Making the most of mango season

Seeing a huge display of mangoes at the grocery store always puts a smile on my face. The tropical fruit gets a workout at my house, finding its way into everything from creamy lassi to piquant salsa. If you are fortunate enough to live in an area that a large selection mango varieties, head over to Saveur to find out more about the best uses for each type.

From Alphonso to Tommy Atkins, there are over 500 varieties of mango, although only a handful of these usually make it to supermarkets. The flavor and texture of mangoes range from extra juicy (Alphonso) to stringy and sweet (Number 11) to large and meaty (Bombay, East Indian, and Tommy Atkins, the latter of which is the most common type you’ll see in US grocery stores). The article suggests different varieties for various applications, from eating out of hand to blending into smoothies.

Many recipes, especially curries, call for green (unripe) mangoes. Saveur offers a word of caution if you are working with green mangoes, as “the sap from green mangoes can cause a chemical burn on sensitive skin. To avoid irritation, wear gloves when cleaning and cutting the fruit.” Duly noted. The article also give you tips on how to cut a mango, which can be a frustrating process.

Once you have learned all about the types of mangoes available near you, you can browse the EYB Library to find recipes that feature this wonderful fruit. Here are a few Member favorites to get you started:

• Soba noodles with aubergine and mango from Plenty by Yotam Ottolenghi
• My coronation chicken with mango and avocado from A Bird in the Hand by Diana Henry
• Red shrimp and mango curry from Nigella Express by Nigella Lawson
• Mango, cucumber, and sumac-onion Israeli salad from Zahav by Michael Solomonov and Steven Cook
• Mango lassi popsicles from Eats Well with Others by Joanne Bruno
• Mango sorbet from Saveur (pictured above)