HOME > Chowhound > Home Cooking >

Discussion

Mango

I did a search, but didn't really find what I needed. I love mango and when in season I get literally baskets of them. I'm talking 50+ mangos. I freeze them and they do well.

Rum drinks and anything else liquid is great with mango

Sauces are wonderful, I've done some salads which I also enjoy, slaws and some fruit salads and lettuce.

Tried most ... but if you really got a unique or a bit different I would love to hear it. Recently I made a mango and pistachio and cranberry crusted tilapia or flounder which I loved. Any ideas are appreciated.

Someone told me about a chilled mango soup ... haven't tried it.

Thx, Kim

  1. Click to Upload a photo (10 MB limit)
Delete
  1. For a simple snack, try mango with a squeeze of lime and a dusting of chile powder (pure powdered chile, not "chili powder" with cumin and oregano).

    1 Reply
    1. re: Caitlin McGrath

      Nice idea for a appetizer at a party on a tray
      thx

    2. I am hopelessly addicted to mango italian ice...have no idea how to make it ( likely pureed sugar water and mango, duh) but if I did I would never leave the house. Probably because I couldn't fit through the front door ...

      10 Replies
      1. re: capeanne

        It is basically mango pureed, I like a dash of mint, some dont and a dash of honey works best for me and ice. Mixed into ice and you make a gremalata or just a frozen ice, either or. A great desert. Haven't made it ages. Thanks for the reminder. Very good. Made it with peaches from GA and pears too. Very cool.

        1. re: capeanne

          capeanne, have you tried the haagen-dazs mango sorbet? i haven't had it in a while, but it was fan-tas-tic! the essence of sublimely mango-y mango, in a luscious, smooth cold spoonful!

          1. re: alkapal

            yes unfortunately one of the things in my freezer in case I run out of Luigi's italian ice..its my substitute ( delicious) drug...I need a mango 12 step program ...my rationale is that the Luigi things are teeny tiny ..and the haagen-dazs is a pint ...I finish the container no matter which I open. so I try to stick to Luigi ...Sooo bad

            1. re: capeanne

              My husband is a mango ices fanatic too.. he loves the Luigi's brand and Ciao Bella sorbet.

              1. re: cheesecake17

                While searching my little Cuisinart ice cream machine book for gelato recipes, I found a mango one. It called for copious amounts of mango and I'd be happy to post the recipe if you're interested. I know people have already mentioned sorbet and Italian ice (or lemon ice as we call it here--regardless of flavor), but this is not the same. ;)

                1. re: kattyeyes

                  I wish I had an ice cream maker!!! Sadly, I don't.. yet

                  1. re: cheesecake17

                    Best new appliance we picked up in a long time--just got one last summer. Warmer weather's comin'--put it on your wish list. ;)

                  2. re: kattyeyes

                    Please post recipe....I will be bathing in the stuff Thanks

                    1. re: capeanne

                      My pleasure. Sounds yummy!

                      MANGO GELATO

                      1.5 pounds of mango, cut in 1-inch cubes
                      1/2 cup mango nectar
                      2 cups whole milk
                      1 cup sugar
                      1/4 cup fat-free powdered milk
                      8 large egg yolks
                      1 cup light cream
                      1 tsp. vanilla

                      Puree mango cubes in a food processor or blender till completely pureed/smooth (for blender, process 2 cups at a time for best results). This will yield approximately 2.5 cups of puree. Stir in mango nectar and place in fridge.

                      Combine milk, sugar and powdered milk in a 3.5 quart pan. Bring to simmer over medium heat; stir to dissolve sugar. Keep mixture warm over low heat. Whisk egg yolks in medium bowl till thickened (about 2 minutes on low speed). While whisking, slowly add 1 cup of hot milk/sugar mixture until blended. Stir egg mixture back into pan; increase heat to medium. Stir mixture constantly with wooden spoon until the mixture becomes thickened like a custard sauce and temperature reaches 180 degrees F. Strain custard through a fine-mesh sieve into a medium bowl. Stir in light cream, reserved mango puree and vanilla. Cover and refrigerate at least 6 hours prior to continuing. Pour into ice cream maker/freezer bowl and let mix until thickened--20 to 25 minutes. Don't forget to remove the gelato from the freezer for about 15 minutes before you serve.

                      Enjoy!
                      >>^..^<<

          2. If you are that crazy for mango, try dehydrating thin slices in a low oven or dehydrator, then grind them into powder, which would allow you to mango-ize just about anything. This is often done with mushrooms and tomatoes.

            4 Replies
            1. re: greygarious

              Is this the same thing as amchur? Can one use any type of mango: yellow, green?

              1. re: Agent Orange

                aamchoor is made with unripened, sour mangoes.

                1. re: luckyfatima

                  Thanks. I'm unlikely to find those in the grocery store. Sounds like amchur is something best bought and not made.

                  1. re: Agent Orange

                    Try Asian markets, specifically Vietnamese ones. I know I saw a ton of sour mangoes in the stores during the new year celebration a few weeks back. (Incidentally, I eat sour mangoes with a concoction of fish sauce, sugar, and black pepper/chile powder (depending on what's at hand), and it is amazing. I tried it once with not-too-ripe mangoes that's still got a bit of a crunch and it's not bad.)

            2. My mother in law makes the most amazing salad with mango. It's the first thing to disappear from the table. It has red leaf and green leaf lettuce, endive, mango, strawberries, slivered almonds, and a balsamic vinaigrette. I'm not usually interested in "sweet" salads, but this is awesome- and I sometimes add feta on top for saltiness.

              I sometimes add a few slivers of mango into a stir fry at the last minute. Maybe not so traditional, but it's really good.

              4 Replies
              1. re: cheesecake17

                Mango is good in green salads, I agree. I used to get a great restaurant salad with grilled chicken, mango, goat cheese, and tart dried cherries.

                1. re: Caitlin McGrath

                  Speaking of grilled chicken and mango.. I make my husband grilled chicken, mango, baby spinach wraps for lunch. I give him some cilantro dressing or pesto to dip.

                2. re: cheesecake17

                  I like the straw. I make one with spring greens, walnutsa creamy walnut gorgonzola vinaigrette and pears, but tis wounds good too. Nice, thx

                3. Not so unique or different, but I LOVE this mango salsa.

                  http://www.epicurious.com/recipes/foo...