Photo: Kowalski’s Markets
Mango, one of the world’s most popular fruits, is used often to enhance a variety of savory dishes, providing a balance of acidity, sweetness and a punch of vibrant color. Curious on how to find a good mango? Shopping for one is easy when you know what to look, feel and smell for. The most important thing to know when selecting a mango is that they continue to ripen once harvested.
Appearance: Mango varieties come in a multitude of colors, shapes and sizes, so when you choose one, don’t focus on color. Contrary to popular belief, the pretty red blush that appears on some varieties isn’t an indicator of ripeness.
Texture: Squeeze it gently. A ripe mango will give slightly, a medium-ripe mango will be somewhat firm and an unripe mango will be very firm to the touch. They can be enjoyed at all levels of ripeness, and flavors range from sour-tart for unripe to sweet for ripe mangoes.
Scent: Ripe mangoes will sometimes have a fruity aroma at their stems, so don’t be afraid to give your mango a whiff!
Mango Salsa
Makes about 4 ½ cups
- 3 cups fresh or jarred mangoes, drained and chopped (about 3 medium, peeled and pitted mangoes)
- 1 ½ cups red, yellow and orange peppers, diced
- ½ cup red onion, diced
- ½ cup fresh cilantro, chopped
- 3 Tbsp. pineapple juice
- 2 Tbsp. lime juice
- zest of ½ lime
- 1–3 Tbsp. jalapeño peppers, finely chopped, to taste
- 1 Tbsp. extra virgin olive oil
- kosher salt and freshly ground black peppercorns, to taste
Combine all ingredients in a mixing bowl. Let stand at least 30 minutes before serving.
Tropical Coconut Rice and Black Beans
Serves 4
- 1 ½ cups long-grain rice
- 1 Tbsp. unsalted butter
- 1 red onion, chopped
- 1 poblano pepper, diced
- 30 oz. (approximately) canned black beans, rinsed and drained
- 2 tsp. chipotle chili powder
- 1 tsp. ground cumin
- ¾ cup water
- 2 green onions, thinly sliced
- ½ cup fresh cilantro, plus extra for garnishing, chopped, if desired
- grated zest of 1 lime
- juice of 1 lime
- 1 cup sweetened flaked coconut, toasted
- kosher salt and freshly ground black peppercorns, to taste
- garnishes, as desired: lime wedges, diced fresh mango or Kowalski’s Mango Salsa, sliced radishes and sliced jalapeño peppers
Cook rice on the stovetop according to package directions or in a rice cooker according to the manufacturer’s instructions. Meanwhile, melt butter in a medium saucepan over medium-high heat. Add red onion and poblano pepper; cook and stir until tender (about 5 minutes). Stir in beans, chipotle powder, cumin and water. Reduce heat to medium-low; cook, stirring occasionally, for 15 minutes. When rice is done, fluff with a fork. Fold in green onions, cilantro, zest, juice and most of the coconut; season to taste with salt and pepper. Serve bean mixture over rice; garnish to taste.
Tasty Tips:
- To toast coconut, bake in a single layer on a baking sheet until golden-brown (8–10 minutes).
- This recipe is a great meatless main dish. If served as a side dish, it will serve 6 or more.
- Frozen rice can be used in this recipe; prepare it according to package directions before adding oil and other mix-ins.
- If desired, use gluten-free chicken or vegetable broth to cook the rice instead of water. Try mixtures of stock and water.
Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.
