LUCY BURDETTE: It seems to be mango season around Key West. Being a good detective, I make that deduction when I see piles of them at the now weekly farmer's market at Bayview Park.
The market showcases plenty of great produce, but lots of my favorite vendors are there, too, like Mozzarella Mark and the Pickle Baron.
And also there's a guy who sells irresistible gumbo, and another stall selling Indian food, and olives and smoothies and all kind of cheese.
Anyway, the piles of mangoes launched me on a mango theme. You might have noticed the sauce I served alongside the almond cake last week. Now here's how to make it. It could not be easier.
1 Tbsp powdered sugar
1 Tbsp orange juice
Peel one ripe mango and cut away the flesh from the weird hard core. Since you are basically pureeing the fruit, you don't have to worry about making it pretty.
Drop the mango into the food processor with 1 tablespoon powdered sugar and 1 tablespoon orange juice. Whirl it until smooth. That's it!
I would serve this with ice cream, a plain cake, or even mix it with some plain yogurt and voila--smoothie.
Lucy Burdette writes the Key West food critic mystery series.
Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!