Indulge In Mango Season At These Miami Restaurants
Mango season is officially here
It's that magical part of the summer when mangos are ripening and falling off the trees at rates that South Floridians can hardly keep up with. This sweet, juicy fruit is only available fresh for a very short period of time each year, making mango season something local restaurants dive into when it comes to creating delicious seasonal additions to their menus.
Mangoes begin to ripen at the end of May and continue to do so through October, though the bulk of the season takes place in June and July as temperatures heat up. If you're one of the lucky ones who has their own tree, you might be scrambling to use all of your mangoes. But if you don't have a tree of your own, and are craving all things mango, there are tons of restaurants that can help you satisfy the summer craving.
From cocktails to salsa to salads and more, it's not uncommon to see mango-inspired menu specials popping up all over the Magic City. Here are just a few places where you can get your mango fix this season.
aguachile de camaron con mango fresco
At KoKo by Bakan the Aguachile de Camarón con Mango Fresco is made with shrimp, fresh cilantro, lime, celery, pumpkin seeds and bell peppers. Topped with bites of juicy mango, this colorful and refreshing dish is perfect to bring in the summertime. 'Beyond just freshness, the diced mango is a vital component, providing a juicy, sweet counterpoint that harmonizes beautifully with the heat and tang of the aguachile,' says Eduardo Durazo, CFO of DZO Hospitality.
Local mango cheesecake
This beloved bakery in Wynwood is known for using local mangoes to make delicious treats every year. The mangoes this team uses are so local that they hold an annual Mango Trade each year where locals are encouraged to trade their homegrown mangoes for fresh baked goods. 'The Mango Trade is our way of honoring this unique season, celebrating the abundance of South Florida's summer harvest and the spirit of community that sustains us,' says the bakery on an Instagram post. This year's exchange rate is six mangoes = one loaf of bread – which sounds like a super solid deal. There are a few rules though: one trade per person per day, mangoes must be larger than a closed fist, and no bruised, cut, bitten, or overripe fruit. One of the mango treats you'll currently find on the Zak the Baker menu is a Mango Basque Cheesecake made with those local mangos and a Biscoff crust.
Known for its extensive menu of premium spirits, specialty cocktails, and small-batch wines, the Living Room at Faena has a summer cocktail that's right up any mango lover's alley. 'The Queen of Collins pays homage to the hotel's previous incarnation as the glamorous Saxony Hotel, an opulent hotel described as The Queen of Collins Avenue. The base is a carefully crafted blend of Santa Teresa 1796 Solera style aged rum, Caribbean pineapple liquor, giving it a fruity, crisp, and aromatic touch. At the heart of the cocktail is lush mango purée, adding a rich, golden layer of tropical sweetness. The mango's flavor brings vibrant depth and smooth texture, evoking warmth and brightness in every sip. A hint of cilantro adds an herbal note, while fresh lime juice provides a zesty finish to balance the sweetness,' says Joshua Rodriguez, Director of Nightlife at Faena Miami Beach. The Queen of Collins is a mouthwatering, mango-forward cocktail made with Santa Teresa 1796 Rum, mango purée, cinnamon, Giffard Caribbean Pineapple Liquor and fresh-pressed lime juice.
Grilled Mango Salad
If mango salad is your jam, head over to Stiltsville Fish Bar in Sunset Harbour. Made with local mango, butter lettuce, sesame seed vinaigrette, radish, candied pecans, heirloom tomatoes & pickled onions. It is a light and refreshing take on the perfect summer salad. 'The Grilled Mango Salad has been on our menu since opening,' says Jeff McInnis, executive chef of Stiltsville. 'We cut the mango and lay it on the char grill with olive oil, salt and pepper. The smoke and char really changes the mango and gives it an earthy + savory flavor. We combine a sesame dressing with some sweet & spiced pecans.'
Located at Bal Harbour Shops, Makoto is known for its delicious sushi and great people watching. This season, the menu features a delicious mango dessert. The Toban Yaki combines passion fruit-white chocolate, almond cookie crumble and mango sorbet, creating a light and playful summer dessert. A perfect way to end your meal on a sweet note. 'We chose to use Mango as a main component of this dish because it adds a refreshing touch for the guest to enjoy while having the other parts of the dish, which are quite rich and strong in flavors,' says Daniel Garner, executive chef at Makoto. 'It is also a big part of Miami culture, as there are many mango trees throughout the city and when Mango season comes around, they are in abundance for all to share and enjoy.'
Dance the night away at Little Havana's Ball & Chain. Once you've worked up a sweat (or maybe you need a little liquid courage to get out on the dance floor), order a Call Me a Cooler. This bright, tropical cocktail is made with Absolut Mango vodka, vibrant passion fruit purée, fresh lime juice, and a touch of simple syrup, topped with crisp club soda. 'We use Absolut Mango vodka to infuse this cocktail with a clean, ripe mango essence that forms the fruity backbone of the drink,' says Darius Green, Director of Operations at Ball & Chain. 'Paired with passionfruit, lime, and a splash of Aperol, the mango adds a tropical roundness that ties everything together, making it ultra-refreshing and perfect for Miami's heat.'
