Mango Tango Salsa Preparation: To Pit a Mango, Place It

8/14/2019 Mango Tango Salsa Preparation: To Pit a Mango, Place It

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Mango Tango Salsa

Preparation: To pit a mango, place it stem side up with the narrow sidefacing you. Make a vertical lice starting at 1/4" to the right of the stem.

Repeat on the other side. Lightly score the flesh of the mango into



diamonds. Buckle the skin, pushing the flesh outward so that itresembles a porcupine. Slice off the cubes.

Ingredients:3 ripe mangoes, pitted and cubed

Juice of one lime

1 tablespoon red onion, minced1/4 cup fresh cilantro leaves1/2 jalapeno pepper (optional), seeded and minced

Combine all ingredients. Let stand for 10 minutes. Toss before serving.Serves 6 as a side dish.

Serve with grilled fish, chicken or pork.

Mango Pie

Short Crust Pastry For 9-inch Pie Plate:

1 1/2 cups all-purpose flour1 tablespoon sugar1/4 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces2 tablespoons lard, chilled and cut into small pieces

3 tablespoons cold water

Sift the flour, sugar and salt together into a large bowl. Rub the fatinto the flour with the fingertips until the mixture is crumbly. Sprinkle

water over the mixture and mix lightly to a stiffish dough. Gather into aball,

wrap in waxed paper and chill until firm enough to roll out. Turn on to afloured

board and roll out into a circle large enough to line the pie plate. Brushthe pie plate

with melted butter. Roll the pastry round the rollig pin and unroll it intothe pie

plate, Press the pastry lightly into the sides of the pan, and over therim. Trim away

any excess, and crimp the edges with a fork or the fingers. Prick thebottom with a

fork. Bake shell on the center of an oven preheated to 350 degrees F

for 25 minutes, oruntil golden brown. If air bubbles form, prick bottom of shell 2 or 3

times during thethe first 10 minutes of baking. Cool before chilling.

Filling For Pie:



Large, fleshy mango, weighing about 1 1/2 pounds3 tablespoons lime juice

1/2 cup sugar1/4 cup water

1 tablespoon arrowroot

Carefully peel the mango. Feel with the tip of a small, sharp knifewhere the seed is, and cut off 2 slices lengthwise, down each side of

the mango as close to the seed as possible. Cut each slice ntolengthwise strips about 1/4-inch thick, sprinkle with a little of the lime

juice and set aside. Cut all the remaining flesh off the seed. Thereshould be about 1 cup of pulp. Put the pulp into a saucepan with thesugar,remaining lime juice and water and cook until soft, about 10

minutes. Rub through a sieve, return to the saucepan and stir in thearrowroot mixed with a little cold water, and cook until thickened,

stirring constantly. Cool slightly. Arrange the mango slices in the baked

pastry shell in an overlapping pattern, using the shorter pieces to fill inthe sides. Spoon the puree over these pieces evenly. Chill well beforeserving. Serve plain, or with custard, whipped cream, or ice cream to

taste. Serves 6.

Mango Pie #2

1 double crust1 cup sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg2 or 3 tablespoons flour

4 cups sliced ripe mangoes1 tablespoon lemon juiceBrush top crust with milk

Layer sliced mangoes sprinkled with spices alternately until allmangoes are used. Sprinkle with lemon juice and cover with top crust.Bake at 425 degrees F., for first 10 minutes then reduce to 350 degrees

F. for 30 to 40 minutes.

Mango Upside-Down Cake

2 cups ripe mangoes, sliced2 tbsp. lemon juice

1 tbsp. butter1/3 cup brown sugar1/4 cup shortening



1/4 tsp. salt3/4 cup sugar

1 egg1/2 cup milk1/2 cup milk

1-1/4 cups flour2 tsp. baking powder

Pour lemon juice over mangoes and allow to stand 15 minutes. Meltbutter in 8-inch pan or casserole. Add brown sugar and cover with a

layer of mango slices. To prepare the cake batter: Cream theshortening, add the shortening, add the sugar and cream together,

then add beaten egg. Sift dry ingredients and add alternately with milk.Pour over mangoes and bake 50 to 60 minutes at 375 degrees F. Whencake is done, turn it out upside-down and serve while still warm. Serve

with whipped cream or a lemon or lime sauce.

