This week for Oahu Fresh Instagram cooking class, we’re making taking advantage of Hawaii’s favorite season – MANGO SEASON! This short and sweet season means that trees all over the island are loaded up with these beautiful fruits, and if you’re a subscriber to the weekly Farmer’s Market bag, you’ll get to enjoy some of the most beautiful organic mangoes from Kahumana Farms.
Lucky me, I have a tree at my house in Kaimuki, and this is the first time in three years that it has given us fruit – I’m feeling very lucky and very mango abundant! Of course, mangoes are 🥭PERFECT 🥭 as is, and you can enjoy them out of hand anytime. I like to chop the sweet fruits and keep in the refrigerator to always have on hand, and I serve them atop coconut vanilla ice cream, mixed in with my daily breakfast chia pudding, or served as a sweet afternoon treat with granola and my homemade coconut yogurt.
If you want to try something totally different with your fresh mangoes, this Homemade Mango Chutney is great! Chutney is a sweet and salty condiment served alongside Indian meals, and it helps balance some of the strong, spicy flavors often found in curries. You can buy Mango Chutney in jars, but I find them to be much too sweet. Nothing compares to homemade, local chutney, and this one has dialed back sweetness. This recipe gives you an easy way to enjoy mango all year round – it’s great when fresh, and it freezes really well, too. If you find yourself with a surplus of mango this season, you can make a big batch and keep in your freezer for those mango-free months of the winter.
And chopped mangoes freeze really well – I like to chop the bulk of the fruit and squeeze the pit to get all the pulp. Freeze in small jars or ice trays and have on hand to make mango smoothies, mango margaritas, or mango lassi. Check out the video to see the tips for cutting a fresh mango.
In our video, I also make a super quick Chickpea Curry featuring another great Hawaii veggie – our locally-grown long beans. These beans grow easily here, and can be found in lots of types of cuisines. This recipe features them in an easy weeknight curry with just a few other veggies. This is a super high-protein meal featuring chickpeas, the long beans, and some bright green peas – all in the legume family and all full of fiber and protein.
This easy weeknight curry is infinitely customizable: use fresh or canned tomatoes, toss in frozen veggies for some extra green (like frozen broccoli or cauliflower), or toss in those wilted carrots, greens, or cilantro hiding in your refrigerator. I kept this recipe SUPER simple by using a mixed curry powder blend. There are lots of varieties you can try – this is one of my primary spice blends, and I like to buy in bulk so that I always have on hand. If you have a well-stocked spice cabinet, check out my Chickpea Curry (Chana Dal) recipe here for another version that uses ALL THE SPICES like cumin, coriander, cinnamon, turmeric, and more.
Easy Chickpea Curry
¼ cup coconut oil or ghee
1 cup thinly sliced red onion
2-4 cloves garlic, minced
1 cup chopped tomatoes (fresh or canned)
2 Tablespoons fresh, minced ginger (or 1 Tablespoon dried)
2 Tablespoon fresh, minced turmeric (or 1 Tablespoon dried)
3 cups cooked chickpeas (about 2, 15-ounce cans, drained and rinsed)
1 cup chopped fresh long beans
1 Tablespoon ground curry powder blend (perhaps more to taste)
1 teaspoon each sea salt and black pepper
1 teaspoon mustard seeds (optional)
1 (15-ounce) can full-fat coconut milk
1 cup green peas
- In a very large skillet or stockpot, heat oil of choice over medium heat. Add onion and garlic sauté until onions are browned, about 10 minutes.
- Toss in tomatoes, ginger, and turmeric and stir to coat. Simmer for 10 more minutes, until tomatoes are very soft.
- Add long beans, chickpeas, spices and coconut milk. Stir to coat evenly. Cover and let simmer for 10 minutes on low heat to let the flavors infuse and to lightly cook the long beans.
- After 10 minutes, stir in green peas and cook just a few minutes more. Remove from heat and let cool slightly before serving. Taste, and adjust curry and salt seasoning as needed.
Yields: 6-8 servings
Homemade Mango Chutney
2 Tablespoons neutral oil, like avocado or refined coconut oil
¼ cup finely minced white or yellow onion
2 Tablespoons fresh, minced ginger
2 cloves garlic, minced
3 cups chopped mango (including juice and pulp)
2 Tablespoons apple cider vinegar
1 Tablespoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon salt, or more to taste
- Heat oil in a large saucepan over medium heat. Add onions, ginger, and garlic. Cook until onions are just soft, about five minutes.
- Add mango, vinegar, spices, and salt, stirring to combine. Bring mixture to a low boil, then lower heat and let simmer for 30 minutes, stirring occasionally to keep from sticking. Mixture will boil down to about half original volume.
- Let cool and serve alongside rice, dal, and samosas.
Yield: about 1¼ cups chutney