Mango Great Topping For Other Tropical Fruits
One time while vacationing in Hawaii, we drove through a grove of mango trees, laden with ripe fruit. Unlike many of the bland, fibrous supermarket mangoes, these were almost overwhelming in their perfume - a true scent of the tropics where they grow.
We realized why half the world knows the mango as well as we know the apple or banana.
Like many tropical fruits, the mango was an expensive mystery until I learned how to navigate the large center seed. An easy way is to slice the mango in half lengthwise on one side of the large center seed, then cut a long slice close to the other side of the seed. Each half forms a seedless boat, which you can eat by scooping out spoonfuls. You can also score the flesh into cubes and turn the boat inside out, exposing neat sections of fruit.
Many varieties of mango are available in American markets beginning about January and continuing through the fall. With their rich flavor - some say they’re a cross between peaches and pineapple - they are an excellent low-fat, lowcalorie dessert when pureed and drizzled over low-fat frozen yogurt or frozen into sorbet.
Their sweetness pairs perfectly with citrus and cilantro for a quick salsa over grilled foods, and cubed mango is a delicious surprise in winter fruit or green salads. One medium mango will yield about one cup of flesh.
I buy mangoes slightly unripe, then place them in a paper bag with a banana or apple to ripen at room temperature. When the texture is very soft, they’re ready to eat.
If you buy too many, mangoes can be stored for about three days in the refrigerator. The flesh can also be cut and frozen for several months.
Mango Sauce Over Tropical Fruit
This simple mango sauce is a great and lively colored topping for sliced tropical fruit.
2 cups peeled, seeded and diced mangoes (about 2 large)
3 tablespoons honey
2 tablespoons lemon juice
2 cups peeled and diced kiwi fruit
2 cups peeled, seeded and diced papaya
1 large banana, sliced
1/4 large pineapple, peeled, cored and cubed
2 tablespoons lime juice
Puree mango, 2 tablespoons honey and lemon juice in blender or food processor. Set aside.
Toss kiwi, papaya, banana and pineapple with lime juice and remaining honey. Divide fruit among 4 dessert bowls. Spoon mango puree over top. Serve chilled or at room temperature.
Yield: 4 servings.
Mango Salsa
Chop mango into a quick salsa to top black bean soup, grilled vegetables or even a dessert omelet.
1 large mango, peeled, seeded and finely diced
2 tablespoons minced red onion
1/4 cup diced sweet red pepper
1 tablespoon minced fresh cilantro
3 tablespoons lime juice
1 tablespoon brown sugar or honey
Combine mango, onion, sweet red pepper, cilantro, lime juice and brown sugar in bowl and mix gently. Cover and refrigerate overnight. (Salsa will keep 4 to 6 days, refrigerated.)
Yield: 4 servings.
Mango Souffle
This wonderful dessert souffle is surprisingly low in fat; the recipe was adapted from one by cooking teacher Marge Poore.
2 cups pureed mangoes (3 to 4 mangoes)
1/2 cup honey
2 tablespoons cornstarch
2 tablespoons lime juice
6 egg whites
1/4 cup sugar or maple syrup
Preheat oven to 375 degrees and lightly oil 8-cup souffle dish or 8 (4-inch) ramekins. Set aside.
Process mango puree, honey and cornstarch in food processor until cornstarch is completely dissolved. Add lime juice and process until mixture is very smooth.
Beat egg whites in clean bowl until soft peaks form. Gradually fold in sugar, then continue to beat until stiff peaks form. Stir 1 cup beaten egg whites into mango puree, then fold in remaining egg whites. Spoon into prepared souffle dish or ramekins. Make groove with your finger about 1 inch from rim around each souffle.
Place souffles in shallow 9x13-inch pan in oven, then pour hot water into pan to reach way up outside of souffle dishes. Bake 35 to 40 minutes for large souffle dish or 15 to 20 minutes for ramekins, or until each souffle has risen and is lightly brown. Serve warm or cold, with drizzle of mango puree as garnish, if desired.
Yield: 8 servings.