Meryl, mangos are 88 cents at Walmarts. Do you want me to mail you a flat-rate box of them?

M

marilynfl

Moderator
I just saw your post above re mangos. These are rock hard, but have a beautiful red color to their skin.

There must be some chemical in those puppies because there are times when I get insatiable cravings for them. One day I found myself roaming around Publix grocery store and here's what I had in my cart:

1 rock-hard fresh mango

1 package of fresh mango slices in a clamshell ($3.99...how insane is that! It wasn't even a whole mango's worth of slices. And the fruit was hard to boot.)

1 package of frozen mango puree

1 large can of Mexican mango puree

1 can of Mexican mango halves

1 package of dried mango (Dole)

1 container of Hagan Daaz Mango sorbet

I swear this is true.

And the pitiful thing is, not one of them satisfied my craving for that clean, fresh, sunny taste. The canned mango slices were so-so in flavor and a bit mushy around the edges. The frozen puree was okay used in frozen smoothies. The dried fruit tasted like flavored sugar. The Mexican canned puree was nowhere near as good as the canned mango puree I bought at the Indian grocery store. I believe they use different mangos...sweeter.

I've not seen jarred mango slices anywhere. Hopefully, they would less-processed than the canned version.

 
If I had all of those mangoes I'd make--REC: Mango Macadamia Nut Crisp...

Mango Macadamia Nut Crisp

Recipe By :Susan Goss
Serving Size : 8

***OATMEAL MACADAMIA NUT STREUSEL***
3/4 cup all-purpose flour
1/4 cup oatmeal
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup cold butter -- cut into small pieces
1/4 cup macadamia nuts -- toasted and chopped
1/4 cup unsweetened coconut -- toasted (optional)

4 large mangos -- peeled and diced, about 2 quarts
1 tablespoon ginger root -- peeled and grated
1/2 cup packed dark brown sugar
1/4 cup clover honey

TO MAKE THE OATMEAL MACADAMIA NUT STREUSEL:
Combine flour, oatmeal and both sugars in the bowl of a food processor. Pulse to mix well. Add the butter to the bowl, replace the top and pulse the machine to incorporate the butter. Work quickly and use short pulses to make a dry, loose, fluffy mixture resembling sand. Do not allow the butter to soften or make a dough. Transfer the streusel to a small bowl and add the nuts and coconut. Toss by hand to mix well. Reserve until needed.

MANGO MACADAMIA NUT CRISP: Preheat oven to 350 degrees. Place the diced mango and the grated ginger in a saucepan and place over medium low heat. Cook mango slowly, stirring until it releases its juice and begins to simmer, about 5 to 7 minutes. Simmer about 3 minutes more until mango is tender and juices are bubbly. Remove mango pieces with a slotted spoon to a small bowl. Leave mango juice in pan and bring to a boil. Stirring constantly, boil the mango juice until it is reduced by 3/4 and is syrupy. Scrape syrup into bowl with mango and add brown sugar and honey. Stir gently to combine. Transfer mango to a lightly buttered 2 quart shallow bake pan (a round 9 inch cake pan works as well). Sprinkle the Oatmeal Macadamia nut streusel over the mango filling, covering evenly. Place baking dish on a cookie sheet (to catch any bubbling filling) and place in the oven. Bake 25-30 minutes until streusel is golden and the filling is bubbly. Cool to room temperature before serving.

 
OR--REC: Melon & Mango Salad with Toasted Coconut & Pistachios...

Melon and Mango Salad with Toasted Coconut and Pistachios

Recipe By :Food & Wine/May 2003
Serving Size : 4

1/4 cup unsweetened shredded coconut
1/3 cup pistachio nuts -- roasted, salted, coarsely chopped
1/4 cup fresh lime juice
1 tablespoon crystallized ginger -- minced
1 tablespoon mint leaves -- packed
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground white
1/2 medium honeydew melon -- cut into 1/2-inch chunks
1/2 large cantaloupe -- cut into 1/2-inch chunks
1 mango -- cut into 1/2-inch chunks

1. In a small skillet, toast the coconut over moderately high heat, stirring, until golden, about 2 minutes. Transfer to a bowl and let cool. Mix in the pistachios.

2. In a blender, puree the lime juice, ginger, mint and crushed red pepper until smooth; season with salt and white pepper. Transfer to a bowl and toss with the fruit. Just before serving, sprinkle the fruit with the coconut and pistachios.

NOTES : The salad can be kept at room temperature for up to 2 hours.

 
OR-REC: Tandoori Shrimp & Mango Salad...

TANDOORI SHRIMP AND MANGO SALAD

Serving Size : 6

For dressing:
1/2 cup Major Grey’s chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne
Salt -- to taste
For tandoori marinade:
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
4 garlic cloves -- crushed
1 piece fresh ginger root -- (1 inch) peeled and chopped
2 fresh serrano -- or jalapeno chilies seeded and chopped
3/4 cup plain yogurt
1 teaspoon lime zest -- (about 1 lime)

2 pounds medium shrimp -- (about 50) shelled and deveined
vegetable oil for frying
6 cups packed tender watercress sprigs -- washed well and spun dry
1 cup fresh coriander sprigs -- washed well and spun dry
3 red bell peppers -- cut into julienne strips
2 firm-ripe mangoes -- peeled and cut into julienne strips

Dressing: Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
Marinade: In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste. Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes.
Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly. In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes,
and dressing.

 
OR-REC: Curried Chicken with Mango...

Curried Chicken with Mango

Recipe By :Whole Foods
Serving Size : 4

2 10-ounce skinless boneless chicken breasts -- split
8 ounces nonfat plain yogurt -- divided
1 teaspoon New Mexican chile powder
1 teaspoon curry powder -- mild or hot
3/4 teaspoon fresh lime juice -- divided
1/8 teaspoon minced garlic
1 large mango -- ripe, peeled, diced finely

Combine 1/4 cup yogurt, curry powder, chile powder, 1/4 tsp lime juice, and garlic. Coat chicken breast with this mixture; marinate at least 1 hour.
While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, and 1/2 tsp lime juice in a blender.
Preheat oven to 375 degrees.
Bake chicken in a glass baking dish for 25 minutes.
Place chicken on serving plates, pour on sauce and sprinkle with mango. Serve extra sauce on the side.

 
At a restaurant in NYC, I had an absolutely wonderful Mango Sorbet...Do not have a rec

but still think about that dessert....YUM! Very refreshing; served with a vanilla crisp cracker....Just an idea for all of those mangos!

 
Here's one for REC: Mango-Lime Sorbet---with Tequila...very good stuff...

Mango-Lime Sorbet

1 3/4 Cups Sugar
1 3/4 Cups Water
4 Medium Mangos -- very ripe, peeled, pitted (2 cups of puree needed)
2 Tablespoons Tequila -- or Vodka
1/2 Cup Fresh Lime Juice
2 Teaspoons Lime Zest -- freshly grated

In a saucepan, combine the sugar and water over high heat. Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have a little more than 2 1/2 cups.
Combine 2 1/2 cups warm syrup with the mango puree, tequila or vodka, lime juice and lime zest. Let the mixture cool to room temperature. For faster freezing, chill the mixture in the refrigerator.
Freeze the mixture in an ice cream maker, according to manufacturer's instructions.

 
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