Saturday, October 16, 2021




By Chef Annie

Are you one of the fortunate few to have a mango tree growing in your yard?

If so, your tree is probably full, with the limbs nearing the ground with all their weight. This time of year, June and July, the mangos are abundant and offer the best picks and prices.

The delicious and juicy mango has long been one of the world’s most popular fruits. The fruit’s flavor is often described as an exotic mix of pineapple and peach. They have been cultivated for more than 4,000 years and are a relative of the pistachio and cashew.

A question, I get often this time of year “what am I to do with all this luscious sweet fruit?” Well, here I will share some delicious goodness, and all I ask is “share your extra fruit and these recipes”.


Mango Mimosa: 1/2 cup mango puree, 1/4 cup fresh orange juice, 5 oz champagne, and garnish with a beautiful fresh strawberry!

Mango Smoothie: 1 cup diced mango, 1 cup pineapple juice, 1 diced peach, 1 cup of ice. Blend until smooth and creamy…ENJOY!


Mango Salsa, delicious on your favorite blackened fish or with a side of tortilla chips for dipping: 2 cups diced fresh mango, 1/4 cup chopped cilantro, 1/2 cup diced onion, 1 diced jalopeno, 1/2 tsp sea salt, 1/4 cup diced green pepper, 1/4 cup diced red pepper.

And lets not forget to Jazz up your summertime salads! Choose your favorite grens, perhaps Romaine or Spring mix and add any or all of the following:

Fresh Mango, Fresh Strawberries, Mandarin Oranges, Dries Cranberries, Golden Raisins, Sliced Toasted Almonds, Carmelized Pecans, Chinese Noodles, Feta Cheese or Blue Cheese crumbles. If your looking for a light dinner tonight, prepare your salad from choices above and then add grilled chicken or grilled shrimp.

Now for all that extra Mango, lets puree and place it in plastic airtight storage bags and place in your freezer. Enjoy this wonderful fruit year around. The frozen puree can be added to your favorite margaritas, pina coladas and daiquiris.

Another of my favorites is to make Mango Vinegaret Dressing: 1 cup Mango puree, 1/2 cup Canola oil, 1/2 cup red wine vinegar, 1 clove minced garlic, 1/2 tsp spicy mustard fresh ground pepper, sea salt to taste, whisk rapidly or place in food processor and pulse lightly. Other additions to this can be: finely chopped walnuts, frozen raspberries or strawberries, the flavors are endess…put your name on one to enjoy all summer.

When buying a mango, make sure it has a tropical fruity aroma; unripe mangoes have no scent. A fresh mango will give slightly to the touch, but stay away from very soft or bruised fruit.


Chef Annie and her daughter Lauren would love to have you join them at their restaurant The Chefs Express, currently open at 176 Royal Palm Dr, with a new location getting ready to open at 901 S. Collier Blvd, The Beach Club. Yes we will be moving, but no date has been set. Call 239- 393-2433 to get a current update on our location. We would love to cater your next event….find out why we have for 5 years running…..WON “The Most Creative Restaurant” at The Taste of Marco.

Join Chef Annie at The Chefs Express in Olde Marco to enjoy all of her favorites that will soon become yours! For catering requests, please visit and view the beauty she creates with her delightful creations.


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