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About Me

Under The Mango Tree is a sweet spot, where I, a long time mango industry crackerjack, share everything I know. A place to find mango centric, agricultural, food and culture knowledge and a few juicy industry secrets and lies.

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Tonight, is the last night of our #SummerMangoMania “Friday Night Kitchen Reels” so we thought we would share this perfect summer French Toast #recipe 🥭🍞🤤!#CrespoOrganicKitchen

Crespo Organic Mallika #mangoes are in season and these tasty new additions to our specialty varietal offerings are showing major sweetness! The varietal is original from Indian, a cross between a X and a X. But we grow these in our Sinaloa orchards in Mexico.

They are citrus forward when in the green stage and exude melon and floral notes when in the ripe stage. They are soft and creamy, and early fiberless. They are ULTRA sweet and intensely aromatic.

Mallika Mango French Toast with Strawberry Butter and Maple Syrup

Ingredients
2 medium eggs
3/4 cup cream or milk
1/2 cup mallika mango puree
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nut meg
1/4 teaspoon vanilla powder or extract
Sourdough bread slices
*Ripe strawberries, butter and maple syrup for serving

Directions:

Whisk together all of the ingredients in a bowl and pour batter into a large shallow dish. Soak some good quality bread ideally between ½ and 3/4 inches think in the batter -
both sides until it soaks it up like a sponge. Cook the battered bread on each side a few minutes on a hot buttered griddled until browned and cooked through cooked through.

Serve with strawberry butter (just ripe strawberries mashed up and mixed with softened butter) and maple syrup

Time to whip up a Mexican Old Fashioned with a tropical twist with #mangoes that'll make your taste buds dance 🇲🇽🥃🥭 #CrespoOrganicKitchen

Ingredients:
Rocks glass
Big ice cube
2 ounces Abasolo Whisky
1 ounce Mexican-Mango Oleo-Saccharum
Orange peel
1 mango-schino cherry (or regular cocktail cherry)
Candied Mango Peel* garnish

Directions:
Place a big ice cube in a rocks glass and pour in the whiskey, followed by the mango oleo-saccharum. Gently stir. Gently drop a mango-schino cherry inside. Express the oil of an orange peel by twisting it over glass. Garnish with a Candied Mango Peel.

Valeria Varietal’s 🧡

Hi, Valeria here again, and today i am showcasing the Kent #mango varietal 🥭 ! Fun fact is that this is my second favorite mango varietal 🧡

Kent mangoes are sweet & rich and are an excellent source of Vitamin A & C ! They are the JUICIEST varietal of all (thats why they’re one of my favorite😆). They are round to oval in size and average about 1 lb each. When ripe, they become soft and wrinkled.

They are amazing for smoothies, drinks, and sauces. The best #ChooseYourCut method for a ripe Kent mango is the Cut & Slice 🥭🧡

#SummerMangoMania #MuchosMangoes
#HechoEnMexico

We took a stroll around Mazatlán’s Mercado, filled with Authentic to Mexico produce, meats, drinks, souvenirs, and gifts 🥭🇲🇽🌮

We absolutely loved seeing every asile with different #mango varietals showcasing the market’s fresh and tropical essence.

Take a peak 👀!!

#SummerMangoMania #MuchosMangoes
#WeAreTheMangoExperts #HechoEnMexico

Tonight, is the last night of our #SummerMangoMania “Friday Night Kitchen Reels” so we thought we would share this perfect summer French Toast #recipe 🥭🍞🤤!#CrespoOrganicKitchen

Crespo Organic Mallika #mangoes are in season and these tasty new additions to our specialty varietal offerings are showing major sweetness! The varietal is original from Indian, a cross between a X and a X. But we grow these in our Sinaloa orchards in Mexico.

They are citrus forward when in the green stage and exude melon and floral notes when in the ripe stage. They are soft and creamy, and early fiberless. They are ULTRA sweet and intensely aromatic.

