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Mango

Mango is the fruit of a very beautiful, large tree, originally from Malaysia, now found throughout tropical regions of the world. The most common fruit is kidney shaped. When the fruit is ripe, its skin is pinkish or yellowish, lightly flecked with black or brown. The flesh is yellow-orange and is succulent yet fibrous. Green Mangoes should not be eaten raw since they are very acid. Ripe mangoes may be eaten raw or used in many recipes.

MANGO CHUTNEY

2 pounds hard, green (unripe) mangoes, preferably a fleshy type
2 tablespoons salt
1/2 pound ripe tamarinds
2 cups vinegar (preferably cane or malt vinegar)
3 cups light brown sugar
1/2 cup peeled and chopped ginger root
1/2 cup seedless raisins
1 teaspoon ground allspice
1 ounce hot dried red peppers, seeded and roughly crumbled

Peel the mangoes and cut the flesh off the seeds into pieces about 1 X 2 inches. Mix with the salt and set aside for 2 hours.

Pick the shell off the tamarinds, or use tamarind pulp, if available. Cover with 1/2 cup boiling water, allow to stand for about 1/2 hour then force the pulp through a sieve. Discard the seeds. Drain the mangoes thoroughly, discard liquid and put into a large, heavy saucepan with the other ingredients and simmer, stirring from time to time until the mixture is thick and the mangoes are tender, about 1/2 hour. The mango pieces should not disintegrate. Pour into sterilized jars. Makes about 3 1-pint jars.

MANGOADE

2 cups coarsely chopped ripe mango
1/4 cup sugar or to taste
2 cups water
1 teaspoon grated orange rind
2 cups orange juice
1/2 cup lime juice

Rub the mango through a sieve or chop in food processor. Combine the sugar, water, and orange rind in a sauce pan and heat, stirring, until the sugar has dissolved. Cool and add the mango puree and fruit juices. Refrigerate. Serve in tall glasses over ice cubes. Serves 6.

MANGO DAIQUIRI

4 oz. light rum
1 oz. Curaçao
1/2 cup finely chopped fresh mango
2 tablespoon lime juice
1 tablespoon superfine sugar
2 cups finely crushed ice

Place all the ingredients in an electric blender and blend at high speed until the contents have the consistency of snow. Pour into 2 thoroughly chilled 6 oz. champagne glasses and serve with short drinking straws. Serves 2.

 

 

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