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Around here, mango is sort of a dirty word. There are a few foods that don't grow near me that I allow myself (confession: avocados and bananas), but I weaned myself, painfully, off mangoes a few years ago. Boo hoo. And then, a miracle happened. A genius named Howard Marguleas figured out how to grow organic mangoes in the Southern California desert.
Cultivated in conjunction with purity.organic, these Keitt mangoes are the only domestically grown commercially available organic mango in the United States. They're not cheap: about $4 each (available nationally at Whole Foods in addition to other local markets), but they are worth a try, and I think they are a fruit worth supporting, especially if you find yourself in Southern California.
We're lucky to be in the Keitt Mango's short season (September and October) right now. This is its sweet spot.
Here are some mango recipes we've featured on the site in the past, including a few ice creams from our Best Lick Ice Cream Contest (the Mango Lassi Frozen Yogurt was one of the runners up,) a few cocktails and some mango salsas.
• Mango Chili Ice Cream
• DIY Mango Lassi
• Mango Kiwi Salsa
• Mango Colada
• Mango Salsa
• Mango Lassi Frozen Yogurt
• Marinated Mango
• Mango Ginger Frozen Yogurt
• Summer Cocktail: The Fresh Mango Sweet Escape
The texture and flavor of these mangos is wonderful, so my advice, especially at $4 a pop, is not to fuss with them too much. I ate the first half of mine straight, and the second half over some delicious, and very local, Hawthorne Valley whole milk yogurt.
Wherever you live, use this month to enjoy cooking and eating what grows nearby. I'll continue to tell you what ingredients, books, and recipes are inspiring me, and I hope you'll tell me what's inspiring you.