Marvelous Mango Recipes; King of Fruits

Mango & Pineapple Salsa, Mango Mohito, entree, and Mango Cake

© Vicki F. Chavis

Jul 11, 2008

Entertaining in summer months should reflect nature's bounty. Fresh fruit piled in a bowl, added to pancakes, squeezed fresh in drinks, highlighting a salad, or as a main ingredient; no matter how you use it, fruit will benefit your family's health. Naturally fat-free and super-rich in Vitamin C, mangos are a good source of fiber and potassium and are delicious to eat any way you carve them.

King of Fruits

Native to S.E. Asia mangos are called the King of Fruits. Cultivated in India for thousands of years and unable to be carried by wind or water because of their size, historians believe that traders carried the seeds with them around the world. Today mangos, distant cousins of pistachios and cashews, are grown successfully in Asia, Mexico, Hawaii, California, and Florida. Mangos are one of the most widely consumed fresh fruits in the world.

Salsa Recipe with Mango and Pineapple

Courtesy of Chef Andy Brown of Blue Pointe Oyster Bar & Seafood Grill, Ft. Myers, FL

This salsa makes 2 1/2 cups. Add to fruit salad or green salad or drizzle over grilled fish or chicken.

Stir together the following ingredients:

• 1 mango peeled and seeded, diced
• 1/2 pineapple, diced
• 1 jalepeno pepper, seeded, diced
• 2 tablespoons Cilantro, diced
• 1/2 red bell pepper, diced

Refrigerate for 2 hours, then serve. Voila, et Bon Appetit!

Mango Mohito

Courtesy of Executive Chef Noah Aguilar of Nob Hill Restaurant, Tubac, AZ

Ingredients:

• 2 oz light rum
• juice of 1 key lime
• 2 tsp sugar
• 2 tblsp pureed champagne mango
• 5 mint leaves
• ice
• 4 oz club soda

Directions:

1. Combine rum, lime, sugar, mango & mint in a glass and smash together with wooden spoon till mint is crushed evenly.
2. Fill glass half full of ice cubes and add club soda.
3. Garnish with a slice of lime and mango and serve.

Mango Salad with Fish or Chicken

Ingredients:

• 2 mangos, peeled and cut into chunks (or strips, as you prefer)
• Slivered almonds (roast them or leave them as is)
• 1 yellow or red bell pepper, sliced into 2-inch long strips
• 3 tablespoons olive oil
• 1 and 1/2 teaspoons herbed vinegar (balsamic works well)
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 3-4 small grouper fillets, or your favorite firm white fish, or chicken
• 1 five-oz. bag of mixed baby lettuce and fresh spinach
• kosher salt

Directions:

1. Combine salad, mango, and peppers in large salad bowl. In smaller bowl, whisk together olive oil, vinegar, and pinch of salt. Set aside.
2. In separate bowl, stir honey and mustard together. Add to chicken or fish till evenly coated.
3. Grill fish or chicken over medium-high heat till golden brown (about 10 mins, turning once halfway through). Let meat sit on cutting board a few mins. before slicing.
4. Slice meat into strips. Add to tossed salad. Add balsamic vinaigrette and almonds. Serves 4.

Mango Cake with Cream Cheese Frosting

Ingredients:

• 2 1/2 cups mashed mango
• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Directions:

1. combine the mango, flour, sugar, baking soda, eggs and vanilla in a mixing bowl and beat until smooth. Stir in walnuts.
2. Spoon into a greased 9 X 13-inch baking pan.
3. Bake at 350° for 40 minutes. Cool on a wire rack.

Frosting:

Beat 8 oz of cream cheese, 1/2 cup butter, and 2 teaspoons vanilla in a mixing bowl. Add 3/4 cup confectioners' sugar, beating till smooth. Spread over cake. Prep. time - 20 mins. Cooking time: 40 mins.

Enjoy your mangos off the tree, in a mohito or salsa, in an entre or dessert, but eat your mangos!

mango cake

fresh mangos

mango mohitos

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