Miami Chef’s Guide to All Things Mango

The tropical fruits are at their peak in summer. RachenArt/Shutterstock

Summer in South Florida means an abundance of mangoes. The tropical trees thrive in the region, including in hundreds of locals’ backyards—and chef Niven Patel’s is no exception. More than 10 varieties flourish at his 2-acre farm in Homestead, Florida, where he grows fresh fruits, vegetables, and herbs for his Miami restaurants Mamey, Orno, and Ghee Indian Kitchen.

“We grow different varieties that each have their own unique flavors and sizes,” Patel says, from giant Southern Blush mangoes to small but smooth-fleshed Carrie mangoes—both originating in South Florida. One of Patel’s favorites is the Nam Doc Mai, a popular cultivar from Thailand that he describes as “floral with passion fruit notes.”

“Once the first mango from a tree drops, we begin to pick all of the mangoes from the tree instead of waiting for them to ripen on the tree,” says Patel. “By doing this, the mangoes taste more clean and pure.” The backyard-grown gems find their way into desserts, savory dishes, salads, and drinks all season long.

Chef Niven Patel uses backyard-grown mangoes all season long at his South Florida restaurants.Courtesy of Alpareno Hospitality Group

Smart Storage

The best way to store fresh mangoes is simply on the kitchen counter at room temperature, says Patel, where they’ll ripen over a few days. If they need a little help, try placing them in a paper bag to speed up the process.

Transfer ripe mangoes to the refrigerator to prevent over-ripening—or better yet, eat and enjoy immediately.

Ripe and Ready

“When a mango is at peak ripeness, you will see a change in color, texture, and aroma,” Patel says. “The mango will have a sweet, honey-like smell and appear more yellow than green. When you squeeze it—gently—it should give a little, but not too much.”

The Right Cut

To cut a mango, “keeping it simple is best,” Patel says: “I peel the skin and then cut on both sides of the pit.”

If you’d rather skip the peeling, try this beginner-friendly method:

HannaTor/Shutterstock

1. Stand the mango stem-side-up on a cutting surface, and use a knife to slice lengthwise down one side of the stem, around the pit. Repeat on the other side. You should have two mango halves, called cheeks, and a center piece containing the pit.
2. Peel and trim the remaining flesh off the sides of the pit. Enjoy as a chef’s treat!

HannaTor/Shutterstock

Cut slices or a crosshatch pattern into the flesh of each mango cheek, being careful not to cut through the skin.

Use a spoon to scoop out the resulting slices or cubes.

Go Sweet or Savory

Patel’s favorite way to use mangoes is in a lassi, a thick and creamy yogurt-based drink that’s popular in India. His take calls for a little heat: Cube 2 of your favorite mangoes; toss them with some sugar, half a scraped vanilla bean, and a crushed green cardamom pod in a baking dish; and roast at 350°F until soft, about 40 minutes, stirring every 5 minutes. Let cool completely and refrigerate until chilled, then puree with 2 cups plain, whole milk yogurt.

Green mangoes, crisp and tart, have their own appeal: “I like to keep things simple and fresh by adding green mangoes to salads, because they add great texture,” Patel says. He also makes a homemade green mango chutney, with equal parts cipollini onion and mango, that pairs perfectly with pork chops.

Too Many Mangoes?

Patel loves to turn an excess of the ripe fruits into jam—which stars in a rich white truffle and brie grilled cheese on the menu at Mamey—or a sorbet—try simply blending frozen mango cubes with sweetener and lime juice to taste in a food processor, until smooth and creamy. “Both options are easy to store, and become gifts that keep on giving!”

This article was originally published in American Essence magazine.