This post is in collaboration and sponsored by National Mango Board.
Summer is nearly here, so it’s time to fire up the grill. First order of business: grill up some of these mango and shrimp tacos. It’s sweet and savory profile will have you putting this one on repeat. Luckily this is a fast and easy taco that you can turn out in as little as 25 minutes, so go ahead and get hooked.
To start, I used Haden Mangos, but any mango variety will work. And since mangos are a year-around fruit you’ll be able to easily find mangos. The Haden variety’s peak availability is March through May – and carries a rich flavor with aromatic overtones. Here’s are a few pro-tips when selecting and prepping mangos:
- Ripe mangos are indicated by feel not color because every variety looks a bit different. The color of the skin has various combinations of yellow, green or red. Gently squeeze your mango and a ripe mango will give slightly and sometimes have a fruity aroma. For the Haden variety you see in these tacos, the softer texture is the first indicator of ripeness then the yellow and red hues -any green coloring will turn to yellow as it ripens at room temperature. But keep in mind, all mangos ripen at room temperature, so be patient if you pick one up that’s not 100% ready. You can also speed up the ripening process by placing it in a brown bag.
- To cut mangos, start by finding the stem. The long, flat seed runs from stem to nose. Cut around the seed by making two cuts on either side of the stem. Finish by dicing or slicing and scooping out the flesh.
If you need more reason, to make this recipe, other than the plate-clearing happiness effect, is the nutrition benefits of this superfruit. Mangos are a great source of vitamin C and A. One cup of mango provides 100% of your vitamin C daily and the vitamin A is important for immune function and helps maintain a healthy skin.
Gotta love it when food not only taste good but it adds a boost of nutrients as well. Am I right?