The Magnificent Mango

by Matt Agnew

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Description of the Mango

Mangoes are considered a drupe fruit because they have a seed or pit in the center. The fruit can weigh anywhere between 1/4 lb and 3 lbs when fully mature. They are generally round or ovate in shape, and when mature they can be yellow, orange, purple, or red, or a mixture of all. Mangoes have a unique scent, and smooth, thin, tough skin when fully grown. They taste juicy, sweet, and sometimes fiberous.

Nutrients

Mangoes are rich with vitamins A and C, also energy boosting B vitamins. They also contain vitamin K which is essential for bone strength. Mangoes also contain a wide variety of minerals. Calcium, magnesium, and potassium are just a fraction of minerals mangoes provide.

Common Varieties of the Mango

Mango Based Recipes

Fresh Mango Salsa

Yields: 4 to 6 servings
Prep time: 20 min


Ingredients:

1 large fresh mango
1 or 2 jalapeño chille peppers, seeds and membranes removed and finely diced
1 small clove of garlic, crushed fine with 1 teaspoon of sea salt
1/2 large red bell pepper, seeded and diced
1/2 large red onion, finely diced (1/4 cup sliced green onions may be substituted)

Juice of 1/2 fresh lime


Prep:

Peel and dice the Mango into 1/2-inch pieces.

Prepare the jalapeno chile peppers by removing the seeds and membranes and dicing, add to the Mango.


Peel and dice the Mango into 1/2-inch pieces.

Prepare the jalapeno chile peppers by removing the seeds and membranes and dicing, add to the Mango.

Mango-Banana Smoothie

Yields: 2 servings
Prep time: 10 min
Total time: 15 min

Ingredients:

1 fresh ripe mango
1 frozen banana, sliced
1/2 cup cold light coconut milk
1/2 cup cold low-fat milk
1/4 teaspoon pure rum extract
8 to 10 ice cubes

Prep:

Using a vegetable peeler or shape knife, peel off and discard the skin of the mango. There is a large pit that’s called a stone inside the mango. Cut mango into slices from the sides, around the stone. Once the knife reaches the hard mango stone, it’s time to turn the mango and slice from the other side of the mango. Keep doing this until you finish slicing the mango, and the only thing left is the mango stone. Cut mango into smaller chunks. Before throwing out the mango stone, you might want to eat the mango pulp around it, as there is lots of mango left (this is what I do).

Place the mango, banana, coconut milk, milk, and rum extract in your blender. Process until well combined.

Add the ice cubes and continue blending until smooth and creamy.

Place the mango, banana, coconut milk, milk, and rum extract in your blender. Process until well combined.

Add the ice cubes and continue blending until smooth and creamy.


Mexican Mango Altoe

Yields: 5 to 6 cups
Prep time: 20 min

Ingredients:

1/2 cup instant Masa Tamale Corn Flour
1 cup hot water
4 to 5 cups milk or water

3 tablespoons pilocillo, chopped fine or grated1 teaspoon pure vanilla extract
1/2 to 1 cup (approximately 1 to 2 mangoes) fresh mango pulp, mashed

Prep:

Place the masa harina and the hot water into the jar of a blender, blend until smooth. Remove from blender, pour through into a heavy-duty large saucepan.


Add 4 to 5 cups water or milk (your choice) and bring just to a boil, reduce heat to low, and cook, stirring with a wire whisk, until the mixture starts to thicken. Stir in the pilocillo and vanilla extract until the sugar is dissolved, still stirring constantly. Remove from the heat.

At this point, stir in the mashed mango pulp and then return the pan to the stove until the mixture is warmed, stirring constantly. If the mixture seem too thick, you can add additional water or milk. If the mixture seems too thin, just continue cooking and stirring until it thickens more.

Remove from heat and serve hot in mugs or bowls.

Store in an airtight container with plastic wrap on top. May refrigerate 3 to 4 days. When refrigerated, the Atole will thicken. To reheat, add a small amount of milk or water to thin and stir over low heat until warmed. You could also microwave to warm the Atole.


Add 4 to 5 cups water or milk (your choice) and bring just to a boil, reduce heat to low, and cook, stirring with a wire whisk, until the mixture starts to thicken. Stir in the pilocillo and vanilla extract until the sugar is dissolved, still stirring constantly. Remove from the heat.

At this point, stir in the mashed mango pulp and then return the pan to the stove until the mixture is warmed, stirring constantly. If the mixture seem too thick, you can add additional water or milk. If the mixture seems too thin, just continue cooking and stirring until it thickens more.

Remove from heat and serve hot in mugs or bowls.

Store in an airtight container with plastic wrap on top. May refrigerate 3 to 4 days. When refrigerated, the Atole will thicken. To reheat, add a small amount of milk or water to thin and stir over low heat until warmed. You could also microwave to warm the Atole.