What to Do With All These Mangoes? Mango and Avocado Salad by Chef Aaron Johnson of OB House (Photos)

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

We have the most amazing winters, ever. We have beautiful beaches. We have around 250 days of sun per year.

Overall, living in South Florida has a ton of perks, but one of the most exciting aspects of living in the subtropics is mango season. Unless, of course, you're allergic -- if so, we feel sorry for you.

We wait all year for that glorious fruit to flower, bud, and grow. There's nothing like the sweet taste of the season's first mango.

A week later, it's in your smoothies, on your pancakes, in your mojitos, your salsa, and whatever else you can pull out of your hat. After a while, however, you're wondering what the heck do I do with all of these damned mangoes.

See also:

- Jim Leiken Formerly of Cafe Boulud's Poularde en Vessie Recipe: Pig's Bladder Stuffed With Chicken and Truffles (Photos)

- Too Many Damn Mangoes? Make Strawberry-Mango Muffins (Recipe)

To help out, we asked chef Aaron Johnson of Old Fort Lauderdale Breakfast House for the recipe to his OB House salad with mangoes, avocados, and citrus vinaigrette.

O-B Florida Citrus Vinaigrette

In a blender combine:

1 tablespoon of chopped shallots

2 teaspoons of lime zest

2 tablespoons of freshly squeezed lime juice

¼ cup of freshly squeezed Florida orange juice

1 tablespoon white wine vinegar

2 teaspoons of chives, chopped

2 teaspoons of flat-leaf parsley, roughly chopped

2 ½ teaspoons of Dijon mustard

¼ teaspoon of Florida honey

1 ½ teaspoons of kosher salt

½ teaspoon of black pepper, freshly ground

Blend all ingredients on medium low speed until smooth while adding ¾ of a cup of good, fruity California olive oil in a slow steady stream creating an emulsion.

Yields: 1 cup vinaigrette

Step One: Toss mixed greens, chopped mango, and an appropriate amount of dressing -- you can always add more later, if need be -- in a bowl.

Step Two: Gently place the mixture on a plate, making sure to add some chopped mango sits above the salad greens for color. Add sliced avocado on top.

Follow Sara Ventiera on Twitter, @saraventiera.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.