Mango Tango Time

Mangoes are popular for their wonderful flavor and for being a highly nutritious fruit. Cultivated in India and Malaysia for thousands of years mangoes were introduced in the 19th Century to Africa and the West Indies. Mangoes are now cultivated in many countries worldwide.

They contain high amounts of vitamin A and C, are a good source of vitamins B1, B2 and B3, with folic acid, calcium, potassium, magnesium, iron and zinc. Mangoes also contain tryptophan.

The enzymes and antioxidants contained in mangoes are excellent for detoxing the system and for replenishing salts, vitamins and energy after physical exercise. The phenols in mangoes are said to be an excellent protection against various cancers.

Mangoes contain glutaminic acid which is excellent for concentration and for the memory. A great fruit to eat when studying.

Green mango with pepper is said to cure biliousness and mango with salt to quench thirst.

In some parts of the world mango leaves are used externally on burns and internally for diarrhea and kidney stones.

Mangoes are ready to eat when slightly soft to the touch and have a yellow or red skin or a mixture of green and red skin, depending on the variety. They can be ripened by placing them in a paper bag and storing at room temperature. Once ripe they will keep for 2 to 3 days in the fridge.

Mangoes can be found fresh, dried and tinned. They are excellent in both sweet and savory dishes.

Enjoy!

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Mango Recipes

Tropical Mango and Kiwifruit Chutney
By Chef Alan Orreal, Efferus Restaurant, Cl
From AsiaCuisine

¼ cup ginger, thinly sliced
4 cloves garlic
¼ cup cider vinegar
¼ cup white wine
2 cinnamon sticks
2 cardamom pods
2 star anise
1 bay leaf
1/3 cup sugar
4 ripe mangoes
6 kiwifruit
1 arge chilli
salt, a pinch
1 tsp ground black pepper

Place liquids along with ginger, garlic, spices and sugar in a stainless steel pan and boil until reduce by half. Meanwhile, skin and dice the mangoes and kiwifruit. Clean and cut the chilli into very fine strips. Add the fruit and chilli to the hot liquid and cook a further 2 minutes. Remove from heat and pour into prepared preserve jars. Store in a cool, dry place.

Mangoes A La Devo
from FreshMangoes.com

3 medium ripe mangos
1 cup brown sugar
1 cup water
1/2 tsp cinnamon
1 tsp vanilla extract

Bring water, sugar and flavorings to a boil. Simmer for 5 mins. Add peeled and sliced mangos. Simmer for 10-15 minutes or until tender. Cool. Serve plain or with vanilla tofu ice cream. Servings 4

Mango-Ginger Sorbet
from VegetarianTimes
Fresh ginger makes a surprising addition to a frozen treat. With its lively flavor, this sorbet enhances a main course or works equally well as a refreshing dessert.

1 cup water
½ cup sugar, or to taste
2 cups diced fresh mangos (about 1 ½ mangos)
Juice of 1 lime
1 tbsps grated fresh ginger, or to taste
10 oz. container frozen apple juice
3 tbsps mango juice concentrate, optional
Shredded lime zest for garnish

Combine water and sugar, and cook over medium heat until sugar dissolves and mixture turns slightly syrupy. Combine sugar water and diced mangos in container of blender and process for 3 to 4 seconds; the mixture should still retain some mango texture. Combine all ingredients in large mixing bowl and stir to combine well. Pour mixture into ice cream freezer container and churn according to manufacturer’s directions. When firm, scoop mixture into container, cover, and freeze for 30 minutes, if needed to firm. To serve, garnish each portion with lime zest. Makes one quart.

Tropical Papaya or Mango Squares
from from VegetarianTimes
This unusual dessert can be made as triangles or as rolls as well. If you can’t find coconut syrup, use the thick, presweetened cream of coconut mixture used for bar drinks.

Filling
2 ripe papayas or mangoes, seeded and diced
1 semiripe banana, diced
1/4 tsp ground cloves
1 tsp ground cinnamon
1/4 cup shredded coconut
1/3 cup vegan sour cream
Filo
1/2 lb. filo (about 18 sheets)
Nonstick cooking spray (butter flavored) or melted vegan marg for brushing
Toppings
Vanilla tofu ice cream
Lime wedges
Coconut syrup to taste

To make Filling: Cut papayas or mangoes and banana into bite-sized pieces. Put fruit, seasonings, coconut and sour cream into bowl. Preheat oven to 375F. Spray 8x8-inch baking pan with nonstick cooking spray.
To make Filo: Remove 8 to 10 sheets filo from package, covering remaining filo with plastic wrap. Cut filo to fit pan. Spray every sheet or every other sheet with nonstick cooking spray, or brush with vegan marg as you place them in pan. Spread fruit mixture on top of filo layers. Remove another 8 to 10 sheets filo from package, and top filling with remaining filo, spraying or brushing sheets as before. Bake about 20 minutes, or until golden brown. Cool slightly, slice and serve with scoop of ice cream and lime wedge. Have bowl of coconut syrup on table for topping, if desired. Servings 4.



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