MANGOES

Just a few tips to get you comfortable with mangoes.  For most of us access to them is fairly new.  This gem has been around for generations in many parts of the world. It is a fruit that grows in tropical regions throughout the world. It serves as the main food of many people in tropical countries and is often called the king of tropical fruits. Mangoes are eaten fresh or are used in making desserts, preserves, and some other foods. The fruit is an excellent source of vitamins A and C.

Hints:

• Use green ones to make chutneys and relishes. Stew them or use them for a pie filling.
• Allow them to ripen at room temperature. Chilling slows down the ripening process so if yours are ripe refrigerate them so keep them from spoiling.
• To tell if one is really ripe, sniff. At their peak, they give off a fruity aroma
• The softer it is, the sweeter the taste
• Serve mango slices as a tasty side for meat and vegetable dishes.
• Serve grilled mango slices with grilled fish.
• Add cubes to fruit plate, cobblers, chicken salads and casseroles
• Substitute them for peaches in your favorite recipes. They taste great for cobblers, pies, over ice cream or in an ice cream float.

.Recipes that you might like to try.  I will be adding more.

RUM PUNCH – JOHNNY CAKE – MANGO –  DESERTS – RUM

CHICKEN SKEWERS with GRILLED MANGO

(10- to 12-inch) wooden skewers
3/4  cup plain yogurt
2  tablespoons fresh lemon juice
1  large garlic clove, minced
2  teaspoons sugar
1  teaspoon salt
1/2  teaspoon turmeric
1/4  teaspoon freshly ground pepper
6  boneless, skinless chicken breast halves (about 2 pounds)
3  large, ripe mangoes
Cooking oil spray
Soak skewers in warm water at least 20 minutes while chicken is marinating.

In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired. Lightly coat the clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits. Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm. Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve skewers with grilled mango pieces.

 

GREEN MANGO SALAD

5 tsp. sugar
1/2 tsp. black pepper
3 tsp. fish sauce
2 tbsp. vegetable oil
6 med. size mangos, peeled & finely sliced
2 lg. chicken breasts, skin & bones removed & finely chopped
12 med. shrimp, peeled & de-veined & finely chopped
1 green onion, chopped
1/2 red pepper, sliced
1/2 sm. red onion, sliced
1 tbsp. chopped coriander

Combine sugar, pepper and fish sauce in small bowl and set aside. Heat oil in a wok or large frying pan over high heat. Add meats and fruit. Stir-fry 4 minutes or until chicken and shrimp are cooked. Add green onion, red pepper, red onion and sauce. Stir- fry for another 30 seconds. Sprinkle with coriander.

MANGO CHICKEN

3 lbs. chicken
1/3 c. oil
1/4 c. soy sauce
2 cloves garlic, crushed
Salt and pepper
1 c. mango slices

Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes.

 

MANGO CHICKEN FOR COMPANY

8 boneless chicken breasts
2 med. onions, sliced thin
1 ripe mango, peeled and sliced
2 tbsp. flour
1 c. rich chicken stock
2/3 c. cream
2 tbsp. butter

Season the chicken with salt and pepper. Dust with flour. Brown chicken in butter, remove. Sauté onion. Add mango slices. Return chicken to pan. Cover and simmer 35 minutes until chicken is tender. Stir in cream and serve.

 

MANGO CHUTNEY

6 firm half-ripe mangoes, peeled and thinly sliced
1 cup cider vinegar
1 cup packed light brown sugar
2 tablespoons minced garlic
1 2-inch fresh ginger, peeled and thinly sliced
1 tablespoon cayenne pepper salt and freshly ground pepper

In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated.

 

MANGO BUTTER     (Similar to apple butter)

6 c. half-ripe or ripe mangoes, cut fine
2 tbsp. lime or lemon juice, if desired
2 1/2 to 3 c. sugar
2 c. water

Cook mango slices with water until tender. Put through sieve or fruit press, if mangoes are stringy. Add sugar and cook until consistency of a butter. Pour into hot, sterile jars, seal and process pints at boiling for 10 minutes. If you like, you may add spices with the sugar, 1/4 teaspoon each ground cloves and allspice and 1/2 teaspoon each ground cinnamon and nutmeg.

 

MANGO–ORANGE SMOOTHIE

1 1/2 c. ripe mango mashed in blender
2 tbsp. sugar
2 c. orange or pineapple juice

Combine puree, sugar and juice. Chill. Pour over crushed ice and serve.

 

MANGO–BANANA SMOOTHIE
1 large ripe mango, peeled, pitted and cut into chunks

1/2 ripe banana

1/2 cup vanilla yogurt (can be low fat)

1 cup milk (can be skim milk)

2 Tablespoons lemon or lime juice

Combine all ingredients in a blender and blend until smooth.  Serve immediately.  Makes 2 servings.

 

BANANA BREAD WITH A TROPICAL TWIST

MANGO BANANA BREAD
2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1/4 cup butter or margarine, melted

1 teaspoon vanilla

2 cups ripe mango, chopped coarsely

1 over ripe banana, chopped

3 beaten eggs

1/2 cup each coconut and raisins (optional)

In large mixing bowl, combine the dry ingredients.  In another bowl stir together oil, butter, vanilla, mangoes, banana and eggs.  Pour wet ingredients into dry ingredients and mix thoroughly.  Pour into a greased loaf pan and let stand for 20 minutes.  Bake at 350 degrees for 45 to 60 minutes, or until top is nicely rowned and a toothpick comes out clean.  Makes 1 loaf.

