Tango with Mango

[sister herb]

Mangoes have been cultivated in South Asia for thousands of years and reached East Asia between the fifth and fourth centuries BC. By the 10th century AD, cultivation had begun in East Africa. The 14th century Moroccan traveler, Ibn Battuta, reported it at Mogadishu. Cultivation came later to Brazil, the West Indies and Mexico, where an appropriate climate allows its growth.

Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while others firmer, like a cantaloupe or avocado and some may have a fibrous texture. For consumption of unripe, pickled or cooked fruit, its skin can be consumed but has potential to cause contact dermatitis of the lips, gingiva or tongue in susceptible people.

A glass of Mango Juice as served in a restaurant in Patong, Phuket, Thailand.

Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms. Toasted and ground pumpkin seed (called pepita) with lime and salt are the norm when eating green mangoes. Some people also add soy sauce or chili sauce.

Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Potential for contact dermatitis

Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals. It contains mangiferen, resinous acid, mangiferic acid, and the resinol called mangiferol. Those with a history of poison ivy or poison oak contact dermatitis may be most at risk for mango contact dermatitis. Cross-reactions between mango allergens and urushiol, a chemical in poison ivy and poison sumac that can cause dermatitis, have been observed. Urushiol is also present in mango leaves and stems. During its primary ripening season, it is the most common cause of plant dermatitis in Hawaii.[60] After contacting it, reactions may not be immediate. Eyelids, face, or other parts of the body may even swell because of this. It irritates the skin and may even blister the skin. Also, burning of the mango wood, leaves, etc. should be avoided because fumes could be dangerous.

The mango is the national fruit of India and the Philippines. It is also the national tree of Bangladesh.

 

[sister herb]

Baked Mango and Yogurt Dessert

Ingredients:

1 cup Greek Yogurt
3 tablespoons Sweetened Condensed Milk (add more to get a sweeter dessert)
5-6 tablespoons Sweetened Mango Pulp

Directions:
In a large bowl, combine the Yogurt, condensed milk and the mango pulp, till smooth.
Pour the mixture into a oven proof dish. ( cup / bowl / pan )
Preheat the oven to 220 degree F or 104 degree C and place the dish on the top rack of the oven.
Bake the yogurt for 30 minutes. Just check it if the top of the yogurt has set, and turn off the oven.
Cover the yogurt with foil and leave it in the oven for another 4-5 hrs or overnight.
Then take it out and refrigerate for a couple of hours.
Serve chilled.

Source: http://spiceinthecity.wordpress.com/category/desserts/page/3/

 

[sister herb]

Homemade Mango Gummy Candies and Gummy Worms - Sugar Free, Chemical Free, Healthy

Ingredients

10 tablespoons gelatin- beef or fish gelatin, both are ok (70 grams total) *Note
1/4 cup + 1/4 cup mango syrup (Recipe below)
1/4 cup cold water
1/4 cup +1 tablespoon lemon juice
3/4 cup boiling water

Instructions

1. Mix the gelatin with 1/4 cup mango juice, 1/4 cup cold water, and 1/4 cup lemon juice in a pan. Mix well.

2. Leave mixture for 20 minutes, off the stove, for the gelatin to soften.

3. Add 3/4 cup of boiling water to the mixture, and whisk well.

4. Add the rest of the mango juice and lemon juice.

5. Bring pot to a simmer, over a low flame, stirring constantly.

6. Heat until the gelatin has completely dissolved.

7. Pour the gelatin into molds. You can either pour them into silicon molds, which I did to make the gummy flowers, or you can pour them into a silicon baking dish, or a pan lined with parchment paper.

8. Stick in the fridge or freezer to cool down and harden. Takes only 15-20 minutes in the freezer, longer in the fridge.

9. Remove from freezer/fridge once hard, and pop them out of the molds.

10. If using a silicon baking dish, use kitchen scissors to cut these into very thin strips. I cut strips <1 cm wide, and then turned those strips to the side and cut those so they were <1 cm as well. The thinner the strips, the better they were. These now are your gummy worms!

11. Store in the fridge or freezer. Frankly, I have no clue how they last, because we finished them too quickly!

This batch makes 450 grams, or 15.8 ounces of candy, in case anyone is interested.

