Yard Magoes: Where’d they come from, where’d they man-go

The 411 on Tampa Bay’s mango season and a refreshing recipe to make your summer more bubbly.

July 12, 2023 • 
Brad Haft
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City Editor Brad finds mangoes all the time in his backyard.

Photo via TBAYtoday

Table of Contents
Fruit 411
A man-goes into a bar

The floor is lava, TBAY.

Well, it just looks like lava. Mangoes are once again falling from the heavens onto the tarmac and brick-laden streets of Tampa Bay.

It’s mid-summer, which means the mangoes in our trees are either ripe enough to be picked or over-ripe, turning TBAY in a man-goo textured Jackson Pollock painting.

Fruit 411

The tropical fruit is known for its sweet, juicy flesh and rich tropical flavor. They are native to India and Southeast Asia but are plentiful in the Sunshine State.

Not so fun fact: Did you know, in Miami, you could get charged $200 for picking someone else’s mango trees without the owner’s consent? Here in TBAY, you could get charged with trespassing.

A man-goes into a bar

So you’ve got mangoes. They’re packed top to bottom in your freezer and pantry. You’ve given loads away to every household in the neighborhood, or you’re just letting them collect earth outside on the lawn.

Now’s time for the fun part — putting them to good use + crafting a refreshing mid-summer patio treat.

Fermented Mango Soda in 10 steps — adapted from Fearless Eating.

Ingredients:

  • 2 quarts of filtered water
  • 4-5 yard mangoes
  • 3/4 cup organic sugar
  • 1/2 cup starter culture

Directions:

  1. First, prepare the mangoes by washing, peeling, and removing their pits.
  2. Blend the mangoes until the texture resembles that of baby food.
  3. Combine the blended mangoes, water, and sugar in a pot.
    1. Bring the mixture to a boil
    2. Reduce the heat to a simmer and stir
    3. Let it simmer for 10-15 minutes.
  4. Turn off the heat and wait until the mixture has cooled to room temperature.
  5. Use a cheesecloth and a fine mesh strainer to extract the mango juice.
  6. Transfer the juice to a large container or glass jar.
  7. Add your starter culture to the container.
  8. Let the mixture sit on the counter for 24-48 hours or until you notice bubbles (it’s working). Pro tip: The fermentation rate is faster in warmer weather, so it might only take a day this record-breaking summer.
  9. Transfer to soda bottles using a funnel or lipped measuring cup.
  10. Let the bottles sit at room temperature until they become carbonated.

Boozify it:

  • This step’s optional. Add some vodka or tequila and serve over ice. Pro tip: Garnish with a squeeze of lime or mint.
  • Pat yourself on the back.