Mangos!

As I sit here eating a mango for dessert I am reminded of far off places. The jewel like color and the luscious flavor transport me to another time and place. You see, the first time I tasted a mango, I was living in Guatemala (Central America), as a small child. I remember eating it sweet while sitting outside in the courtyard of our house, watching the iguanas and the geckos that I called my friends, play. I also remember eating mangos when they were tart, served with roasted pumpkin seeds that had been ground down by the inditos (Indigenous people) and sprinkled on the mango like salt. They sold this salty treat out of carts and they served it in small plastic bags (the sandwich kind). This was a treat that I savored while walking around Guatemala City with my wonderful grandmother. She is no longer with me, but whenever I eat a mango, I remember her and the magical times that we shared while enjoying amazing street food.

Origins

So what is a mango and where did this delightful fruit come from? Mangos grow on tall trees called mangifera indica. These trees originated in the tropics of India and Malaysia where they have been grown for over 4,000 years.

Types

For most people, the word mango summons up a picture of ripe, juicy orange-yellow fruits, small and large. Mangos are sweet and succulent with a large oval pit. To eat a mango, you must cut the flesh from the pit. I usually peel first then cut away the flesh (tutorial on how to cut into a mango http://www.freshmangoes.com/aboutmangos/index.html).

Mangos can also be eaten green. Green mangos have a crisper texture than ripe mangos and is an ingredient in savory dishes like salsa and chutney.


Mango isn't just a fruit that you eat, you can also drink it. Mazza is a popular juice company that makes mango juice boxes that are very popular in India. These small disposable containers are stocked alongside the cola and other soft drinks.

Recipe


Mango Juice

2 large ripe mangos, peeled, pitted and sliced
2 tablespoons of sugar
2 cups of water (use soda water for an added kick)


Put mango into a blender or food processor with sugar and water. Blend or process to a smooth liquid puree. Serve cold with ice (makes about 4 cups).


Recipe


Simple Mango Salsa


1 ripe mango, peeled, pitted and cubed (makes about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 jalapeño chile, minced (if you like it hot like I do include the seeds and the ribs)
1 small cucumber, peeled and diced (makes about 1 cup)

3 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
Salt and pepper for taste


Combine all of the ingredients in a bowl. Season with salt and pepper.

Recipe


Mango Chutney

8 mangos peeled, pitted and diced (if you're in a hurry or don't have fresh mangos on hand frozen is good as well. Use two bags of frozen mangos and let them thaw and then chop into smaller pieces to use. This saves a lot of time)
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
2 tablespoons minced ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice (you can also use orange juice if you don't have pineapple)
4 ounces cider vinegar
1/2 cup brown sugar (less if you don't like it sweet, my mother leaves the sugar out altogether)
1 1/2 tablespoons curry powder (I used red curry powder because I like it hot but if you're not into that use mild yellow curry powder. My mother isn't a fan of curry so when she makes it she leaves the curry out altogether)
Salt and ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts (if you don't like nuts these can be omitted)


In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast it to flavor the oil. Add the onions and let soften. Add the ginger and bell pepper and saute for approximately 1 to 2 minutes. Add the mango and cook for 1 more minute.


In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a slight simmer and reduce for about 30 minutes, stirring intermittently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath.

I serve this chutney over rice, salmon, chicken and pork. My friend ,Allison recently had a couple of us over for a barbeque and she served the chutney over turkey burgers, it was delicious. This recipe makes a lot so freeze the rest of it in two quart size baggies. Now if your not into making your own chutney you can always buy some at your local market.

Mangos are a delicious and healthy snack that has many uses. A few years ago on a trip to Puerto Vallarta, Mexico, I went on a tour of a tequila factory. I visited La Cofradia distillery in Tequila, Jalisco, Mexico and discovered that tall mango trees were used in the aging process for tequila.

I hope that this post finds you healthy and hungry, happy cooking.


Thank you for reading,

Cin



http://www.bijlmakers.com/fruits/mango.htm


http://www.freshmangoes.com/aboutmangos/index.html

http://simplyrecipes.com/recipes/mango_salsa/

http://www.foodnetwork.com/recipes/alton-brown/mango-chutney-recipe/index.html