Post by jrae on Aug 12, 2012 16:49:15 GMT
My son picked "mango" at school so we're making an awful lot of mango-based food for his exhibit this coming week. They're having a fruit and veggie based culinary fair. I know nothing beats fresh ripe mangoes right off the tree ;D but here's some uses for it in the kitchen as well.
Mango Bread
Ingredients:
2 cups unbleached all-purpose flour
1 cup white sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon1
3 large eggs
1/2 cup vegetable oil (or ¼ vegetable oil and 1/4 cup macadamia nut oil)
2 teaspoons fresh lemon juice2
2 cups chopped fresh ripe mango (about 2 medium mangos3)
1/2 cup macadamia nuts, halved4
Preheat the oven to 350 degrees (F). Grease a 9-inch by 5-inch loaf pan.
In a large bowl, stir together the flour, sugar, baking soda, salt & cinnamon.
Make a well in the center of the dry ingredients.
Whisk together in a small bowl the eggs, oil and lemon juice and pour the mixture into the well in the dry ingredients.
Lightly combine, and then stir in the mango and nuts.
Do not over mix. Scrape the batter into the prepared pan.
Bake 60-70 minutes5, until a knife inserted in the center comes out clean.
Cool in the pan for 10 minutes, and then turn out onto a rack covered with a clean dishtowel, to avoid indentations.
Let the bread cool for at least 10 additional minutes before slicing.
The bread can be served warmed (under the broiler for a few minutes) with a bit of butter (optional).
1I use about a tablespoon of ground cinnamon
2bottled lime juice also works
3 I use two mangoes per loaf, no matter what the size (the ones we have are usually large ones by grocery/market standard). I've also tried dried mango, works just pretty good too.
4 I've also used sliced almonds other times when macadamia is not available, a handful (probably between 1/2 cup and a full cup). Chopped pecans instead of almonds works too.
5 The baking time will vary depending on how juicy the mangoes are. By using two whole mangoes 70 minutes is about the minimum baking time. I check at 70 then after another 10 mins I check it again, another 10 mins and so on until it's done. Could get annoying but when using dried mangoes 60 mins is enough.
Variations:
Handful of dried cranberries (adds tartness).
Handful of dried blueberries (very sweet)
Ginger powder (1 tablespoon just coz I like ginger and I like how it goes with the fruit)
If you adjust baking time you can bake it in smaller pans.
Mango Shrimp
Ingredients:
1 lb raw shrimp , cleaned, peeled, and deveined
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt , plus
1/2 teaspoon salt
1 teaspoon sesame oil , plus
2 teaspoons sesame oil
1/2 teaspoon white pepper
1 lb mango , peeled and cubed
2 tablespoons peanut oil , plus
1 1/2 tablespoons peanut oil
1 1/2 tablespoons fresh ginger , peeled and chopped fine
1 1/2 tablespoons garlic , chopped fine
1 tablespoon rice wine or 1 tablespoon dry sherry
chopped scallion , for garnishing
In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
Leave in the refrigerator for 20 minutes.
Heat a wok or large frying pan until very hot.
Add 2 TBS peanut oil.
When the oil is very hot, remove the wok from the heat and add the prawns.
Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
Remove the shrimp, and discard the oil.
Wipe wok with paper toweling, removing all residues.
Return the wok to the heat, again heating until very hot.
Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
Stir fry for 10 seconds.
Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
Stir-fry for one minute.
Add the mango cubes and stir gently for 1 minute to warm them.
Stir in 2 tsp sesame oil. Serve with rice, garnished with chopped scallions.
Mango Sherbet
Ingredients:
Ripe Mango 350gr
Milk 250gr
White sugar 150gr
2 teaspoon of lemon/lime juice1
Pour everything in blender and mix until very smooth then put it in the ice cream machine. Once the mixture looks thick and creamy it's done.
Recipe is good for any sweet fruit, I've used mostly avocado, watermelons, melons and even berries -- strawberry and blueberry. Avocado is not as sweet as mango (just my observation) so I usually use more sugar, 200gr instead of 150gr
1 Bottled works just fine if fresh is not available.
Mango Salsa
Ingredients:
1 large fresh mango
1 or 2 jalapeño chile peppers, seeds and membranes removed and finely diced
1 small clove of garlic, crushed fine with 1 teaspoon of sea salt
1/2 large red bell pepper, seeded and diced
1/2 large red onion, finely diced (1/4 cup sliced green onions may be substituted)
Juice of 1/2 fresh lime
Preparation:
Peel and dice the Mango into 1/2-inch pieces.
Prepare the jalapeno chile peppers by removing the seeds and membranes and dicing, add to the Mango.
Remove the paper skin from the garlic by hitting it with the flat side of a large knife, and then dicing coarsely. Sprinkle the salt over the garlic and use the flat side of your knife to “crush” the garlic clove into a paste. The abrasive salt is what helps to make it a fine consistency.
Dice the bell pepper and onion, and add this along with the crushed garlic. Stir the mixture well.
Squeeze the lime half over the mixture, and stir it well. Not only will the lime give a tartness to the salsa, it will help keep the other ingredients fresh and slow any browning to the mango pieces.