Spice, Spice Baby
Rooftop cocktails are such a vibe in the summer and Level 6 is the perfect backdrop for them. For those who want to skip the actual alcohol, the Spice Spice Baby is a solid choice. Crafted with jalapeño-infused Seedlip, notas de agave, mango, pineapple, coconut, and lemon, it's a bold, non-alcoholic option bursting with vibrant, tropical summer flavors. Refreshing with a touch of heat, it's the perfect zero-proof sip. 'Anytime I think of making a tropical cocktail, mango is always a front-runner in my ingredient selection,' Derick Washington, Assistant General Manager at Level 6. 'It's such a versatile fruit with an amazing but subtle sweetness that can be used with any spirit. It goes perfectly in our Spice Spice Baby non-alcoholic beverage at Level 6 where it's a blend of mango, a touch of spice and smooth agave to create a non-alcoholic tropical paradise in a glass.'
El Dorado cocktail
While strolling Lincoln Drive, make your way up to Oro Miami Beach to order an El Dorado. This cocktail is a vibrant, subtly spiced margarita made with cocuy saroche, yellow bell pepper, aji amarillo, and mango. Inspired by the legend of the lost city of gold, it delivers layered notes of fruit and vegetal spice, with a tingling heat that lingers. Bold yet refreshing, it's a creative take on the classic margarita that captures the spirit of adventure. 'When introducing new flavors, I've always found it essential to anchor the unfamiliar with the familiar,' says Evan Lewis, head beverage manager at Oro Miami. 'In Miami, mango is more than just a fruit - it's a symbol of sun-soaked abundance. In the El Dorado, it brings both sweetness and nostalgia, grounding vibrant notes of bell pepper, aji amarillo, and our breezy base spirit in something that feels like home.'
Octopus Carpaccio
At Elia on the River the octopus carpaccio features tender slices of octopus paired with cherry tomato, mango, radish, and a vibrant citrus herb vinaigrette, making it a refreshing and flavorful choice for the summer season. 'At Elia we celebrate peak-season mango by slicing it fresh and folding it into our citrus herb vinaigrette, adding a tropical brightness to our Octopus Carpaccio,' Pete Valdez, says chef at Elia on the River. 'Paired with cherry tomatoes, radish, and tender octopus, the mango balances the dish with a touch of natural sweetness and vibrant acidity. It's a refreshing expression of coastal Italian flavors with a Miami twist.'
Mango season is a big deal at Michael's Genuine in Miami's Design District. "One of the reasons I love mango season is that it's so unique in the U.S. to South Florida. And as we come out of our proper growing season (tomatoes, eggplant, peppers, cucumbers etc) mango gives us this amazing opportunity to play,' says Michael Swchartz, owner/chef of Michael's Genuine. 'I'll often unload hundreds of pounds of fruit onto the MGFD team and challenge them to feature it in all sorts of ways. From sweets to savory preparations to cocktails, and canning and preserving to prolong the season." This year the menu features a few delicious menu items including wood toasted prawns brushed with a homemade mango habanero glaze served with a green mango salad, peanuts in a nước chấm sauce; a King Mackerel crudo topped with local mango, basil, coconut milk, chili oil and crispy rice; and a Market Special cocktail made with Quebranta pisco that's shaken with fresh mango, lemongrass, and fresh lime juice.
Arroz con Mango cocktail
For those who want to sip a little mango magic, Finka Table & Tap has the perfect cocktail for you. This juicy beverage is made with Haku Rice vodka, toasted rice syrup, mango purée, habanero tincture, fresh lime juice, rice lime zest foam, and mango rice powder. 'Our new Arroz Con Mango cocktail might surprise you. The name sets you up for something sweet, but it hits differently,' says Alex Aportela, the beverage director at Finka Table & Tap. 'You've got creamy mango, nutty toasted rice, a citrusy rice-lime foam, and a subtle kick of heat that catches you off guard. It's familiar, but with a twist that keeps you coming back.'
Over at Arcano, guests can enjoy a healthy quinoa dish that features fresh mango 'The Quinoa de los Andes is a vibrant celebration of flavor, color, and Latin American roots,' says Juan Diego Canahuati, owner of Arcano. 'From the heart of the Andes to the shores of the Caribbean, this dish brings together the rich diversity of Hispano-American ingredients in one nourishing and irresistible bowl. Served warm, it's both comforting and refreshing, perfectly balanced by the tropical brightness of mango and the depth of grilled shrimp in a house-made glaze." This dish is made with Andean Red Quinoa, Mushrooms, Bell Pepper, Pomegranate, Mango, and is topped with grilled shrimp. Wash it down with a Sabor y Sol cocktail made with pisco, spinach-cucumber-jalapeño shrub, mango purée, lime juice, and simple syrup. 'Our Sabor y Sol cocktail is sunshine in a glass – tropical mango, a hint of herbs, and a smooth finish that tastes like golden hour in Miami,' says Canahuati. 'Fresh mango pairs beautifully with our spinach-cucumber-jalapeño shrub, creating a vibrant, refreshing cocktail with a tropical twist and a touch of heat."
Mango Seltzer
Sip on a housemade mango seltzer at Brickell's Kaori. Made with Ketel One Citroen vodka, Mizu Lemongrass Shochu, Grand Marnier, mango, lemon verbena, lime zest, and Co2, it's a fun and refreshing way to celebrate mango season. 'This cocktail was inspired by the idea of elevating a classic mango seltzer, like a White Claw or Truly, into a gourmet version using real, high-quality ingredients,' says Diego Deleon, Beverage Director at Kaori. 'It's garnished with an olive, a playful nod to a cocktail I once tried by Shingo Gokan that combined mango and olive brine. Surprisingly, the pairing worked beautifully. The bright salinity of the olive followed by the mango's natural sweetness creates a unique and refreshing contrast. To make it service-friendly, we force-carbonate and bottle the cocktail in advance, so it's ready to pour and garnish during service.'
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