Cooking
How many courses could you eat that feature mangoes? Three? Four? I had five last night and I'm not sick of them yet! There was mango used in sashimi, in salad rolls, in a sauce for scallops, in a spicy salsa topping for duck and chunks of mango layered in between tapioca and mango granite. Each course was positively delicious and helped to showcase how mangoes can be used in just about every way, paired with many ingredients and with many different wines.
At dinner was famed Florida chef Allen Susser, in town to talk about mangoes and while I am a big fan of the fruit I had no idea just how many varieties there are. Over one hundred different varieties grow in Florida alone, and at least 8 - 10 are grown commercially. Susser literally wrote the book on mangoes, The Great Mango Book and is known for offering his customers a dinner for two in exchange for a wheelbarrow filled with mangoes.
Mangoes are the most popular fruit in the world, which isn't surprising when you consider how they are grown all over Latin America, Asia, the Carribean, etc. According to the Creations Dessert site, an enzyme in mangoes is not only good for digestion but comforting and "partially responsible for that feeling of contentment". Learning more about the different varieties and understanding which varieties work best with which recipes is something new for me. There are differences in texture, fiber and flavor. I do see different mangoes at stores and I look forward to experimenting with them and trying some new recipes.
Allen Susser will be at the Bristol Farms store at the Westfield Center in San Francisco today, May 23rd, from 4 - 6 pm sampling mangoes and answering questions, stop by if you are in the neighborhood.
Here's my recipe for Mango Shrimp Kebabs that I created to be paired with a Viognier which was the same wine I had with the scallop and mango dish.
Mango Shrimp Kebabs
4 servings
Ingredients
1 lb large shrimp (16-20/lb)
2 teaspoons fresh ginger, finely grated
2 Tablespoons olive oil
1/4 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
pinch red chili flakes
pinch of salt
2 mangoes, peeled
Instructions
Soak 10-12 bamboo skewers in water for about 30 minutes to prevent burning.
Make the marinade by combining the ginger, olive oil, orange and lemon juice and a pinch of red chili flakes and salt. Peel the shrimp and place in the marinade for 5 minutes. Slice the mangoes into about 12 chunks each. Skewer the shrimp alternating with the mango on the skewers and grill or broil for 5 minutes, turning once, until completely pink.
Enjoy!
FOOD
- Mango Cucumber Salad Recipes
Ok here's a crazy idea, one basic salad that can be either sweet or savory. I was trying to think of what to do with some mangoes coming my way from the National Mango Board this week and then I saw a tweet from @SimpleGourmetLA with the idea for...
- Ataulfo Mango Salsa Recipe
...
- Keitt Mangoes: Favorite Things
Last year in the steamy Fairchild Tropical Botanic Garden of South Florida I tasted about 15 different types of mangoes. I discovered that some are sweet, while others are tangy and refreshing. Some have subtle floral aromas, others have hints of citrus,...
- Orange Mango Smoothie:recipe
Have you ever had an Orange Julius? I seem to recall it being pretty popular in the 70's. Founded in Los Angeles, the juice bar chain (now part of Dairy Queen) makes a frothy kind of orange blender drink that is very refreshing, especially if you...
- Frozen Mango Lassi Recipe
I just wrote about a Hong Kong style mango dessert, but when I heard the next "Is My Blog Burning" was themed Orange your hungry? all I could think of was "I MUST come up with a mango recipe." I thank you from the bottom of my heart for allowing me to...
Cooking
Shrimp and Mango Kebabs:Recipe
How many courses could you eat that feature mangoes? Three? Four? I had five last night and I'm not sick of them yet! There was mango used in sashimi, in salad rolls, in a sauce for scallops, in a spicy salsa topping for duck and chunks of mango layered in between tapioca and mango granite. Each course was positively delicious and helped to showcase how mangoes can be used in just about every way, paired with many ingredients and with many different wines.
At dinner was famed Florida chef Allen Susser, in town to talk about mangoes and while I am a big fan of the fruit I had no idea just how many varieties there are. Over one hundred different varieties grow in Florida alone, and at least 8 - 10 are grown commercially. Susser literally wrote the book on mangoes, The Great Mango Book and is known for offering his customers a dinner for two in exchange for a wheelbarrow filled with mangoes.
Mangoes are the most popular fruit in the world, which isn't surprising when you consider how they are grown all over Latin America, Asia, the Carribean, etc. According to the Creations Dessert site, an enzyme in mangoes is not only good for digestion but comforting and "partially responsible for that feeling of contentment". Learning more about the different varieties and understanding which varieties work best with which recipes is something new for me. There are differences in texture, fiber and flavor. I do see different mangoes at stores and I look forward to experimenting with them and trying some new recipes.
Allen Susser will be at the Bristol Farms store at the Westfield Center in San Francisco today, May 23rd, from 4 - 6 pm sampling mangoes and answering questions, stop by if you are in the neighborhood.
Here's my recipe for Mango Shrimp Kebabs that I created to be paired with a Viognier which was the same wine I had with the scallop and mango dish.
Mango Shrimp Kebabs
4 servings
Ingredients
1 lb large shrimp (16-20/lb)
2 teaspoons fresh ginger, finely grated
2 Tablespoons olive oil
1/4 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
pinch red chili flakes
pinch of salt
2 mangoes, peeled
Instructions
Soak 10-12 bamboo skewers in water for about 30 minutes to prevent burning.
Make the marinade by combining the ginger, olive oil, orange and lemon juice and a pinch of red chili flakes and salt. Peel the shrimp and place in the marinade for 5 minutes. Slice the mangoes into about 12 chunks each. Skewer the shrimp alternating with the mango on the skewers and grill or broil for 5 minutes, turning once, until completely pink.
Enjoy!
FOOD
- Mango Cucumber Salad Recipes
Ok here's a crazy idea, one basic salad that can be either sweet or savory. I was trying to think of what to do with some mangoes coming my way from the National Mango Board this week and then I saw a tweet from @SimpleGourmetLA with the idea for...
- Ataulfo Mango Salsa Recipe
...
- Keitt Mangoes: Favorite Things
Last year in the steamy Fairchild Tropical Botanic Garden of South Florida I tasted about 15 different types of mangoes. I discovered that some are sweet, while others are tangy and refreshing. Some have subtle floral aromas, others have hints of citrus,...
- Orange Mango Smoothie:recipe
Have you ever had an Orange Julius? I seem to recall it being pretty popular in the 70's. Founded in Los Angeles, the juice bar chain (now part of Dairy Queen) makes a frothy kind of orange blender drink that is very refreshing, especially if you...
- Frozen Mango Lassi Recipe
I just wrote about a Hong Kong style mango dessert, but when I heard the next "Is My Blog Burning" was themed Orange your hungry? all I could think of was "I MUST come up with a mango recipe." I thank you from the bottom of my heart for allowing me to...