From Fairchild
Tropical Botanic Garden Virtual Herbarium Database
by Noris Ledesma Curator of Tropical Fruit
Mango Recipes
Mango Salsa
2 Large Mangoes – diced
1 inch piece of ginger- grated
Cilantro-bunch (about ½ cup)
Purple onion-1/2 large
2 jalapeno peppers-seeded and finely diced
Dash salt
Lime juice-to taste
Combine all ingredients and serve with corn chips.
Green Mango
Marmalade
This sweet mango preserve is just right as an accompaniment to your
favorite bread. Mango cultivar selection is key, requiring firm and
green mangos. The best cultivars are ‘Nam doc Mai’,
from Thailand and ‘Carabao’ from the Philippines.
4 cups of mango
2 1/2 cups of sugar
1/4 cup of water
1 tsp. of ginger (optional)
Wash and peel the mangos. Then cut the mango in squares and cook until
soft. Add sugar to the mango and leave it on the maximum temperature
while stirring constantly. Add the Sure-Jell or pectin source and mix
it entirely. If you prefer, you can add grown ginger.
Mango Smoothie
1 cup of mango pulp from fresh ripe mangos
1 1/2 of ice
2 tsp sugar
Mango Chutney
4 cups ripe 'Tommy Atkins' mango
4 cups green mango
1/2 cup apple vinegar
1 1/2 pounds brown sugar
2 tsp salt
2 large onions- diced
3 tsp. de mash garlic
4 tsp. Allspice seeds (cinnamon, cumin, mustard, paper)
2 fresh green jalapenos - quartered
2 tsp grated fresh ginger
1 cup dark raisins
Mango: hard, ripe, peeled, seeded and sliced. Place all ingredients in
heavy saucepan over medium heat. Bring to boil. Lower heat and simmer
for about 20 minutes, stirring frequently. Remove from heat, cover, and
let stand for about 12 hours. Again bring to a boil, lower heat, and
cook for 15 minutes, stirring frequently.
Mango Soup
(Serves 6)
Mango varieties recommended: ‘Carabao’,
‘Carrie’, ‘Florigon’,
Bombay’
2 large ripe mangos, peeled, cut from the pit and chopped
1/2 cup plain yogurt
1/2 cup chicken stock
1/2 tablespoon fresh lemon grass, minced
1/2 teaspoon fresh ginger, grated
2 tablespoons fresh cilantro, chopped fine for garnish
6 large shrimp, steamed and chilled
In a blender or food processor, blend the mango until smooth and
combine with the ginger, lemongrass, and chicken stock in a large bowl,
stir well. Add yogurt and chill. Before serving, garnish with cilantro
and decorate edge of bowl with the shrimp.
Mango Pickles
Spicy mango pickles are an ancient tradition in Indian cuisine,
providing a flavorful accent to flat breads and savory dishes. Mango
pickles can be made from either whole mangoes or mango pieces. In
addition, removing some of the tiny fruits is a healthy technique for
the mango trees, we recommend that you remove up to 25% of these
fruits. These are can be used to prepare Pickles.
5 cups of small mangos
3 cups of fruit vinegar
1 cup of sugar
5 tsp. of salt
Aromatic herbs to taste
Jalapenos and peppers (optional)
Wash the mangos to eliminate unnecessary substances. Cut them in
vertically in half and take out the seed. In a pan, boil the mangos in
water for 3 minutes. After, take out the water and add the vinegar,
salt, and sugar. Leave it boiling for 10 minutes more and add the rest
of the ingredients.
Biscochuelo
Mango Recipe
(Serves 6)
1 liter of milk
1/4 tsp of salt
1 cinnamon stick
10 egg yolks
1 cup sugar
3 tablespoons flour
1 teaspoon vanilla
4 large mangos
1 jar of strawberry marmalade
Whipped cream for garnishment
Mango: Peel and sliced the mango in big pieces. Place the mango slices
in heavy saucepan over medium heat and add 1 cup of sugar. Bring to
boil. Lower heat and simmer for about 20 minutes, stirring frequently.
Heat the milk and add the cinnamon stick and the salt. Whip the yolks
with the sugar and the flour. Stir the milk into the yolk mixture
slowly so that it does not cook the egg. Sift the whole mixture into a
pan and return to the stove and heat, stirring constantly, until the
mixture becomes creamy. Chill the mixture.
To serve use a dessert cups and alternate layers of cream, mangos,
marmalade, cream, mangoes, marmalade. Top with the whipped cream.
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