Source: http://www.pennilessparenting.com/2013/03/homemade-gummy-candies-and-gummy-worms.html

*Note: Make sure that gelatin you use is pork-free.


Mango Simple Syrup

Ingredients

• 2 cups sugar
• 2 cups water
• 1 mango pureed, about 1½ cups ~ I put my mangoes into a blender or food processor and puree away!

Instructions

1. Put all ingredients into a pan and bring to a boil.
2. Turn heat down and let simmer for 1 minute, stirring constantly.
3. Let cool and then put into clean, airtight container.
4. Will store up to 2 weeks in fridge.

Source: http://www.servinguptheskinny.com/mango-simple-syrup/

You can also use mango syrup to tea (as substitute of sugar), to juice drinks, for desserts, ice cream, with pancakes...

 

[sister herb]

Note that in original recipe wasn´t homemade mango syrup - if you are using it gummy candies aren´t "sugar-free" anymore.

I added mango simple syrup recipe for those whose can´t find sugar-free syrup from the local markets.

 

[sister herb]

Dried Mango - Natural Candy

2 ripe mangoes

1. Preheat oven to 185 F/85 C or as low as your oven will go. Place a silicone mat on a baking sheet or greaseproof paper.
2. Wash both mangoes, and use a peeler to remove the skin.
3. Cut into thin slices, and place them on the silicon mat.
4. Put the mango in the oven, and bake for 2 to 3 hours, flipping them over every 30 minutes or until they're dry. Avoid cooking too long, or you'll end up with mango chips!
5. Store leftovers (if there are any!) in an airtight container. Since these slices are preservative-free, enjoy them within a few days.

Source: http://www.fitsugar.com/How-Make-Dried-Mango-30459610

 

[sister herb]

Chili-Lime Mango Skewers Recipes

6 tbsp olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tsp chili powder
1/4 tsp cayenne pepper (optional but it does give it a nice zing!)
1/2 tsp salt
1 tbsp sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes

1. First, if you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them so they won't burn up on the grill.

2. In a large bowl, whisk together olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add chicken and mangoes, stirring gently to
coat with marinade. Seal and refrigerate for 2-4 hours.

3. Heat grill to medium high heat (making sure to clean off your grill racks). Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces (as a note: when you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room. Each piece should just barely touch each other, or not touch at all).

4. Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes. Serve immediately and enjoy!

Source: http://essme.blogspot.fi/2012/10/chili-lime-mango-chicken-skewers.html

 

[sister herb]

Mango chicken with soy sauce

1/2 chicken breast, debone and sliced thinly

Marinate ingredients:
2 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp ketchup
1 tsp black pepper
1 tsp sesame oil
1 tsp sesame seeds
1 tbsp sugar
1 mango- sliced
2 tomatoes- quartered
2 tbsp shredded ginger
1 tsp chopped garlic
1/2 cup water
3 tbsp oil

1. Marinate chicken for 1/2 hour.
2. Heat oil, Add ginger and garlic. saute will aroma.
3. Add marinated chicken and stir. Add water. Let the chicken cooked a little , then add tomatoes and mango.
4. After 2 mins, dish out and serve.

NOTE:
you can also add cashew nuts.

Source: http://www.opensourcefood.com/people/marianne49/recipes/mango-chicken-with-soy-sauce

 

[sister herb]

1 tbsp oyster sauce

Oyster sauce is a thick, brown sauce with a sweet, salty, and earthy flavor. Oyster sauce is a popular ingredient in Vietnamese, Thai, and Cantonese cuisine. This thick, flavorful sauce is full of umami, which gives any recipe it's added to extra oomph.

What is in Oyster Sauce?

Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. Today, many shortcuts have been made to create a similar flavor more quickly and for less money. Oyster sauces today are usually made with a base of sugar and salt and thickened with corn starch. Oyster extracts or essences are then used to give flavor to the base sauce. Other ingredients, such as soy sauce and MSG ((Monosodium Glutamate) may also be added to deepen the flavor and add color. The quality of the oyster sauce will greatly affect the flavor.

A vegetarian version of oyster sauce is available and it is made using mushrooms to provide the deep, earthy flavor. Mushrooms, especially the oyster mushroom, have a high level of umami flavor, similar to that of real oysters.

