Mango Recipe

Peel and cube

Wash the mangoes. Using a sharp knife, slice off the cheeks on either side of the large flat pit. Score the flesh in a crosshatch pattern without cutting through the skin, then scoop the cubes out with a spoon. Trim any remaining flesh from the pit and cube it. You should have about 3 cups of mango cubes.

Reserve one small handful (about 1/2 cup) of the best-looking mango cubes for garnish and keep them chilled.

Blend

Place the remaining mango cubes in a blender with the water, lime juice, and 1 tablespoon of sugar. Blend on high until completely smooth, about 30–60 seconds. If the purée is too thick to blend smoothly, add up to an additional 2 tablespoons (30 ml) water.

Taste and adjust

Taste the purée. Add the remaining tablespoon of sugar (or honey/agave) if you want it sweeter, and a pinch of salt to brighten flavors. If using cardamom, add it now and pulse briefly to combine. Blend 5–10 seconds more.

Chill the purée for at least 15 minutes to let flavors meld, or serve immediately over ice if making a drink. If you want a thicker consistency (for dessert sauce), chill and then stir; for a thinner beverage, stir in another 2–4 tablespoons (30–60 ml) water.

To serve as a dessert sauce or compote: spoon the purée into bowls, top with reserved mango cubes, a sprinkle of toasted coconut flakes, a bit of lime zest, and a torn mint leaf or two.

To serve as a beverage (mango cooler): fill glasses with ice, pour mango purée over ice (one chilled mango purée recipe makes ~3 glasses), garnish with mint and reserved mango cubes, and serve with a lime wedge.