What to say about the mango? They are one of our family's favorite fruits for their flavor (tropical), texture (almost creamy), and aroma (heady). Not to mention the color of the mango flesh is like sunshine. Heck, I even painted a room in my house mango yellow-orange, and it's truly the happiest room in the house.
The goodness of mangoes
Mangoes are indigenous to the Indian subcontinent and southeast Asia, but they have spread across the world to most other warm climates. Rich in nutrients, mangoes are sometimes called a superfruit, and indeed contain lots of antioxidants, including quite a lot of vitamin C. Mangoes are also an important ingredient in a number of world cuisines.
Mangoes burst with culinary versatility
Mangoes can be eaten raw and straight up, of course, or a variety of other ways. They are a tasty addition to juice - or an Indian lassi - and my kids love dried mango. We enjoy savory dishes that include mango (or mango chutney) as much as the sweet dishes.
Two of our favorite chicken salads include mango: chutney chicken salad
and chicken mango caprese salad
. Mango salsa is great over chicken or fish, and when diced mango is tossed into a salad with sliced beef or chicken, the heady fruit makes a simple side salad into a whole meal. Additionally, desserts are a natural place to use mangoes, and we love mango ice cream and mango sorbet equally.
Mouthwatering mango recipes
Serves 2 to 4
2 cups ripe mango, pureed, then put through a sieve
1/4 cup sugar
1-1/2 cups water
1 teaspoon gated orange peel
1-1/2 cups orange juice
1/2 cup lime juice
Heat the sugar, water and orange rind in a small saucepan until sugar is dissolved. Let cool. Combine the mango, cooled syrup, orange juice and lime juice and mix well. Serve over ice.
Makes 1 loaf
3/4 teaspoon baking soda
2 teaspoons water
1 cup ripe mango puree
1 cup sugar
2 large eggs
1/2 cup sweetened flaked coconut, minced
1/4 cup canola oil
2-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
Preheat oven to 350 Fahrenheit. Grease a loaf pan. Combine baking soda and water in a bowl. Whisk in mango puree. Add sugar, eggs, coconut and oil. Mix well. Add flour and baking powder and beat until all the ingredients are well incorporated.
Pour the batter into the loaf pan and bake 50 to 55 minutes. When done, the edges of the bread will have pulled away from the side of the loaf pan. Let cool 10 minutes in pan, then invert onto a wire rack to cool further or onto a cutting board to slice and serve.
Spinach Salad, Islands-style
1/4 cup pancetta, finely diced
3 tablespoons olive oil, divided
3 tablespoons mango chutney
2 tablespoons lemon juice
1 bunch spinach, washed, dried, and torn into bite-sized pieces
2 tablespoons chopped macadamia nuts
Salt and pepper
Saute pancetta in 1 tablespoon on olive oil. When the pancetta is hot and starting to get crisp, remove from the pan and set aside. Add the remaining olive oil to the pan and the mango chutney. Stir just a moment or two until it's hot.
In a large salad bowl, sprinkle the lemon juice over the spinach and toss. Add the pancetta and macadamia nuts and toss again. Finally, add the warm oil and chutney mixture and toss again before serving.
Mango Cream Pie
For the crust
1 cup all purpose flour
1/2 cup salted macadamia nuts, finely chopped
6 tablespoons unsalted butter, cut into small cubes
Preheat oven to 325 degrees F.
In a food processor, whir the flour and macadamia nuts. Sprinkle the butter cubes over the top and process until it resembles a fine meal. Add in the egg and process until the dough just holds together.
Roll out the crust and place in a pie pan. Blind bake the crust for 25 to 30 minutes, until golden. Allow to cool completely.
For the filling:
1 (3 ounce) package of cream cheese, softened at room temperature
6 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
1/2 cup heavy whipping cream
2 large mangoes, peeled and sliced thinly
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated orange peel
1 cup orange juice
1 tablespoon lemon juice
Whip together the cream cheese, powdered sugar, vanilla, and 2 tablespoons of the whipping cream until very smooth.
In a separate bowl, whip the remaining cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture. Spoon the mixture into the cooled pie crust. Lay the mango slices evenly around the surface of the pie in overlapping circles.
In a saucepan over medium heat, combine the granulated sugar, cornstarch, orange peel, orange juice and lemon juice. Slowly bring to a full boil, stirring often. Let cool, then spoon over the mangoes. Refrigerate until the glaze sets, at least 1 hour.