South Florida\u2019s best restaurants make a habit of using locally-sourced items in their recipes. It\u2019s good for local businesses and guarantees dishes are super fresh and tasty. Since it\u2019s the peak of mango season, one Miami eatery is all-in on the king of fruits.<\/p>\n
There\u2019s a mountain of mangoes ready & waiting for you at Michael\u2019s Genuine Food and Drink in Miami\u2019s Design District.<\/p>\n
Matthew Bittorf: \u201cSo we get a few months every year where mangoes are finally ripe. They\u2019re a little late this year, but we have a couple of hundred pounds finally starting to come in, and we\u2019re gonna use them anyway we can.\u201d<\/p>\n
Here, a mango, there, a mango \u2014 everywhere, a mango.<\/p>\n
Matthew Bittorf: \u201cIn sweets, in appetizers, in our raw bar, our entrees, and in our drinks, it\u2019ll be all over the menu.\u201d<\/p>\n
They\u2019re totally serious about the words \u201clocally sourced.\u201d<\/p>\n
Matthew Bittorf: \u201cWe don\u2019t buy them from a big produce company; we get them from employees, friends, neighbors, and so we have plenty of mangoes for the summer.\u201d<\/p>\n
They trust their culinary instincts. Give the folks in the kitchen a mango, and they\u2019ll come up with something you\u2019ll like.<\/p>\n
Matthew Bittorf: \u201cWe don\u2019t have a plan, we just know we\u2019re gonna find mangoes, and we\u2019re gonna figure out a way to use them, whatever\u2019s fresh, whenever they come, whatever we have in the restaurant is what\u2019s gonna produce the dish.\u201d<\/p>\n
One of this season\u2019s magnificent mango meals is the Snapper Crudo.<\/p>\n
Matthew Bittorf: \u201cWe\u2019re using fresh Florida snapper, salsa, matcha verde, which is toasted pumpkin seeds and an herb oil, mostly parsley, and then we\u2019re gonna put some pumpkin seeds and some parsley on top, and then the key ingredient, the mango, will lie on top of those.\u201d<\/p>\n
That friendly fish makes a tasty return as a Snapper Collar.<\/p>\n
Matthew Bittorf: \u201cIt gets marinated in a newchomp a sugar fish oil, and then we roast it in the wood oven, and it\u2019s gonna get mango relish.\u201d<\/p>\n
Perhaps, you\u2019d prefer your fruit in a glass. That baby on the left is the Mango Spritz. The small but mighty cocktail is called the Mango Game.<\/p>\n
Matthew Bittorf: \u201cSo we take Havana Club a\u00f1ejo rum, and that\u2019s infused with mango and pandan, and that\u2019s an Asian tropical fruit that gives some nice vanilla to the drink.\u201d<\/p>\n
Why would you even think of finishing your meal without some home-made mango sorbet?<\/p>\n
Michael\u2019s Genuine Food and Drink is the place to be to enjoy mango madness.<\/p>\n
Matthew Bittorf: \u201cIt\u2019s just a special treat for South Floridians.\u201d<\/p>\n
Copyright 2026 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.<\/p>\n
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