Orthodox Union
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Recipes with Mango
Eileen Goltz
Mangoes truly are a terrific source of vitamins A and C, beta carotene, and fiber. The flavor is sometimes described as a combination of the tanginess of pineapple and the sweetness of peaches. They are considered in season from April to September, but June and July seem to offer the sweetest fruit and the lowest prices.
Keep unripe mangoes at room temperature when you’re trying to ripen them, it can take up to a week but be warned, they will not ripen in the refrigerator, it’s too cold for them. Once it’s ripe a mango can keep in the refrigerator for about 10 days. Mangos and their friend the papaya is often a main ingredient in marinades and other such condiments because they contain an enzyme that helps break down the connective tissue in meat and poultry. Just make sure not to marinate any meet too long, they then to get mushy.
I’m sure you’ve heard horror stories about cutting and or peeling a mango but let me assure you it’s not difficult at all once you grasp the logistics of the pit and how to work around it. Sure you can peel it and cut away slices but if you’re looking to have uniform cubes there is a trick to slicing and dicing. First orient the mango so that you know where the pit is. There is a thick pit runs the length of the fruit between the two sides or “cheeks” of the mango. Cut through the mango, lengthwise on each side of the pit, as close to the pit as you can get. Without peeling the skin off the half, score the half (make a checkerboard), making sure not to cut through the skin on the outside. Gently push the skin of mango so that the checkerboard pops out and the skin is concave. Cut the squares from the side as close to the skin as you can.
The recipes below are sure to give you a chance to mango it up tonight. Be warned, however, the mango, once tasted can be quite addictive. There is only one cure, more mangoes.
MANGO AND BLACK BEAN SALSA (pareve)
3 mangoes, cubed
2 cans drained black beans, drained and rinsed
1 red bell pepper, diced
1 green pepper, diced
4 to 6 green onions, sliced thick
1 jalapeno pepper, seeded and diced
2 tablespoons minced fresh parsley or 1 tablespoon dried
1 tablespoon fresh lime juice
1/2 to 1 teaspoon cumin
Salt and pepper to taste
In a bowl combine all the ingredients and then season with the salt and pepper to taste. Serves 10 to 12.
Modified from freshmango.com
MANGO CHICKEN WITH RICE (meat)
8 boneless, skinless chicken breasts, flattened
Salt and freshly ground pepper to taste
5 to 6 cups cooked wild rice or a mixture of wild and white rice
4 mangoes, peeled, pitted and diced
4 green onions, thinly sliced
2/3 cup pistachios
6 tablespoons dried cherries or cranberries
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Salt and pepper
1/2 cup chicken broth
Preheat oven to 350. Season chicken on both sides with salt and pepper. In a bowl combine the rice, mango, onions, pistachios, cranberries, cinnamon and allspice. Mix to combine. Place about 1/3 cup of rice mixture in the center of each chicken thigh and fold the sides over to cover the rice. Tie the thigh up with string or secure it with tooth picks. Place the remaining rice in a 9X13 or larger pan. Heat a grill pan (or you can do this on the grill) and cook the chicken breast for about 4 minutes on each side. Just enough to cook the outside but not totally finish it. Place the stuffed chicken breasts on top of the remaining rice. Drizzle the broth over the top of the chicken, cover the pan with foil and bake for an additional 10 minutes or until the rice is hot and the chicken is done. Serves 8.
Submitted by Carin Smith, New York, NY
MANGO CARAMEL BUNS (dairy or pareve)
1 1/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup softened butter or margarine, divided
1 large mango, peeled, pitted and chopped
1/2 cup pecans, chopped
1 loaf frozen bread dough, thawed
In a bowl combine the brown sugar, cinnamon and nutmeg. In a sauce pan combine 1 cup of the mixture with 6 tablespoons butter or margarine. Cook over a low heat for 5 minutes, whisking constantly. Add the mango and cook for an additional 3 to 4 minutes or until all the sugar is melted. Spread this mixture in the bottom of a 13 X 9-inch baking pan and then sprinkle the pecans on top, set this pan aside. Roll the thawed dough out until it is approx. a 12 X 12-inch square (you will need to flour the surface before you roll it out). Spread the remaining softened butter or margarine on top of the dough. Sprinkle the rest of the brown sugar mixture on top of the butter or margarine. Roll the dough (tightly) into a log and then cut the log into approx. 1-inch slices. Place the slices on top of the mango mixture, cover and let rise for about an hour (the dough should double in size) Preheat oven to 350. Bake for 20 to 25 minutes or until the top is golden brown. Let the rolls set for at least 5 minutes but no longer than 10 before inverting them onto a serving platter.
Modified from bhg.com
MANGO BANANA BREAD (dairy or pareve)
1 cup butter or margarine
1 1/4 cup brown sugar, packed
3 eggs
3 cups self-rising flour (or 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 mashed ripe bananas
1 mango, peeled sliced and pureed
1 cup golden raisins
1/2 cup chopped walnuts
Preheat oven to 350. Grease 2 8X4 loaf pans and set them aside. In a bowl, cream the butter/margarine with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-rising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into the prepared loaf pans. Bake for 50 to 60 minutes or until cake tester inserted in the center tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves.
