Well: Mango for Dinner and Dessert

 Andrew Scrivani for The New York Times

In a popular Seinfeld episode called “The Mango,” Kramer offers George a plate of the freshly cut, ripe fruit. George takes a bite of mango and exclaims, “It’s like a taste explosion!”

If you are also a fan of mango, this is the best time of year to enjoy them, writes Martha Rose Shulman in this week’s Recipes for Health.

Now is the time to get acquainted with them: although they’re in season from January to August, mangoes peak in May and June. A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet, particularly at the stem end. But if you can find only hard, green mangoes, bring them home anyway — they will ripen at room temperature in a few days time. Put them in a paper bag with an apple to speed the process along.

Here are five new ways to enjoy mango.

Strawberries in a Mango Sea: A simple mango puree paired with strawberries makes a refreshing and healthful treat.

Pigeon Peas With Mango: Garam masala adds spiciness to this curry dish.

Shrimp and Mango Tacos: A sweet and pungent combination of mango, shrimp, chilies and cumin.

Mango, Orange and Ginger Smoothie: Ginger combines well with mango in this dish.

Red Coconut Rice Pudding With Mango: This dish is inspired by a classic Thai sweet made with sticky rice.

 

Recipes for Health: Shrimp and Mango Tacos

2 tablespoons canola oil

1 pound medium or small shrimp, peeled and deveined

2 garlic cloves, sliced

2 teaspoons cumin seeds, lightly toasted and ground

2 Serrano or bird chilies, or 1 large jalape?o, minced

1 large mango, peeled, seeded and finely chopped

1/4 cup chopped cilantro

4 to 5 tablespoons lime juice

8 corn tortillas

1. Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.

2. Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute.

Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.

Yield: Serves four.

Advance preparation: This is best served right after you cook the shrimp and mango.

Nutritional information per serving: 268 calories; 1 gram saturated fat; 3 grams polyunsaturated fat; 5 grams monounsaturated fat; 159 milligrams cholesterol; 28 grams carbohydrates; 3 grams dietary fiber; 763 milligrams sodium; 1 gram protein

 

Recipes for Health: Mango, Orange and Ginger Smoothie

1 cup orange juice

1/2 large mango

1 1/4 teaspoons ginger juice (see note below)

4 ice cubes

Optional: 1/2 ripe banana (about 2 ounces peeled banana)

1. Combine the orange juice, mango, ginger juice and ice cubes in a blender. Blend until frothy and smooth. If you want a thicker drink, add the banana. Serve right away for the best flavor.

Note: To make the ginger juice, grate about 2 teaspoons ginger. Place on a piece of cheesecloth. Gather together the edges of the cheesecloth, hold over a bowl and twist to squeeze out the juice.

Yield: One large serving or two small servings.

Advance preparation: This is best served right away.

Nutritional information per serving: 201 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 48 grams carbohydrates; 3 grams dietary fiber; 4 milligrams sodium; 3 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."