Co-op Blog

Mangos a-Go-Go with Recipe

The Co-op is featuring organic Kent Mangos this week, 4 for $5. The flesh of Kent Mangos doesn’t change color when ripe, they remain dark green with juicy, sweet flesh. Learn more about the different varieties of mangos at this link from Co+op, stronger together.

How best to enjoy these seasonal mangos? Ripe fruit is delicious when eaten fresh, but you can also bake or poach mango flesh. Add the contrasting color, texture and flavor of Kent mangos to salsas, smoothies, sauces, salad dressing, cold soups or ice cream. Like papayas, mangos contain the tenderizing enzyme papain, so they work particularly well in marinades, too. They also pair nicely with grains, seafood, pork, poultry and avocados.

Or drink your mango in Lassi form. Lassi is a traditional Indian drink, often featured in restaurants, and is easy to make at home. Lassis come in all kinds of flavors, some are salty, some are sweet, some have mint, some have fruit. A mango lassi is basically a yogurt based mango milkshake or smoothie. Use either canned mango pulp or cubed fresh, ripe or frozen mango.

Mango Lassi Recipe
Adapted from
  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 cup chopped very ripe mango
  • 3 teaspoons honey or sugar, more or less to taste
  • A dash of ground cardamom (optional)
  • Ice (optional)

Directions: Blend mango, yogurt, milk, sugar and cardamom together for 2 minutes. Adjust with ice cubes or serve over ice. Sprinkle with a tiny pinch of ground cardamom to serve. Keep lassi refrigerated for up to 24 hours.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.