Warmer temperatures can only mean one thing: It's mango time!
“More than 70 percent of the total fresh mango volume arriving in the United States each year occurs in the spring and summer,” said National Mango Board Marketing Specialist Suwann Frison, “making for an ideal time to showcase mango on food and beverage menus.”
Spring and summer brings several mango varieties into the market, which allows chefs to choose a mango with the right flavor, aroma, color and texture for their signature dishes.
Seared Ahi Tuna Sandwich with Mango Slaw and Mango Jalapeño Jam
Ingredients for Mango Slaw
1 mango (slightly firm)
¼ bunch cilantro (chopped)
½ fresh jalapeño (sliced thin)
1 T mayonnaise
1 tsp rice wine vinegar
salt (to taste)
- Peel mango and cut the cheeks (flat side) away from the seed; then julienne cut the cheeks.
- Gently toss with remaining ingredients; season to taste.
Ingredients for Mango Jalapeño Jam
1 cup ripe mango (diced)
¼ cup jalapeno (chopped)
1 cup simple syrup (1:1 water to sugar)
- Combine ingredients and cook until slightly thick.
- Cool and puree.
Ingredients for Ahi Tuna
4 5-oz ahi tuna fillets
1 cup soy sauce
1 tsp wasabi
½ cup white sesame seeds (toasted)
½ cup black sesame seeds (toasted)
- Whisk wasabi into soy sauce.
- Dip ahi tuna fillet into soy sauce mixture on both sides, then coat with sesame seeds on both sides.
- Sear 2 minutes on each sides or until desired temperature.
- Place seared ahi tuna on a brioche bun and top with 2 Tbsp Mango Jalapeno Jam and ¼ cup Mango Slaw.