From: Chef/consultant Michael J. Garahan, Joliet, IL, Grand Prize Winner of the National Mango Board 2014 “Mangover Your Menu” Contest. Yield: 12 servings.

2 oz. olive oil
2 cups Spanish onions, small dice
1 tsp. sea salt
½ tsp. freshly ground black pepper
4 cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square
2 cups cilantro leaves
2 oz. olive oil
2 cups celery, small dice
2 cups red and orange peppers, small dice
4 Tbsp. jalapeno, small dice
2 tsp. Southwest chipotle seasoning
48 16-20 count shrimp, deveined
4 Tbsp. garlic, chopped
4 cups shrimp broth
2 cups okra, sliced ½-inch thick
2 tsp. hot sauce
1 tsp. sea salt
1 tsp. freshly ground black pepper
6 cups rice, cooked
as needed for garnish, cilantro, roughly chopped

Heat 2 ounces of olive oil in a 2-gallon rondeau; add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir mango pieces and cilantro leaves into the onion mixture; transfer to a 4" half hotel pan; cover loosely and reserve at room temperature.

In the same rondeau, heat the second 2 ounces of olive oil. Stir in the celery, peppers, jalapeno and chipotle seasoning; sauté 5 minutes. Add the shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside.

Add the shrimp broth and okra; simmer 10 minutes. Stir in reserved onion-mango mixture, shrimp and hot sauce; heat through to fully cook shrimp and season to taste with salt and pepper.

Plate with ramekin mold (about ½ cup) of rice; ladle one cup of gumbo (4 shrimp) around the rice and garnish with cilantro.