One of the features and pleasures in South Florida is the annual mango season. Our yard does not have a mango tree; we depend on the generosity of those around us. One friend has for many years generously shared the products of her huge haden tree, a delicious, meaty variety developed many years ago at the local outpost of the Department of Agriculture. We have luckily enjoyed them. This year, a work-mate and a new friend supplied and satisfied out mango appetites.

In 2006, the inventor of the bundt cake pan,* Nordic Ware, celebrated its 50^th year with a contest for the best cakes representing one of the 50 states, Bundts Across America (https://thenibble.com/reviews/main/cookies/cakes/bundt-contest.asp). I tested and tasted and created a mango cake with key lime glaze, so Florida. It was not a winner, but it was really good. Unfortunately, the recipe was victim to one of the few hard drive crashes of the past.

*Remember this is the “cake with a hole in middle” in My Big Fat Greek Wedding.

During the past few weeks, I tried out two new recipes using mango. Daughter was away and I was cooking foods using spices she does not care for. Both are salads: Mango Asian Slaw and Almond Salmon Slaw; both easy to prepare and delicious.

Mango Asian Slaw. For this recipe combine the equivalent of 12 ounces of shredded purple cabbage and 12 ounces of shredded carrots (used less carrots), 4 chopped scallions, and one mango cut in cubes or thinly sliced. I omitted the diced avocado because I didn’t have any in the pantry.

The dressing calls for ¼ cup rice vinegar or apple cider vinegar, ¼ cup of soy sauce, ½ cup of sesame oil, whisked with ⅛-¼ teaspoon sriracha (omitted). Dress the salad and mix to combine. Enjoy.

I have made this salad since Daughter returned home and she voted it a “Keeper.”

Some carrots had been waiting in the crisper in need of the right recipe. I knew that Constant Companion enjoyed Moroccan carrots and found this recipe for carrots and mangos in modern moroccan, by Ghillie Basam. I paired it with roast salmon.

Stir-Fried Carrots with Mango and Ginger. Heat some olive oil in a heavy skillet. Stir in 1 chopped onion, 1 ounce of peeled and chopped ginger, and 2-3 chopped garlic cloves. Fry for 1 minute. Add 5-6 sliced carrots, toss to mix the flavors. Cook until they begin to brown. Add 2-3 tablespoons roasted pistachios, 1 teaspoon cinnamon, 1-2 teaspoons ras el hanout, and gently mix in 1 firm mango, peeled and finely chopped. Sprinkle with chopped cilantro and juice of ½ lemon. Enjoy.

The following did not include mango, but it’s another I prepared during Daughter’s recent absence. Along with the slaw and salmon, I served baked Japanese sweet potatoes.

Asian Salmon Slaw. This recipe is from Jamie Geller (https://jamiegeller.com/). The three steps are easy to do: prepare the salmon, assemble the dressing, and toss the slaw.

Prepare the salmon, preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicon sheet. In a small bowl combine 2 tablespoons soy sauce, 1/4 cup silan, and 4 minced garlic cloves, mix well. Place 4 salmon filets on the prepared sheet pan. Squeeze the juice of 1 lemon over top, spray with cooking spray and brush with marinade. Sprinkle sesame seeds. Place in the oven and bake for about 15 minutes. Set oven to broil and broil for another 5 minutes for a nice sear.

Assemble the dressing, whisk together 1/2 cup neutral flavored oil, 1/2 cup rice vinegar, 1/3 cup silan (date honey),* 4 minced cloves garlic, with 3 tablespoons soy sauce and 1 teaspoon salt.

*I was introduced to silan many years ago in Bahrain, where I had the opportunity assess their National Museum. Stone presses for extracting silan from the bountiful local dates thousands of years ago were featured at several archeological sites I visited.

Note: make sure to check the ingredients when you purchase silan. Some brands add sugar.

Toss the slaw, the slaw is a mixture of 1 medium red cabbage chopped (I used green cabbage), 5 carrots cut into ribbons, 3-4 sheets nori seaweed crumbled, 1-3 scallions sliced, and ½ cup slivered toasted almonds all tossed with the dressing. Enjoy

Yes, we enjoyed this year’s bounty of mangos, and appreciate those who shared with us. Of course, I have 2 bags of sliced fruit in the freezer for the winter when I really feel the need of a mango fix.

Daughter has some business coming up in New York City. What will I cook while she’s gone?