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Alphabet Soup "M"
"M" Is For MANGO
Ready, Set, Mango! Mangos, the World's Most Popular Fruit, Are Arriving from Mexico
The summer comes with its own special gustatory pleasures - and one of the most sublime is fresh mangos from Mexico. Trucked from field to market in as little as eight hours, these luscious, fragrant mangos are at their peak of perfection through Labor Day.
Mangos vary in appearance and flavor. They can be oblong, kidney-shaped or round, with a skin color ranging from red to yellow to green. Inside, the flesh can be mellow yellow or deep orange, depending upon variety. What all mangos have in common is their rich, seductive flavor. They add vibrant color and a juicy, sweet tropical flair to any meal.
Mexico exports five varieties of mangos to the U.S. Each has its own flavor and appearance, but all are delicious! Conveniently, their growing seasons are staggered, ensuring a continuous supply of ultra-fresh fruit through mid-September.
Equipped with a little mango-ripening know-how and simple step-by-step cutting instructions, you're sure to become a mango expert in no time! Keep mangos on your counter until fully ripened. To speed up the process, place them in a closed paper bag.
With mangos, color is only skin deep. If a mango has a red blush, it's from the sun - not an indication of ripeness. Here's how to know when a mango is ripe and ready:
Give it a sniff near the stem. A fragrant and fruity aroma is a sure sign of a ripe mango. A faint scent means the fruit needs more time to ripen.
Gently squeeze it - most mangos become softer as they ripen.
Mangos do not become redder after they've been picked. Some varieties develop a rich yellow background as they ripen, but others keep their same green or yellow color when ripe.
Once ripe, mangos should be refrigerated to slow down ripening.
For fullest flavor, let chilled mangos reach room temperature before eating.
HOW TO CUT A MANGO
Keep in mind that the large flat oval pit follows the outside shape of the fruit.
1. On a board, hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks."
2. With the skin side of the cheeks on the board, cut flesh criss-cross, taking care not to cut through the skin.
3. Press the skin so fruit pops outward. With a large spoon or knife, remove the mango cubes. Peel the center section: cut off remaining fruit. (Alternatively, skip Step #2. With a knife, carve out the flesh in a single piece, cutting as close to the skin as possible. Serve whole or cut in slices.)
FRESH MANGO AND BLACK BEAN SALAD WITH GRILLED CHICKEN
With its vibrant tropical flavor, Fresh Mango and Black Bean Salad
with Grilled Chicken adds excitement to warm-weather dinner.
Photo credit: Mangos from Mexico
1/2 cup prepared vinaigrette salad dressing
1/4 cup chopped fresh cilantro
2 teaspoons grated lime peel
6 boneless skinless chicken breast halves or boneless pork chops, about 2 pounds
1 can (19 ounces) black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup finely chopped jalapeno peppers
2 ripe mangos from Mexico
In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place
1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes. Meanwhile, in a medium bowl,
combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos
with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to
cut off the "cheeks." Cut flesh criss-cross, taking care not to cut through the skin. Press skin so fruit pops
outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit
and chop. Repeat with remaining mango. Remove chicken from marinade; discard marinade. Grill or broil chicken
until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and Black Bean Salad and mixed
greens, if desired.
YIELD: 6 servings (about 3 1/2 cups)
PARTY DIP VARIATION: To turn the Mexican Mango and Black Bean Salad into party dip, mix 1 cup of the salad with 1/2 cup salsa or salsa verde from a jar; serve with tortilla chips.
FRESH MANGO SHORTCAKE
Take the heat off the cook with Fresh Mango Shortcake,
a quick and easy no-bake summer dessert.
Photo credit: Mangos from Mexico
1 cup orange juice
1/4 cup sugar
1 teaspoon grated lemon peel
1 ripe mango from Mexico
4 slices (1/2-inch thick) pound cake (from a 12 ounce package)
1 pint vanilla ice cream or frozen yogurt
1/4 cup chopped macadamia nuts or almonds
In a small saucepan combine orange juice, sugar and lemon peel. Bring to a boil over medium heat; reduce heat; simmer until thickened and syrupy, 12 to 15 minutes. On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Peel the center section of mango; cut off remaining fruit and dice. Stir diced mango into the syrup; set aside. With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek; cut slices in halves. To assemble dessert: Cut cake slices in halves, diagonally; on each plate place one cake triangle; top with one scoop of ice cream. Place second cake triangle on each plate, leaning against the ice cream. Spoon about 1/4 cup of the mango sauce over ice cream; sprinkle with nuts. Garnish with mango slices and mint leaves, if desired.
On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks". With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek into 8 slices; cut slices in halves to make 32 pieces. Arrange chips on microwave-safe serving platters. Cut cheese into 32 pieces. Place one piece of Brie on each chip. Microwave one plate at a time on high power until cheese just begins to melt, 10 to 30 seconds. Top each with a piece of mango and a parsley leaf. Serve immediately.