Mallika Mango French Toast with Strawberry Butter and Maple Syrup

Ingredients
2 medium eggs
3/4 cup cream or milk
1/2 cup mallika mango puree
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nut meg
1/4 teaspoon vanilla powder or extract
Sourdough bread slices
*Ripe strawberries, butter and maple syrup for serving

Directions:

Whisk together all of the ingredients in a bowl and pour batter into a large shallow dish. Soak some good quality bread ideally between ½ and 3/4 inches think in the batter -
both sides until it soaks it up like a sponge. Cook the battered bread on each side a few minutes on a hot buttered griddled until browned and cooked through cooked through.

Serve with strawberry butter (just ripe strawberries mashed up and mixed with softened butter) and maple syrup

Time to whip up a Mexican Old Fashioned with a tropical twist with #mangoes that'll make your taste buds dance 🇲🇽🥃🥭 #CrespoOrganicKitchen

Ingredients:
Rocks glass
Big ice cube
2 ounces Abasolo Whisky
1 ounce Mexican-Mango Oleo-Saccharum
Orange peel
1 mango-schino cherry (or regular cocktail cherry)
Candied Mango Peel* garnish

Directions:
Place a big ice cube in a rocks glass and pour in the whiskey, followed by the mango oleo-saccharum. Gently stir. Gently drop a mango-schino cherry inside. Express the oil of an orange peel by twisting it over glass. Garnish with a Candied Mango Peel.

Valeria Varietal’s 🧡

Hi, Valeria here again, and today i am showcasing the Kent #mango varietal 🥭 ! Fun fact is that this is my second favorite mango varietal 🧡

Kent mangoes are sweet & rich and are an excellent source of Vitamin A & C ! They are the JUICIEST varietal of all (thats why they’re one of my favorite😆). They are round to oval in size and average about 1 lb each. When ripe, they become soft and wrinkled.

They are amazing for smoothies, drinks, and sauces. The best #ChooseYourCut method for a ripe Kent mango is the Cut & Slice 🥭🧡

#SummerMangoMania #MuchosMangoes
#HechoEnMexico

We took a stroll around Mazatlán’s Mercado, filled with Authentic to Mexico produce, meats, drinks, souvenirs, and gifts 🥭🇲🇽🌮

We absolutely loved seeing every asile with different #mango varietals showcasing the market’s fresh and tropical essence.

Take a peak 👀!!

#SummerMangoMania #MuchosMangoes
#WeAreTheMangoExperts #HechoEnMexico

If you want to feel the sweetest dose of #MangoJoy and your in the PA or NJ area - run over to @mccaffreys_markets for their #NamDocMai sale! This gorgeous display is at the West Windsor, NJ store!

Our Nam Doc Mai #Mangoes 🥭 are part of our opulent specialty #MangoQueen 👑 line. They are extremely popular for good reason - their season is ending so grab them while you can.

🌟 3 Minute Mango Expertise 🌟

The importance of mango literacy with Mango Hunter Jeff Ray 🥭 @jeffrayfilms

“If we keep talking about it, we’ll figure out solutions together to make it easier for everyone to get amazing mangoes.” - Mango Hunter Jeff Ray

In the latest 3 Minute Mango Expertise interview, Mango Hunter Jeff Ray shares his deep passion for mangoes and his journey from snacking on fresh fruit in Panama to creating engaging mango content on Instagram. His enthusiasm underscores the importance of mango literacy, bridging the gap between farmers, the product, and consumers. Jeff’s insights and expertise highlight how educating consumers at all levels can boost mango sales and spread #MangoJoy, making his perspective invaluable for anyone interested in enhancing their mango knowledge.

And yes, this is me, Nissa, and today I coined the phrase #MangoLiteracy 🍃 I am hoping more folks like “those folks” use some form of it, much like they did when I coined the term #MangoJoy!

On today's July Ripe Mango Challenge we are showcasing refreshing cold mango beverages. Each of these #recipes from the #CrespoOrganicKitchen promises a tropical escape in every sip🥭🤩🌞

Indulge in these mango-centric delights and savor the refreshing essence of summer and #mangoes 🥭🤩🌞

#SummerMangoMania #MuchosMangoes
#UTMT #CrespoOrganicKitchen

Mangoes are part of the DRUPE family🥭 #WeAreTheMangoExperts

In botany, a drupe (also known as a stone fruit) is a fruit that has outer fleshy parts that surround a single shell (pit or stone) with a seed inside the shell.

