The flavor of fresh mango is sometimes described as a blending of peach, pineapple and apricot essences. Summer is coming to a close and I’m trying to use as much fresh fruit as I can when it’s available. This Shabbat I’m going to concentrate on the mango.

The one thing most people don’t know about the mango is that it is the perfect food to eat if you’re looking to add fiber to your diet. An average sized mango can contain up to 40% of your daily fiber requirement. Besides making sure that irregularity is never a problem mangoes are delicious, rich in vitamins, minerals and anti-oxidants, mangos also contain an enzyme that has stomach soothing properties similar to the papain found in papayas.

The mango tree is an evergreen that can grow to 60 feet tall. Originated in Southeast Asia most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Mango season is usually June through September, but most groceries carry mangoes year-round. The larger the fruit, the higher the fruit to seed ratio and color is not necessarily an indication of ripeness. A ripe mango will have a fragrant aroma and yields to gentle pressure, with no dark spots or blemishes. If the mangoes are still hard and too green, place them in a brown paper bag on your counter for a few days to ripen

Most people are content to eat this luscious tropical fruit fresh with little or no adornment but the following recipes show how it lends itself main dishes, sauces and marinades.

Cutting a mango

To slice the fruit from the mango seed, you'll need to determine the orientation of the large flat seed at its center. By examining the mango, you should be able to determine its flatter sides. Slice the unpeeled mango from stem end to bottom end parallel to the flat seed on either side. You'll have two large slices with the majority of the meat, and a remaining thin slice of meat surrounding the seed which can then be carefully pared away from the seed. Take each large slice and cut down to, but not through, the skin in a cross-hatch pattern and then push the skin side up and out to pop the mango cubes easily from the skin. The juice will stain your clothing, so be careful eating. (Modified from about.com)

TANGO MANGO SALSA (pareve)

To pit a mango, place it stem side up with the narrow side facing you. Make a vertical slice starting at 1/4" to the right of the stem. Repeat on the other side. Lightly score the flesh of the mango into diamonds. Buckle the skin, pushing the flesh outward so that it resembles a porcupine. Slice off the cubes.

Combine all the ingredients in a glass bowl and let stand for 10 minutes. Toss before serving. Serves 6 as a side dish.

LIME MANGO MOUSSE IN CHOCOLATE CUPS (dairy or pareve)

To make chocolate cups: melt 6 oz. white or bittersweet chocolate. Using a small spoon, lightly coat the inside of 8 foil-lined baking cups. Freeze for 10 minutes. Recoat any thin spots and freeze 1 hour. Set the cups aside when done.

In an electric mixer, at medium speed, beat the real or pareve cream cheese with peeled and pureed mango,1/2 cup powdered sugar, 1 tablespoon fresh lime juice and 1 teaspoon grated lime rind until smooth. After the mixture is combined fold in the whipped cream or non dairy topping and mix to combine. Spoon the mixture into the chocolate cups and refrigerate until ready to serve. Serves 8.

MANGO GUACAMOLE (pareve)

Mix all ingredients together in a stainless steel bowl and serve with tortilla chips. Serves 2. This recipe can be doubled or tripled.

TEX MEX MANGO SALAD (pareve)

In a large bowl combine mango cubes with the avocado, jicama and onion.

To make dressing combine all the dressing ingredients in a bowl and whisk to combine. Pour the dressing over chopped vegetables and toss gently. You can serve this on individual plates by placing the salad greens on the plate and then spooning the vegetables over the top or combining the salad greens and vegetables in a salad bowl and tossing to combine. Serves 8 to 10.

MANGO FOOL (dairy)

Line a sieve with 2 layers of paper towels; place over a bowl. Pour yogurt into the sieve; set aside to drain 30 minutes. Place half the mango in the container of a blender. Whirl until puréed; taste and add sugar to sweeten if necessary. In a bowl, beat cream with 1 tablespoon sugar, the vanilla and ground ginger until stiff peaks form. Gently fold in drained yogurt and the puréed mango until combined. Stir in the remaining mango cubes. To serve, spoon into dessert glasses or wine goblets; sprinkle each serving with toasted coconut and diced mango, if desired. Serves 6.

ORIENTAL MANGO AND CHICKEN (meat)

For the batter combine the flour, baking powder salt and water in a bowl. Whisk to combine and then mix for another minute or two. Cover and let stand for 30 minutes.

For the sauce In a bowl combine the chicken stock, soy sauce, sugar, rice wine, sesame oil, corn starch and rice wine vinegar. Mix well and set aside.

Heat 2 cups oil in a wok. Place the chicken pieces into the batter and stir them to make sure they are coated. Remove chicken pieces individually from batter and drop into hot oil one at a time, fry until golden brown; drain on paper towels. Repeat with remaining chicken in batches. Set the cooked chicken aside. Drain the oil out and clean the wok. In the clean wok heat the remaining 2 tablespoons of oil. Stir fry the ginger pieces for two minutes. Stir the sauce mixture into the cooking pieces of ginger, stirring until the sauce is boiling, reduce heat, and simmer for 3 minutes. Add the chicken, mangoes and scallions to the simmering sauce and stir occasionally for 3 minutes. Serve immediately with toasted sesame seeds. (the batter will soften if left to sit in the sauce too long). Serves 4. This recipe can be doubled or tripled.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.