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55 T R O P I C M A G A Z I N E I proposed three approaches to my friend: two immediate remedies and one long-term remedy. Immediate Remedy 1: Have a chicken kabobs barbeque! Invite six to ten friends. Chop chicken breasts into pieces roughly one inch by two inches. Marinate for an hour or two in your favorite barbeque marinade. Cut a red or purple onion into wedges. Peel and chop the mangos into large chunks. On skewers, alternat e the chicken, onion, and mango. Brush with marinade. Barbeque until done. As the happy guests leave, give each a gift bag with ten mangos in it. Immediate Remedy 2: Mango Mimosas. Invite six to ten friends to a socially distanced Sunday brunch. Serve Mango Mimosas outside by the pool, along with fresh croissants from Star Boulangerie (on Seminole Drive), along with scrambled eggs and fresh-brewed c offee. Longterm Remedy: e mango tree's magic does not extend to pro- viding fruit all year long. Selfishly, it fruits only in late spring / early summer. So how can one extend the benefits of this fruit throughout the year? By using the an- cient techniques of oven drying! You, the pioneers, and your mangos... After you create your dried mangos, you can use them in any way you use dried apricots or pears or raisins: in granola, in muffins or cookies, or as a snack to be eaten by itself. Oven Dried Mangos 2 pounds of mangos 1 cup sugar 2 tablespoons fresh squeezed lime juice 3 cups water Wash and halve the mangos and cut the ripe, inner fruit into quarter inch slices. Mix one cup sugar, three cups water, and the lime juice. Bring to a boil and then turn off the heat. Add the mango slices to the syrup and let soak for 20 minutes. Turn your oven on to 130 degrees, and put the mango slices on a drying rack or cookie sheet for about 8 hours. When the mangoes are pliable but dry, they're done. Pack them in air- tight containers, or freeze them. Mango Mimosas 2 large, ripe mangos 1 cup fresh squeezed orange juice 1 teaspoon fresh squeezed lime juice 2 bottles Prosecco or sparkling white wine For 12 Mimosas, mix the orange juice and the peeled and pitted fruit from the mangos in the blender. Blend until smooth. Add the lime juice and a cup of ice cubes, if you wish. Blend again until smooth. In a large pitcher, combine the fruit juice mixture with the two bottles of a Prosecco or another sparkling white wine. Photo Luzia Ellert | STOCKFOOD 55 T R O P I C M A G A Z I N E

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