Summertime mango recipes to beat the Miami heat

👋 Amateur mango picker, Martin, here! Last month, I thought something was wrong with my mango tree because the fruit never changed color.

• Well, turns out some mangoes stay green when they ripen. My wife and I have picked 64 backyard mangoes over the last couple weeks.

• We've eaten them raw over the sink, cut up and served over cereal, and blended into refreshing tropical drinks — plus, we've used recipes from Axios Tampa Bay.

Pro tip: Dicing up your mangoes and freezing them is a great way to extend their shelf life.

Here are some of my favorite ways to enjoy Miami's golden bounty:

🍹 Margarita: Combine your frozen mangoes with lime juice, tequila, Cointreau and ice for this homemade slushie. Add more ice for a thicker cocktail.

🍨 Sorbet: The perfect light, tangy dessert for a hot summer night. Blitz your frozen boys in a food processor and just add some lime juice. It was sweet enough I didn't need to add the maple syrup this recipe calls for.

🤤 Mangoes are also great in breakfast smoothies, either sipped or poured over granola in an homage to the acai bowl.

📫 Do you have any go-to mango recipes I haven't tried yet? Email [email protected], and we may feature your picks!