Tuesday, May 27, 2008

Mango mania

The other day in the grocery, where I seem to live, there was a collection of fresh mangoes. Naturally, the food-freak children who live with me were drawn to these bits of tropical goodness. However, I was over budget for May on food, and I knew I didn't have anything to go with a mango, therefore, if I wasn't going to just slice it and eat it, I'd need to do a little "research."

Freshmangoes.com offered up the history of the mango, as well as some easy recipes that take advantage of fresh mango. The recipes titles may not be inspired, but the results are, especially the salmon.

Mango Chicken
1/3 cup oil
1/4 cup soy sauce
1/4 cup white wine
1/2 cup green pepper, diced
1 clove garlic, crushed
1 cup mango slices
2 pounds chicken thighs
In oil, brown chicken on all sides. Place in baking dish. Season with soy sauce, wine, garlic, salt and peppers. Cover and bake at 350 until almost tender, about 30 minutes. Add mangos and bake 10 minutes longer.

Mango Pork
2-4 lb. pork roast
3 medium onions, halved
3 small potatoes, quartered
4 carrots, in chunks
1 mango sliced
1 tsp. salt
Salt roast and cook in covered electric fry pan with enough water to cover bottom for about 1 1/2-2 hours. Add vegetables around roast for last 30 minutes. For last 15 minutes, place mango slices on top of roast. Slice roast and serve with vegetables and mango slices.

Mango Salmon
fresh filet of salmon, thick
fresh garlic
olive oil
seasoning to taste
1 mango, firm, ripe, peeled and sliced
Saute salmon in olive oil and garlic. Do not overcook. Add seasoning. When lightly seared on both sides, saute fresh mango in with salmon and serve with all ingredients. According to the original author of this recipe, "If it is overcooked by accident, it still tastes good. The best is tender fresh salmon and mango pieces that have juice combined with firm, ripe, whole slices."