Share your Fave MANGO Recipe! (Attn KC Cooks!)

[Deanna]

I'm so excited! Today I found frozen mango chunks at the Oak Park HyVee! The brand is "S&W" ...the folks that distribute lots of frozen fruits and veggies. The bag says "NEW" on the front, and I'm guessing all KC area HyVee stores will be carrying this item.

NOW...I have only had mango in that wonderful "Mango Chile Salsa" that we served over salmon. I would appreciate it if everyone would share their favorite mango recipes, since it's now available in a ready-to-use form!

Thanks in advance for all input.

Deanna

[Jessica]

This recipe is from Vegetable Heaven and emilycat posted it a while back. This is fabulous by itself or rolled in tortillas.

Black Beans in Mango Sauce (Mollie Katzen's Vegetable Heaven)

1 1/2 T. olive oil
2 c. minced red onion
1 T. minced garlic
1 3-inch jalapeno chile, seeded and minced
1 1/2 T. minced fresh ginger
1 1/2 t. cumin seeds (I used about 1 t. ground because I didn't have seeds)
1 1/2 t. salt
About 6 cups cooked black beans (3 15-ounce cans, rinsed and drained)
6 T. fresh lime juice
2 large ripe mangoes, minced
Freshly ground black pepper to taste
Minced fresh cilantro (optional)
Squeezable wedges of lime

Heat the oil in a med-sized skillet. Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin and salt. Aaute over med-high heat for about 3 minutes.

Turn the heat down to med-low, and add the black beans and about half the lime juice. Saute for about 5 more minutes, or until everything has mingled nicely, and the beans are heated through. Mash the beans slightly with the back of a spoon, and transfer to a bowl.

Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cover and let stand for about 15 minutes to let the sauce develop.

Serve warm, at room temp, or even cold, topped with the remaining red onion and mango, and some minced cilantro, if desired. For a finishing touch, tuck a juicy wedge of lime into the side of each serving.

About 6 servings

[Deanna]

Now THAT sounds interesting! Since I'm such a huge Mollie Katzen fan, I'll definitely have to give this one a try.

Thanks for sharing! (And the rest of you out there...KEEP EM COMING!!)

[Deanna]

and even fewer with recipes to share. Darn it! I thought frozen mangoes were such a great find.

SCALLOP BROCHETTES WITH MANGO-TARRAGON SALSA

Pecan-studded rice pilaf and sautéed pattypan squash are great with the scallops, and lemon pound cake with sugared berries tops off the meal nicely.

2 tablespoons olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup diced peeled mango
1/3 cup diced red bell pepper
1/3 cup diced sweet onion (such as Vidalia or Maui)

12 sea scallops

Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Transfer 1 tablespoon dressing to small bowl and reserve. Mix mango, bell pepper and onion into remaining dressing in medium bowl; season salsa to taste with salt and pepper.

Thread scallops on 2 skewers. Brush reserved 1 tablespoon dressing over scallops; sprinkle with salt and pepper. Grill scallops until just opaque in center, about 3 minutes per side. Transfer scallops to plates. Spoon salsa alongside.

Serves 2; can be doubled.


Bon Appétit
July 1999

30-Minute Main Courses

[Deanna]

MANGO AND CRANBERRY RELISH

Mangoes are a delicious tropical addition to this tangy-sweet dish.

1 pound mangoes (about 2 small), peeled, pitted, cut into large pieces
2 cups cranberries (about 8 ounces)
1/2 medium unpeeled orange, seeded, cut into large pieces
1/2 cup sugar

Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)

Makes 2 3/4 cups.


Bon Appétit
November 1997

[Deanna]

GRILLED SHRIMP AND MANGO SALAD
Servings 4

Ingredients

2 large firm mangoes, peeled and shredded
3 tbsp. thinly sliced green onions
1/3 cup lime juice
2 tbsp. Asian fish sauce
1 tsp. sugar
1 clove garlic, minced
1 serrano chile, seeded and minced
1 lb. shrimp, (25 to 30)
2 cups fresh greens
lime slices, for garnish

Directions

Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.

Shell and devein shrimp and rinse well; divide into 4 portions. Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.

Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired.

~via Southern US Cuisine, Miningco.com

[Deanna]

MANGO PASTA SALAD
Serves 6 to 8

If you've invited friends over for dinner and want to knock their socks off with a special summer dish, here's a recipe that makes a dramatic presentation and satisfies as well. Whenever I bring this specialty to the table, there's a moment of awed silence and then a burst of complimentary sounds. Hopefully, your experience will be as rewarding as mine.

1/2 head romaine lettuce, shredded

1/2 lb. pasta, cooked, preferably penne, large elbows, rotelli, large shells, or bow ties
Sesame Soy Dressing (recipe follows)

1 small jicama, cut into thin julienne
1 medium red bell pepper, cut into thin julienne
1/4 small head red cabbage, shredded
1 small red onion or Texas sweet onion, cut in half and sliced thinly lengthwise
1 small English cucumber, unpeeled and cut into thin julienne
6 green onions, chopped
1 large ripe mango, peeled and chopped
1 C. frozen peas, thawed

Sesame Soy Dressing
Salt and pepper to taste

1 ripe mango
Black sesame seeds

Spread shredded lettuce out onto an extra-large serving platter or a large shallow bowl. Set aside.

Toss cooked pasta with just enough Sesame Soy Dressing to coat thoroughly. Arrange on top of shredded lettuce.

In a large bowl, toss together jicama, bell pepper, red cabbage, red onion, cucumber, green onions, large mango, and thawed peas with enough Sesame Soy Dressing to coat and flavor well.
Add salt and pepper to taste. Arrange on top of cooked pasta.

Peel and chop mango and arrange on top of salad. Garnish with several sprinkles of black sesame seeds and serve with pride.

SESAME SOY DRESSING

Enjoy this dressing on other tossed salads or greens throughout the year. If you're serving foods with an Asian flair, this is a great dressing to have in your repertoire.

1 t. salt
1/4 t. dry mustard
1/4 t. paprika
1 C. water
2/3 C. canola oil
2 T. sesame oil
1/4 C. Bragg Liquid Aminos, tamari, or soy sauce
1 T. + 1 t. lemon juice

Combine all ingredients in a 1-quart jar and shake well. Makes 2 cups.

[tovie]

I posted a lamb, mango and spinach stir fry that's really good here:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=6907&highlight=lamb

[Deanna]

Thanks, tovie, I'll go have a look!

[andrea]

andrea in KC here! how about this weekend? ooooweee!

my favorite is CL's TROPICAL TOMATO SALSA... it's great with fish, chicken, or plain ol' tortilla chips. Serve with blue corn chips for a beautiful presentation!

[Deanna]

Girl, it was BEEEE-YOOOO-TEEEE-FUL! (Who's that announcer for the Chiefs? Bob Gretz?)

Thanks for the salsa suggestion. I'll pull it up and give it a try, too!

P.S. Off-topic question...have you been to Lidia's restaurant down by Union Station? Thinking of where to go for my birthday, and that's at the top of the list; but would like some reviews...

[andrea]

yes... YES... YES!!! lidia's is my all-time favorite for any special occasion!!! yumyumyum!!! plus the service is good and the atmosphere is very nice!

the osso bucco and duck gnocchi are delish!!! i'd suggest resisting the pasta trio... make someone else get it and taste theirs. one of the three is always incredible, one good, and one blah.

[mame]

Frozen Mango is great in Mango Smoothies. Pg. 206 of March 2001 has a great one. I also make a smoothie with one carton of plain nonfat yogurt and 1 cup frozen fruit. Use vanilla if you don't care for plain.