Rediscovering Mangoes

18 Nov

I love mangoes, but since moving home to Pennsylvania they have kind of fallen out of my usual repertoire. I bought one to make a rice noodle salad with and then, well, I didn’t get to it. So, today I had a very ripe mango and needed to use it before it was over ripe and going no where but the trash.

Of course there were the typical uses like mango sorbet, salsa, and the like. But, I wanted something more. I wanted to play with my food 🙂

I you aren’t familiar with mangoes, they taste kind of like a tropical peach. They can be incorporated into any dish that call for peaches or any other stone fruit for that matter. They don’t hold up to long cooking processes, since they will break down and become mushy. However, these little gems are fantastic to cook with. They look a little intimidating with that large, almond shaped pit that needs to be removed. They do make devices to remove said pit, however they are unnecessary. Simply pull our your favorite vegetable peeler and chef knife. Now if your mango is seriously ripe this method may not work, but otherwise it will do the trick every time. Peel the skin from the flesh and using a corn holder hold the mango straight up. Use your knife, cut the flesh from the pit. Now you can cut your planks, sticks, and dices very easily.

Here are some of the ideas I had:

Mango sauce with basil

In a blender puree the mango pulp with 1/4 cup rice wine vinegar, 1 tablespoon sugar and salt and pepper to taste. In a small sauce pan, heat the sauce through. When warm through, chiffonade 6 large or 8 small basil leaves and fold into  the sauce. Serve over chicken or fish.

Creamy mango dressing

1/2 of a large mango pureed combined with 1/4 cup of sour cream, 1/4 cup rice wine vinegar, 1/2 teaspoon curry powder, 1 teaspoon light rum, 1 teaspoon orange zest, and salt and pepper to taste. Serve on a salad of chicken, pine nuts, cilantro, red pepper, and golden raisin.

Healthy mango dessert

1 cup low fat vanilla dessert, topped with 1/2 cup diced mango, 1 tablespoon candied ginger, diced small, and 1/4 cup of granola. Serve chilled.

Always thinking of the next meal,

-Katie

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