Last night I had some friends over for a fun mango themed fiesta.

My friend Rachel works for Whole Foods (Hi Rach!) and recently turned me on to the Ataulfo mangos that are currently in season. I was so excited because luck would have it that last Friday they were on super sale so I scooped up 15 mangos and started planning my fun fiesta menu.

Some fun facts about Ataulfo mangos: they are sweet, creamy in texture and free of stringy fibers. They are great for blending into drinks, sauces or desserts- perfect for a spring fiesta. They can be found throughout the year, but peak availability is from March to June when they are grown in Mexico.

For our mango fiesta we enjoyed mango margaritas, mango guacamole and salsa, tilapia fish tacos with mango salsa and rice pilaf. It was fun, it was tasty, it was mango filled!

 

The Mangorita everyone! It was my first time making a mango margarita and I will say- a few of these are gonna get ya!

 

Mango guacamole, salsa and my favorite fiesta chips- Julio’s.

 

Fresh mango salsa for the tacos.

Mangorita:

About 3/4 cup silver tequila, juice of 1 lemon, 2 tbsp agave nectar, 4 cups fresh mango- peeled, and ice.

In a blender add your tequila, 1/2 mango serving, agave, and lemon. Blend a bit to puree the mango then add about 1 cup of ice. Add more mango and more ice until it is the consistency you like.

Mango Guacamole:

2-3 Medium sized avocado, 1/2 fresh jalapeño- deseeded and chopped, 2 scallions-minced, 1 tbsp chile powder, 3 tbsp cilantro chopped, 1 cup peeled and diced fresh mango, and juice of about 4 limes, 4 tbsp (I fresh squeezed limes, but you could also get some lime juice from whole foods to use)

In a mixing bowl add diced jalapeño, scallions, and mango.

In a separate bowl add lime juice, then dice avocado into the bowl- tossing in juice as you go. (tip: be generous with the lime juice to prevent the avocados from browning- you really can’t add too much.) Lightly mash the avocado leaving a few small chunks, then fold in your other bowl of ingredients. Season with salt, cilantro and chile powder and serve with some tortilla chips.

Mango Salsa:

I-2 cups mango- chopped, 2 tbsp diced red onion, 1/2 fresh jalapeño- deseeded and chopped, 2 tbsp cilantro chopped, juice of 1 fresh lime (1-2 tbsp)

Mix together all ingredients in a bowl and hold in the fridge until you are ready to serve.

Rice Pilaf:

2 tbsp butter, 1 cup orzo, 1/2 cup diced onion, 2 cloves garlic minced, 2 cups chicken broth (or water)

Melt the butter in a pot over medium-low heat. Stir in orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the chicken broth. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Tilapia Fish Tacos:

1 lb tilapia fish filets (about 1 filet for each person) 1/2 cup flour, 6 tbsp fresh sliced kale, 2 tbsp salt, 1 tbsp chile powder, 3 tbsp safflower oil, corn tortillas.

In a shallow dish add the flower, salt and chile powder. Dip tilapia filets in the flour lightly coating all sides. Heat oil in skillet over medium high heat and add fish. Cook fish about 3 minutes on each side or until outside is lightly brown and fish is flaky. Heat corn tortillas for 20 seconds in the microwave or wrapped in foil in the oven. Fill each tortilla with rice, 2 to 3 strips of tilapia, mango salsa and kale.

 

It was so fun having friends over for a mango filled fiesta! I hope you have fun making some or all of these recipes for your own mango filled party.

Happy eating!