What Does Oyster Sauce Taste Like?
Oyster sauce has a nice balance between sweet and salty with a rich, earthy undertone, thanks to the oyster reduction or extracts. The quality of oyster sauce will greatly affect the flavor. Lower quality oyster sauces may use artificial oyster flavoring, while top-notch oyster sauces use only real oyster reductions for flavoring.

How is Oyster Sauce Used?
Oyster sauce is used for a variety of applications, including a dressing for noodles, vegetables, and stir fries, or as a base for other sauces and marinades. Oyster sauce is a main ingredient in the popular Chinese dish, Beef and Broccoli. Oyster sauce is also sometimes drizzled over sushi rolls for added flavor and visual appeal.

Where to Buy Oyster Sauce
With the increasing popularity of Asian cuisine in the United States, oyster sauce can be found in many major grocery stores, in the international aisle, with the other Asian sauces and condiments. Shopping at an Ethnic or Asian market will provide a larger selection of oyster sauce brands, varieties, and quality selections.

After opening, oyster sauce should be kept refrigerated in an airtight container. When stored properly, oyster sauce should stay good for three to six months. Oyster sauce purchased in a can or any other non-resealable container should be transferred to a resealable container for storage. If at any time your oyster sauce changes color or develops an off flavor, it should be discarded.

Substitutes of oyster sauce:
hoisin sauce
thick soy sauce
asian BBQ sauce
teriyaki glaze (not marinade)

 

[sister herb]

Mango Cookies

Ingredients:
150 gr of flour
5 tablespoons of mango jam
50 gr of vegetable butter
50 gr of (vegetable) milk (sweetened or unsweetened)
baking powder (for quantity, follow instructions on the package)

Method:
Soften the butter in a bowl, then add the mango jam, stirring with a whisk. Then add milk and keep stirring. Sift the flour and mix it with the baking powder; combine all ingredients and mix to get a smooth dough. I didn’t put sugar as the jam was very sweet already, but if yours is not, can not add it. Put the dough in the cookie maker choosing the shape you like best and place the cookies on a sheet of baking paper. Bake in a convection oven at 150 C for about 20 m.

Of course you can make them without the cookie maker as well: just create some “pellets” with your hands and then place them on the baking paper.

Source: http://www.veganwiz.com/2011/07/28/mango-cookies/

 

[sister herb]

Mango Bars



Yield: One 9”x13” Tray

Ingredients:

For Crust:

• 2 cups all-purpose flour
• 1 cup unsalted butter, at room temperature
• ½ cup sugar

For Filling:

• 4 eggs
• 1 cup mango puree (fresh or canned)
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons all-purpose flour
• 1 teaspoon baking powder
• 1 lemon, juiced
• Powdered sugar, for garnish

Directions:

Make Crust:
Preheat oven to 350 F/175 C and set aside a 9”x13” baking pan lined with aluminum foil.

Combine all ingredients for crust in a bowl and mix until a dough is formed. Spread the dough onto the foil-lined pan.

Spread evenly over the base and halfway up the edges. Prick all over with a fork and bake for 20 minutes.

Cool completely.

Make Filling:
In a large bowl, whisk the eggs lightly. Add mango puree and condensed milk and mix until thoroughly combined. Add remaining ingredients and mix well. Pour the custard into the cooled crust, and bake for another 25 to 30 minutes, until the sides are set and the center is still slightly wobbly.

Cool completely and refrigerate until firm.

Dust with powdered sugar before serving.

Source: http://myninjanaan.com/category/desserts/page/2/

 

[sister herb]

Filipino Mango Ice Candy

INGREDIENTS:

350g mango flesh
1/2 cup white sugar
1/2 cup cream
2 cups (500ml) fresh milk
1 tspn mango essence (optional)

25 pcs ice candy plastic casing (size: 1 1/2 x 10) * See NOTES

ASSEMBLING:

1. Place all the ingredients in a blender.

2. Blend the ingredients till the ingredients are well combined.

3. Pour in a large bowl.

4. Place a funnel spout inside the opening of the Ice Candy plastic casing.

5. Stir the mixture before ladling. Pour in a ladleful of the mango mixture. Make sure that you are holding the spout and plastic casing connection tightly so that the mixture won’t spill.

Tip: If the plastic casing overflows, tip the funnel back to the bowl while holding the connection tightly as you tip the excess.

