are packed with vitamin C and are a sneaky source of fiber. Whether it’s the yellow Ataulfo or the red-orange Haden, you can find mangoes year-round in most supermarkets, but head to international grocery stores for the best selection.
North End Juice Co.: A germ-fighting juice tonic, Flu Fighter blends mango, pineapple, and orange with wellness shots fortified with turmeric and ginger.
Suzy Sno: Sno-ball mangonada is fun in a cup – mango ice cream with a chamoy center, topped with diced mango, Tajin, plus a chamoy drizzle and gummy worm.
Mochinut: A cross between a Japanese rice cake and a traditional donut, the vibrant mango mochinut is adorned with an unparalleled dusting of sprinkles.
“Every time I eat a mango or cook with a mango, I’m taken back to carefree family days.” —Keya Wingfield, owner of Keya & Co.
COOK LIKE A LOCAL
Mango Snack Cake
By Keya Wingfield, owner of Keya & Co. pastry workshop
When Keya Wingfield was growing up in Mumbai, she and her family would go to their mango farm every year and enjoy some peace and quiet outside the city. Twice a year, the family received 50-pound bags of mangoes delivered to their apartment, which meant it was imperative to come up with a plan for these summer fruits. Here, Wingfield shares a mango cake recipe that comes together in a snap without a mixer.
1/4 cup almond flour
3/4 cup fine semolina
1 teaspoon baking powder
1 cup fresh mango puree, about 2 medium mangoes
3 1/2 tablespoons olive oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon ground cardamom
A generous pinch of salt
Mix the ingredients in a bowl. Line a 5 or 6 inch cake pan with parchment paper, then grease and flour. Pour the batter into the cake pan and bake at 350 for 35-45 minutes. If you are using a 6-inch pan, the baking time may be eight to 10 minutes less.
Let the cake come to room temperature, serve with whipped cream and fresh mango slices or just a sprinkle of powdered sugar.
Don’t miss Keya & Co’s next mango shake pop-up. Follow Keya & Co. on Instagram for dates.