STILL got some mangoes? Hope so. This weekend's Mango Festival should provide plenty ideas for using them.
Good cause to
Anne Clarkin, director of the Missing Child Center Hawaii Trust, modeled this weekend's festival after a mango celebration she attended in Ka'u and thought it would be a good way to draw attention and funding to her organization. She hopes to make it an annual event.
The festival is a multimedia tribute to the mango, involving not just the taste of the fabulous fruit, but also artists' interpretations and children's poetic descriptions:
Red mango, yellow mangoEntertainment includes Imua, the Ka'ala Boys and B.E.T.; 100 police officers will run game booths; helicopters and fire trucks will put in appearances, as will the University of Hawaii basketball team.
Tangled on the tree.
Green mango, orange mango
Please don't fall on me.
-- Uno Taiki, fifth grade
But to get back to eating mangoes: Guest chefs holding cooking demonstrations are Patrick Uchima of the Hawaiian Waikiki Beach Hotel and Marc Vogel, a food consultant and instructor at the California Culinary Academy. Uchima will prepare a pork dish using dried mango and mango juice. His recipe follows.
But first, Dorothy Ng, who signs herself "Dessert Lover," asks for the Dynasty Restaurant recipe for Mango Pudding. "Our family and friends enjoy this dessert very much."
A benefit for the Missing Child Center Hawaii Trust:
When: 8 a.m. to 6 p.m. Saturday
Place: Kapiolani Park bandstand
Ted Lam, manager at Dynasty in Discovery Bay, says the pudding is a popular item that makes frequent appearances on the restaurant's nightly buffet. "Sometimes customers call and ask, 'Do you have Mango Pudding?' and if we don't have, they don't come."
We do love our mangoes. As expressed by another young poet, in a piece written for the festival:
Mangoes, mangoes description delicious,
Try to take mine and I might get vicious,
I'll eat mangoes till I fill up my tummy,
Boy these mangoes sure are yummy!
-- Jason Park, fifth grade
DYNASTY RESTAURANT MANGO PUDDING1 large ripe mango, peeled, seeded and diced
1 cup water
1 cup sugar (or less, depending on sweetness of mango)
1-3/4 tablespoons unflavored gelatin
1 cup vanilla ice cream
3 ounces evaporated milk
1 cup ice cubes
Puree mango to the consistency of a sauce. Set aside.
Bring water to a boil. Combine sugar and gelatin; add to boiling water. Stir constantly 2 minutes or until dissolved. Add ice cream, stir until dissolved, then remove from heat.
Add milk, mango puree and ice. Stir until ice melts. Pour into cups and chill 3-4 hours or until firm. Makes 15 small cups.
Nutritional information unavailable.
ORIENTAL PORK WITH DRIED MANGO DRESSINGPatrick Uchima, Hawaiian Waikiki Beach Hotel
3 pounds pork butt
2-1/2 pounds mesclun mix
Dried mango for garnish
1 quart soy sauce
3/4 quart water
5 pieces star anise
2-3/4 cups sugar
1 cup mango-orange concentrate
1/4 cup marinade (above)
1/2 cup mango-orange concentrate
3/4 cup dried mango
1/2 cup rice wine vinegar
1-1/2 cups olive oil
Combine marinade ingredients and pour over pork. Poach pork in marinade 1-1/2 to 2 hours, or until cooked through. Refrigerate 8 hours.
Strain marinade, reserving 1/4 cup for dressing, and slice pork as thin as possible.
To make dressing: Blend all ingredients except oil. Slowly add oil, blending on high speed.
To assemble dish: Toss mesclun with dressing. Divide among 8 to 10 chilled plates. Top with sliced pork and garnish with dried mango. Serves 8.
Approximate nutritional information, per serving: 900 calories, 72 g total fat, 14 g sat fat, 150 mg cholesterol, greater than 600 mg. sodium.*
Food Stuffs: Morsels
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