MANGOOOOS

Jaleel Johnson

Where are Mangos?

The common mango species, or Mangifera indica, grows on the largest fruit tree in the world. Mango trees are native to northeast India, where Hindu writings about mangoes date back to 4000 B.C. Mangoes were domesticated in India, and spread to East Asia around 400 B.C. By the 10th century, mangoes were cultivated in East Africa, followed by the Philippines in the 15th century.

Mango Chutney

Ingredients

  • 4 pounds fresh mangos, ripe but not too soft, peeled
  • 3 tablespoons vegetable oil
  • 1 teaspoon chile flakes
  • 2 1/2 cups medium dice red onion
  • 1/4 cup minced fresh ginger
  • 1 cup small dice red bell pepper
  • 8 ounces unsweetened pineapple juice
  • 4 ounces cider vinegar
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons curry powder
  • Kosher salt and fresh ground white pepper
  • 1/2 cup raisins or golden raisins
  • 1/2 cup toasted, roughly chopped macadamia nuts

Directions

Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.

In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

Chipotle- Mango BBQ Chicken

Ingredients

  • 1 1/2 cups mango, peeled, pitted and roughly chopped
  • 3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unseasoned rice wine vinegar
  • 1 tablespoon canola oil, plus extra for grill
  • 4 cloves garlic, peeled
  • 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 pounds chicken thighs and drumsticks, bone in, skin on

Directions

Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.

Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

Mango Margaritas

  • 2 limes
  • 2 tablespoons coarse sugar (I use decorator's sugar, regular sugar will work fine though)
  • Two 20-ounce jars mango chunks, drained
  • Ice, for blending
  • 1 1/2 cups tequila
  • 1 1/2 cups triple sec
  • 1/2 cup granulated sugar
  • Directions

    Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside.

    Throw the mango into the blender. Top off the blender with ice. Pour the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get it the consistency you want.

    Use a piece of one of the limes to moisten the rim of the glasses. Dip the rims of the glasses in the lime sugar.

    Pour the drinks and serve them immediately.

    Important Nutrients

    A mango is one way to experience that tropical feeling without ever leaving your kitchen.

    Mangoes are high in
    Vitamin C, Vitamin B6, Potassium, Copper and Vitamin A.

    Brief Description of the MANGO

    Mango trees are deep-rooted, symmetrical evergreens that attain heights of 90 feet and widths of 80 feet. Mango trees have simple alternate lanceolate leaves that are 12 to 16 inches in length and yellow-green, purple, or copper in color when young. Mature leaves are leathery, glossy, and deep green in color. New leaves arise in terminal growth flushes that occur several times a year. Mature terminal branches bear pyramidal flower panicles that have several hundred white flowers that are about a 1/4 inch wide when open. Most of the flowers function as males by providing pollen, but some are bisexual and set fruit. Pollination is by flies, wasps, and bees.
    The fruit weighs about 1/4 pound to 3 pounds. Fruit may be round, ovate, or obovate depending on the variety. The immature fruit has green skin that gradually turns yellow, orange, purple, red, or combinations of these colors as the fruit matures. Mature fruit has a characteristic fragrance and a smooth, thin, tough skin. The flesh of ripe mangos is pale yellow to orange. The flesh is juicy, sweet, and sometimes fibrous. Some undesirable seedlings or varieties are described as possessing a turpentine-like off-taste. The fruit has one seed that is flattened and sticks to the flesh. The seed contains one or more embryos depending on the variety or type.