Refrigerate this for at least 1 hour to allow the flavors to incorporate well.
Mango-Black Bean Salsa Recipe
Ingredients:
2 mangoes, peeled and cut lengthwise around the pit into slices
1 1/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 green onions (green and white parts), sliced
1/2 jalapeno chile pepper, seeded and minced
1/2 tablespoon minced fresh cilantro leaves
1 tablespoon freshly-squeezed lime juice (1/2 large lime)
Salt to taste
Preparation:
Grill the mango slices over direct medium heat for 5 minutes. (Use a grilling basket or set the slices on a metal rack placed at 90 degrees to the grilling rack.) Remove from grill, dice, and transfer to a mixing bowl.
Add the black beans, bell pepper, green onions, chile pepper, cilantro, and lime juice.
Season with salt. Cover and refrigerate until ready to serve.
Mango Custard Recipe
Ingredients:
2 tablespoons Custard Powder1
1/2 cup milk (can be whole milk or 2% low-fat, but not skim)2
1 large ripe mango, peeled and cut into chunks (about 1 1/2 cups)
3/4 cup milk (can be whole milk or 2% low-fat, but not skim)
1/2 cup granulated sugar
1 teaspoon fresh-squeezed lime juice
Mint (optional)
1If can't find custard powder you can substitute an equal amount of instant vanilla pudding mix.
2 Sometimes when we've got company usually people watching their diets I use lowfat 2% milk to make these, but regular milk works just as well.
Preparation:
In a small bowl, mix the custard powder into the 1/2 cup of milk, stirring well to combine; set aside.
Place the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2 minutes.
Pour the mango puree into a 1 1/2 quart saucepan and place on the stove on low heat. When the puree becomes warm, add the sugar and stir in well.
Stir in the lime juice and then stir in the prepared custard powder mixture. Bring the mixture just to a near boil, stirring constantly, to completely dissolve the sugar.
Stirring continually, bring the mixture back to a boil until it thickens. Allow to boil for approximately 30 to 60 seconds, still stirring constantly, and then remove the pan from the stove.
Allow to cool for about 10 minutes, stirring every couple of minutes. Pour into custard dishes or small bowls.
I use four (4) ice-cream sundae dishes. Place the custard in the refrigerator for 4 to 5 hours to firm up. Serve garnished with a mint leaf.
Most of the recipes are good for 4 people as there's usually 4 of us at the table. I've also tried to double most of the recipes by using twice as much ingredients -- except the mango bread as I think it would be hard to bake too much bread with my small oven
And the fruit based sherbet is okay to store in the freezer for about 4 days.
Mango Bread
Ingredients:
2 cups unbleached all-purpose flour
1 cup white sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon1
3 large eggs
1/2 cup vegetable oil (or ¼ vegetable oil and 1/4 cup macadamia nut oil)
2 teaspoons fresh lemon juice2
2 cups chopped fresh ripe mango (about 2 medium mangos3)
1/2 cup macadamia nuts, halved4
Preheat the oven to 350 degrees (F). Grease a 9-inch by 5-inch loaf pan.
In a large bowl, stir together the flour, sugar, baking soda, salt & cinnamon.
Make a well in the center of the dry ingredients.
Whisk together in a small bowl the eggs, oil and lemon juice and pour the mixture into the well in the dry ingredients.
Lightly combine, and then stir in the mango and nuts.
Do not over mix. Scrape the batter into the prepared pan.
Bake 60-70 minutes5, until a knife inserted in the center comes out clean.
Cool in the pan for 10 minutes, and then turn out onto a rack covered with a clean dishtowel, to avoid indentations.
Let the bread cool for at least 10 additional minutes before slicing.
The bread can be served warmed (under the broiler for a few minutes) with a bit of butter (optional).
1I use about a tablespoon of ground cinnamon
2bottled lime juice also works
3 I use two mangoes per loaf, no matter what the size (the ones we have are usually large ones by grocery/market standard). I've also tried dried mango, works just pretty good too.
4 I've also used sliced almonds other times when macadamia is not available, a handful (probably between 1/2 cup and a full cup). Chopped pecans instead of almonds works too.
5 The baking time will vary depending on how juicy the mangoes are. By using two whole mangoes 70 minutes is about the minimum baking time. I check at 70 then after another 10 mins I check it again, another 10 mins and so on until it's done. Could get annoying but when using dried mangoes 60 mins is enough.
Variations:
Handful of dried cranberries (adds tartness).
Handful of dried blueberries (very sweet)
Ginger powder (1 tablespoon just coz I like ginger and I like how it goes with the fruit)
If you adjust baking time you can bake it in smaller pans.
Mango Shrimp
Ingredients:
1 lb raw shrimp , cleaned, peeled, and deveined
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt , plus
1/2 teaspoon salt
1 teaspoon sesame oil , plus
2 teaspoons sesame oil
1/2 teaspoon white pepper
1 lb mango , peeled and cubed
2 tablespoons peanut oil , plus
1 1/2 tablespoons peanut oil
1 1/2 tablespoons fresh ginger , peeled and chopped fine
1 1/2 tablespoons garlic , chopped fine
1 tablespoon rice wine or 1 tablespoon dry sherry
chopped scallion , for garnishing
In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
Leave in the refrigerator for 20 minutes.
