Recipes for Shabbat

Mangoes

As summer fruits go I think that the most under used and misunderstood is the mango. Mangoes are a succulent tropical fruit that have, on average, only 95 calories per medium sized mango. Mangoes are an excellent source of beta carotene, an anti oxidant, which protects the body against the damaging effects of those free radicals I keep talking about, rich in vitamin A, contain vitamin B and C and finally, an average sized mango can contain up to 40% of your daily fiber requirement. What's not to like? Contrary to popular belief they are NOT hard to cut and after the first few mangled "practice" mangoes you can cut the slices and cubes just like the professional chefs in the restaurants do. The ripeness of a mango is determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma, best checked from the stem end of the fruit. Mangoes can be considered ready to eat when they are slightly soft to the touch and yield slightly to gentle pressure (it feels sort of like a ripe peach). The most flavorful mangoes have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination. While mangoes are available year around they are sometimes a little more difficult (and expensive) to get.

There is a way, however, to have the great taste of mangoes year around.

Just freeze 'em when they are plentiful. Yes, mangoes can be frozen. Just slice or dice the mango (peeled), add a little sugar, honey, or artificial sweetener and lemon juice to prevent darkening, place them in a sealable plastic freezer bag and place them in the freezer. Mangoes may also be pulped and frozen in those plastic ice cube trays we all have somewhere in our house. (Two ice cubes of frozen mango pulp added to a glass or orange juice makes a delicious breakfast drink.) These chunks or slices will keep for up to six months. Serving them when they're still partially frozen as they will better retain their shape in that state.

One last good thing about mangoes, they really don't contain any  carbohydrates to speak of and no fat what so ever. SO, if you're still trying to fit into that summer wardrobe that somehow shrank 3 sizes this past winter you grab a couple of mangoes and let the fruit festa begin.

TIPS:
Thoroughly wash mangoes before cutting, slicing or peeling. The mango meat is tightly connected to the seed in the center. You can cut it into slices or cubes.

Store unripe mangoes at room temperature. They will take 3-4 days to ripen. Once ripe, mangoes should be stored in the refrigerator crisper and will keep for 2-3 days.

For cutting slices: With a sharp thin-bladed knife, cut off both ends of the  fruit. Place fruit on the flat end and cut away peel from top to bottom along curvature of the fruit. The mangoes fruit can be cut off by sliding a sharp knife next to the seed along one side of the mango. You will have 2 "fillets" and you can slice or chop fruit according to how it will be used.

For cutting cubes: Cut the unpeeled fruit into 2 fillets by carving lengthwise along the pit... Cut 1/2" squares by scoring mango with a sharp knife. Do not cut through skin. Turn the mango half "inside out," separating cubes. Slice off squares with a knife.

MANGO ORANGE SMOOTHIE (dairy)

Place the mango, yogurt, and ice in blender and puree until smooth. Add the
orange juice and blend until just mixed. Pour the thick smoothie into
glasses, decorate with orange slices. If the mixture is too thick add more
orange juice, if it is too thin add more mango and process. Makes 2 servings

MANGO MUFFINS (dairy)

Preheat oven to 400. Grease or place paper muffin cups in the muffin baking pans. Cut and peel the mangoes and puree them in a food processor or blender until they are a soft pulp. In a bowl combine the flour, baking powder, salt and sugar and set the mixture aside. In another bowl combine oil, milk, and egg and mix well. Combine the liquid and dry ingredients together until the dry ingredients are just moist and then stir in the mango pulp and juice. Do not overmix. Fill the greased muffin tins, or paper muffin cups two-thirds full. Bake for 15-18 minutes. They the muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
Makes 1 1/2 dozen muffins

MANGO SALAD DRESSING (pareve)

Combine all the ingredients in a blender or food processor and process until the dressing is smooth. Makes 2 cups.

MANGO AND MELON SOUP

Garnish: small mint leaves--and edible flowers if you can get them. Puree all ingredients in a blender and chill for a few hours.

Combine all the ingredients in a food processor (or in batches in a blender)
and process until the soup is smooth. Serves 4

CURRIED MANGO SOUP

In a food processor or blender puree the mango with stock and lemon juice until the mixture is smooth. Pour the soup into a sauce pan and add the curry powder. Heat over a low heat until the soup is hot (do not allow to boil).  Add the cream, garnish with croutons. You can serve this soup cold if you prefer. Just add the curry powder and cream to the soup after you process the broth, mango and lemon juice. Chill and serve cold with croutons. There is no need to cook the soup if you are serving it cold. Serves 4. This recipe can be doubled or tripled.

SMOKED CHICKEN WITH MANGO AND MINT

In a small bowl whisk together vinegar, oil, and salt and pepper to taste. In a reseal able plastic bag combine chicken with oil mixture and marinate for 6 to 8 hours or overnight. Cut mangoes by slicing just to sides of each pit and with a 3/4-inch melon-ball cutter scoop flesh from mango halves. (There should be about 30 to 40 mango balls.) The mango balls can be scooped out several hours ahead and chilled covered until they are ready to be used.  Just before serving, assemble by threading 1 chicken piece, 1 mint leaf, and 1 mango piece on each toothpick and arrange on a platter. Sprinkle the  chicken with the ground black pepper if desired and garnish with mint sprigs.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.