MARK Suiso sent an SOS after last week's gusty winds knocked down bushels of green mangoes. "What do you do when you have so many mangoes that fall?" he pleaded.
into good eating
Preserve fallen green mangoes for
later use in relishes and salads
Marilyn Harris, author of "Mangos, Mangos, Mangos" and "Tropical Fruit Cookbook," recommends placing peeled, seeded green mango in a food processor with a cheese-grater attachment.
"It makes lovely, long shreds that are good in any type of cole slaw, relishes and salads," she said.
Harris freezes shredded or chopped green mango in ziplock bags for at least six months. She serves green mango slices with brie, and adds finely chopped green mango to dips, poultry, fish stuffings, even brownies.
Try recipes for green-mango chutney, salsa, salad and pickles.
Lamb steaks with mango chutneyFrom American Lamb Council4 lamb leg center-cut steaks, 1-inch thickPeel and slice fruit 1/4-inch thick. Cover for 24 hours with brine made with 2 tablespoons salt to 1 quart water. Drain.
3-1/2 pounds green mangoes
4 ounces fresh ginger, diced
3-1/2 cups sugar
1-1/2 cups vinegar
4 tablespoons Worcestershire sauce
2 large cloves garlic, minced
1 cup onion, chopped
1/2 cup seedless raisins
1/2 cup white raisins
3/4 cup lime juice
3/4 teaspoon ground ginger
1 chile pepper, crushed
Cook ginger in water to cover until almost tender. Drain; reserve water. Mix 4 tablespoons of reserved ginger water, sugar, vinegar, Worcestershire sauce and garlic. Bring to a boil. Add mangoes. Cook until fruit color brightens. Remove from syrup. Add ginger and remaining ingredients. Cook until onions are soft and mixture is desired thickness. Return fruit to syrup. Return to heat and bring to a boil. Pour into hot sterilized jars; seal. Makes 2-1/2 pints.
Grill steaks 5 to 7 minutes per side. Serve with mango chutney. Makes 4 servings.
Approximate nutritional analysis per serving: 613 calories, 26 grams total fat, 156 milligrams cholesterol, 116 milligrams sodium.*
Grilled ahi with mango salsaFrom New York Times4 ahi (tuna) steaks, 8 ounces each and 1-1/2 inches thickCombine salsa ingredients to taste. Mix well; refrigerate.
2 tablespoons vegetable oil
1 green mango, peeled, pitted and roughly chopped
1 small red bell pepper, seeded and sliced into short, thin slices
1 small red onion, sliced into long, thin slices
1/4 cup roughly chopped fresh cilantro
1 medium clove garlic, minced
1 fresh chile, finely chopped
1/4 cup pineapple juice
6 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
Rub tuna with oil and sprinkle with salt and pepper to taste. For medium-rare tuna, grill over medium hot fire about 3 minutes each side. For more well done, check after 5 minutes.
Serve tuna with mango salsa. Makes 4 servings.
Approximate nutritional analysis per serving: 285 calories, 5 grams fat, 75 milligrams cholesterol, 70 milligrams sodium (before salting).*
1/4 cup sesame seeds
Mangoes with cucumbers and sesameFrom New York Times
1 green mango, peeled, pitted and thinly sliced or shredded or thinly sliced
1 cucumber, halved, then cut into finger-sized spears
1 red onion, thinly sliced
2 tablespoons roughly chopped fresh mint
1 tablespoon minced fresh ginger
1/2 cup red wine vinegar
Salt and fresh white pepper
Toast sesame in saute pan 2 to 3 minutes over medium heat, shaking frequently, or until they release a wisp of smoke. Cool.
Combine mango, cucumber, onion, mint, ginger and vinegar. Season to taste with salt and pepper. Sprinkle liberally with sesame. Makes about 2-1/2 cups.
Approximate nutritional analysis per serving: 100 calories, 4 grams fat, no cholesterol, 6 milligrams sodium (before salting).*
Orange green-mango pickleFrom New York Times2 tablespoons olive oilHeat olive oil in saute pan over medium heat until hot but not smoking. Add onion and cook, stirring frequently, until transparent, 5 to 7 minutes. Add red bell pepper and mangoes and cook, stirring frequently, for 5 minutes. Add chile and garlic; cook, still stirring, for 1 more minute.
1 onion, thinly sliced
1 red bell pepper, thinly sliced
2 green mangoes, peeled, pitted and cut into bite-size chunks
3 tablespoons minced fresh chile
1 tablespoon minced garlic
2 cups fresh orange juice
1 cup red wine vinegar
1/3 cup chopped fresh oregano
Salt and fresh black pepper
Add orange juice and vinegar. Bring to boil, reduce heat o medium low, then simmer 5 minutes. Remove from heat, add oregano, salt and pepper. Mix. Cool. Makes about 5 cups.
Approximate nutritional analysis per serving: 45 calories, 2 grams fat, no cholesterol, 2 milligrams sodium (before salting).*
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Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.