Ingredient of the Week: Mangos
Mangos are the ultimate summer fruit, so prep for the sunshine with some of chefs Tom Douglas and Thierry Rautureau’s favorite ways to eat these delicious fruits.
“I like dried mangos,” says Tom, but he prefers to stay away from dried mangos that have excessive chemicals on them. He says he also likes mango curries with toasted mustard seed or cumin.
“I really like cold mangos with crab salad,” says Thierry, “with lettuce, tomatoes and crab. I think it makes a wonderful, summery, fresh salad.” He adds that grilled mango is a good addition to a dish.
“If you’re doing a roast or grilled pork chop in the summertime and add a nice grilled mango at the end with a nice vinegar and put that on top of your pork chop, it makes for a great dish,” he says. “Make a nice little chutney and put that on top of your chop.”
If you’re in the fresh produce department, Tom says, look for a little bit of yellow on the outside. “If they’re still green, they will ripen,” he says, but ripe mangos are a little more yellow.
Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.