April is when my favorite season, mango season, really kicks in. I drool in anticipation each year, and seeing those big, juicy fruits so abundant makes my heart smile and my tummy growl. Of course, as someone who adores cooking, the recipes start to run through my head.
Mango salsa, mango in my guacamole, grilled mango in salads and my favorite … mango sorbet! Incredibly easy to make with only four ingredients, mango sorbet is always in my freezer, ready for me to indulge myself on a hot day — or any other day, for that matter. And don’t worry, I’ve included the recipe for you at the bottom. I would never deny anyone mango sorbet!
I also love April for cooking because spring is here, and with it all the delicious spring vegetables: artichokes and asparagus, fava beans and snap peas. Plus, there are the lovely milder members of the onion family like leeks and spring onions; sometimes I even find fennel, which I love to bake into breads.
Let’s take a look at some wonderful ways to include these fresh fruits and veggies in your meals this April.
Asparagus
Made into delicious soups, baked into a frittata or thrown in a primavera risotto, asparagus is a versatile vegetable. One of my favorite ways is to bake it in the oven using traditional Mexican flavors: chile and lime. Enjoy as a snack, side or appetizer.
Roasted Asparagus with Chile and Lime
Ingredients
- 1 lb. (about 500 g) of asparagus
- 2 tbsp. olive oil
- 1 tbsp. lime juice
- 1 tbsp chili powder
- 2 tsp lime zest
- 1/4 tsp. garlic powder
- 1/4 tsp. fine sea salt
Instructions
- Preheat the oven to 450 F (230 C).
- Rinse the asparagus and trim the ends, then pat dry. In a bowl, mix the olive oil, garlic powder, chili powder, lime juice, zest and salt.
- Spread the asparagus on some parchment paper and pour the seasoning mixture over the top. Toss lightly and lay the spears flat.
- Roast for 12 minutes or until bright green and browned slightly.
- Enjoy hot out of the oven.
Habas (fava beans, broad beans)
Deliciously creamy, habas are most popular in soups. But my favorite way to enjoy them is fresh, with only a few ingredients. Especially when they are at peak freshness, in season, and cheap. This salad is refreshing and light, tossed with feta, lemon and parsley. Best of all, add toasted almonds for crunch.
Haba Salad
Ingredients
- 1 pound (about 500 g) fresh habas (fava beans) without the pods
- 75 g almonds toasted
- ½ cup parsley
- 50 g feta cheese
- Lemon/lime juice to taste
Instructions
- Remove habas from pods. Half fill a medium-sized saucepan with water and bring to a boil. Add the habas and cook for five minutes, drain and set aside to cool.
- Dry fry the almonds in a frypan over medium-low heat until small dark brown spots begin to form. Set aside to cool.
- Peel the habas. When cool, the outer skin wrinkles. Cut one end and pop the fresh green bean out into a large bowl. It’s kind of fun, but be sure to have a bowl waiting, as I’ve had them shoot out and end up on the floor, much to my kitties’ delight. Cats like them, too!
- Chop the parsley and crumble the feta.
- Add everything to the bowl and season with lemon juice to taste.
Mangoes
Ataulfo mangos, also known as champagne, or honey mangos.
Mango season kicks off early in Oaxaca and Chiapas, with peak production in the southern regions at the end of March and April. Mexico enjoys a second peak in May and June as the harvest moves up Mexico’s coast.
And I’ve included my mango sorbet recipe at the end for you as well. It has been a staple in my house for years. I still can’t get enough and it never lasts long. Actually, I may pop to the market for some mangos and make some right now!
Along with these favorites … use any mango variety you like. They’re all delish!
Mango Sorbet
This mango sorbet is easy and quick to make. A total crowd pleaser, you may want to double the recipe as it’s nearly impossible to resist! And best of all, the whole family can enjoy it. It’s vegetarian and vegan-friendly.
Ingredients
- 2 large ripe mangos
- 100 ml canned coconut milk
- 2 tbsp. maple syrup (or agave)
- ½ lime, juice only
Instructions
- Line a baking tray with parchment paper.
- Cut the mango around the stone. Cut the two halves criss-cross and use a spoon to scoop out the chunks. Cut up the rest into chunks and put them on the tray. Place in the freezer for 4 hours minimum, or overnight.
- Add mango chunks, coconut milk, maple syrup, and lime juice to a food processor and blend until smooth.
- Enjoy straight away, or put in a freezer-proof container to thicken further in the freezer.
Mexico Correspondent for International Living, Bel is an experienced writer, author, photographer and videographer with 500+ articles published both in print and across digital platforms. Living in the Mexican Caribbean for over seven years now, she’s in love with Mexico and has no plans to go anywhere anytime soon.
