Several varieties of mangoes are coming in right now in South Florida, where we’re having a bumper crop from backyard trees. A visit to a friend’s house in Lake Park this weekend revealed some giant mangoes on a tree that they had severely cut back in fall. The surgery must have made the tree happy because it’s loaded with new growth and abundant fruit. An adjacent tree is finished with its yield this year – it has the small, round red mangoes that aren’t quite as sweet as the giant fruits pictured.
I wouldn’t want to get clonked on the head with one – the fruits weigh from 2 to 3 pounds and each provides almost a quart of fruit.
Not a pickler
My friend isn’t into pickling and putting up fruit – too bad. Green mango pickles are a treat in wintertime; used on salads with Asian dressings, they’re delicious. They go very well with pork and game, too. A green mango pie is like an apple pie, with a more exotic flavor. You also can eat them with salt and lime in wedges.
Use your favorite apple pie recipe to make a green mango pie.
More ideas for cooking mangoes are in tropical fruit cookbooks – available locally at the Mounts Botanical Garden gift shop (531 N. Military Trail, West Palm Beach; 561-233-1700).
Green mango pickles
- 3 large green mangoes, peeled, cut into slices or chunks
- 2 cups cider vinegar
- 1/2 cup kosher or sea salt
- 4 cups sugar – light brown or white, or a mix totally 4 cups
- 6 cups water
- 1 teaspoon five-spice powder
- 1/2 teaspoon ground cloves
- 6 1-quart canning jars with lids.
- Canning pot
Prepare mangoes; put in sterile glass jars. Put remaining ingredients in a heavy non-reactive saucepan. Bring to a boil; stir until ingredients are dissolved. Cool slightly before pouring over mangoes in canning jars. Seal and process according to the jar manufacturer’s directions.
Store cooked pickles, sealed, in a cupboard for up to 6 months; refrigerate after opening.
Makes approximately 6 1-quart jars.