Mango Fest offers all fruity fun


POSTED: Wednesday, July 29, 2009

The Makaha Resort & Golf Club and the Waianae Coast Coalition are hosting the second annual Makaha Mango Festival.

Take the family for a day of great tasting events and activities such as keiki games, mango workshops, lectures and seminars, a “;Best Mango”; and mango recipe contests, and a happy hour featuring mango-flavored drinks and pupu. Another part of the festivities is Sunset in Makaha, featuring dinner and entertainment by HAPA and Marlene Sai.

Hawaiian Electric offers this safety tip when picking mangoes or other fruit: Avoid contact with power lines. Keep yourself and your equipment—ladders, fruit pickers, etc.—at least 10 feet away.

If something gets caught on a line, do not attempt to free it. Call Hawaiian Electric at 548-7961 or 911 in an emergency.

Back to the food: To rouse appetites for the mango festival, here are a couple of last year's recipe contest winners.





        » Time: Noon to 7 p.m. Sunday

» Place: Makaha Resort and Golf Club


» Information: www.makahamangofestival.com


Mango Goat Cheese Salad

Noella Monteiro

1 semiripe mango, peeled and cubed
1/2 red onion, sliced
2 ounces goat cheese, cubed
1 teaspoon chopped chives
1 tablespoon chopped mint
1 small green chili, finely chopped
10 olives, pitted
1 lime, juiced
1 tablespoon extra-virgin olive oil
Sea salt (optional)
3 quarts baby greens

Combine all ingredients except greens. Season with salt, if desired. Line plate or salad bowl with greens and arrange mango mixture on top. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 180 calories, 10 g total fat, 4 g saturated fat, 15 mg cholesterol, 300 mg sodium, 18 g carbohydrate, 5 g fiber, 10 g sugar, 8 g protein

Roast Chicken with Mango Relish

Recipe by Mitchell and Paula Kalima

3 pounds bone-in chicken thighs
1/2 cup olive oil
2 tablespoons minced cilantro
2 tablespoons minced parsley
1 teaspoon garlic salt
Salt and pepper

» Mango relish:
2 mangoes, peeled and cut into small dice
1/2 red onion, diced
1/2 red bell pepper, diced
1 tablespoon minced cilantro
1/2 cup olive oil
2 limes, juiced
3 tablespoons balsamic vinegar
Salt and pepper
Sriracha chili sauce

Rinse chicken under cold water and pat dry with paper towel.

In bowl, mix together olive oil, cilantro, parsley and garlic salt. Add salt, pepper and paprika to taste. Add chicken and toss to coat. Cover and refrigerate 2 to 3 hours.

To prepare mango relish, toss together all ingredients in a bowl. Let stand for at least one hour.

Preheat oven to 350 degrees. Remove chicken from refrigerator and place in baking pan. Bake for 30 to 35 minutes or until cooked through. Serve with relish. Serves 6.

Approximate nutritional analysis, per serving with chicken skin (not including salt to taste): 760 calories, 64 g total fat, 13 g saturated fat, 150 mg cholesterol, 300 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g sugar, 32 g protein

Approximate nutritional analysis, per serving without chicken skin (not including salt to taste): 540 calories, 41 g total fat, 6 g saturated fat, 100 mg cholesterol, 250 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g sugar, 26 g protein


More recipes from Hawaiian Electric Co. can be found at www.heco.com.