Mangoes are native to India but are now cultivated in temperate climates around the world, including California and Florida. Their thin, tough skin is green and, as the fruit ripens, becomes yellow with beautiful red mottling. The fragrant flesh is a brilliant golden orange, exceedingly juicy, and exotically sweet and tart.

When choosing mangoes, look for fruit with unblemished, yellow skin blushed with red. Underripe mangoes can be placed in a paper bag at room temperature to ripen. Ripe mangoes will keep in the refrigerator for up to 5 days in a plastic bag.

Mangoes contain a huge, flat seed that traverses its length and must be cut around to release the flesh. When peeling and cubing mangoes, the easiest way is to cut the unpeeled mango in half, from top to bottom, a little off-center to avoid hitting the seed. Remove the seed, then lay each half on a cutting board, with the skin side down. Slice the flesh, but not the skin, into cubes of the desired size. Flatten the skin to the surface (the cubed flesh will be curved and the cubes will separate) and carefully run the knife blade between the flesh and the skin to release the cubes.

Tropical Banana Splits
4 Servings

1½ cups diced strawberries
1 kiwi, peeled, diced
½ mango, peeled, diced
¼ cup coconut-flavored rum or liqueur
4 bananas, peeled, cut lengthwise in half
4¼ cups / scoops apricot sorbet
4¼ cups / scoops raspberry sorbet
2 Tbs toasted coconut (optional)

Combine first 4 ingredients in medium bowl. Let stand 5 minutes.

Place 2 banana pieces in each of 4 dishes. Top with 1 scoop of each sorbet. Spoon over fruit and juices. Sprinkle with coconut, if desired.

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Combine first 7 ingredients in bowl. (Can be prepared up to 6 hours ahead. Cover and
refrigerate.)

Preheat broiler. Brush both sides of fish with lime juice. Season with salt. Press 1 teaspoon pepper onto 1 side of each fillet. Transfer fish to baking sheet. Broil until just cooked through, about 6 minutes. Transfer fish to plates. Top with salsa and serve.

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1 large orange
1 large ripe mango, peeled, pitted, cut into ¼-inch pieces
¼ cup flaked sweetened coconut
¼ cup chopped red onion
¼ cup chopped fresh cilantro
2 Tbs minced, seeded, jalapeño chili
2 Tbs fresh lime juice
Pinch of cayenne pepper (optional)

Cut peel and white pith from orange, then cut into ¼-inch pieces. Place in medium bowl. Add all remaining ingredients to same bowl. Season salsa to taste with salt and pepper; toss to blend.

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2 Tbs olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 tsp salt
1/3 cup red-wine vinegar
3 Tbs molasses
2 Tbs Worcestershire sauce
¼ tsp ground allspice
1 medium mango (about 1 pound), cut into chunks
2 - 3 fresh jalapeño chilies, or to taste, seeded (wear rubber gloves)

Heat oil over moderate heat until hot but not smoking and cook onion and bell pepper with salt until softened and edges begin to brown. Stir in vinegar, molasses, Worcestershire sauce, and allspice and bring to a boil. Simmer mixture 1 minute to blend and cool slightly. Spoon mixture into a blender. Add mango and jalapeños and blend until smooth.

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Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even ½-inch thickness. Season chicken with salt and pepper.

Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4
minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.

Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3
minutes. Remove from heat. Mix in cilantro
and vinegar. Season with salt and pepper.

Place chicken on plates. Top with warm mango mixture and serve.

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Grilled Chicken Salad With Mangoes & Greens
Serves 4

2 whole skinless boneless chicken breasts, halved
5 tsp olive oil
2 scallions, minced
2 tsp fresh thyme leaves
1 shallot, minced
4 cup shredded romaine, rinsed and spun dry
1 small bunch of watercress, coarse stems discarded and the leaves rinsed and spun dry
½ cup finely shredded red cabbage
1 large mango, peeled, pitted, and cut into 1-inch dice

On a large plate drizzle the chicken with 1 tablespoon of the oil, sprinkle it with the
scallions, 1 teaspoon of the thyme, and salt and pepper to taste, turning it to coat it well, and let it marinate at room temperature, turning it once, for 30 minutes.

In a small bowl whisk together the vinegar, the shallot, the remaining 1 teaspoon thyme, and salt and pepper to taste, add the remaining 4 tablespoons oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 minutes on each side, or until it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just enough of the vinaigrette to coat the salad well, transfer the salad to a platter, and top it with the chicken. Serve the remaining vinaigrette separately.

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Mango, Jicama & Corn Salad
8 Servings

6 ears fresh corn
6 small mangoes, peeled, pitted, chopped
2 lbs. jicama, peeled, chopped
1 cup chopped red onion
½ cup fresh chopped cilantro
½ cup fresh lime juice

Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

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