I grew up in Hawaii where mangoes are so plentiful you could be standing at a bus stop and actually reach up and grab a few to take on your ride. Mango is a fruit that is not only popular in Hawaii, but also in Mexico, the Caribbean, Africa, South-East Asia, Australia, and right here in the continental U.S. (especially in Florida, New Mexico and California).
We could all benefit from a little multicultural thinking, so here are some mango recipes that are culled from different regions around the world. The recipes are simple and… simply delicious.
Salad of the Tropics (Mexico)
1 ripe mango
1 ripe avocado, pitted, peeled and cubed
1 cup peeled and cubed jicama or sliced celery
1/2 thinly sliced red onion
Dressing:
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
Peel and cube mango from the “cheeks,” or flat sides of the seed. Cut the remaining meat from the mango seed and finely slice.
Combine mango cubes with avocado, jicama and onion.
To make dressing: Whisk ingredients together, then mix in the fine slices of mango. Pour dressing over salad; gently toss. Serve over mixed salad greens, if desired. Serves 6.
Mango Parfait (Caribbean)
6-ounce container plain low-fat yogurt (about 3/4 cup)
2 ripe mangoes, peeled and cut in 1/4-inch cubes
1 cup heavy (whipping) cream
1 tablespoon sugar, plus additional sugar if desired
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
Shredded coconut and additional diced mango, optional, for garnish.
Line a sieve with 2 layers of paper towel; place over a bowl. Pour yogurt into the sieve; set aside to drain 30 minutes.
Place half the mango in the container of a blender. Whirl until puréed; taste and add sugar to sweeten if necessary.
In a bowl, beat cream with 1 tablespoon sugar, the vanilla and ground ginger until stiff peaks form.
Gently fold in drained yogurt and the puréed mango until combined. Stir in the remaining mango cubes.
To serve, spoon into dessert glasses or wine goblets; sprinkle each serving with toasted coconut and diced mango, if desired. Serves 6.
Deluxe Mango Bread (My Mom)
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1- 1/2 cups sugar
1/2 teaspoon salt
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup vegetable oil
2 cups diced fresh mango
1/2 cup raisins (optional)
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease 4 2-by-5-inch loaf pans.
Sift together flour, cinnamon, baking soda, sugar and salt.
Whisk together eggs, vanilla and oil. Add flour mixture and stir to combine. Fold in fruits and nuts. Divide batter into loaf pans and bake 35 minutes.
I don’t like raisins, but my daughter and husband love them so I usually bake one loaf with raisins and one without, both versions are very good.
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