I found the best mango I ever had two days before I made these recipes for dinner. The outside was crimson and emerald, and the flesh perfectly smooth and sweet. Not only was it the perfect mango, it was also on sale. I was so inspired by this fruit that I took a picture and showed it to everyone at work. I dreamt about this mango. I even came up with a number of possible preparations for mangos that week for something I had never made before, and certainly outside of my comfort zone. It is interesting and a little scary for me to cook things outside of the style I grew up with — Midwest Irish-American meets Western Colorado, with a dash of the American South. I don’t remember having a mango in a savory dish, and the inspiration of this perfect mango overcame my reticence about trying something new. And if a mango that cost a dollar was the inspiration for trying something new, I am better for it.

In my family, we have the traditional go-to dishes that are on easy rotation that everyone likes. But the real tradition is using what’s available, quality and economical to create joy! Joy is the real heritage in my kitchen — passed down through memories and conversations, cookbooks and gadgets, learning new skills and trying new combinations.

I hope we can all find joy in an everyday task — nourishing oneself and others — and in trying something new every so often, and maybe add something to the usual routine. After this experiment, I will definitely add these recipes to my cooking rotation. My husband said it was the best thing I made all week.

**TERIYAKI SALMON**

*SERVES 4*
1-1/2 pounds salmon (or chicken)
Half of the teriyaki sauce recipe
Sesame seeds, for sprinkling
Mango sesame salad, for garnish
1. Preheat the oven to 325 degrees Fahrenheit.
2. Dry the salmon or chicken and brush with half the teriyaki sauce. Sprinkle with sesame seeds.
3. Bake until done.
4. Garnish with mango sesame salad and serve.
**TERIYAKI SAUCE/GLAZE**
*MAKES ABOUT 1/3 CUP (DOUBLE IF DESIRED)*
1 Tbsp neutral oil
1 heaping Tbsp garlic, minced
1 heaping Tbsp fresh ginger, minced
2 Tbsp honey (or brown sugar)
1/4 cup soy sauce
1 tsp cornstarch mixed with 1 tsp water (optional, to thicken)
1. In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and sauté until fragrant.
2. Add the honey and soy sauce and stir until combined. Let simmer until all ingredients are well incorporated.
3. If the sauce is too thin, you can thicken it using a cornstarch slurry, or continue simmering until it reaches your desired consistency.

**MANGO SESAME SALAD**

*SERVES 2-4*
One medium mango, diced (make sure it’s ripe)
2-3 green onions, sliced
2 Tbsp black sesame seeds
1/4 tsp chili flakes
A sprinkle of sesame oil
1 tsp rice wine vinegar
Pinch of salt
Toss all ingredients together until combined.

**MANGO QUINOA PILAF**

*SERVES 4*
2 cups water
1 cup uncooked quinoa
2 Tbsp neutral flavored oil
1 large mango, diced
2 bell peppers (I used yellow and red), diced
1/2 small red onion (about 1/2 cup), diced
Half of the teriyaki sauce recipe
1/4 tsp chili flakes
1. Cook the quinoa in the water according to package directions.
2. In a large skillet, heat the oil and sauté the onion, bell peppers and chili flakes until softened.
3. Add the mango and sauté for a few more minutes.
4. Add the cooked quinoa and the sauce and stir to combine until hot.

Originally published in the summer 2026 issue of Spoke+Blossom.

Small Inspirations: Summer Recipes