What makes cooking with mangos so special, anyway?

According to Executive Chef Noah Aguilar, mangos are great because they are so versatile.  "You can cook them when they’re still on the green side, or when they are fully mature, depending on the flavor and the type of dish you want." 

"For instance, greener mangos are a little firmer in texture and have a tart taste; riper mangos, on the other hand, have higher sugar content and work well in desserts. I love cooking with mangos because they add a delightful sweetness and unique crispness to any salad, especially during the hot summer months."

Champagne® mangos are a superb and healthy treat just by themselves, but did you know that this delicious and versatile fruit complements well with many different types of dishes?  From beverages to entrees to desserts, the Champagne® mango taste is bound to satisfy even the most hard to please palate.  You simply can’t resist it.

 


A word from the Chef

Thanks for visiting! I hope that the information here helps you find new and fun ways to prepare meals by incorporating the delicious Champagne® Mango. My experience as a chef has helped me identify many unique ways to add mangos in recipes, some of which I have shared in this website. Please look through our recipe collection and let us know what you think.

 - Executive Chef Noah Aguilar


Helpful Tips & Hints


Q. What advice can you give to consumers when selecting mangos in a grocery store?

Give the mango a light squeeze. This will help you determine how ripe the fruit is. If it is too soft, it may be overly ripe. If it is too hard, it is not ripe enough. Mangos are ripe enough if they give slightly to pressure when you press your fingers on them.

If you are looking for an Ataulfo mango, please note that the skin will change color from a lime green to a deep amber yellow when the fruit is mature. Not all mango varieties change color, however, so don't let color be your only ripeness guide.

Q. You've mentioned that mangos accompany salads well. What is an easy way to prepare mango vinaigrette?

I suggest you use a ripe mango for this recipe because the sugar content in the fruit will be higher, giving the dressing a sweet and refreshing edge.

You will need:
- 1/2 cup pureed Champagne® mango (from 1 small mango, peeled and seeded)
- 2 tbsp of coconut milk (available in canned form in most grocery stores)
- 1/2 tsp curry power or massaman curry paste
- Juice and zest of 1 lime
- 1/4 cup white vinegar
- 1 cup vegetable oil
- Salt & Pepper

Directions: 
In a home blender or food processor, blend all ingredients together except oil. Slowly drizzle in oil to emulsify the dressing, then add salt and pepper to taste. Transfer to a serving dish or serve over your favorite salad. Serves 4.