Mango recipes timely as trees grow heavy with fruit

DRIVE around town, and you can see the prospects of a good mango season. Now's a good time to make chutney, while you can get green mangoes in the markets or from a friendly neighbor. Chutney is a good pantry staple -- it can be used to make a super-easy, super-ono cream-cheese chutney spread; as a condiment for curry, roast pork, beef or lamb; or as a glaze on baked chicken.

This week, we share a few of our favorite mango recipes. Next week, we'll share some recipes that make good use of your stash of mango chutney.

Mango Chutney

Combine mango slices and salt; let stand overnight. Rinse and drain.

Combine sugar and vinegar; simmer 30 minutes. Add mango slices and remaining ingredients; simmer 1 hour or until mangoes are tender and chutney is of desired consistency.

Sterilize jars, fill with chutney and seal. Makes 7 pints.

Note: Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread.

To prevent growth of molds and loss of flavor or color, the National Center for Home Food Preservation suggests using hot, sterile Mason jars, leaving 1/4-inch head space, seal with self-sealing lids and process 5 minutes in a boiling-water canner.

Approximate nutritional analysis, per tablespoon: 40 calories, no fat or cholesterol, 30 mg sodium, 11 g carbohydrate, 0.5 g fiber, 10 g sugar, no protein

Cream Cheese-Chutney Spread

Place block of cream cheese on serving dish or board. Spoon chutney over cheese. Top with bacon. Serve with crisp crackers. Serves 12 as an appetizer.

Approximate nutritional analysis, per serving: 120 calories, 7 g total fat, 4 g saturated fat, 20 mg cholesterol, 135 mg sodium, 15 g carbohydrate, 1 g fiber, 14 g sugar, 2 g protein

Mango Bars

» Filling:
4 cups chopped mangoes
3/4 cup sugar
1/3 cup water
1 teaspoon lemon juice
3 tablespoons cornstarch, dissolved in 3 tablespoons water

» Topping: 2 cups quick oats
1/4 cup flour
1/2 cup sugar
2/3 cup butter

Preheat oven to 350 degrees.

To make crust: Combine flour and sugar in bowl. Cut in butter. Press into 13-by-9-inch pan. Bake 7 to 10 minutes, until lightly browned.

To make filling: Combine mangoes, sugar, water and lemon juice in pan. Cook about 10 minutes, until mangoes are tender. Stir in cornstarch slurry and cook until thickened. Cool slightly. Pour over prepared crust.

To make topping: Combine oats, flour and sugar. Cut in butter. Sprinkle over mango mixture. Bake 50 minutes. Cool and cut into bars. Makes 4 dozen.

Approximate nutritional analysis, per bar: 130 calories, 7 g total fat, 4 g saturated fat, 15 mg cholesterol, 65 mg sodium, 17 g carbohydrate, less than 1 g fiber, 9 g sugar, 1 g protein