Mango season is in full swing in South Florida. The delicious fruit, first cultivated in India over 4,000 years ago, generally reaches its peak locally from mid-June to mid-August. There are six common mango varieties: Ataulfo, Francis, Haden, Keitt, Kent, and Tommy Atkins.
There’s a Burmese myth that states the fruit originally began as the daughter of the Sun God, Surya Deva, who was wedded to a king on earth. Jealous of her happiness, an evil enchantress vowed to make her life miserable. To escape, the daughter took on the shape of a lotus flower which the king continued to love and cherish. Incensed, the enchantress burnt the flower to a crisp… from its ashes grew a mango tree. When the branches bore fruit, one fell to the king’s feet and out came his wife whom he recognized and loved. There you have it.
It just so happens that not only is this the perfect time to stuff your face with mangoes, but it’s the right opportunity to explore South Florida and taste a myriad of tropical fruits. How, you clamor? Mounts Botanical Garden in West Palm Beach is hosting a Tropical Fruit Festival (June 28), there you can try over 100 varieties, Fruit and Spice park recently held their Summer Fruit Festival (June 21-22), and have an upcoming Mango Mania workshop (June 28). But wait, there’s more! Fairchild will celebrate the 22nd Annual International Mango Festival (July 12-13). As I write this, my taste buds are getting in shape by doing bench-presses.
Below, you’ll find the ingredients for Rasa Malaysia’s Mango Chicken (pictured above), as well as links to other recipes starring… “The Mango”.
- boneless chicken
- ripe green mango
- small onion
- small red bell pepper
- small green bell pepper
- tomato puree
- chili sauce
- oyster sauce
- Worcestershire sauce
- mango juice, pineapple juice, or water
- apple cider vinegar, balsamic or black vinegar
- salt & pepper