Turning Veganese

What is this madness, you say? MANGO MADNESS! Mango is in season and it’s making its way into everything I cook… or don’t cook.

This particular variety is called Irwin and is one of the more common varieties. It is very sweet and soft when ripe and is great for drinks and sauces.

Today I’m making mango margarita popsicles. I sliced up a skinned, pitted mango and added 3-4 slices to each popsicle mold along with a few cilantro leaves, a squeeze of lime, and (for the more daring) a splash of tequila. We use Lunazul tequila because it’s vegan. Lime is really important because these mango are VERY sweet. I also like to use a fork (as above) when I squeeze lemon or lime juice into something, wiggling it back and forth to help break the membranes in the fruit. I find it makes it easier to get more juice out of the fruit and reduces the incidence of citrus-to-eye events. I filled the molds the rest of the way with coconut water.

Here are the popsicles right before they went into the freezer. When they come out, give them a light dusting of salt and put them back into the freezer for 10-15 minutes to let the salt set. Licking up the side will give you all the flavors of the cilantro, salt, mango and lime, or sample each flavor nibble by nibble for the deconstructed version of a mango margarita.

This is my daring food model, trying out my mango margarita pop. Doesn’t he just make it look delectable? Maybe I’m alone but suddenly I want a mango margarita.

This is Brent and Christie, signing off!