Puerto Vallarta, Mexico – If you have a mango tree on your property, you know that soon you will have more mangos than friends! I kid you not, early in the morning, I have seen people surreptitiously carry out bags of mangos and drop them off to the designated trash pile on their street or colonia before scurrying away. Here in Vallarta, we are inundated by mangos when the growing season begins in June/ July and ends in September.
Considering the yearly abundance of mangos arriving soon, it’s surprising that mangos aren’t native to Mexico. Spanish explorers brought mangos to South America and Mexico in the 1600’s. Mangos thrive in our tropical climate and we have a wide variety, including the Manila, Ataulfo, Haden, Tommy Atkins, Kent, Keit, Petacon and Cirillo.
Mangos are not only deliciously juicy, they are wonderfully versatile. Whether you prefer your mango on a stick with salt, lime and chili, as sold on the Malecón, or incorporated in a wealth of recipes, mangos can be served with an astonishing number of foods.
Peel and freeze fresh mangos to use throughout the year for smoothies. Whip up a quick and easy mango salsa, mango salad or ceviche with mangos. Mangos make for great martinis and margaritas to delight the taste buds on hot tropical summer days. If you’re into baking, mangos make for a decadent cobbler.
Spicy mango chutney is amazing with meat, chicken, fish or tofu. Check out one of my favorite cooking websites, The Spruce Eats, for clever ideas to incorporate mango into your summer menu. For mango cobbler and more, scroll through THIS LINK for dozens of recipes for mangos.
One of my personal favorites is mango sorbet. With only 3 ingredients, you can have a delectable dessert that’s light on calories and sugar and doesn’t require an ice cream machine. All you need are mangos, lemon, a splash of maple syrup, a food processor and your freezer. And some patience because, if you love mangos as much as I do, it will be difficult to wait.
Ingredients
- 4 heaping cups frozen mango (two 10-oz bags)
- 1/4 cup maple syrup
- 2 Tbsp fresh lime juice
Instructions
- Place frozen mango in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the maple syrup and lime juice. Mix again until food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!
- Enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks! (Courtesy of The Minimalist Baker)
Written by Andrea Thompson, an expert real estate agent working for Warren Brander Realty Group in Puerto Vallarta. She can be reached at 818-751-9671, or by email at andrea(at)wbrealtygrouppv.com
To learn more about Warren Brander Realty Group, click HERE.