YIELD: 32 appetizers
Recipes developed by Lewis & Neale for Mangos from Mexico; (212) 420-8808
or info@mangosfrommexico.com
Recommended Reading LEAFLET OFFER
MANGOS FROM MEXICO
Treat yourself to a taste of paradise!
Mangos are the most consumed fruit in the world - and for good reason! One taste of this ambrosial fruit with its vibrant color and sweet tropical flavor, and it's clear why it's won the global popularity contest.
Mangos from Mexico are available from February until mid-September and the summer is peak - they're at their sweetest, juiciest and most abundant in stores - no better time to indulge this taste of paradise! A new leaflet from Mangos from Mexico describes the five varieties of mangos imported from Mexico, with photos of each and illustrated step-by-step directions for cutting up a mango. Recipes, tips on mangos and creative serving ideas show the versatility of this luscious fruit.
To order this leaflet free of charge, either fax your request to: (212) 254-2452
or email to info@mangosfrommexico.com.
Donna Hay's mission? Even if you're short on time, even if you're new to the kitchen, the award-winning Australian food writer wants you to be a proficient cook. Her Modern Classics, Book 1 aims to be for a new generation of cooks what Fanny Farmer and Irma Rombauer were for their grandmothers--kitchen companion, inspiration, culinary bible.
The difference between today's new cooks and their forebears lies in the globalization of taste. Thus Modern Classics offers detailed instructions on how to build a Thai Beef Salad, whip up a Roasted Vegetable Frittata, deliver to the dinner table the perfect Lemon and Parmesan Risotto, as well as how to master contemporary versions of such Anglo staples as white sauce, brown gravy, roast pork, flaky pastry, and Shepherd's Pie.
In sections on the basics, Hay gives step-by-step directions for making the essentials (stock, mayonnaise, fluffy rice). How-tos guide the chef through preparation of specific dishes (spinach and cheddar soufflé, freeform ratatouille tart, laksa, French onion soup, pad thai). A sampler of recipes from around the world follows, offering variations on the kitchen skills and flavors just introduced. An array of short orders, easy-to-follow recipes for condiments and side dishes to complement the entrees, ends each section.
(Schuyler Ingle and Joyce Thompson)
EASY CHICKEN DINNERS
Looking for some easy, thrifty ideas for chicken leg quarters? Great meals for families on the go!
Read more...
CHICKEN DINNER IN FOIL
Make dinner tonight all in one package. Gather up the foil edges and bake these individual servings, ready to eat in one hour. No pots and pans!
Read more...
ASIAN CHICKEN STIR FRY
Our friends at the Campbell's Soup Company were kind enough to share this marvelous recipe with us. Try it tonight for a delicious change of pace!
Read more...
SPAGHETTI AND MEATBALLS
My family's all time favorite meal is homemade spaghetti and meatballs. My mother in law passed her recipe on to me and I made my own adjustments and came up with our weekly Sunday ritual.
Read more...
THE MIGHTY GRILLED CHEESE
Mmmmm...Velveeta on white bread, grilled to golden brown. Not Cheddar, or American cheese-no whole grain goodness...just Velveeta on white. I grew up on grilled cheese sandwiches made this way during the 1960's and 70's. It's a comfort food that's only rivaled by the classic macaroni and cheese.
Read more...
BEEF AND BROCCOLI
Our friends at the Campbell's Soup Company were kind enough to share this marvelous recipe with us. Try it tonight for a delicious change of pace!
Read more...
MACERATE:
To soak in syrup or liquid for additional flavor.
MARINATE:
To cover foods with any liquid to give it flavor. French dressing is often used to marinate vegetables and meat, as is vinegar and lemon juice-various seasonings may be added; fruit juices, wines, milk are used; the liquid in which a food is thus treated is called a marinade.
MELT:
To liquefy by heat; melting is usually done at low heat.
MERINGUE:
A mixture of stiffly beaten egg whites and sugar. May be cooked or uncooked.
MINCE:
To chop in very fine pieces.
MOCHA:
Coffee flavoring. Usually a mixture of coffee and chocolate.
MOUSSE:
Frozen mousse usually contains whipped cream and gelatin, is flavored with fruit, sweet sauces, wines or cordials and is frozen in a mold packed in ice; a cooked mousse, such as ham mousse or fish mousse also contains gelatin and cream and is baked or steamed.
"M" TIPS
MARINATE WITHOUT THE MESS
Place meat into a sealable plastic bag. Add
marinade and seal bag. Push most of the air
out of the bag when sealing. Place bag in pan
in refrigerator. Turn the bag several times to
marinate on all sides. After you take the meat
out, simply seal the bag and throw away.
No messy cleanup!
Provide the children with miniature marshmallows and lots of toothpicks. Show them how to create structures with the items. Let them eat their materials if they want.
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
EASY CHICKEN DINNERS
ASIAN CHICKEN STIR FRY
BEEF AND BROCCOLI
Recommended Reading
Let's Get Cooking!
