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Mangoes Reloaded
JUICY CHEF
Thursday, June 11, 2009
Goodness! So much for the promise to myself not to repeat subject matter. I broke it a few weeks ago and once again I am succumbing to the pressure. I have received an unprecedented amount of email requesting more mango recipes. It seems our readers cannot get enough. Since it was impossible for me to respond to all of you individually I hope I can satisfy your insatiable cravings for this exotic fruit.
The island has gone truly mango mad. I witnessed two little girls in their school uniform displaying unladylike behaviour participating in a tug of war over a juicy-looking fruit. All over the city a new batch of mango vendors have suddenly appeared displaying buckets or baskets filled with all sorts of varieties from the current crop. We truly know summer is fast approaching from the fragrant whiffs of mango in the air.
Mango bartering is in full effect. Many are exchanging Black mangoes for Julie and Robins for Number 11s. East Indians are like gold now: if you want a favour you know your wish will be granted with a sweet smile and a couple of them on offer, yes, I know I am being cheeky. I am sure many suitors are giving mangoes as gifts to the ones who capture their hearts.
Contact me at info@juicychef.com for feedback and food questions. Please note that I do not give out information or recipes on subject matter I have not covered, nor do I create meal plans as I am a food media specialist, not a caterer. I do happily consider your suggestions for future columns, so please keep writing to me.
Bon Appétit!
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| Black Bean and Mango Salad |
Black Bean and Mango Salad
There are many varieties of this salad. I was introduced to this dish by a vegan friend in London one summer. Most people dress this with lime, olive oil and cilantro or my personal favourite to go with this dish, raspberry vinaigrette. I enjoy using fruit-flavoured vinaigrettes to make the fruitiness intensify. I am also going to substitute the cilantro with mint for a refreshing change and the raw red sweet peppers with ready-made roasted peppers. Serve this salad with tortilla chips for added crunch, yummy!
Ingredients:
1 large mango, peeled and cubed
1 14oz can of Black Beans, rinsed and drained
1/2 Jar of roasted red peppers
1/4 cup red onion, thinly sliced
Mixed lettuce leaves
Raspberry vinaigrette (available in major supermarkets)
Chopped mint, for garnish
Tortilla Chips
Method:
Mix black beans and mango together.
Add red onion and roasted peppers and dress with raspberry vinaigrette.
On a platter, lay some mixed greens and top with mango and bean mixture.
Scatter over mint.
Serve with tortilla chips.
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| Mango Cream Dessert with Chocolate (Photos: Lionel Rookwood) |
Mango Cream Dessert with Chocolate
I adore combining fruit with chocolate. This is so easy and quick to prepare.
Ingredients:
2 mangoes, peeled and chopped
1/2 inch ginger, peeled and grated
1 mango, sliced
Juice of 1 lime
3 tbsps orange juice
1/3 cup icing sugar
1 1/2 cups heavy cream
1 bar baking chocolate, grated
Method
In a blender add the two chopped mangoes, lime juice, orange juice, ginger and icing sugar and puree.
In a bowl, whip cream until soft peaks form.
Fold in the mango puree with the cream and pour into 4 glasses
Leave in the fridge to set for at least an hour or more.
To serve, top with a mango slice and grated chocolate.
Mango Chutney
This is delicious with Indian food, grilled meats and fish as well as cheese. I use mangoes that are just under ripe, or ripe but not too soft.
Ingredients:
2 lbs of mangoes, peeled and cut into chunks
8 ozs apples, peeled, cored and roughly chopped
1 medium onion, chopped
1 garlic clove, crushed
Pinch of salt
1 1/4 cups of white cane vinegar
1 cup brown sugar
2 tsp ground ginger
Method
In a large bowl, add mangoes and sprinkle with salt.
Gently heat vinegar and sugar together until sugar is dissolved.
Add mangoes, apples, onion, garlic, and ginger, mix well, stir occasionally and slowly bring to a boil.
Reduce heat and simmer for one hour until thick and not too liquid.
Pour mixture into sterilised jars, and cover.
Store in a cool, dark place for 2 weeks before eating, and use within 6 months.
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