6. Make sure that you have approximately 6-7cm empty gap from the opening of the plastic to make room for the knotting. Twist the plastic just on top of the cased mango mixture, leaving a little bubble is normal. The Ice Candy has to be firm but not too tight. If it is too tight, it might leak when you freeze it or worst the plastic will rip.

7. Pinching the twisted part with your thumb and forefinger, wrap top end over your thumb and tuck it under towards your inner palm and swing it underneath back to your thumb and forefinger.

8. The wrapping around your thumb has to be tight, slowly withdraw your thumb while you insert the top end part of the plastic through where your thumb has been. Pull it well till you have a tight knot.

9. Practice makes perfect! You can practice with water first and try knotting some trial Ice Candy plastic casings.

Once you have done all your Ice Candy, place them in a flat surface in your freezer lying down. You can stack them on top of each other (maximum is 3 layers), but don’t put anything else on top of them as you don’t want them to burst inside your freezer. When your Ice Candy are fully set, serve it whenever you need something sweet or just to cool off from the summer’s heat.

NOTES:

You can buy the plastic Ice Candy casings in most Filipino Shops. The plastic Ice Candy casings varies in thickness, just use whatever you prefer.
You can also make popsicles and use popsicle molds.

Source: http://www.busogsarap.com/2010/03/mango-ice-candy.html

 

[Cariad]

A make a mango salsa.. Good with fish I think..but nice as a refreshing salad .. Finely chop pepper red or yellow.. For what colour is pleasing to your choice cucumber.. Salad onion and chop the mango in small chunks ..mix together with some seasoning to your taste and chopped mint on top.

I do this same side salad replacing mango with pomegranate seeds... Also nice

 

[sister herb]

Thanks for sharing. Must try.

 

[zaman-gm]

Homemade Mango Gummy Candies and Gummy Worms - Sugar Free, Chemical Free, Healthy

Ingredients

10 tablespoons gelatin- beef or fish gelatin, both are ok (70 grams total) *Note
1/4 cup + 1/4 cup mango syrup (Recipe below)
1/4 cup cold water
1/4 cup +1 tablespoon lemon juice
3/4 cup boiling water

Instructions

1. Mix the gelatin with 1/4 cup mango juice, 1/4 cup cold water, and 1/4 cup lemon juice in a pan. Mix well.

2. Leave mixture for 20 minutes, off the stove, for the gelatin to soften.

3. Add 3/4 cup of boiling water to the mixture, and whisk well.

4. Add the rest of the mango juice and lemon juice.

5. Bring pot to a simmer, over a low flame, stirring constantly.

6. Heat until the gelatin has completely dissolved.

7. Pour the gelatin into molds. You can either pour them into silicon molds, which I did to make the gummy flowers, or you can pour them into a silicon baking dish, or a pan lined with parchment paper.

8. Stick in the fridge or freezer to cool down and harden. Takes only 15-20 minutes in the freezer, longer in the fridge.

9. Remove from freezer/fridge once hard, and pop them out of the molds.

10. If using a silicon baking dish, use kitchen scissors to cut these into very thin strips. I cut strips <1 cm wide, and then turned those strips to the side and cut those so they were <1 cm as well. The thinner the strips, the better they were. These now are your gummy worms!

11. Store in the fridge or freezer. Frankly, I have no clue how they last, because we finished them too quickly!

This batch makes 450 grams, or 15.8 ounces of candy, in case anyone is interested.

Source: http://www.pennilessparenting.com/2013/03/homemade-gummy-candies-and-gummy-worms.html

*Note: Make sure that gelatin you use is pork-free.


Mango Simple Syrup

Ingredients

• 2 cups sugar
• 2 cups water
• 1 mango pureed, about 1½ cups ~ I put my mangoes into a blender or food processor and puree away!

Instructions

1. Put all ingredients into a pan and bring to a boil.
2. Turn heat down and let simmer for 1 minute, stirring constantly.
3. Let cool and then put into clean, airtight container.
4. Will store up to 2 weeks in fridge.

Source: http://www.servinguptheskinny.com/mango-simple-syrup/

You can also use mango syrup to tea (as substitute of sugar), to juice drinks, for desserts, ice cream, with pancakes...

It must be tasty, i'm sure.