If you’re heading to South Beach in early August, don’t miss the first-of-its kind celebration of all things mango at the South Beach Mango Festival. Taking place at the height of mango season in Miami, the August 5th event runs from 11:00 a.m. through 7:00 p.m. on the white, sandy beaches of Lummus Park, adjacent to Ocean Drive. With Chef Allen Susser as the event’s Culinary Director, you can’t go wrong. Not to mention, it also benefits Big Brothers Big Sisters. See mango recipes from Chef Susser below.

With mangoes continuing to grow in popularity, thanks in large part to their health benefits including dietary fiber, vitamin C and beta-carotene, they fit right in with the beach lifestyle and heath-focused festivals and expos hitting southern Florida. The Mango Festival features farmer’s markets offering more than 40 varieties of locally farmed mangoes; mango tastings and education sessions; cooking demonstrations with top chefs; live entertainment; and a mango-mixology competition.

To entice you to South Beach (as if we needed enticement), Chef Alan Susser shares two delicious mango recipes for you to recreate at home.

Ripe Mango Cake

Serves: 10

Ingredients

1/4 cup butter

3/4 cup sugar

1 cup fresh ripe mango puree

1 large egg, slightly beaten

1 teaspoon pure vanilla extract

2 Tablespoons lime juice

1 teaspoon freshly grated ginger

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup walnuts, chopped

1 cup ripe mango, diced

Directions

For the batter: In a large mixing bowl cream the butter and sugar. Add the mango, egg, vanilla, lime juice and and ginger. In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. Add the mango mixture to the flour mixture stirring until the dry ingredients are just moistened. Stir in the walnuts and the diced mango.

To bake the cake: Preheat the oven to 350 degrees. Coat a 9x5x3-inch non-stick pan with non-stick cooking spray. Pour the batter into the prepared loaf cake pan. Bake for 40 minutes, or until a toothpick inserted into the center, comes out clean.  Cool in the pan 10 minutes before removing from the loaf pan. Allow to cook for 1 hour on a rack before serving.

Mango & Spice Brownie

Serves 16

Ingredients

2 ounces unsweetened chocolate

1/2 cup whole wheat flour

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

4 ounces olive oil

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup light brown sugar

2 large eggs

1 ripe mango, peeled, cut from the pit and diced

1 cup walnuts

1/2 cup raisins

To prepare the batter: Over a double boiler, melt the chocolate. Sift the flour, cinnamon, ginger and allspice and set aside. Using a whisk, mix the olive oil, salt, vanilla and almond extracts. Add in the sugar, and the eggs one at a time. Switch to a spatula and fold in the spiced flour mixture only until incorporated. Stir in the mango, walnuts and raisins.

To bake the brownies: Preheat the oven to 350 degrees. Using a non-stick prepared baking spray with flour, spray an 8×8-inch pan. Turn the mixture into the pan and spread out to an even layer.  Bake for 30 minutes until just done. Test with a toothpick – to be inserted to come out clean. Remove from oven and let cool completely before cutting into 16 pieces.