Mango Sherbet

1 envelope (1 tablespoon) unflavored gelatin3 cups sieved mango puree

1/2 cup sugar3 tablespoons lime juice

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, overlow heat. Cool. Mix mango puree, sugar, lime juice and gelatin. Chill

until the mixture is syrupy. Beat until light and fluffy. Serve withwhipped cream, or ice cream. Serves 6.

Mango Cream

1 envelope (1 tablespoon) unflavored gelatin2 cups mango puree

1/2 cup sugar1 tablespoon lime juice

1 cup heavy cream

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, overlow heat. Cool. Mix the mango puree, sugar, lime juice and gelatin.Whip the cream until stiff, then fold lightly but thoroughly into the

mango mixture. Pour into a mold, rinsed out with cold water.Refrigerate until set. Unmold and serve plain, or garnished with slices

of mango. Serves 6.



Mango Fool

3 cups mango puree, sieved1 tablespoon lime juice

1/2 cup sugar3 cups stiffly whipped cream, chilled

Season the mango puree with sugar and lime juice. Chill thoroughly. Just before serving fold in the whipped cream. Blend lightly so that themixture is not quite uniform in appearance, but has discernable streaks

of cream and mango. Serves 6. The cream may be flavoured with 3tablespoons of light rum.

Mango Ice Cream

1 large, fleshy mango weighing about 1 1/2 pounds1/2 cup sugar1/2 cup water

1/4 cup lime juice1 cup heavy cream

Peel the mango, cut off the flesh and chop fine. There should be about2 cups. Make a syrup with the sugar and water simmered together for

5 minutes. Cool. Add to the mango with the lime juice, mixingthouroughly. Whip the cream until stiff and fold into the mango

mixture. Freeze in refrigerator ice trays with the cube dividersremoved, at the coldest temperature available. Stir after 1 hour, and

again at the end of the second hour. The ice cream should be ready inabout 2 1/2 hours from the beginning of freezing. Makes 2 ice trays, 6

or more servings.

Mango Ice Cream #2

Basic Custard for Ice Cream:4 eggs

1/2 cup sugar2 cups milk

1/2 teaspoon vanilla

Beat the eggs lightly with the sugar. Scald the milk and stir into theeggs. Cook the egg mixture in the top of a double boiler over hot

water, stirring constantly until the mixture coasts the spoon. Cool. Add



the vanilla. With the addition of fruit pulp, this makes enough icecream for 6 to 8 servings.

To Make it Mango

Mix 1 cup mango pulp with 1/4 cup of sugar. Mix thoroughly with BasicCustard. Turn into a freezing tray and freeze to a mush. Remove fromrefrigerator, beat well and return to freezing compartment.

Mango Ice

2 cups sieved mango puree2 tablespoons lime juice

1/4 cup sugar1/2 cup water

1 egg white

Mix the mango puree with the lime juice. Simmer the sugar and watertoghether for 5 minutes to make a syrup. Cool. Add to the mango

puree, mixing thoroughly. Beat the egg white until it stands in peaks.Fold into the mango mixture. Freeze until firm, about 3 hours in freezerice trays. Every half hour during the freezing process, stir the mixtur,scraping into the center the ice crystals that form around the edge of the tray. The finished ice should have a snowy texture. Makes 2 ice

trays, 6 or more servings.

Mango Mousse

Ripe mangoes, weighing about 4 pounds1/2 cup lime juice

1/2 cup granulated sugar1 envelope (tablespoon) unflavored gelatin

2 egg whitesPinch of salt

1/2 cup heavy cream

Peel the mangoes, cut the flesh off the seeds, and puree in an electricblender with the lime juice, being careful not to over -blend. There willbe 5 cups of puree. Stir in the sugar. Dissolve the gelatin in 1/4 cup hot

water, cool, and stir into the mango puree. Beat the egg whites withthe salt until they stand in peaks. Whip the cram until it is stiff. Fold thecream into the egg whites, then fold this mixture gently into the mango

puree. Pour into a large serving dish, or into individual dishes, andrefrigerate for 2 to 3 hours, or until set. Serves 6 to 8.



Champagned Mangoes

Cut ripe mangoes in half around the circumference. Twist free of seedand remove each half intact from the skin. Put a mango half in deep

champagne glass and add a scoop of fresh pineapple sherbet. Fill glasswith iced champagne and serve at once.

Mango Tango Salsa Preparation: To Pit a Mango, Place It

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