The Culinary Connoisseur
Marvelous Mangoes
10
Aug
Aug
Known as “King of the Fruit,” more mangoes are eatenthroughout the world than apples.
Mango arrived in Florida in the 1830’s and in California
in the 1880’s. Today mangoes are grown
in most warm area all over the world with India leading the way. There are some 1000 different varieties of
mango, each with its distinct degree of woodiness, varying skin colors and
different sizes.
in the 1880’s. Today mangoes are grown
in most warm area all over the world with India leading the way. There are some 1000 different varieties of
mango, each with its distinct degree of woodiness, varying skin colors and
different sizes.
Mangoes are actual comfort food—the can really can make
you feel better! Beyond being delicious and rich in vitamins, minerals and
anti-oxidants, mangos contain an enzyme with stomach soothing properties. These
comforting enzymes act as a digestive aid and may reduce abdominal
ailments.
you feel better! Beyond being delicious and rich in vitamins, minerals and
anti-oxidants, mangos contain an enzyme with stomach soothing properties. These
comforting enzymes act as a digestive aid and may reduce abdominal
ailments.
Mangoes are now at peak season. Their delicious flavor is the perfect
accompaniment to ice cream and they shine in fruit salads. The best way to
choose a ripe mango is by either smelling or squeezing. A ripe mango will have
a full, fruity aroma emitting from the stem end.
accompaniment to ice cream and they shine in fruit salads. The best way to
choose a ripe mango is by either smelling or squeezing. A ripe mango will have
a full, fruity aroma emitting from the stem end.
The best way to ripen a mango is at room temperature, on
the kitchen counter. Mangos are ready to eat when slightly soft to the touch
and yielding to gentle pressure, like a ripe peach. Store ripe mangoes in the refrigerator. When stored properly a mango should have a
shelf life of 1 to 2 weeks.
the kitchen counter. Mangos are ready to eat when slightly soft to the touch
and yielding to gentle pressure, like a ripe peach. Store ripe mangoes in the refrigerator. When stored properly a mango should have a
shelf life of 1 to 2 weeks.
Cutting mangoes can be messy. Some people will opt to
purchase precut mango slices at their local grocer. But that can defeat the fact that mangoes are
well priced now during the summer. Try a mango splitter. This kitchen-tested
gadget cuts the flesh neatly away from the large pit and allows you to neatly
slice each half. Its way more cost effective than buying it precut!
purchase precut mango slices at their local grocer. But that can defeat the fact that mangoes are
well priced now during the summer. Try a mango splitter. This kitchen-tested
gadget cuts the flesh neatly away from the large pit and allows you to neatly
slice each half. Its way more cost effective than buying it precut!
Use mangoes in salads, desserts and try it on the grill.
Now is the time to enjoy!
Now is the time to enjoy!
Serve this tasty sauce over simple grilled chicken
breasts that have been seasoned with salt and pepper.
breasts that have been seasoned with salt and pepper.
2 tablespoons canola oil
1 mango, peeled, pitted, and chopped (about 1 1/2 cups)
3/4 cup sugar
4 cups water
1 cup freshly squeezed lemon juice
These pops look like ice cream but are dairy-free!
1 medium onion, chopped
1 red bell pepper, chopped
1 tablespoon flour
1 ripe mango, peeled & cubed
1 cup mango nectar or orange juice
1 tablespoon fresh ginger, grated
2 teaspoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
Heat oil in a large skillet. Sauté chopped onions and red bell pepper over
medium heat for 5-8 minutes until soft. Stir in flour and mix until completely
dissolved. Add mango, mango nectar, ginger, vinegar and red pepper flakes.
Cook, stirring over medium heat until sauce boils and is thickened. Serve hot
over grilled chicken.
medium heat for 5-8 minutes until soft. Stir in flour and mix until completely
dissolved. Add mango, mango nectar, ginger, vinegar and red pepper flakes.
Cook, stirring over medium heat until sauce boils and is thickened. Serve hot
over grilled chicken.
A sweet twist on a summertime favorite!
1 mango, peeled, pitted, and chopped (about 1 1/2 cups)3/4 cup sugar
4 cups water
1 cup freshly squeezed lemon juice
In a food processor, blend the mango, 1/4 cup of the
sugar, and a splash of water until smooth. This will make the purée for the
lemonade. In a pitcher, combine the water, lemon juice, and the remaining 1/2
cup sugar. Stir until the sugar dissolves. Mix in the puree. Serve over ice in
tall glasses.
sugar, and a splash of water until smooth. This will make the purée for the
lemonade. In a pitcher, combine the water, lemon juice, and the remaining 1/2
cup sugar. Stir until the sugar dissolves. Mix in the puree. Serve over ice in
tall glasses.
These pops look like ice cream but are dairy-free!
1 cup coconut milk
1 mango, diced (about 1 cup)
2 teaspoons honey
1 cup frozen strawberries, thawed
Blend coconut milk, mango and honey in a blender or food
processor until smooth. Pour into half of 6 ice pop molds.
processor until smooth. Pour into half of 6 ice pop molds.
Add strawberries to remaining mixture and blend.
Fill the molds to the top. Freeze for at least 3 hours. Enjoy!