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Celebrate mango season at Whole Foods Market

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(WJBK) -

Whole Foods Market is having an in-store fiesta throughout April to celebrate sweet Ataulfo mangos.

Susan Bellinson from Whole Foods Market offers up the following mango recipes:

Mango-Mint Limeade
Serves 8

1 pound bag frozen mango, thawed, or 3 cups fresh mango, peeled, pitted, and cut into large chunks
1 cup turbinado or raw sugar
1 T grated lime zest + 1/2 cup juice from 4 to 5 limes
10 green cardamom pods, lightly crushed with the back of a knife
1 cup loosely packed mint (basil or a combination of mint/basil can be substituted))
Sparkling water
Thinly sliced limes and mint for garnish

In a bowl of a food processor, combine mango and lime juice and process until smooth, about 1 to 2 minutes. Strain through a fine-mesh sieve into a bowl, pressing down and scraping back and forth with a spatula to extract as much of the mango-lime juice as possible. Also make sure to scrape the underside of the strainer into your bowl -- just make sure you rinse your spatula first! You should have about 2 cups of mango-lime juice. Chill until ready to use.
To make the mint simple syrup, combine the sugar, 1 cup water, lime zest, cardamom pods, and mint in a small saucepan over medium-high heat. Bring to a boil, then lower heat and simmer for about 10 minutes or until a thin syrup forms. Pass the syrup through a strainer into a bowl or measuring cup. You should have about 1 cup of mint simple syrup. Chill until ready to use.
When ready to serve, combine the chilled mango-lime juice and mint simple syrup in a 1.5 quart or larger pitcher. Stir to combine, then add sparkling water. I find about 4 cups to be right, but add more or less to get the dilution you prefer. Pour into glasses filled with lots of ice. Garnish with lime wedges and mint.

Fresh Mango Marinade


1 ripe mango, peeled, pitted and chopped
1 tablespoon expeller-pressed canola oil
2 tablespoons orange juice or white wine
2 teaspoons finely diced peeled fresh ginger root
2 teaspoons brown sugar
2 cloves garlic, chopped
3/4 teaspoon fine sea salt
1/4 teaspoon crushed red pepper flakes

To make the marinade, combine all ingredients in a blender or food processor and purée.

To use the marinade, pour into a large bowl and add up to 2 pounds of chicken breast or chicken pieces, pork chops or sliced firm tofu. Cover and refrigerate at least 2 hours and up to 1 day.

When ready to cook, transfer everything (marinade and all) to a baking dish and bake in a 425°F oven until cooked through; or remove the food from the marinade and grill it, then place the marinade into a small saucepan with 1/3 cup water and boil for at least 5 minutes before serving it along with the grilled food.

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