Couple Brings Southern, Caribbean Flavors With Atlanta Pop-Up Smokey Mango

The couple launched a meal prep and delivery service because it gave them more creative control and freedom. When the pandemic shut down business, they scrapped those plans in favor of the pop-up food concept Smokey Mango.

Credit: Courtesy of Smokey Mango

Credit: Courtesy of Smokey Mango

The menu blends French, Southern and soul cooking techniques and influences the couple’s acquired over their careers with the flavors and ingredients of the food Nikki grew up eating in her hometown of St. Thomas.

“My grandmother raised me eating good Island food,” she said.

The unifying theme of all the dishes is also part of the pop-up’s name: Everything on the menu, from the vegetables to the meat, is smoked (the mango is a nod to Nikki’s Caribbean origins).

The pop-up’s signature dish is the soul food empanada, with a filling of baked mac and cheese topped with toasted breadcrumbs, cane sugar candied yams, vegan collard greens and smoked turkey neck. Another best-seller is the smoked ribeye hoagie, available two ways: classic with sautéed peppers, onion and mushrooms, or island-style with pineapple and teriyaki sauce. Both are topped with melted smoked gouda cheese and garlic-thyme aioli.

The menu also includes smoked wings and several other smoked hoagies and empanadas, including a few vegetarian options. Although the staples remain the same, some vegetables used in hoagies and empanadas change seasonally, and the pop-up offers empanada specialties including the Everything Lox with smoked salmon, cream cheese , spices, green onions and capers.

Credit: Courtesy of Smokey Mango

Credit: Courtesy of Smokey Mango

The Montcalms are careful to specify that they use halal meat, raw cane sugar and unbleached flour in their recipes.

“You can eat healthy and still have comfort and flavor,” said Blake, who credits changes to her own diet with helping her get back on her feet after a health scare.

A year later, the couple is a well-oiled machine: Blake writes the prep list and handles the grilling and smoking, while Nikki prepares the dough and toppings for the empanadas.

In addition to their pop-up appearances, the couple recently launched a ghost kitchen from 5:30 to 9:30 p.m. on Friday, Saturday and Sunday evenings at the Adobo ATL space at 4086 Covington Highway in Decatur. They are also working to grow the catering and private chef side of their business. Although they are considering purchasing a trailer or food truck, for now they are looking to connect with guests and build a customer base.

“We just want to be known,” Nikki said. “We are good leaders and we have the CV to prove it. We’re not just another wing and cheesesteak restaurant, we’re a whole different type of experience.

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