It’s that time of the year again – mango season! All over the island, mango trees are brimming with luscious, juicy, sweet mangoes. Unfortunately, many of these delicious fruits fall to the ground, often going to waste. But fear not, because I’ve got some tips to ensure you make the most of this bountiful season!
Did you know that you can easily freeze mangoes? With just a little preparation, you can enjoy the taste of summer all year long. Simply clean the mangoes, slice them into chunks, and place them in a ziplock bag. Squeeze out any remaining air, seal the bag, and pop it in the freezer. You’ll have perfectly ripe mangoes at your fingertips, ready to be transformed into smoothies, ice cream, or any other mango treat.
I’m excited to share this delightful summery mango salad recipe with you. Bursting with flavor, this salad is perfect for a refreshing lunch or a light dinner on a warm day.
Do you share my passion for mangoes? If so, you’ll want to dive into my Caribbean cookbook Island Vibes the Joy of Caribbean Cooking, where you’ll find even more of my favorite mango creations. And if you’re eager to learn the secrets of cooking with mango, then join my Caribbean Cooking Class , where I’ll reveal the ultimate trick for cleaning a mango effortlessly!
Recipe Mango Summer Salad
serves 4
200g Romaine lettuce
150g mango, sliced
200g avocado, sliced
50g cucumber, sliced
300g shrimp, unpeeled
1 tbps olive oil
salt
10g jalapeño, sliced
a handful of dill
For the dressing
125 ml sour cream
125 ml yoghurt
1 tbps lime juice
1 tsp mustard
10g fresh cilantro
10g fresh parsley
1 clove of garlic, coarsely chopped
5g jalapeño, coarsely chopped
salt and pepper
To make the dressing, combine all ingredients for the dressing in a food processor and process into a smooth sauce. Season to taste.
Heat a grill pan or barbecue and grill the mango and avocado slices for 1 minute on one side. Toss the shrimp with olive oil and a little salt, and grill for 2 minutes on each side, or until cooked through.
Place the sauce onto a large plate. Separate the lettuce leaves from the core. Divide the leaves over the plate, followed by the mango, avocado, cucumber and shrimp. Garnish with jalapeño slices and dill. Serve immediately.
