Recipe: Re: Mango Madness for Julie

Dear Juile,

Get an Hawaiian, Asian, or vegetarian cookbook that uses mangos differently than wht an average American cookbook would for some interesting ideas.

I have not tried these recipes myself, either I was on a diet or the price of mangos was to high,(sigh). If not for those reasons I would try these recipes myself, (smile). These recipes come from a cookbook named, Kathy Cooks Naturally. Kathy had a cooking show on PBS channel some time ago.

Here goes.....

MANGO SAUCE

cut up ripe mango. Blend in blender until smooth and cook over low flame until thick. Six cups mango cooks down to 4 cups sauce. Use for filling and in cake recipe.


MANGO CAKE

1/2 C butter/oil
1 1/2 C honey
3 C whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon (optional)
1 tsp. cloves (optional)

2 cups cooled Mango Sauce or raw mango puree
1 C chopped walnuts (optional)

Preheat oven to 350 F. Cream first 2 ingredients. Sift in next 5 ingredients and mix well. Add last 2 ingredients. Mix well and pour into a greased and floured, large oblong cake pan or two small, square (or round) pans. Bake at 350 F for 25 to 30 minutes.


MANGO CHEESE CAKE

Two (8 oz.) pkgs. cream cheese
1 C maple syrup
2 C ground walnuts
1/4 C maple syrup
4 mangoes, sliced OR 2 C Mango Sauce

Preheat over to 350 F. Mix first 2 ingredients with an electric mixer or in blender until creamy and smooth. Combine next 2 ingredients and press into an
8" (buttered) pie tin and fill with first 2 ingredients. Bake at 350 F for 15 to 20 minutes until set and firm. Cool. Top with Mango Sauce or fress mango slices. Sprinkle with walnut meal and refrigerate at least 1 hour before serving.


MANGO LEATHER

4 C mango

Mango leather needs no honey, as the mango is full of natural sugars. Blend mango. Pour onto butter cookie sheets 1/8" thick. Lay cookies sheets out in the sun and cover with a screen. This must be done on a hot dry day or the fruit won't get a chance to dry out and may mold. If you live in a place where weather doesn't permit you to do this, you can dry the fruit by placing it in an elecric oven on low heat overnight, or in a gas oven with a pilot light on overnight. When fruit is dried out (hard like leather), you can peel it off of the cookie sheet and either roll it up or let your kids cut it into shapes for healthy, natural candy. Any fruit can be used for this. [Or use a dehydrator, following the manufactors directions for drying fruit].


GREEN MANGO CHUTNEY

6 C green mangoes, peeled and sliced
4 Tbsp. salt
1 1/2 tsp. asafetida*
3 C honey
1 1/2 C vinegar
1/4 C fresh ginger, grated
1 1/2 fresh red peppers chopped
1 lb. raisins
1 1/2 C slivered almonds


Mix first 2 ingredients and let sit overnight to draw out excess water. Rinse and drain. Simmer all ingredients together until thickened. Bottle in prepared canning jars or seal with wax.

*East Indian spice that taste a little like a mixture of garlic and onion powders. Asafetida is very potent a little bit goes a long way.

I do not know if the community you live in has an East Indian population. If so yo can purchase asafetida in an Indian market. They sell their spices, herbs, legumes etc. by bulk. Or may be KthchenLink has information where to buy Indian spices. As for myself I live in California so I have access to a broad variety of spices and foods from around the world.

I have tried to give you recipes for mango ripe and green, you did not say what stage of ripeness the fruit were. Hope you do not get too tired cooking and eating mangoes.

Let me know how these recipes work out.

Sincerely,

Vivian