Miami Food Blog

Jackie Sayet

Good morning, Indian sunshine

To eat mango raw or cooked?  That is the question. 

On a recent trip, I gobbled up India's prized Alphonso and nearly melted at the taste of its juicy morsels dripping with caramel sweetness.  Imagine cubes of bright orange flesh, alongside rosy papaya for breakfast every morning.  Unadorned, unadulterated bliss...

But here at Short Order, we ask, why eat this delectable tropical fruit merely one way when you can have both?  So here is mango, two cooked ways, recipes from folks participating this weekend in Fairchild Tropical Botanic Garden's 17th annual International Mango Festival and scrumptious Sunday Brunch,  (where, if your heart desires, you can also sample the goods raw.)  First up, Whole Foods Market's mango waffles, and later today, Pastry Chef Charles Froke of the Four Seasons Hotel Miami shares his coconut mango tart.

Whole Foods

Mango waffles deconstructed

Mango Waffles with Mango Butter & Sugar Sautéed Mango Topping

Mango Waffles (yields 4-6 waffles)

Ingredients:   
1 cup 365 Organic Everyday Value Buttermilk Pancake and Waffle Mix
1 Organic Egg
2 tbsp melted organic butter
1 2/3 tbsp organic milk

Method:
Stir all ingredients together until lumps disappear.  Ladle mixture into a hot waffle iron.  Waffles are done when gold brown.  Serve with fresh diced mangoes on top. 

Sugar Sautéed Mangos

Ingredients:
Ripe mangos
½ cup 365 Organic Sugar 
1 tbsp Unsalted Butter

Method:
Melt butter in a sauté pan and add mangoes.  Sprinkle with sugar and sauté until caramelized.

Mango Butter (yields 1 cup)

Ingredients:
½ cup 365 Honey
¼ 365 unsalted butter
¼ cup chopped ripe mango

Method:
In a medium bowl beat the honey, butter and mango together with a wooden spoon until smooth.  Serve at room temperature or slightly chilled.


Fairchild Tropical Botanic Garden's 17th annual International Mango Festival, includes a marketplace of mangos and mango products, educational lectures, fun things for the kids, mango-inspired cuisine, entertainment and more than 1,200 mango trees for purchase.  A pair of the original 'Mango Gang'ers will be on hand, including Chef Allen Susser, (preparing curried mussels and green mango stew,) and Mark Militello, (preparing pickled green Keitt mango salad with jumbo lump crabmeat and fresh coconut.)  Saturday and Sunday, July 11 and 12 at Fairchild Tropical Botanic Garden, 10901 Old Cutler Road, Coral Gables, FL 33156. Tickets are $75 for members, $100 for nonmembers, for the Sunday brunch at 11 a.m. For more information, please call 305-667-1651 or visit www.fairchildgarden.org.