RECIPEThe mango is back in season. Puree with strawberries and a dash of lime for a refreshing summer drink
Often called the “king of fruits”, the mango is not high in calories, and it is an excellent source of beta carotene, vitamin A and potassium. Now is the time to get acquainted with them: mangoes peak in May and June.
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet, particularly at the stem end. But if you can find only hard, green mangoes, bring them home anyway — they will ripen at room temperature in a few days time. Put them in a paper bag with an apple to speed the process along.
Strawberries in a Mango Sea
One summer I lived in Cuernavaca, Mexico, and I would gather mangoes from the ground in a park where they dropped, ripe, all day long. If I had had a food processor or a blender, I would have made this every day. This recipe serves eight.
Large ripe mangoes: 2
Fresh lime juice: 3 tbsp
Sugar: 2 tbsp
Ripe, sweet strawberries, hulled and quartered: 5 cups
Fresh mint leaves for garnish
Peel, pit and dice the mangoes.
Place the mango cubes in a food processor fitted with the steel blade. Add half the lime juice and two teaspoons of sugar. Puree until smooth. Scrape into a bowl, and set aside. You should have about two cups puree.
Toss the strawberries with the remaining lime juice and sugar, and let sit for 15 to 30 minutes, in or out of the refrigerator.
Spoon about 1/4 cup of mango puree onto each dessert plate or into wide dessert bowls. Place a spoonful of strawberries, with juice, in the middle. Garnish with mint and serve.
MARTHA ROSE SHULMAN
NYT NEWS SERVICE