Help! I have 4 trees covered with mangoes. Any good Mango recipies?!
Help! I have 4 trees covered with mangoes. Any good Mango recipies?
Answers:
I am green with envy!! Here are some ideas.
Mango Sorbet
4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 Tbs fresh lime juice, or to taste
Line a baking sheet with plastic wrap.
Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.
Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.
Yield: 6 cups
Caribbean Mango Chutney
2 Anaheim peppers, roasted, peeled, diced
2 hot chile peppers, seeded, minced (like Scotch Bonnet or Habanero)
2 cups apple cider vinegar
1 Tbs salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, peeled, diced
2 small onions, finely chopped
6 oz golden raisins
1/2 tsp celery seeds
3 garlic cloves, minced
1 Tbs grated ginger
1 lg. lime, juiced
1/4 cup whole cloves
1 tsp cinnamon
1 Tbs whole mustard seeds
In a large enamel pot combine the peppers with the vinegar, salt, and sugar. Cook over medium heat until the sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover, and set aside for 2 hours. Refrigerate overnight.
Servings: 8
Mango Cheesecake
CRUST
1 cup graham cracker crumbs
1/4 cup chopped walnuts
2 Tbs brown sugar
1 tsp cinnamon
1/2 cup melted butter
FILLING
2 cups sour cream
3 pkgs. (8 oz.) cream cheese, softened
3 eggs
1 cup sugar
1/2 tsp salt
2 tsp vanilla
zest of 1/2 orange
2 1/2 cups mango puree
Directions Mix all crust ingredients and press into bottom of springform pan. Thoroughly mix sour cream, cream cheese, eggs, salt, vanilla, orange zest and mango puree. Beat well with an electric mixer. Pour into springform pan. Place pan in bain marie (water bath) and bake 2 1/2 hours at 350'. Increase temperature to 400' and bake 20 minutes more. Let cool before serving.
Spicy Mango Salsa
2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 Tbs chopped fresh ginger root
1/4 cup chopped fresh basil
2 serrano chile peppers, diced
1/4 cup fresh lime juice
1 In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
2 Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.
Yield: 4 1/2 cups.
Mango Salad with Grilled Shrimp
For mango salad
2 Tbs packed dark brown sugar
2 Tbs fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 Tbs chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 lb), shelled, leaving tail and adjoining first segment attached, and deveined
2 Tbs vegetable oil
1 medium fresh jalape?o chile, minced, including seeds
2 tsp ground cumin
1/2 tsp salt
Accompaniment: lime wedges
1 Special equipment: 16 (8-inch) wooden skewers (optional)
2 Make mango salad: Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
3 Grill shrimp: Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
4 Prepare grill.
5 Whisk together oil, jalape?o, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
6 Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
Servings: 4
Ready in: 40 minutes
Barbecued Salmon With Mango-Chile Sauce
4 salmon steaks, 1" thk - (8 oz ea)
1 cup Barbecue Dry Rub, (see recipe)
=== MANGO-CHILE SAUCE ===
1 cup puréed mango - (abt 2 mangoes)
1/4 cup freshly-squeezed lime juice
2 tsp minced jalape?o pepper
1/4 cup chopped fresh cilantro
1 Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with the Barbecue Dry Rub.
2 Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear cross-hatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center.
3 Top finished steaks with Mango-Chile Sauce, and serve.
4 Mango-Chile Sauce: Combine all ingredients in a small bowl, and mix well.
5 This recipe yields 4 servings.
Servings: 4
smoothies? just put in a blender,add lots of ice.yummy!
Man, I wish I lived someplace where mangos grew...
Mango salsa is kind of a standby, but it is great on grilled fish, especially white fishes, like swordfish or sea bass. Try serving with a sauvingion blanc.
* 1 mango - peeled, seeded and diced
* 1 avocado - peeled, pitted, and diced
* 4 medium tomatoes, diced
* 1 jalapeno pepper, seeded and minced
* 1/2 cup chopped fresh cilantro
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 tablespoons fresh lime juice
* 1/4 cup chopped red onion
* 3 tablespoons olive oil
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Here are a few more recipes that looked really good to me, but I haven't had the pleasure of trying them. They all have a lot of favorable reviews. We don't get very many fresh mangos here in the midwest. ;)
MANGO SALAD WITH GRILLED SHRIMP
http://www.epicurious.com/recipes/recipe...
MANGO SHRIMP SUMMER ROLLS
http://www.epicurious.com/recipes/recipe...
MAGIC MANGO BREAD
http://allrecipes.com/recipe/magic-mango...
SWEET MANGO LASSI
http://www.epicurious.com/recipes/recipe...
EASY MANGO CHICKEN
http://www.recipezaar.com/18663...
Make a simple syrup - equal parts of sugar and water. Then heat 1 mango in 1/4 c. simple syrup and the juice of 1/2 lime until they just get slightly softer than they naturally are. Puree them in a blender. Put this in a blender and puree until smooth. Put these in ice trays and freeze. It's a great way to preserve your mangoes and can be used it a ton of different ways.
1. Mango marguritas!
2. Add a little salt, pepper, cilantro, red pepper and olive oil for a great marinade or dressing for seafood, fish or poultry.
3. Toss in a blender with some vanilla yogurt for a yummy smoothie.
4. Use as ice cubes in fruity drinks.
5. Warm and pour over vanilla ice cream with toasted coconut for a tropical type Sundae.
SO many things you can do!...
Mango bread, like banana bread
Mango Salsa
Mango Chutney (yum) or
Mango sauce ( like apple sauce, cooked)
Mangoes cut into chicken dishes, into salads, over cereal at breakfast, over ice cream at dessert...
If you love the piney taste of mangoes, you'll find lots of uses for them
Mango Jam!!
(great for gifts at Christmas!!!)
12 c. sliced firm ripe mango
2 c. sugar
4 c. water
Cook mango slices in water about 15 minutes or until tender. Press through a sieve. Add sugar. Boil until thick and of jam consistency. Stir often to prevent scorching.
Spoon into hot sterilized jars. Seal with paraffin.
To make mango butter - add 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1 teaspoon cinnamon and 1 teaspoon nutmeg to jam when sugar is added.