Heat a wok or large frying pan until very hot.
Add 2 TBS peanut oil.
When the oil is very hot, remove the wok from the heat and add the prawns.
Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
Remove the shrimp, and discard the oil.
Wipe wok with paper toweling, removing all residues.
Return the wok to the heat, again heating until very hot.
Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
Stir fry for 10 seconds.
Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
Stir-fry for one minute.
Add the mango cubes and stir gently for 1 minute to warm them.
Stir in 2 tsp sesame oil. Serve with rice, garnished with chopped scallions.
Mango Sherbet
Ingredients:
Ripe Mango 350gr
Milk 250gr
White sugar 150gr
2 teaspoon of lemon/lime juice1
Pour everything in blender and mix until very smooth then put it in the ice cream machine. Once the mixture looks thick and creamy it's done.
Recipe is good for any sweet fruit, I've used mostly avocado, watermelons, melons and even berries -- strawberry and blueberry. Avocado is not as sweet as mango (just my observation) so I usually use more sugar, 200gr instead of 150gr
1 Bottled works just fine if fresh is not available.
Mango Salsa
Ingredients:
1 large fresh mango
1 or 2 jalapeño chile peppers, seeds and membranes removed and finely diced
1 small clove of garlic, crushed fine with 1 teaspoon of sea salt
1/2 large red bell pepper, seeded and diced
1/2 large red onion, finely diced (1/4 cup sliced green onions may be substituted)
Juice of 1/2 fresh lime
Preparation:
Peel and dice the Mango into 1/2-inch pieces.
Prepare the jalapeno chile peppers by removing the seeds and membranes and dicing, add to the Mango.
Remove the paper skin from the garlic by hitting it with the flat side of a large knife, and then dicing coarsely. Sprinkle the salt over the garlic and use the flat side of your knife to “crush” the garlic clove into a paste. The abrasive salt is what helps to make it a fine consistency.
Dice the bell pepper and onion, and add this along with the crushed garlic. Stir the mixture well.
Squeeze the lime half over the mixture, and stir it well. Not only will the lime give a tartness to the salsa, it will help keep the other ingredients fresh and slow any browning to the mango pieces.
Refrigerate this for at least 1 hour to allow the flavors to incorporate well.
Mango-Black Bean Salsa Recipe
Ingredients:
2 mangoes, peeled and cut lengthwise around the pit into slices
1 1/2 cups cooked and drained black beans (or canned and drained)
1/4 cup diced red bell pepper
2 green onions (green and white parts), sliced
1/2 jalapeno chile pepper, seeded and minced
1/2 tablespoon minced fresh cilantro leaves
1 tablespoon freshly-squeezed lime juice (1/2 large lime)
Salt to taste
Preparation:
Grill the mango slices over direct medium heat for 5 minutes. (Use a grilling basket or set the slices on a metal rack placed at 90 degrees to the grilling rack.) Remove from grill, dice, and transfer to a mixing bowl.
Add the black beans, bell pepper, green onions, chile pepper, cilantro, and lime juice.
Season with salt. Cover and refrigerate until ready to serve.
Mango Custard Recipe
Ingredients:
2 tablespoons Custard Powder1
1/2 cup milk (can be whole milk or 2% low-fat, but not skim)2
1 large ripe mango, peeled and cut into chunks (about 1 1/2 cups)
3/4 cup milk (can be whole milk or 2% low-fat, but not skim)
1/2 cup granulated sugar
1 teaspoon fresh-squeezed lime juice
Mint (optional)
1If can't find custard powder you can substitute an equal amount of instant vanilla pudding mix.
2 Sometimes when we've got company usually people watching their diets I use lowfat 2% milk to make these, but regular milk works just as well.
Preparation:
In a small bowl, mix the custard powder into the 1/2 cup of milk, stirring well to combine; set aside.
Place the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2 minutes.
Pour the mango puree into a 1 1/2 quart saucepan and place on the stove on low heat. When the puree becomes warm, add the sugar and stir in well.
Stir in the lime juice and then stir in the prepared custard powder mixture. Bring the mixture just to a near boil, stirring constantly, to completely dissolve the sugar.
Stirring continually, bring the mixture back to a boil until it thickens. Allow to boil for approximately 30 to 60 seconds, still stirring constantly, and then remove the pan from the stove.
Allow to cool for about 10 minutes, stirring every couple of minutes. Pour into custard dishes or small bowls.
I use four (4) ice-cream sundae dishes. Place the custard in the refrigerator for 4 to 5 hours to firm up. Serve garnished with a mint leaf.
Most of the recipes are good for 4 people as there's usually 4 of us at the table. I've also tried to double most of the recipes by using twice as much ingredients -- except the mango bread as I think it would be hard to bake too much bread with my small oven
And the fruit based sherbet is okay to store in the freezer for about 4 days.
...Its ages since I had one....might try one in the polytunnel.....what do your reckon Rosie?