Modified/Submitted by Art Pender, Trenton, NJ
SPICY MANGO SALAD (pareve)
1 each red and yellow bell pepper, julienned
3 carrots, peeled and julienned
1/2 to 1 head of green cabbage, shredded
1/2 to 1 head of purple cabbage, shredded
1/4 cup fresh cilantro or parsley leaves, chopped
2 to 3 green onions, green parts sliced thin
1 to 2 mangoes peeled and sliced
1/2 to 1 cup chopped toasted peanuts
Citrus Vinaigrette:
Juice of 1 orange
Juice of 1 lime
2 tablespoons of sesame oil
2 tablespoons of rice vinegar
1 1/2 tablespoons of grated fresh ginger
1 teaspoon minced garlic
1 teaspoon of red pepper flakes
1/4 teaspoon coarse salt
Combine all the salad ingredients in a bowl and toss to combine. In a container with a tight lid combine all the vinaigrette ingredients and shake vigorously to combine. Drizzle the dressing over the salad and toss to coat. Serves 6 to 8
Modified by Laura Klein from about.com.
LIME CHICKEN WITH MANGO SALSA (meat)
Salsa
2 mangoes, peeled and diced
1 red pepper, seeded and diced
1/2 cup orange juice
Juice of 2 limes
1/4 cup fresh basil minced or 2 tablespoon dried basil
1 jalapeno, seeded and chopped finely
salt and pepper - to taste
Marinade
1/2 cup orange juice
2 tablespoons frozen limeade, thawed
salt and pepper
12 boneless, skinless chicken thighs
Make the salsa first. In a bowl combine the mango, pepper, orange juice, lime juice basil, jalapeno and mix to combine. Season with salt and pepper, cover and refrigerate for at least 3 hours.
In a resealable plastic bag combine the orange juice, limeade, salt, pepper. Add the chicken. Seal the bag and turn it upside down a few time to coat the chicken. Marinate in the refrigerator for 2 hours. Heat a grill pan and drizzle a little olive oil on it. Grill for about 5 to 6 minutes on each side or until the chicken is done and it’s golden crusty brown. Place 2 thighs on each plate and top with mango salsa. Serves 6.
MANGO COLESLAW (dairy or pareve)
3 cups shredded cabbage
2 carrots, shredded
2 mangoes, diced
3 tablespoon minced onion
2 tablespoon chopped red pepper
1 cup plain yogurt or mayonnaise or a mixture
1 teaspoon caraway seeds
2 tablespoon apple cider or rice wine vinegar
1/4 teaspoon dry mustard
1/8 teaspoon celery salt (you can use regular)
pepper to taste
Combine all the ingredients in a large bowl and mix to combine. Serves 6 to 8.
MANGO RASPBERRY TART (dairy)
Tart
1 cup flour
1/4 cup powdered sugar
1/2 teaspoon cinnamon
8 tablespoons margarine or butter
Filling
8 oz. cream cheese
1/2 cup sugar
3 or 4 large mangos, peeled and sliced
Glaze
1 cup crushed raspberries
1 cup whole raspberries
1/2 cup water
3/4 cup sugar
2 teaspoon cornstarch
Preheat oven to 350. In a bowl combine the flour, cinnamon, powdered sugar and margarine. The dough will be crumbly. Press the dough into a into a round pizza pan pushing it up the sides. Bake for 10 minutes until the crust is set and lightly golden brown. Remove from the oven. In a bowl of an electric mixer combine the cream cheese and sugar and then spread the mixture over the warm crust. Place the sliced mangos in a concentric circle on top of the cream cheese mixture. In saucepan mix the crushed berries with the water, sugar and cornstarch. Cook, stirring constantly until the mixture thickens and starts to bubble. Cool slightly and then spoon the glaze over the mangos. Top with fresh raspberries. You can serve warm or refrigerate for an hour or two and then serve. Cut into wedges. Serves 8 to 10.
Modified/Submitted by Margo Quincy Chicago, IL
TURKEY, MANGO AND RICE SALAD (meat)
3 cups chicken broth
1 1/2 cups brown and wild rice mixture
1 1/2 tablespoons rice wine vinegar
2 tablespoons orange juice
3 tablespoons oil
1 teaspoon grated fresh ginger
1/2 teaspoon orange zest
3 to 4 cups cooked diced turkey (cubed deli meat works great)
1/2 chopped red onion
2 can (8 oz.) sliced water chestnuts, drained
1/4 cup chopped fresh parsley
2 mangoes, peeled and diced
1 cup toasted slivered almonds
Salt and pepper to taste
Cook the rice in the chicken broth until it’s done. Place the rice into a large bowl, let cool. In another bowl combine the vinegar, orange juice, oil, salt, pepper, ginger and orange zest and whisk to combine and set it aside. To the rice add the onion, water chestnuts, mango, parsley, turkey and mix to combine. Drizzle the dressing over the top and toss to coat. Cover and refrigerate for at least one hour. Add the toasted almonds just before serving and season to taste with salt and pepper. Toss to distribute the almonds and serve. Serves 6 to 8.