Other fruits in the family of drupes are peaches, cherries, nectarines, plums, lychees coffee, olives, dates and walnuts to name a few🍒🍑

#SummerMangoMania #MuchosMangoes
#HechoEnMexico

Yahmina here, with my last Yahmina’s Choosing!

Getting to interact with consumers in stores and sharing my tips and tricks for selection and all things mango education is one of my favorite parts of my job, especially when it means sharing how to get the most #MangoJoy out of mangoes!

Armed with these tips and tricks, you can transform your mango experience and make selecting the perfect mango a breeze. For more information on selection, varietals, or #ChooseYourCut, visit our website, Instagram, and blog. Feel free to shoot us a message on Instagram too!

My last tip, and perhaps one of my favorites, is about #UglyMangoes!

Don’t judge a mango by its imperfections, it’s what’s on the inside that counts.

Always choose mangoes without bruises or splits, but scuffs and scratches are no indication of any problems under the skin. Ugly mangoes can still be juicy, sweet, and bring #Muchos #MangoJoy 🥭 💫

Mangoes are incredibly versatile, and can be your secret weapon in the kitchen if you know how to utilize them! I hope these #TipsnTricks have helped make your mango journey a breeze. Follow us for year round mango education and continue growing your mango expertise! #SummerMangoMania

Valeria Varietal's 💛 - The Last Call for Ataulfo Mangoes 🥭🥹

As the Ataulfo #mango season nears its end, prepare for the last call of Mexico's Yellow Slipper in your local grocery store! Grab this buttery, flavor-packed mango varietal while you still can.

Our secret to extending the Ataulfo magic at home after the season ends is by whipping up batches of our delicious Crespo Sinaloa Sauce and freezing a few mango cheeks for later use. Because who says you can't experience #MangoJoy year-long?

Grab 'em before they're gone! 🥭🌟

#SummerMangoMania #MuchosMangoes
#HechoEnMexico #UTMT #CrespoOrganicKitchen

Part 2 of the dynamic Porto duo!

Mango Sikharni Cheesecake & Agnesha Dahal🥭🤤

Here’s a glimpse into her dish:
“Sikharni is a traditional Nepali dessert made from yogurt and spices. During mango season, we love to use mangoes to create mango sikharni. Inspired by Neha Deepak Shah’s yogurt cheesecake recipe, my friend Laura and I made a Westernized version: Mango Shikharni Cheesecake. This no-bake, quick, and easy recipe features hung curd, mango, condensed milk, and warm spices like cardamom.”

Recently graduated with a Master’s in Wine Tourism, Agnesha’s true passion is cooking and creating culinary wonders for friends and family. With this recipe, she shares her perspective on Nepali culture and mangoes, adding a fusion twist and expanding our mango horizons. She believes Nepali cuisine deserves to shine amidst the vast array of Indian dishes and loves infusing her traditional recipes with global influences.

Agnesha highlights that Nepal boasts over 300 mango varieties and emphasizes their versatility: “Understanding mangoes' versatility is essential. With more than 300 varieties in Nepal, it's crucial to select the right type for your needs. Ataulfo and Dasheri mangoes are great for fresh eating and smoothies, while Alphonso and Kesar are ideal for silky desserts and purees. Discovering each mango variety's unique qualities is key.”

Another tip from Agnesha is to balance flavors: "unripe mangoes are tart and pair well with a bit of acidity, like lime or lemon juice, to enhance their flavor and balance their tartness. Ripe mangoes can vary in sweetness, so taste them before using them in a recipe and adjust the sugar or sweeteners as needed.

Mangoes are incredibly versatile. In Nepal, we make a variety of dishes including Aap ko Achar (mango spiced chutney), dried mango, mango lassi, mango pudding, green mango pickle, mango salad, and mango kulfi. We truly call mango the king of fruits for a reason.

My absolute favorite way to enjoy mangoes is in their most authentic form during mango season, savoring every bite without guilt."

