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It is that time of year, again, when the mango tree in our backyard is bearing more fruit than we can possibly consume. In fact, the bounty is so plentiful that I’ve even thought of organizing a small “mango stand” on the curb and having the children sell mangoes on the street. I am not sure what the town of Palm Beach would have to say about this endeavor, so I have spent a good part of this summer making mango dishes. I want to share with you four seasonal recipes using this fascinating and delicious fruit: mango chutney, mango mayonnaise, mango ice cream, and mango puree.

Mango

Mango Chutney

Mango chutney is delicious with curried dishes and cold meats. I also use it as an accompaniment for cold soups like vichyssoise or Senegalese, giving these creams a wonderful spicy kick. Make it with the first mangoes that fall off the tree, as they need to be a little hard to maintain some shape when cooked. I have to tell you that I froze a big batch in small containers and have used it all year long.

Ingredients [Makes 4 cups]
6 large medium ripe mangoes, cubed
7 oz. pineapple juice
1 cup white vinegar
1 cup white raisins
1 cup fresh ginger, peeled and chopped
1 white onion, cubed
4 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons curry powder
2 tablespoons turmeric
2 tablespoons chili powder
2 tablespoons coriander
2 tablespoons sugar
Large pinch of salt

In a large bowl, peel, and dice the mangoes add vinegar, pineapple juice, and raisins. In a large sauté pan, cook the onions with the olive oil, garlic, and ginger until soft, add the spices, sugar, and salt and stir to coat well. Add the mango mixture and simmer over low heat for about 30 minutes or until the mixture becomes thicker and turns golden brown. The chutney will keep covered, in the fridge for two weeks, frozen for two months.

Mango Mayonnaise

Ingredients [Makes 2 cups]
1 whole egg
1 egg yolk
The juice of one lemon
salt
1 cup olive oil
1 cup mango puree

In a blender, add the eggs, salt and the juice of one lemon; puree until smooth. With the motor running add the olive oil in a stream until thickened. Remove from the blender and mix with the mango puree. Taste to adjust seasonings, adding more lemon juice if needed. Chill until ready to serve.

Mango Ice Cream

Ingredients [Serves 6]
4 cups mango puree
4 egg yolks
1.5 cups milk
2 cups heavy cream
1 vanilla bean
1 pinch of salt
3/4 cup powdered sugar

In a pan warm the milk with the vanilla bean. Remove from the heat and add the sugar and a pinch of salt; mix well. On a double boiler, place the beaten egg yolks and slowly pour the warm milk, stirring until it thickens, and coats the back of a spoon. Remove the vanilla bean and cool. Pour the 4 cups of mango puree and churn in the ice cream maker, following manufactures instructions until chilled and semi-set. Line a mold with plastic wrap and pour the mango ice cream. Set in freezer for about three hours.

Mango Puree

To make one cup of mango puree, peel and pit 2 ripe mangoes. In a blender or food processor, blend until smooth. ■