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Jul 14, 2010 05:05 PM

a shed load of mangoes

it's mango time in S Florida - I have just picked up 20 windfalls from the tree that hangs over my yard. They are still not ripe - about a week or so to go, but I already have 8 ripe ones.

So what to do with them? Not salsa, not mango smoothies, margaritas, not small cubes in chicken curry. Any ideas, can I cook with mango? I am a good jam maker so that's one idea but I don't have a recipe for jam or chutney with mango. Can I bake with mango? Any suggestions would be great, there are about 50/100 more to come off the tree! (and I already share with coworkers and my kids)

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  1. smartie, make chutney with the greener ones.

    how about mango gazpacho?

    make a mango upside down cake (like the pineapple version in a cast iron skillet).

    make bbq sauce for pork ribs. use mango puree instead of the peach nectar here:

    here are some recipes from the australian mango growers:

    how about coconut and palm sugar macarons with mango buttercream? yowza!

    these folks use a mango buttercream on a spice cupcake.
    Mango Tango Spice
    Moist spice cake topped with a refreshing mango buttercream.

    <holy moly, look at all these varieties of mango -- just in hawaii! >

    do you have one of those oxo mango pitters? respected hounds speak highly of the tool.

    2 Replies
    1. re: alkapal

      thanks will spend some time over the weekend making some. I will maybe peel and freeze some pieces for later.

      1. re: smartie

        I have baked many a successful mango pie. I just use them exactly the way I would peaches (in fact I sometimes combine them with peaches), with perhaps slightly less sugar, depending upon how sweet they are. They bake up just fine.

        I would also recommend mango sorbet.

    2. Mango sorbet with dead-ripe mangoes is divine!

      Also, the Ball Blue Book has a recipe for Mango-Raspberry Jam (it does call for pectin). You'd need 3 pounds of peeled, chopped mangoes for the recipe. Same source has a recipe for mango relish. I have never made either of them (but I have made the sorbet!)

      1. Mango makes wonderful ice cream all year long---puree it and add a little Fruit Fresh to hold the color, then freeze it and use all year. Has a great affinity for cream. Or use the puree to make batidos, which you know all about being from South Florida.

        1. Gazpacho


          Pickle them

          1. A friend of mine makes this fantastic mango bread. We live in Honolulu so we have the same surplus of mangoes. I could look for some more mango recipes in one of my Hawaiian cookbooks if you need them. I think there is a recipe for mango pie, not to mention jam, jelly and ice cream. I am sure you could also make Thai Papaya Salad with the green mangoes.

            Mango Bread
            From Jean Hee’s Best of the Best Hawaii Recipes, Mutual Publishing, copy write 2007, page 118

            • 2 c flour
            • 2 tsp baking soda
            • 1 tsp baking powder
            • 2 tsp cinnamon
            • ½ tsp salt
            • 1 c sugar
            • ¼ cup vegetable oil
            • ½ c butter or margarine, margarine
            • 1 tsp vanilla
            • 1 ¾ c mangoes, finely chopped (fresh or frozen)
            • 3 eggs, beaten
            • ½ c golden raisins, soaked in orange juice till plump and drain

            Sift dry ingredients together into a large bowl. Make a well and place all other ingredients into well; mix. Pour into two greased 9x5 loaf pans and let them stand for 20 minutes. Bake at 350 F for 45 minutes to an hour, or until done.