When I was in my 20s lots of new-to-the-UK ingredients were appearing;
avocado, aubergine, chillies and so on. Exciting times!
One day, after an
interesting shop, I said to my Mum ...
“Have you ever had a mango”
To which she replied ...
“No, Suzy, all my men stayed”
I miss my Mummy.
I recently had occasion to fiddle with a mango as part of an
article I am writing for Men’s Health Magazine (the article comes out
in the Jan/Feb edition, therefore in December, and is about Christmas
leftovers).
This put me in mind of times
gone by when, living and cheffing on the beautiful little island of Tortola in
the Caribbean; mangoes grew all over the place so were frequently on my menu.
Simple Ideas for Mangoes
Here are some of the things I did with this luscious fruit …
~
Added mango to seafood and chicken salads.
~ Chargrilled slices of fresh mango and served them together with my Seafood Mixed Grill.
~ Added to fruit salads – the best kind of fruit salad in which to incorporate mango is one of tropical fruits tossed with freshly squeezed lime juice and a little Chilli Syrup (the syrup recipe is here).
~ Added diced mango to breakfast cereals and to yogurt.
~ Tossed with sugar and lime juice (and sometimes chilli syrup) to top Pavlova.
~ Shredded under ripe mango into coleslaw.
~ My friend Roberta used to make a wicked Mango Jam.
~ Chargrilled slices of fresh mango and served them together with my Seafood Mixed Grill.
~ Added to fruit salads – the best kind of fruit salad in which to incorporate mango is one of tropical fruits tossed with freshly squeezed lime juice and a little Chilli Syrup (the syrup recipe is here).
~ Added diced mango to breakfast cereals and to yogurt.
~ Tossed with sugar and lime juice (and sometimes chilli syrup) to top Pavlova.
~ Shredded under ripe mango into coleslaw.
~ My friend Roberta used to make a wicked Mango Jam.
Mango Recipes
Mango Vinaigrette
75ml of fresh mango
purée
2 teaspoons honey
2 teaspoons Dijon mustard
60ml olive oil
60ml cider vinegar
salt and pepper to taste
2 teaspoons honey
2 teaspoons Dijon mustard
60ml olive oil
60ml cider vinegar
salt and pepper to taste
~ Whisk together the
first 5 ingredients and season to taste.
If too thick dilute with a little warm water.
Spicy Mango Salsa
2 tablespoons fresh
mango
2 tablespoons red onion or spring onion
2 tablespoons red pepper
1 tablespoons chopped fresh coriander
1 teaspoon minced fresh chilli
juice of one lime
salt to taste
2 tablespoons red onion or spring onion
2 tablespoons red pepper
1 tablespoons chopped fresh coriander
1 teaspoon minced fresh chilli
juice of one lime
salt to taste
~ Finely dice
everything but the coriander, chilli, lime juice and salt.
~ Mix all together but the salt then taste and add salt till it tastes right.
~ Chill till needed.
I often served this with seared fresh tuna.
~ Mix all together but the salt then taste and add salt till it tastes right.
~ Chill till needed.
I often served this with seared fresh tuna.
Sweet and Spicy Mango Dip
175g fresh mango – coarsely chopped
80ml thick coconut milk (tip)
juice of half a lime
2 or so teaspoons honey
a drip or two of Caribbean hot sauce
salt
80ml thick coconut milk (tip)
juice of half a lime
2 or so teaspoons honey
a drip or two of Caribbean hot sauce
salt
~ Purée together the first three ingredients.
~ Add honey, hot sauce and salt till it tastes delicious.
~ Chill till needed.
~ Add honey, hot sauce and salt till it tastes delicious.
~ Chill till needed.
Simple Sweet Potato & Mango Curry –
serves 4 as a side dish
½ tbsp cooking oil
2 tsp mild curry paste
1 medium sweet potato – peeled and diced
1 firm mango – peeled and diced to the same size and the sweet potato
2 tsp mild curry paste
1 medium sweet potato – peeled and diced
1 firm mango – peeled and diced to the same size and the sweet potato
~ Cook the curry
paste in the oil over medium heat for 3 minutes.
~ Add the sweet potato, stir to coat with the paste and fry stirring frequently for 15 minutes till almost tender.
~ Add the mango and continue cooking and stirring till all is tender. If anything is sticking add a splash of hot water.
~ Add the sweet potato, stir to coat with the paste and fry stirring frequently for 15 minutes till almost tender.
~ Add the mango and continue cooking and stirring till all is tender. If anything is sticking add a splash of hot water.
Mango Daiquiri for 2
½ a
ripe mango, peeled and diced
juice of 1 lime
60ml golden rum
crushed ice
maybe a teaspoon of the chilli syrup mentioned above!
60ml golden rum
crushed ice
maybe a teaspoon of the chilli syrup mentioned above!
~
Fill two tall glasses with crushed ice.
~ Purée together all the rest of the ingredients and pour over the ice.
~ Purée together all the rest of the ingredients and pour over the ice.
Mango-Lime Ice Cream – serves 4-6
The fruit flavour
in this is so fresh and sparkling that the ice cream tastes almost fizzy!
2 large ripe mangoes – peeled and coarsely
chopped
2 washed and dried limes
100g sugar
500ml double cream
200g condensed milk
2 washed and dried limes
100g sugar
500ml double cream
200g condensed milk
~
Finely grate the zest (just the green skin, none of the white pith underneath)
of the limes and set aside.
~ Squeeze the juice into a small pan and stir in the sugar.
~ Bring to a boil stirring till the sugar has dissolved then simmer together for 3 or 4 minutes.
~ Add the reserved zest to the simmering lime juice and cook another minute or so.
~ Add the chopped mango, return to a simmer and cook until you have a bit of a syrupy situation going on – about 3 minutes
~ Mash or purée as you prefer – for a chunky or smooth ice.
~ Cool completely.
~ Whisk the cream till thick.
~ Fold in the condensed milk and then the mango sauce.
~ Freeze.
~ Squeeze the juice into a small pan and stir in the sugar.
~ Bring to a boil stirring till the sugar has dissolved then simmer together for 3 or 4 minutes.
~ Add the reserved zest to the simmering lime juice and cook another minute or so.
~ Add the chopped mango, return to a simmer and cook until you have a bit of a syrupy situation going on – about 3 minutes
~ Mash or purée as you prefer – for a chunky or smooth ice.
~ Cool completely.
~ Whisk the cream till thick.
~ Fold in the condensed milk and then the mango sauce.
~ Freeze.
This recipe is made
using my Genius Ice Cream method which I developed whilst working in Tortola. It
was difficult to get good ready-made ice cream there and ditto for ice cream
machines. Naturally, however, in all that delicious hot sunshine iced desserts were
much in demand and I managed, indeed more than managed to come up with the goods
without using an ice cream machine. I wasn’t messing with ice and salt
either! Read more about this genius no-churn ice cream method here.
See here for how to prepare a mango.
See here for how to prepare a mango.
In Other News …
We saw this very
informative sign whilst walking on the stunning North Cornwall Coastal Path the
other day – I'm sharing as I thought it might be useful to others.