 

 

MANGO CONGEALED SALAD

2 c. water
2 pkg. (3 oz. each) lemon gelatin
1 can (15 oz.) mangos, undrained
4 oz. cream cheese, at room temp.

Boil water. Add gelatin. Stir until dissolved. Cool slightly, but do not let set. In food processor, combine undrained mangos and cream cheese. Blend until smooth. Whisk blended mango mixture into dissolved gelatin. Mix well. Pour into individual molds or 4 cup mold. Chill at least 4 hours

 

MANGO RICE CASSEROLE

1 mango, chopped
1 lb. hamburger
Salt & Pepper to taste
1/2 onion, chopped
1 c. rice
1 qt. tomato juice

Brown hamburger, mango and onion, then drain. Add salt, pepper, rice and juice and simmer 30 minutes.

 

MANGO POULETTES (EASY)

2 Cornish Hens
8 to 10 little red potatoes, halved
1 lg. mango, sliced
Olive oil
Rosemary
Salt & pepper
Juice of 1 orange

Sprinkle olive oil in baking dish, spread evenly. Place Cornish Hens in pan. Place halved potatoes interspersed with sliced of mango around chickens. Squeeze an orange over chickens, potatoes and mangoes. Sprinkle rosemary over chicken, potatoes and mangoes. Salt and pepper over everything again.

Place in oven at 350 degrees and cook for 1 hour to 1 hour and 15 minutes. Baste chickens 1 to 2 times during cooking (to insure good mango slices to eat with meal, cut them fairly big - otherwise they will cook down and the potatoes-chicken will absorb the flavor).

 

SEAFOOD/MANGO SALAD

1 avocado
1 mango
10 cooked jumbo shrimp
1/4 c. bottled French dressing
3 tbsp. lemon juice
3 tbsp. real mayonnaise
2 tsp. mild chili sauce
1 tbsp. chopped chives, curly endive

Cut avocado in half, remove pit, peel and slice avocado, peel and slice mango shell and de veined shrimp. Combine avocado, mango and shrimp. Pour combined French dressing and lemon juice over. Season with pepper. Let stand 10 minutes. Combine mayonnaise and chili sauce, drain dressing from shrimp mixture into mayonnaise mixture; mix well. Pour dressing over shrimp and fruit mixture. Refrigerate until ready to serve. Serve with fancy salad greens, sprinkle with chopped chives

 

MOLDED MANGO SALAD

3 pkgs. lemon jello
1 (8 oz.) pkg. cream cheese
3 c. hot water
2 1/2 c. fresh mangos
Juice of 1/2 lemon

Dissolve jello in hot water. Crush mangos in blender. Mix with jello. Add cream cheese. Put in blender until smooth. Add juice of lemon and blend. Place in mold and chill. Chopped nuts may be added or placed in bottom of mold.

 

PORK AND MANGO SKEWERS

3 Tbsp. apple cider vinegar

3 Tbsp. olive oil

1/2 cup hoi sin sauce

2 Tbsp. soy sauce

1/4 tsp. pepper

1/8 tsp. ginger

1 lb. pork tenderloin

2 mangoes, peeled and cut into 1" cubes

In medium bowl, combine vinegar, olive oil, hoi sin sauce, soy sauce, pepper, and ginger; mix well. Cut tenderloin into 1" cubes and add to bowl. Mix to coat pork with marinade. Cover and refrigerate at least 4 hours.

When ready to serve, prepare and heat grill. Place pork cubes and mango cubes alternately on small skewers. Grill over medium coals for 7-9 minutes, turning frequently, until pork is cooked and mangoes are tender.

 

QUICK MANGO SALSA

2 lg. mangoes, moderately ripe
1/2 c. finely chopped scallions
1/2 c. minced fresh coriander
1/4 c. fresh lime juice
Freshly ground black pepper to taste
Tabasco or other hot pepper sauce to taste

Cut the mangoes in thick sections horizontally, cutting as close to the pits as possible. Trim off the skin, then dice the flesh, removing as much of the flesh as possible clinging to the pits. Do this over a dish to capture any juice.

Place the diced mangoes and juice in a bowl and fold in the remaining ingredients. Refrigerate until ready to serve.

Have a taste of the Caribbean!
Got some island recipes to share?

RELAX – LIFE’S A BEACH

Northshore Beaches: Some have smooth sandy bottoms ideal for swimming, and others have rock and coral-lined entries perfect for snorkeling! Many beaches on St. Croix are continuous with other beaches having a different name.

Southside Beaches:The south shore is dotted with so many little beaches that you just happen onto, that is highly unlikely that we have found them all.

East End Beaches : There are many beaches East of Christiansted on St. Croix . Some are a bit harder to get to but usually not as crowded.

West End Beaches :  St. Croix offers a large number of beaches and water activities. Try a few for a fun and memorable vacation. All of the beaches in the US Virgin Islands are accessible to the public.

Beach Pictures:  Other beach pictures and more.

Getting Around:  Options for getting here and how to get around once you are here.

Flora/Fauna of St. Croix:  Check out pictures and info on what you will enjoy seeing.

Our Condo – Caribeblue: Check out what our "Paradise" looks like. And check the view!

Rum Punch: There is more than just punch here.

Caribbean Recipes: Try something new and bring back an island memory. Or have a Caribbean party.

Sunscreen:  Recommends for intense sun.

Activities:  What do you want to do? Snorkel, golf, the list goes on.

Sights:  What do you want to see? A sunset, a crab race, an historical site or just a beach.

Ken & Barbie:  Who we are.  Send a note– picture etc.

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Last updated 2008-05-15