Friday, March 25, 2011

Some Mango Recipes

Mango Chutney

Spicy and sweet mango chutney makes a great condiment for pork and poultry. You can also pour it over a block of cream cheese to serve as an appetizer.
Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


3 to 4 pounds mangoes (mixed green and ripe), peeled, seeded, and diced
3 medium onions, diced
1 cup currants
1 cup white raisins
1 pound brown sugar
One 3-inch piece of fresh ginger root, minced
2 cups cider vinegar
1 teaspoon ground cloves
4 large cloves garlic, minced
1-1/4 teaspoons salt or to taste
Crushed red pepper flakes to taste

Place mangos, onions, currants, raisins, brown sugar, ginger, cider vinegar, cloves, garlic, salt, and red pepper flakes in a large cooking pot. Cook until fruits and vegetables are softened (but not falling apart) and the chutney is thickened. Seal in glass jars and refrigerate.

This is an heirloom Florida recipe dating back to the early 1900s.

Yield: about 6 cups

Peach/Mango Vinegar

Homemade peach vinegar adds a fruity zest to salad dressings, glazes, and marinades. Nectarines or mangoes may be substituted for the peaches.
Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


2 ripe peaches (about 12 ounces total), peeled, pitted, and chopped
1 cup Japanese brewed rice vinegar, or a good distilled white vinegar with an acid content between 4 and 5 percent
3 Tablespoons sugar

Puree the peaches in a food processor, then pour the puree into a medium-size bowl. (There should be 1 cup of peach puree.)

Combine the vinegar, sugar, and 1/2 cup water in a medium-size saucepan. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until slightly syrupy, 4 to 5 minutes. Stir the vinegar mixture into the peach puree. Let cool.

Sterilize a 16-ounce bottle (or two 8-ounce canning jars). Sterilize the cap (or lid) according to the manufacturer's instructions or have ready a clean cork.

Skim the foam, if there is any, then strain the vinegar mixture through a fine sieve, pressing on the solids to extract as much juice as possible. Discard the solids. Drain the bottle, then fill with the strained vinegar. Seal with a clean cork (or sterlized lid). Store in a cool, dry place or refrigerate.

Mango-Passion Fruit Vinegar: for the peaches, substitute 3/4 cup mango puree plus the strained pulp of 1 large passion fruit (about 1/4 cup). Proceed with the recipe.

Yield: about 2 cups

Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.

Beurre Blanc Sauce with Mango Pruee
3/4 cup water
6 tablespoons champagne vinegar
1/4 cup finely chopped shallots
Zest from 1 lime
1 tablespoon chopped ginger
4 tablespoons whipping cream
1 1/4 stick butter cut into tablespoon size pieces
Ground white pepper to taste
salt to taste
1 tablespoon cilantro lime Gremolata.
mango puree to taste

1 - Boil water, vinegar and shallots in a saucepan over medium heat until reduced to 1/4 cup.
2 - Add cream, zest, and ginger.
3 - Add butter, 1 piece at a time whisking until melted. Continue until all butter is incorperated.
4 - Strain.
5 - Add salt and pepper to taste.
6 - Add mango puree to taste.
7 - Add Cilantro Lime Gremolata.

Easy Mango Sauce

This Mango Sauce/Dip is easy to make, and always gets rave reviews when I serve it to company. A little coconut milk helps enhance the mango and give it a rich tropical flavor, while a touch of lime juice keeps it on the savory side - a nice mixture of sweet, sour, spicy and salty. Use it as a dip for cooked shrimp (great with coconut shrimp!), calamari, spring rolls or fresh rolls, or whatever appetizers you happen to be serving up. You can also use this mango sauce in stir-fries, such as mango chicken or shrimp stir fry. Be sure to buy the ripest mango you can find (see the recipe for shopping tips). ENJOY!
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: MAKES 1.5 to 2 cups mango sauce
2 ripe mangoes
2 Tbsp. fish sauce, OR 1 Tbsp. soy sauce + pinch salt if vegetarian/vegan, to taste
4 Tbsp. good-quality (thick) coconut milk
2 Tbsp. Thai sweet chili sauce (available in most supermarkets in the Asian section)
2 Tbsp. brown sugar
3 cloves garlic, minced
1 Tbsp. lime juice
1/4 tsp. turmeric
1/4 to 1/2 tsp. dried crushed chili (from the spice aisle)

1 - Scoop out the mango fruit and place in a food processor, blender, or large chopper.
2 - Add all other ingredients. Process well to create a delicious mango sauce. Tip: Avoid over-processing, as you don't want it too runny. If you prefer chunks of mango in your sauce, just pulse to create the sauce until you're happy with the consistency.
3 - Do a taste-test. Depending on the ripeness/sweetness of your mango, you may have to add a little more sugar. Add more fish sauce for more flavor, or more chili for more spice. What you want is a balance of sweet, salty, and spicy.
4 - Use as a marinade/sauce for chicken, pork, fish, or seafood, OR serve as a delicious dip for nearly any finger food. ENJOY!

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