Our backyard mangoes tumbled early this year, thanks to the mild winter. They tumbled large and sweet into a friend’s garden, and she did what has become ritual for those blessed with such bounty: She scooped them up and brought them in to share with her co-workers.
Another friend, blogger Michelle Lara, inherited a bucketful that had cascaded into her mother-in-law’s yard. She put them to noble use in a scrumptious mango coconut bread.
“It’s been a very weird year,” says Chris Wenzel of Truly Tropical mango grove in Delray Beach. “Because of our mild winter and a series of cool spells, the trees got very confused.”
So, what do we do with all these mangoes? Here are ideas from new cookbooks:
• For a Mango Madness shake, blend the freshly squeezed juice from 3 oranges with a large peeled and pitted mango, 1/2 banana and a half cup low-fat yogurt that’s been frozen overnight. — Juice Boost! by Chris Fung (Duncan Baird, $19.95).
• For Mango-Cider Vinaigrette (nice over a tropical fruit salad), stir 1/2 cup pureed fresh mango and 2 tablespoons minced fresh cilantro leaves into an apple cider vinaigrette made by whisking 2 tablespoons each apple juice and apple cider vinegar with 6 tablespoons olive oil and salt and pepper to taste. — Vinaigrettes and Other Dressings by Michele Anna Jordan (Harvard Common Press, $16.95).
• Freeze sliced or halved mangoes in a syrup made by dissolving 1 cup granulated sugar into 2 cups of water over low heat. Layer the fruit in a freezer-proof container and pour the cooled syrup over it, leaving 1/2 inch space for expansion. — Crazy About Pies by Krystina Castella (Sterling, $19.95).