Recipe(tried): MANGO RECIPES

MANGO RECIPES

In Puerto Rico we are having a wonderful harvest of mangos. The mango is a fruit that is harvested in the Caribbean, Mexico, Florida and Hawaii. The mango in Puerto Rico, when green, is used in salads. You can also prepare “Dulce de Mang ”, which is the fruit, peeled and sliced, boiled in sugar that is reduced to a syrup of wonderful consistency by slow boiling with vanilla, lemon peel and cinnamon pieces (one or two) and served, cold, with white native cheese. There are milk shakes made of mango, which are similar to the papaya shakes preferred by Cubans, and so many other recipes with this versatile fruit. Enclosed, some mango recipes for your enjoyment. Buen Provecho!

MANGO BREAD

2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 eggs
cup vegetable oil
1 cups sugar
1 tsp vanilla
cup golden raisins
cup chopped nuts
2 cups diced mango
cup flaked coconut (optional)

Preheat oven to 350 F. Grease a 1 lb loaf pan or a bundt pan. Sift flour, soda, salt and cinnamon into large mixing bowl. Make a well and add the remaining ingredients, mixing thoroughly. Pour into pan and let stand for 20 minutes. Bake for 1 hour. Makes 1 loaf.

MANGO SAUCE
This wonderful sauce is pour into sterilized jars and sealed immediately. After opening a bottle, it must be refrigerated. The sauce can be served with meats and poultry.

3 quarts ripe mangoes, peeled and sliced
2 inch piece fresh ginger, peeled
1 cup sliced green pepper
4 cloves garlic, minced
tsp cayenne pepper
1 lb onions sliced
3 cups vinegar
2 tsp Angostura bitters
1 tsp Tabasco
4 tsp ground allspice
3 tsp cumin
2 tsp ground cloves
1 tb salt 6 cups sugar
cup white wine

Process mangos, ginger and green pepper in processor until smooth. Combine sauce and remaining ingredients in a large, heavy pot. Simmer uncovered for approximately 3 hours, stirring occasionally until thick. Pour into sterilized jars and seal immediately.

MANGO ICE CREAM

cup sugar
1 tb lemon juice
tsp salt
3 cups whipping cream
1 cup mashed mango (without the pit)

Blend first 4 ingredients. Fold in the mang . Pour into ice cream machine and freze according to manufacturers instructions.

MANGO PIE

2 unbaked pie shells
3 cups peeled and sliced mangoes
cup sugar
2 tb flour
1/8 tsp salt
1 tb lemon juice
tsp cinnamon
tsp nutmeg
1 tb butter

Preheat oven to 350 F. In large bowl, combine mangoes, sugar, flour, salt, lemon juice, cinnamon and nutmeg. Pour mixture into pie shell. Lattice strips of the second pie shell over top of pie and dot with butter. Bake for 1 hour. The ripeness of the mangoes should determine the amount of sugar to be used. Use less sugar with riper mangoes.

CANDIED MANGOES

4 mangoes, peeled and sliced
1 cups water
2 cups of sugar

Heat the water and boil the mango until it begins to be tender. Remove the water, add 1 cup sugar and cook in low heat for hour. Add the rest of the sugar and boil for another hour until the syrup is thick. Serve cold with white native cheese.

MANGO CUSTARD

2 cups milk
4 eggs beaten
1/8 tsp salt
cup sugar
tsp ground nutmeg
1 cups ripe mango peeled, sliced and processed

Heat the milk in low, adding sugar, salt, and nutmeg. Add the eggs, slowly, moving after each addition. Add the mango. Bake in a caramelized custard mold in bain du marie at 300 F for 35 minutes or until it solidifies. Refrigerate and serve with mango slices as garnishing.