Hi y’all! I hope you’re reading this week’s newsletter outside, with plenty of sunscreen and hydration in tow. Every time I write these intros in the summer, I’m reminded of my favorite “Portlandia” skit: “Toni, it’s so hot.” “It’s the heat.” Well, I love small talk and letting you know you’re not alone.
This week, I had my first really good mango of the season. It felt as if I were biting into sunshine. Perfectly ripe and incredibly juicy; I had mango juice all over my shirt, and my hands were sticky at the park for hours. (To me, that’s half the fun.) It was an Alphonso mango, which I learned is the King of Mangoes. Funnily enough, I enjoyed it with a Budweiser. There’s a Three Kings pun in there somewhere.
Mangoes have always been one of my top-five favorite foods. Texture, taste, color, versatility: They hit all the right notes for me. I’m so obsessed, in fact, my family has a cat named — you guessed it — Mango. So this week, we’re celebrating the beautiful, tropical stone fruit with some of my go-to mango-season recipes. As added treats, here’s a good guide that helped a young me master the art of cutting a mango with minimal waste, and an adorable mango pillow I saw someone make on Instagram.
I can’t wait to make this mixerless mango lime loaf cake from Jocelyn Delk Adams. It has everything I love: minimal cleanup and minimal time involved; bright, citrusy vibes from the lime zest and the tangy glaze; sweet, tender mango bits studded throughout. To me, this is a peak summertime dessert. Jocelyn also offers a great tip for choosing the right mangoes: “Make sure the color is vibrant with smooth skin that’s blemish free. Give a tiny squeeze. It should give just slightly.” Someone get me to a grocery store!
I’ll let Yewande Komolafe tell you about her brilliant summer dessert: “If it is a mango’s sweetness that entices you, my mango shortcake will be your favorite. What better way to complement the crumbly texture of a great shortcake than a perfectly ripe mango, gently dotted with citrus zest and coconut toasted to enhance its fragrance and nuttiness.”
This mango soft serve from Hetty Lui McKinnon is, well, a serve. It’s near-instant joy! And it calls only for two ingredients: frozen mangoes and sweetened condensed milk. Hetty says any frozen fruit will work, but I love how creamy mangoes get when blended, which is my main criterion for good ice cream. In about five minutes, you have a perfect summertime treat with absolutely zero waiting and zero oven time. I’m making mine this weekend with some lime zest and sprinkling some Tajín on top. I might even get tequila involved.
Those are some mighty fine sandwiches, y’all! Seriously, it’s such a gift to see all of your gorgeous bakes, but I live for the stories behind them.
- Credits: The New York Times
- Author: Vaughn Vreeland
- Photo: Kelly Marshall
