There is an abundance of mangos this year in South Florida. Throughout South Florida neighborhoods, backyard mango trees are bulging with mangos. In fact, one of my neighbor’s tree split in two due to its heavy load of mangos. If you’re fortunate enough to have a fruitful mango tree in your backyard or have access to ripe or unripe mangos and don’t know what to do with them, I have a plethora of ideas for you. Some ways to use unripe green mangos include making Whole Baby Mango Pickles, Raw Mango Chutney, Spicy Indian Pickles, Mango Kachumber (Relish), Gingery Mango Rice or Cooling Mango Sherbet (in Arab countries, sherbet is a cooling drink of sweet diluted fruit juice). Ripe mangos can be used to make Spicy Mango Jam, Mango Smoothie, Mango Ice Cream, Mango Kulfi, Mango Lassi, Mango and Yogurt Cream, Mango Mousse, Mango Cheese Cake, Mango Cake, and Vegan Mango Panna Cotta. The recipes are endless, there are so many ways to use mangos and on top of that they are extremely delicious and nutritious just for eating on their own. Mangos are a great source of vitamin C, vitamin A, folate and fiber which are all necessary for prevention of cancer and heart disease and managing weight.