What should I do with Mangoes?
- Bat Guano Aug 20, 2007 10:21 AM
I've got a bunch of them, which have been ripening for about a week. I like just slicing and eating them plain, but am also looking for other ideas. Post your best mango recipes!
My neighbor put this together the other day - it was delicious: halibut, caramelized onions, coconut milk, mango pieces & cilantro....delicious and aesthetically pleasing :)
How about a mango licuado (smoothie)?! Mmmm. Add some papaya or banana.
In Colombia (and elsewhere in Latin America), women sell mangos sliced up in baggies, and sprinkle them with salt, and people stroll around eating them just as you are.
I also like julienned mango in a wrap or a chicken salad, maybe something like this:
Mango chutney with chipotle adobo sauce goes well with pork, shrimp and chicken. Also, a frozen mango daiquiri with a bit of lime and mint goes with....anything.
If you have an icecream maker, mango sorbet is really good. Simple syrup and mango pulp are the only ingredients, keeping it very simple.
I always make my version of mango salad (approx amts), as follows, and people rave about it:
3 mangos, peeled and sliced
about half of a medium red onion, thinly sliced
1 red pepper, thinly sliced
a handful of chopped/torn cilantro
about 1/4 cup freshly squeezed lime juice
sprinkle of salt
squeeze of honey (the more ripe the mangoes, the less honey, if any)
a couple drops of sriacha sauce
about 1/4 cup cashews
about 1 tbsp honey
about 1 tbsp sriacha sauce
Mix all ingredients together, except cilantro and cashews, and leave in fridge for at least 2 hours or as long as overnight. Place cashews in dry saute pan and add about a tablespoon each of honey and sriacha (less sriacha if you don't like it too spicy). mix cashews around until they are equally coated and heat on medium low until they start to carmelize, them remove from heat and let cool (move around so they don't stick to pan.
When ready to serve mango salad, toss mango salad that has been marinating in the fridge and sprinkle top with sweet'n'spicy cashews and chopped cilantro.
Mango and red onion side-by-side is an interesting contrast in flavor, and a beautiful contrast in color, but when the flavors have time to meld together it is garbage. I'm all for mixing and serving immediately, but overnight would be a mistake. Just my opinion.
I like the recipe.
re: Bat Guano
I'm glad it worked out well for you. I think the reason it works o.k. overnight is because the ratio of mango to red pepper is enough so that the red pepper doesn't over-power anything.
Also, I thought about it afterwards, I've served the following dessert a couple times to guests and it is delish:
I saw this recipe from Splendid Table and though I haven't tried it yet, it sounds pretty good! If you try it, let me know how it turns out.
Shrimp, Mango & Avocado Salad
* 1 large mango, cut into 1/2-inch dice
* 2 tablespoons canola or other mild cooking oil
* 2 tablespoons seasoned rice vinegar
* Grated zest and juice of 2 limes
* 1 tablespoon fish sauce
* 1/2 to 1 teaspoon Thai chile paste
* 1 pound shrimp, grilled or boiled and peeled
* 1 large head butter lettuce, torn
* 1 cup sugar snap peas, strings removed and cut into bite-sized pieces
* 3 green onions, including several inches of green, thinly sliced
* 1 Reed or other avocado, cut into 1-inch cubes
* 1 cup small cherry tomatoes, preferably Sun Gold, stemmed
* 1/2 cup each fresh mint and basil (preferably Thai or opal) leaves, torn
* 1/4 cup fresh cilantro leaves, torn
1. To make the dressing, put one-fourth of the mango, the oil, vinegar, lime juice, fish sauce, and chile paste in a blender and process until smooth. You should have 1 cup; set aside.
2. Place the shrimp, lettuce, peas, green onions, avocado, tomatoes, remaining mango, lime zest, basil, mint, and cilantro leaves in a large bowl. Toss the salad with just enough of the dressing to coat well. Reserve the rest for another use; it will keep refrigerated for up to 1 week.
I got a case of 18 Philippine mangoes and many turned ripe around the same time. I've made this mango pudding a couple of times:
but with less sugar (the mangoes are so sweet) and less water (about 2-3 cups rather than 4). The recipe uses agar, and I prefer the texture of it, but there are other ones out there that use unflavored gelatin. Instead of "chopped mango," I puree the mango chunks until smooth in the blender, then whisk it with the evaporated milk into the pan of water and dissolved agar and sugar. It's a lot like the yummy stuff you get at dim sum restaurants.
re: Bat Guano
Sorry, I haven't tried gelatin, but many recipes that use it come up if you Google "mango pudding." The idea is to end up with something a bit firmer than Jello. Agar can be purchased at Asian grocery stores. I've found it near the powdered dessert mixes (e.g. almond jello, powdered mango pudding mix).
Mango Cheesecake-puree mango and drizzle over top of your fav cheesecake
Mango flan...I'm going to try and track my written recipe down-this is heaven!
Mango lassi is a favorite drink to cool down a curry: blend yoghurt, mango, and maybe a little water or ice.
Also, try making your own dried mango: I cut the meat into about 1/4 inch slabs, and put in the dehydrator for 1-2 days. It's nothing like the dried mango you buy. Intense flavor, bright yellow color, and a jerky-like texture (chewy). There's nothing like it. Cut the resulting slabs into small chunks with scissors for a great addition to trail mix. Mangos are mostly water, it turns out, so you can use up a LOT of mangos this way.
1. Mango rice pudding and 2. Mango and shrimp egg rolls
I've only had these dishes in restaurants b/c I haven't gotten my act together to make them at home....but they were amazing (especially the mango rice pudding!)
Ahhh, mangoes! Lived in Miami for 9 years, and our neighbors with mango trees would leave bushel baskets of them at the ends of their driveways, with little signs saying "Help Yourself"! That's what happens when hundreds ripen at once!
Here's my favorite mango recipe:
Mango and Blueberry Crisp
3 cups mango (or peaches or nectarines), pared and sliced
1 cup blueberries
3/4 cup flour
Pinch of salt
1 tsp. cinnamon
1/2 cup brown sugar, firmly packed
1/4 cup (1/2 stick) butter, softened
Optional: whipped cream or vanilla ice cream
Preheat oven to 350 degrees.
Use some of the butter to grease a 9-inch pie plate. Arrange the fruit in the pie plate.
In a separate container, combine the flour, salt, cinnamon, brown sugar and remaining butter until the mixture forms moist crumbs. This can be done with a fork and some patience, or more easily by pulsing the ingredients together in a food processor.
Sprinkle the crumbly topping over the fruit.
Bake for 35-45 minutes, until fruit is tender and topping is golden brown and crisp.
Serve warm, with whipped cream or vanilla ice cream if desired.
Yield: 6 servings