Mango Farro Salad by Chef Niven Patel of Alpareno Restaurant Group

Author Notes

During warm Miami summers, exchanging mangos is a part of the community. Hundreds of South Florida locals have various mango trees right in their backyard, often causing an over abundance of the tangy fruit. Halfway through summer, South Florida locals are swimming in mangoes and there’s always the big question - what to do with all of these mangoes?

James Beard award finalist, Chef Niven Patel has over 10 mango varieties at his backyard farm, Rancho Patel, where he grows fresh fruits, vegetables and herbs for her is restaurants, Mamey, Orno and Ghee Indian Kitchen. The farm is home to his seasonal dining series, Sunday's at the Rancho and includes fresh produce from seeds and saplings that he gathered throughout his worldwide travels. Given that he has over 10 varieties of mangoes on the farm, each one of Chef Niven's restaurants are changing up their menus, offering various mango desserts, savory dishes, salads and cocktails.

Below I’ve included his recipe for a fresh Mango Farro Salad, an easy way to use mangos for a quick and easy lunch during the summer.
—Food52