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Does anyone have a good recipe for mangos? Preferably as something slightly savory, that could feed a bunch?
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15 Comments:
It's not a dish so much as an accompaniment.
Mango Power Hot Sauce.
3 c. pureed mango (approx 3 large mangos)
2 tbl unseasoned rice vinegar
1 tbl apple cider vinegar
1/2 tsp kosher salt
1/2 tsp dry mustard
2 tbl sugar
1/2 habanero chile, seeded and cut into pieces
1/4 c water
Combine all the ingredients in a blender and puree. Pour into a saucepan and simmer 5 minutes. Add more water if the mixture gets too thick.
Now -- I found that 1/2 habanero seeded failed to add much Power. I have left in the seeds and strain the puree after it is cooked. And I have also added more.
This makes a great dipping sauce for shrimp, and grilled chicken-lollipops (those little wingy things.) If it is on the mild side, it is a nice counterpoint to a spicy jerked chicken wing too.
I originally saw the recipe as an ingredient in a Rice & Bean Salad with Shrimp and Mango Power. That is pretty much what is sounds like -- cooked red beans, cooked rice, green & red onion, bell pepper, and cilantro tossed with a dressing made from Mango Power, EVOO and lime juice. Serve with your favorite poached shrimp and more Mango Sauce on the side.
kjgibson at 5:56PM on 04/11/08
Try a thai or vietnamese salad. I don't have a specific recipe, but if you google you could find one. Red onions, cilantro, some chiles...maybe some lime?
dagoose at 6:22PM on 04/11/08
In a similar spirit to Dagoose's suggestion, Thai mango curry that I've had is addictive. The large chunks of mango add a little sweetness to the coconut curry, and goes well with chicken or duck and red peppers.
I'd try to make it at home, but the mangos never last beyond the peeled stage. I just gobble them up as I slice them.
Cassaendra at 7:39PM on 04/11/08
Mango Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired) **I use much less than this and take out the seeds/ribs**
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper.
Great when served with grilled chicken!
MNcook at 7:44PM on 04/11/08
I think you'll find you need green mangoes for a Vietnamese or Thai salad - ripe ones just won't do. They need to be firm enough to julienne and have that unripe, tart flavour.
In the eighties in Australia a green salad with avocado, ripe mango slices and cooked, peeled prawns was popular, so if you want to go retro you could try that.
vegemite at 1:41AM on 04/12/08
Mangoes are also good for poultry dishes, use like peaches, apricots, etc.
As for "recipes" I do a smoothie-type dessert using very ripe mangoes and vanilla frozen yogurt. Blend together and enjoy with chopped nuts and topped with other fruit.
Hope this works... here is a pic of a cheesecake I made for BF and his poker buddies.
chiff0nade at 8:08AM on 04/12/08
Here is a recipe I like --
Savory Mango - Pineapple Seared Chicken
• 4 skinless, boneless chicken breast halves
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon soy sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon brown sugar
• 1/2 cup water
• 1 cup chicken
• 2 tablespoons cornstarch
• 1 mango, diced
• 1 cup crushed pineapple, drained
• 2 cloves garlic, minced
Season chicken with salt and pepper; set aside. In a large skillet preheat oil. Brown chicken in hot oil and butter on both sides for 4 to 5 minutes. Set chicken aside. In a small bowl, combine soy sauce, sriracha sauce, brown sugar, water, chicken stock, and cornstarch. Add to skillet. Cook and stir until thickened. Stir in mango, pineapple, and garlic. Add cooked chicken; heat through.
Also try a crab and mango salad with diced jalapenos, lime juice, finely diced jicama, salt, pepper.
eatmyfood at 10:19AM on 04/12/08
Ditto MNCook totally, except we add roasted grape tomatoes and grilled corn cut off the cob. I also grill the japs first. I love that char taste!
ChelleyD01 at 10:26AM on 04/12/08
Juicy ripe mangoes are great eaten in a fresh fruit salad combined with papaya - mix in a little honey, raisins and almonds... it's a killer fruit salad.
You can also mix in a blender ripe mangoes, plain or vanilla yogurt with a bit of brown sugar simple syrup and ice and have a terrific Mango Lassi. It's the most refreshing and cooling beverage if you're making any of those spicy thai dishes recommended above.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 5:47PM on 04/12/08
@vegemite--I think you are thinking of green papaya, not green mango.
@todayistomorrow--you've inspired me to make some jerk chicken with mango salsa since I had a few mangos left from a recent trip to costco.
I searched food network and Bobby Flay has several mango recipes; there's a mango hot sauce that sounds really good.
wookie at 7:00PM on 04/12/08
Mmm mango lassi. One of the guys at work makes it from scratch and brings it in once in a great. I always love it when I see him walking in with a gallon milk jug. Woohoo! Lassi time!
Cassaendra at 7:32PM on 04/12/08
Mango and avocado have a very, very special affinity for each other. An awesome combo is a very traditional south Mexico or central America style chile relleno dish I was turned onto about 10 years ago. (By traditional, I mean no batter, no frying, no tomato sauce.)
It's a very simple, clean tasting, and absolutely awesome dish:
Roast and peel fresh pasilla chiles -- look for good size, very dark green, firm ones; don't remove stems
Slit and remove seeds
Stuff with good Mexican cheese
Broil or grill until cheese is melted
Top with a chunky "salsa" of chopped fresh mango, minced hot chiles (e.g., jalapeno, habanero, etc.), minced red onions, chopped avocados and sprinkling of chopped cilantro (if desired).
Devour.
LoCo at 8:32PM on 04/12/08
@Wookie I know that in Vietamese cuisine green papaya is used to make a super-delicious and refreshing salad, but green mango is certainly traditional in some Thai recipes
vegemite at 9:45PM on 04/12/08
Thanks for all your ideas! The reason I had asked for some help with ideas was that I was invited to a "Iron-Chef theme party" where Mango was the special ingredient, and I had never used it before. Everyone's dishes were super creative and delicious! I ended up making a green-mango salad, with red cabbage, shallots, garlic, fish sauce, sesame oil and rice wine vinegar. It was very fresh and crispy, didn't take any prizes, but was completely devoured, so that says enough.
TodayIsTomorrow at 3:40PM on 04/14/08
Savory Cold Mango Soup
This tropical soup also featuring coconut, mint and chili powder is sure to delight the senses.
Ingredients
4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 C. frozen mango, thawed
1 C. milk
1 C. plain yogurt
1 C. unsweetened coconut milk
1 Tbs. ancho or other mild chili powder, or to taste
1/4 tsp. cayenne, or to taste
1/4 C. chopped fresh mint leaves, plus a few sprigs, for garnish
Directions
Puree mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning. Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.
Yield: 4 servings
Hillary
Chew On That
Chew on That at 11:00AM on 04/18/08