Below you'll see everything we could locate for your search of “mango madness”
By Dave DeWitt Recipes: Pineapple-Mango Salsa Soup Marie’s Green Mango Chutney Green Mango Slaw with Papaya Seed Dressing Beef Kabobs Tropicale Spiced-Up Chicken in Coconut Shells with Mango Cream Grilled Scallops with a Rocotillo Mango Relish I remember clearly the first time I ever tasted a mango. I was 12 years old and living in northern Virginia. A friend of …
Here’s a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand. From the article Mango Madness!
2 cups fresh pineapple chunks
1 cucumber, peeled, seeded and chopped
2 green onions, chopped
1 teaspoon finely chopped Scotch bonnet
1 cup chopped mango
1 yellow bell pepper, stemmed, seeded and finely chopped
1 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons chopped cilantro leaves
1 teaspoon sugar
Salt to taste
Place the pineapple, cucumbers, green onion, Scotch bonnet, mango, and bell pepper in a blender or food processor and puree until smooth. Transfer to a bowl and add the remaining ingredients and salt to taste and stir well.
Cover and refrigerate for an hour before serving.
One evening at Marie Permenter’s house in Trinidad, with Scotch-and-coconut water cocktails in hand, Mary Jane and I began discussing the versatility of mangos. Marie dashed into the kitchen and proceeded to whip up the following chutney for us to taste. Because of the ingredients, one would think that the taste is overwhelming. But quite the contrary; it is delicate and can be used as a dip for chips (plantain chips work well), vegetables, or crackers. Spanish thyme is also known as Indian borage (Coleus amboinicus), and Cuban oregano. Its origin is unknown, but it is grown as a fresh herb in many parts of the Caribbean. From the article Mango Madness!
1 head garlic, peeled, pureed in a blender
4 green mangos, peeled, pits removed, and coarsely diced
1 tablespoon sugar
1/2 Congo pepper or habanero, seeds and stems removed, minced
1 pinch salt
4 leaves Shadow Bennie (culantro) or substitute 1/4 cup fresh cilantro
1 leaf Spanish thyme or substitute 1 teaspoon fresh thyme and 1/2 teaspoon fresh Greek oregano
Combine all ingredients with the garlic in the blender and blend until the mixture is very fine and almost runny. Serve immediately or cover and refrigerate for later use. Bring to room temperature before serving.
Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!
2 green mangos, peeled and pitted
1/2 papaya, peeled, reserving 3 tablespoons of the seeds
1 cup shredded cabbage
1 small purple onion, thinly sliced
Chopped fresh watercress for garnish
Dressing:
1/2 papaya, peeled and chopped
2 tablespoons sugar
1/4 cup cider vinegar
1 habanero chile, stemmed, seeded and chopped
3 tablespoons papaya seeds
1/2 cup vegetable oil
Salt and freshly ground black pepper to taste
Julienne cut the mangoes and papaya in strips 1/4-inch wide and 2 inches long. Combine the mango, papaya, cabbage, and onion in a bowl.
To make the dressing, place the papaya, sugar, vinegar, habanero, and papaya seeds in a blender and, with the machine running, slowly add the oil. Puree until blended and the papaya seeds look like ground pepper. Add salt and pepper to taste.
Add just enough of the dressing to lightly coat the salad, garnish with the watercress, and serve.
This dish is really worth the effort as it makes a very elegant and highly tropical presentation. To test if a coconut is fresh, pound a nail into one of the “eyes,” drain the coconut water and taste. If it tastes sweet it is fresh. Go ahead, mix a drink with some of the coconut water and rum or Scotch. You’ll be surprised by how good it tastes. Open the coconut by baking at 375 degrees F. for 15 minutes and let cool. Then, using a hacksaw, cut it in half. From the article Mango Madness!
2 fresh coconuts, drained, liquid reserved, and cut in half
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 pound skinless chicken, cut in 1-inch cubes
1 onion, minced
1 Scotch bonnet or habanero, stemmed, seeded and minced
1 tablespoon minced fresh ginger
1 tablespoon chopped cilantro
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons curry paste (available in Asian markets)
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1 tablespoon cornstarch
1/2 cup light cream
1 large ripe mango, peeled and diced
Garnishes: Chopped fresh cilantro, reserved toasted grated coconut
Cut the coconuts in half and cut out the coconut meat, leaving 1/4-inch of the meat attached to the nuts. Cut 2 cups of the meat into thin slivers and grate 1 cup of the remaining meat.
Preheat the broiler and sprinkle the grated coconut onto a pan and place it under the broiler. Toast for 5 to 10 minutes, shaking the pan frequently, until the coconut is golden brown.
Sauté the garlic for 1 minute in the butter and oil in a large skillet. Add the chicken and saute until browned. Remove and keep warm. Add the onion, Scotch bonnet, ginger, and reserved coconut slivers. Saute for an additional 5 minutes.
Stir in the reserved coconut water and cilantro and return the chicken. Add the cardamom, cinnamon, curry paste, cumin, and cloves, cover and simmer for 30 minutes.
Mix the cornstarch with the cream in a small bowl. Add to the chicken mixture along with the mango and cook for 5 minutes or until thickened.
Spoon the mixture into the coconut shells, garnish with the chopped cilantro and toasted coconut and serve.
