With the mango craze hitting an all-time high, South Florida wants to commemorate and celebrate the importance and peak of its famed fruit. Tropical fruit lovers and culinary enthusiasts, as well as the domestic and international visitors, are invited to the South Beach Mango Festival, August 5th at Lummus park, adjacent to Ocean Drive. The event will also benefit a vital non-profit philanthropic organization, Big Brothers and Big Sisters.
Locals and visitors will have the opportunity to continue to educate themselves on healthy eating options and alternatives, using mango in their recipes, with activities including a farmer’s market offering more than 40 varieties of juicy, sweet, locally farmed mangoes; mango tastings; cooking classes for kids and adults, featuring the golden fruit; a children’s play area; and an entertainment area with live music and dancing; top chef demos, and a memorable mango-mixology competition. A sampling of creative farm-to-table culinary creations, showcasing the luscious mango from a variety of South Florida’s top fine-dining destinations and neighborhood cafes, served amid cooling ocean breezes, will make this an uniquely South Florida experience.
The idea of the festival was born from the passion of entrepreneur Robert Lansburgh along side host, Culinary Director Chef Allen Susser. Chef Allen is one of the original members of “The Mango Gang” a group of talented chefs who injected South Florida with the tropical fruit infused cuisine in 1990s. Recipient of the prestigious James Beard Award as best chef in the Southeast, Chef Allen is also the author of “The Great Mango Book”.
Now that we’re into Mango season here’s a delicious recipe from Chef Allen for you to enjoy!
RECIPE FOR RIPE MANGO CAKE by Chef Allen Susser
1/4 cup butter
3/4 cup sugar
1 cup fresh ripe mango puree
1 large egg slightly beaten
1 tsp pure vanilla extract
2 tbsp lime juice
1 tsp fresh grated ginger
1-1/2 cup all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup chopped walnuts
1 cup diced ripe mango
Preheat oven to 350 degrees. Coat a 9x5x3 inch non-stick pan with non stick cooking spray.
In a large mixing bowl, cream the butter and sugar. Add the mango, egg, vanilla, lime juice and ginger.
In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. Add the mango mixture to the flour mixture stirring unit the dry ingredients are just moistened. Stir in the walnuts and the diced mango.
Pour the batter into the prepared loaf cake pan. Bake for 40 minutes, or until a toothpick inserted into the centre, comes out clean.
Cool in pan 10 minutes before removing from the loaf pan. Allow to cool on rack before serving.