Last week I got a gift from my friends at Dorsch Gallery in Miami. They have a huge and prolific mango tree next to the gallery, and summer is their season. These three fat beauties arrived in three distinct stages of ripeness: firm, just shy of ripe, and ready to eat, so I got to admire them on the counter for a few days until they were all just where I wanted them. Then I used them to make a pretty terrific chutney. To celebrate their foreignness (and compensate for it), I used nothing but homegrown or homemade ingredients for the rest of it.
