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Mango madness

Saturday, June 7, 2014

Mangoes abound at this time of the year and in addition to enjoying their orange, sweet, and fleshy goodness straight off the seed there are many, many ways to include them in delicious recipes. Not all mangoes are meant to be cooked or included in desserts, so if you are going to enjoy them in different recipes go for fruits with a smooth texture and avoid stringy mangoes. If you’re including them in a salad use them at the half-ripened stage. What’s my choice? I go for Julie mangoes.



2 lbs boneless chicken pieces cut into 1 1/2 inch pieces
4 tbsps jerk marinade
2 tbsps vegetable oil
8 wooden skewers soaked in water for four hours

For the chicken:
Combine jerk marinade with oil, add chicken and combine, refrigerate for about 2 hours.
Preheat gas grill, barbeque, or broiler.
Thread chicken onto skewers and place onto pre-heated grill or broiler.
Grill for about 10 minutes until chicken is cooked through.
n Serve with mango salsa, and a rice pilaf
2 mangoes, half ripe, preferably Julie mango or any large smooth textured mango
1 clove garlic minced
1/2 hot pepper finely chopped and seeded (more or less to taste)
1 tbsp fresh lime juice
Salt and freshly ground pepper to taste
1/4 cup cilantro or chadon beni, finely chopped

Combine mangoes, garlic, pepper, lime juice, salt and pepper.
Let stand for one hour before serving. Add the cilantro last.

Makes about 3 cups



The sweetness of the mangoes balances with the peppery flavour of the watercress in this salad.
You won’t need all the dressing, refrigerate what’s left.
1 bunch watercress, washed and dried
4 half-ripened Julie mangoes, flesh cut into julienne
1 small red onion, thinly sliced
1 small sweet red pepper, cut into julienne
1/4 cup chopped chadon beni or cilantro
1/3 cup wine vinegar
2 tbsps fresh lime juice
2 cloves garlic
2/3 cup olive oil
Salt and freshly ground black pepper

Place all vegetables into a large 
salad bowl.
Whisk the vinegar with the lime juice and garlic.
Add the olive oil in a steady stream.
Whisk until thick.
Season with salt and pepper.
Pour some dressing onto salad and toss just to coat the watercress, don’t use too much.
Refrigerate until ready to serve.



3 1/2 ozs ginger snaps or digestive cookies
2 tbsps melted butter
4 egg yolks
1 cup condensed milk
1 tsp lime zest
1/3 cup lime juice
1/2 cup mango puree
1 cup whipping cream (optional)

Preheat oven to 325˚F.
In a food processor process ginger snaps to fine crumbs, add melted butter and process.
Press mixture into the bottom of a 9-inch pie plate.
Bake for 5 minutes until set.
Preheat oven to 350ºF
With an electric mixer beat yolks until light and fluffy.
Add condensed milk, lime zest and mix on low speed until combined.
Add lime juice and mango puree, and mix well.
Pour mixture into prebaked cookie shell and bake for 20 to 30 minutes until the centre of the pie is firm and dry to the touch.
Chill thoroughly until ready for use.
Option: You may serve with whipped cream if desired.

Serves 6 to 8



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