![\"mango](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/09\/mango-and-black-bean-salad.jpg\" "\\"mango")
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California mangoes are back in season at last.\u00a0 Just in time, too.\u00a0 I’ve been aching to make this black bean and mango salad but couldn’t bring myself to buy imported fruit.<\/p>\n
Not only do imported mangoes travel thousands of miles to get to the local supermarket, they’re picked green and are usually bathed in hot water before they’re allowed into the U.S.\u00a0 California mangoes, grown in the Coachella Valley, spend more time ripening on the trees. Many are even grown organically.<\/p>\n
![\"Keitt](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2008\/09\/cutmango.jpg\" "\\"cutmango\\"")
By far, the most common California variety is the Keitt, which is still green when ripe.\u00a0 Every one I’ve eaten has been sweet and succulent with the silky texture of velvet and a bright, tropical flavor hinting of pineapple.\u00a0 There’s little of the fiber that mars so many other varieties.<\/p>\n
The season is short, though, and only runs September-October.\u00a0 So you have to eat them while you can.<\/p>\n
I found organic Keitts at Whole Foods for $3.99 a pound \u2013 and worth every penny.<\/p>\n
This flavorful salad, spiked with lime, cumin and chile, is one of the best ways I know to eat mangoes. \u00a0 The soft, sweet fruit makes a delightful counterpoint to the mellow black beans and crisp red bell peppers and onion.<\/p>\n
The recipe comes from my friend Griff Palmer, a data whiz who used to bring this salad to every potluck at the Mercury News.\u00a0 It was always a hit.<\/p>\n
Griff is at the New York Times now but he was kind enough to send me the recipe via Facebook.\u00a0 He says he found it in Self Magazine in the 1980s but the online archives apparently don’t go back that far.<\/p>\n
Although the recipe calls for canned beans, I like it better with freshly cooked beans.\u00a0 It does take a little longer, but if you soak them overnight, the beans should cook in less than an hour with very little tending.<\/p>\n
Whatever you do, don’t miss this opportunity to experience these great mangoes.\u00a0 There’s good reason mangoes are one of the world’s most popular fruit.<\/p>\n 4 cups cooked black beans (about 1\u00bd cups dry) In a large bowl, combine beans, mangoes, onion, bell pepper and cilantro.\u00a0 Whisk together lime juice, olive oil, cumin and chile in a separate container.\u00a0 Pour dressing over the bean mixture and toss well.\u00a0 Serve.<\/p>\n Note:\u00a0 Flavors are best if the salad is allowed to stand at room temperature for at least half an hour before serving.<\/p>\n Self Magazine via Griff Palmer<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" California mangoes are back in season at last.\u00a0 Just in time, too.\u00a0 I’ve been aching to make this black bean and mango salad but couldn’t bring myself to buy imported fruit. Not only do imported mangoes travel thousands of miles to get to the local supermarket, they’re picked green and are usually bathed in hot … Continue reading Mangoes are back<\/span> ![\"slicedmango\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2008\/09\/slicedmango.jpg\" "\\"slicedmango\\"")
Perhaps the biggest challenge of cooking with mangoes is removing the flesh.\u00a0 I’ve solved that by using an OXO mango splitter<\/a>, one of the few single-purpose gadgets that I find worthwhile.\u00a0 You also can use a knife to slice the fruit lengthwise on either side of the large pit, but it can be a slippery exercise.\u00a0 Then score the flesh and push the skin inside out to get uniform cubes of fruit.<\/p>\nGRIFF’S MANGO AND BLACK BEAN SALAD<\/strong>
\nServes 8<\/em><\/p>\n
\nor 2 cans black beans, drained and rinsed
\n2 ripe mangoes, cut into chunks
\n1 medium red onion, chopped
\n1 large red bell pepper, chopped
\n\u00bc cup chopped cilantro, or to taste
\n\u00bd cup fresh lime juice
\n\u00bc cup olive oil
\n1 tablespoon ground cumin
\n1 tablespoon chile powder<\/p>\n