Jan Norris: Food and Florida

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Mango Weekend at Fairchild Gardens – Eat with Mango Gang Chefs and Madhur Jaffrey Friday; Brunch Sunday

July 8th, 2010 · 2 Comments

Sunday Brunch at Fairchild's Mango Festival

This marks the 18th annual International Mango Festival in Miami’s Fairchild Tropical Gardens – and if you’re a mango lover, get tix now or lose out.


New is Friday’s Mango Culinary Conference, with lectures, cooking demos and more. 2010’s focus is on the mangoes of India (said to be the fruit’s birthplace). Renown Indian food writer Madhur Jaffrey, along with chefs Allen Susser, Norman Van Aken and Mark Militello – three of the original “Mango Gang” chefs of Miami, will appear, along with chef Andrea Curto-Randazzo (she’s on this season’s Top Chef and is about to open in the Water Club of Miami). It’s $60 for the day’s events – from 9 a.m. to 3:30 p.m.


On Saturday and Sunday a number of other chefs are on hand for demos and tastings $20  –  and on Sunday, there’s the big Mango Fest Sunday Brunch. Among other chefs appearing is Michael Bennett of Bimini Boatyard in Ft. Lauderdale.


The chef, who recently released his cookbook, In the Land of Misfits, Pirates and Cooks shared with us his recipe for “Caribbean kimchi” – made with green mangoes. (See below.)

Mango varietal sampling, chef demos, lectures, mango products, cookbooks and tree sales will be part of the Festival.

International Mango Festival at Fairchild Tropical Botanic Garden

  • Address: 10901 Old Cutler Road, Coral Gables
  • Phone: (305) 667-1651
  • Times: Friday, 9 a.m. to 3:30 p.m.; reception at 6 p.m.; Saturday and Sunday, 9:30 a.m. -4:30 p.m.
  • Costs: Friday, $60; Saturday, $20 adults, $15 kids 6-17; Sunday brunch, $100 or $80 for members.

For more info or to register online: Fairchild events page

Caribbean Kimchi

  • 12 ounces green mango
  • 1 head napa cabbage, shredded
  • 1/2 cup red onion, julienned
  • 1/4 cup red bell pepper, julienned
  • 2 garlic cloves, thinly sliced
  • 1/3 cup carrot, julienned
  • 1/4 cup pineapple, julienned
  • 3 tablespoosn cilantro, chopped
  • 2 tablespoons finely crushed gingerroot
  • 1/2 cup green onions, sliced on bias
  • 2 tablespoons sriracha sauce or to taste
  • 2 tablespoons sesame oil
  • 1/4 cup salt

Place all vegetables in a large bowl and toss roughly. Shake in the salt and drizzle with hte Sriracha sauce and oil. Toss roughly again. Place in the refrigerator for 3 days, tossing once daily. Remove the slaw/salad and drain well.

Makes 10 servings.

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2 responses so far ↓

  • 1 Mary Kate // Jul 9, 2010 at 6:36 am

    Jan – Are you planning to attend? I had hoped to but have a work conflict. I’m a big Madhur Jaffrey fan.

  • 2 Madhur Jaffrey: A Chat with an Icon of Indian and Vegetarian Cookery // Jul 10, 2010 at 9:55 am

    […] like to write for some magazine; there’s still Saveur.You can still catch Jaffrey at the 2010 International Mango Festival at Fairchild Gardens, through Sunday. She will be speaking and will be on hand to autograph her cookbooks, Madhur […]

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