heartcore (heartttcore) wrote in vegancooking,


There was an article the "Living" section of my news paper today with suggestions on what to do with mangoes. I figured, being the good samaritan that I am, that I'd share the article with you!

Is there anything left to know about the mango, now that it is available year-round? we've conquered the flying-saucer-shaped pit in the middle by learning to slice off-center. (For a visual reminder, go to http://www.sptimes.com/kitchen and scroll down to "How to pit and peel a mango.")

We know not to eat the bitter skin and to avoid the sap, which can cause a skin rash. There are 2,500 varieties, and the mango is one of the world's most popular fruits. It has loads of vitamin C and plenty of fiber.

Mango is amiable, getting along well with tropical favorites such as coconut, chili peppers, lime, and rum, but also meshing nicely with vanilla, mint, green onion, cranberry, and avocado.

To get more from mangoes, consider using them in familiar recpes. For instance, substitute mashed mango for mashed bananas in quick bread or muffins. Add chunks to your morning shake or put into pancake or waffle batter. How about a mango upside-down cake?

Other ways to get mango into your meals?:
Raw in slaw. Mango is native to India and is used there raw, or green, in chutneys and pickles. If you have an underripe mango, which will be hard, grate it into a cabbage slaw for tang and texture.

Vinaigarette. Puree the fruit and add it to a vinaigarette. Blend 1 1/2 cups pureed mango with 3/4 cup rice vinegar, 3 tablespoons fresh grated ginger, and 2 tablespoons orange juice. Slowly add 1/2 cup vegetable oil to emulsify. season to taste with salt and pepper. Use over ... tropicle fruit melange.

Sauce. make a mango sauce from 2 cups diced mango, 4 tablespoons sugar, and 3 tablespoons fresh lime juice. Puree until smooth and serve over vanilla or coconut [non-dairy] ice cream. Also a tasty topper for pancakes.

As ice. Freeze mango puree in ice cube trays and drop a cube into a flute of champagne for a festive touch.

Mango glaze. A glze of pureed mango and maple syrup is delcious on ham and poultry. [I'm sure it would also work well for baked tofu - be creative!] Add glaze toward end of cooking to prevent the sugar from burning.
Barbeque sauce. The acid in mango is a good tenderizer, and the sweetness adds dimension to barbeque sauce for ...[tofu or tempeh].

Mango BBQ Sauce
Oil for brushing
6 plum tomatoes, cut in half
2 poblano chili peppers
1/2 red onion, sliced 1/4-inch thick
1 cup chopped mango
1/4 cup chopped parsley
1/4 cup chopped cilantro
1/4 cup chopped basil
3 tbsp. olive oil
3 cloves garlic, minced
3 tbsp. lime juice
Salt and pepper to taste

brush oil over tomatoes, chili peppers, and oinion slices. Grill over high heat, lid up, until they have good grill marks and have started to soften. Remove from grill and chop coarsely. Place all ingredients in a food processor or blender and chop until chunky. Remove half of the sauce and continue blending until smooth. Pour smooth sauce over ...[whatever substance you're barbecueing] and marinate for at least one hour. Refrigerate chunky sauce. Baste ...[tofu/tempeh] with smooth sauce while grilling. Serve with chunky sauce.

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