Mango: The Sweet Fruit of Palm Beach Summers
One of the most beloved fruits in Palm Beach is the mango. Its sweet yellow-orange flesh is a favorite among residents, who enjoy it during the slower-paced summer months. Chefs in Palm Beach restaurants create delicious mango dishes that are enjoyed by locals and tourists alike.
The History of Mangoes in Palm Beach
Mangoes have a long and storied history in Palm Beach. Over a century ago, the Rev. Elbridge Gale, a serious horticulturist from Kansas, settled in West Palm Beach and successfully grew a grafted Mulgoba mango tree from India. This began a wider mango crop in the area, as more and more growers took cuttings from Gale's and others' trees.
Mango Recipes from Palm Beach Residents and Chefs
If you are lucky enough to have a mango tree in your yard, you can enjoy the sweet fruit in a variety of delicious ways. Here are some recipes from Palm Beach residents and chefs:
Nick and Carissa Coniglio's Mango Salsa
Serves 4-6
- 2 ripe mangoes, peeled and chopped
- 1 small red onion, chopped
- 1 small jalapeño pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Mix all ingredients together in a bowl. Serve with fish, shrimp tacos, rice bowls, or tortilla chips.
Renato's Lobster-Mango Salad
Serves 1
- 2 ounces jumbo lump crab meat
- 2 ounces Maine lobster meat
- 3 ounces fresh mango chunks
- 1/2 ounce fresh sunflower seeds
- 1 ounce mixed baby greens
Combine all ingredients in a bowl and serve.
Celis Juice Bar's Mango-Lassi Smoothie
Serves 1
- 6 ounces almond milk
- 6 ounces cashew yogurt (or any yogurt you like)
- 1 pitted date
- 8 ounces frozen mango
- 1 teaspoon cardamom
Blend all ingredients together in a blender and serve.
Mango Ceviche with Shrimp
Serves 4
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup fresh lime juice
- 1/4 cup orange juice
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 2 tablespoons chopped cilantro
- 1 jalapeño pepper, seeded and minced
- Salt, to taste
- Micro cilantro or fresh cilantro leaves, for garnish
Poach the shrimp in salted boiling water for 45 seconds. Remove from heat and add ice to chill. Once chilled, strain the shrimp and keep cold. Combine all the ingredients for the mango leche de tigre in a mixing bowl and season with salt. Plate the ceviche onto four separate serving bowls and garnish with micro cilantro or fresh cilantro leaves. Serve with crispy corn tortilla chips on the side.
Mango and Raspberry Tart
Serves 8
Tart Crust
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 1/2 cups all-purpose flour
Cream together the butter, granulated sugar, and salt. Add the egg yolk and mix well. Add the flour and mix until the dough comes together. Let rest one hour in fridge, then roll out and position in a 9-inch tart pan. Bake for 20 minutes in a 325-degree oven.
Raspberry-Almond Cream
- 3/4 cup almond flour
- 1/4 cup granulated sugar
- 1 egg white
- 1/4 teaspoon almond extract
Mix all the ingredients together until smooth.
Assembly
- 1 pint fresh raspberries
- 1 ripe mango, sliced
- Powdered sugar, for sprinkling
- Vanilla ice cream, for serving
Spread the almond cream on the prebaked tart shell and sprinkle one pint of fresh raspberries on top. Return to oven at 325 degrees for 20 minutes until nicely colored. Remove from oven and garnish with sliced ripe-but-firm mango slices, sprinkle with powdered sugar and caramelize the top with a blow torch (optional). Serve warm with vanilla ice cream.
Originally Post From https://www.palmbeachdailynews.com/story/entertainment/dining/2024/06/18/mangoes-enliven-summer-menus-in-palm-beach-here-are-some-recipes/74071589007/
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