For this week’s Let’s Ask the Chef, we find #MangoJoy in Porto with a special double segment featuring Laura DeOliveira, one of our mango consultant chefs, and Agnesha Dahal. Both are studying wine tourism in Europe and recently received their International Master on Wine Tourism in Portugal.

The Crespo #MangoJoy is so strong we didn't need to give them mangoes; they found Brazilian mangoes in Porto and made magic from afar! Their first recipe is a Mango Cachaça Rum Margarita.

Laura shares the inspiration for the recipe: “My friend Agnesha, who loves mangoes, lives in Foz with views of Porto beach. It seemed perfect for a '5 o'clock somewhere' moment. Inspired by Brazilian mangoes shipped to Portugal, I used cachaça and rum. Agnesha, from Nepal, added Kashmiri chili powder from her spice collection for our creative spiced rim.”

Laura, who has worked with the Crespo Organic Kitchen and graduated from the Culinary Institute of America, has a lifelong passion for gastronomy and hospitality. Her favorite way to cook is with friends and family from all over the world, its through this she comes up with new recipes. Collaborating with others in the kitchen allows her to create unique recipes she would never have thought of alone. She has exceptional precision in her art and understands how to bridge between a chef’s way of thinking and a home cooks skill and time frame.

She loves mangoes for their versatility and delights in the creamy custard texture of Ataulfos. Her favorites include Ataulfos with creamy coconut rice or chia seed pudding. She also loves a green mango slaw with lime juice and cilantro. She loves eating mangoes independently as the main attraction in peak season!

We asked for her best advice on using mangoes:
“Patience is key. Sometimes if you wait that extra day, the mango will be at peak ripeness. Also, don’t waste any of the pit flesh. I am very careful to remove all the flesh from the mango, getting every last bit from the skin and seed. I have been known to use a filleting knife to get every precious piece of flesh.”

#SummerMangoMania #MuchosMangoes

This week’s🥭✨ Let’s Ask the Chef ✨ 🥭 brings us #MangoJoy from Porto, Portugal with a special double segment featuring Laura DeOliveira, one of our mango consultant chefs, and Agnesha Dahal. Both have recently earned their International Master on Wine Tourism in Portugal—congratulations, ladies! 🎓🎉

The Crespo #MangoJoy is so potent on this one we didn’t even need to send mangoes; they sourced Brazilian mangoes in Porto and created magic that touched us from afar! 🌟 This week we get to witness the art of fusion through the perspectives of these global ladies! We get to witness how mango flavors and textures blend across cultures, also in the realities of having mangoes that are imported versus eaten at origin.

We see how the skills taught at @TheCulinaryInstituteofAmerica have traveled through and touched our own Crespo Organic Kitchen. We watch them as they land in Porto, into mango magic, blending creativity and friendship and the power of new things coming together.

This week’s segment reminds us of how delicious the world is because its connected! How #MangoJoy is collective.

#MangoJoy #CulinaryEducation #WeAreTheMangoExperts

@prism84 @aag_nesa

On today's Taco Tuesday (DUH) we are featuring our delicious Mango & Avocado Tuna Ceviche Tostadas. They are fresh, vibrant, cooling and healthy🥭🦐🥑

Ingredients:
1 lb yellow fresh yellow fin tuna (sushi grade) cut into small bite size pieces
1/3 cup finely chopped red onion
3 tablespoons finely chopped cilantro leaves
1 serrano chili pepper, half of it finely chopped and half sliced thin
½ cup chopped mango (it should be the same size as the tuna pieces)
½ cup chopped avocado (it should be the same size as the tuna pieces)
¼ cup finely chopped bell pepper (orange or red)
¼ cup fresh lime juice
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¾ cup neutral oil
Corn tortillas
Thinly sliced radish for garnish
Mango Habanero Hot Juice!

Directions:
Combine the tuna, onion, cilantro, chopped chili peppers, mango, bell peppers and avocadoes in a bowl and gently toss to mix. In a small bowl, whisk together the citrus juice and the oil. Pour over the top of the fish and sprinkle the salt over the top. Gently mix it up again and then place it in the refrigerator for at least an hour.

