Fresh Mango Recipes and Ideas for this Luscious Tropical Fruit

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Back story …

Simple Ideas for Mangoes
Mango Recipes

Back story …

When I was in my 20s lots of new-to-the-UK ingredients were appearing; avocado, aubergine, chillies and so on. Exciting times!

One day, after an interesting shop, I said to my Mum …

“Have you ever had a mango”

To which she replied …

“No, Suzy, all my men stayed”

I miss my Mummy.

In times gone by when, living and cheffing on the beautiful little island of Tortola in the Caribbean; mangoes grew all over the place so were frequently on my menu.

So here are some of the things I did with this luscious fruit …

But before we start see this video from the BBC on How to Prepare a Mango.

Simple Ideas for Mangoes

~   Added mango to seafood and chicken salads.
~   Chargrilled slices of fresh mango and served them together with my Seafood Mixed Grill.
~   Added to fruit salads – the best kind of fruit salad in which to incorporate mango is one of tropical fruits tossed with freshly squeezed lime juice and a little Chilli Syrup.
~   Added diced mango to breakfast cereals and to yogurt.
~   Tossed with sugar and lime juice (and sometimes chilli syrup) to top Pavlova.
~ Shredded under ripe mango into coleslaw.

Mango Recipes

Sweet and Spicy Mango Dip

175g fresh mango – coarsely chopped
80ml thick coconut milk
juice of half a lime
2 or so teaspoons honey
a drip or two of Caribbean hot sauce
salt

~   Purée together the first three ingredients.
~   Add honey, hot sauce and salt till it tastes delicious.
~   Chill till needed.

Mango Vinaigrette

75ml of fresh mango purée
2 teaspoons honey
2 teaspoons Dijon mustard
60ml olive oil
60ml cider vinegar
salt and pepper to taste

Whisk together the first 5 ingredients and season to taste. If too thick dilute with a little warm water.

24 more ideas and recipes for vinaigrettes here.

Spicy Mango Salsa

2 tablespoons fresh mango
2 tablespoons red onion or spring onion
2 tablespoons red pepper
1 tablespoons chopped fresh coriander
1 teaspoon minced fresh chilli
juice of one lime
salt to taste

~   Finely dice everything but the coriander, chilli, lime juice and salt.
~   Mix all together but the salt then taste and add salt till it tastes right.
~   Chill till needed.

I often served this with seared fresh tuna.

Simple Sweet Potato & Mango Curry

Serves 4 as a side dish

½ tbsp cooking oil
2 tsp mild curry paste
1 medium sweet potato – peeled and diced
1 firm mango – peeled and diced to the same size and the sweet potato

~   Cook the curry paste in the oil over medium heat for 3 minutes.
~   Add the sweet potato, stir to coat with the paste and fry stirring frequently for 15 minutes till almost tender.
~   Add the mango and continue cooking and stirring till all is tender. If anything is sticking add a splash of hot water.

Mango Daiquiri for 2

½ a ripe mango, peeled and diced
juice of 1 lime
60ml golden rum
crushed ice
maybe a teaspoon of the chilli syrup mentioned above!

~ Fill two tall glasses with crushed ice.
~ Purée together all the rest of the ingredients and pour over the ice.

Mango-Lime Ice Cream

Serves 4-6

The fruit flavour in this is so fresh and sparkling that the ice cream tastes almost fizzy!

2 large ripe mangoes – peeled and coarsely chopped
2 washed and dried limes
100g sugar
500ml double cream
200g condensed milk

~   Finely grate the zest (just the green skin, none of the white pith underneath) of the limes and set aside.
~   Squeeze the juice into a small pan and stir in the sugar.
~   Bring to a boil stirring till the sugar has dissolved then simmer together for 3 or 4 minutes.
~   Add the reserved zest to the simmering lime juice and cook another minute or so.
~   Add the chopped mango, return to a simmer and cook until you have a bit of a syrupy situation going on – about 3 minutes
~   Mash or purée as you prefer – for a chunky or smooth ice.
~   Cool completely.
~   Whisk the cream till thick.
~   Fold in the condensed milk and then the mango sauce.
~   Freeze.

This recipe is made using my easy no-churn ice cream method which I developed whilst working in Tortola. It was difficult to get good ready-made ice cream there and ditto for ice cream machines.

Naturally, however, in all that delicious hot sunshine iced desserts were much in demand and I managed, indeed more than managed to come up with the goods without using an ice cream machine. I wasn’t messing with ice and salt either! Read more about this excellent no-churn ice cream method here.

See here for how to prepare a mango.

This is my friend Roberta’s recipe – she used to make it for us when we lived in the West Indies. Now that’s what I call a friend!

Mango Jam Recipe – with a handy hint …

5 cups fresh mango flesh – coarsely chopped
6 cups white sugar
1 teaspoon of butter
2 tbsp fresh lemon juice
Half a cup Certo pectin (I wasn’t sure this was available in the UK but looked it up
online and it is)

~ Mix together the mango, sugar, lemon juice and butter in a large non-reactive pot and bring to a boil, stirring till the sugar has dissolved.
~   Turn down the heat and simmer for about 10 minutes, stirring occasionally.
~   Return to a boil for 1 minutes, add the pectin, and boil for another single minute but no more.
~   Set aside.
~   Have ready clean warm dry jam jars. ~   Spoon the jam into the jars.
~ Cool, cover and refrigerate till needed.

The handy hint is the adding of butter to the jam. Like the famous pouring of oil on troubled waters this stops the jam frothing up and boiling over and there is no need to remove scum from the surface as, according to my friend, there isn’t any.

In Other News …

We saw this very informative sign whilst walking on the stunning North Cornwall Coastal Path the other day – I’m sharing as I thought it might be useful to others.