Heat up the neutral oil in a skillet over high heat. When it begins to bubble, add your tortilla. Cooking one at a time fry the tortillas for about one minute per side or until golden brown and puffed up. Transfer the fried tortilla to a plate of baking sheet lined with paper towels so the oil can drain off. Repeat with remaining tortillas.

Place a mound of ceviche on the top of the tostada and garnish with shaved radishes and serrano chilies and douse it with some Mango Habanero Hot juice!

#SummerMangoMania #MuchosMangoes
#CrespoOrganicKitchen #UnderTheMangoTree

One of the most famous dishes of Thailand, this salty-sweet tropical treat that traditionally uses a Nam Doc Mai #mango is not only irresistible but also easy to make. The key to this #recipe is the glutinous sticky rice, also sometimes referred to as “sweet rice”🥭🍚 #CresoOrganicKitchen

Ingredients:
1 cup Thai sweet sticky rice
1 (14 ounce) can of full-fat coconut milk, whisked well
½ cup sugar, plus 3 tablespoons
¼ teaspoon salt, plus a pinch
1 tablespoons sesame seeds, lightly toasted
2-4 Nam Doc Mai #mangoes cut into slices

Method:
Soak the rice, covered with water, in a large bowl for at least 2-3 hours, preferably overnight. Drain and place the rice in cheesecloth or a clean kitchen towel. Place in a steamer basket over water on the stovetop, make sure the rice isn’t touching any water. Alternatively, you can place the rice in a metal sieve and position it over a pan with water. Bring the water to a boil, cover the pan with rice and steam until the rice is tender, about 25 minutes.

While the rice is cooking, combine 1 cup of the coconut milk, 1/3 cup sugar and the salt in a saucepan. Bring to a boil, making sure to stir constantly until the sugar is dissolved.

Transfer the cooked rice to a bowl and pour over the hot coconut milk mixture over it. Stir gently, then cover and let sit for 30 minutes.

Bring the remaining 1/3 cup of coconut milk and the 3 tablespoons of sugar to a boil, stirring for about 1 minute. Add a tiny pinch of salt.

To Serve, place about ¼ cup of the sticky rice on a place, using a mold if desired. Drizzle it with the coconut milk and sprinkle sesame seeds on top. Arrange sliced ripe mangoes on the side.

#SummerMangoMania #MuchosMangoes
#MangoJoy

Today on Mango Queen Monday 💚👑 we are showcasing our Thai Green Mango Salad (Som Tum Mamuang) #recipe 🥭🥬🥗

This is one of the simplest salads to create, offering some of the most vibrant and refreshing flavor combinations.

Crunchy Kiew Savoy mangoes are one of the only sweet-when-green mango varieties, making them perfect for this traditional Thai salad. Each bite provides a delightful mix of crunchiness, sweetness, sourness, saltiness, spiciness, and umami-packed flavors.

Feel free to adjust the flavors and ingredients according to your preferences

Ingredientes:
3-4 Kiew Savoy mangoes or 2 green/unripe regular mango
1 tablespoon brown sugar
2-3 tablespoons lime juice
1-2 tablespoons fish sauce
3 cloves garlic, finely chopped
½ shallot, finely chopped
1 green serrano chili finally chopped, remove seeds for milder version
¾ cup cherry tomatoes, halved
Handful of cilantro leaves, torn into bits
Handful of mint leaves, torn into bits
Handful of Thai Basil leaves, torn into bits
2-3 tablespoons roasted peanuts

Method
Peel the mango using a peeler or knife. Hold the mango securely and using a knife carefully make vertical cuts to get courser and thicker julienned pieces. Repeat until only the seed remains.

In a small bowl whisk together brown sugar, lime juice and fish sauce until the sugar is totally dissolved. Add in the garlic, shallots and green chili and stir until everything is well combined. (Ideally the dressing is made by grinding all ingredients together using a mortar and pestle.)

In a serving bowl, combine the mango slices, tomatoes, cilantro, mint, basil leaves, and two-thirds of the peanuts. Pour the prepared dressing over the ingredients and mix thoroughly.

Garnish the mango salad with the remaining peanuts.

#CrespoOrganicKitchen #UnderTheMangoTree
#SummerMangoMania #MuchosMangoes

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