Mango Mia
Celebrating the tropical world of Mangoes
Mangoes are native to southeastern Asia, where they have been grown for more than 4,000 years. Because the mango seed can't be dispersed naturally by wind or water due to its large size and weight, it is believed that people who moved from one region to another transported the fruit to new areas. Mango cultivation has now spread to many parts of the tropical and sub-tropical world, where they grow best.
Mangoes were carried to Africa during the 16th century and later found their way aboard Portuguese ships to Brazil in the 1700's. Later, in 1742, mangoes were found growing in the West Indies.
In 1860, mangoes were successfully introduced to Florida along the east coast, where only a few varieties were grown.
Asia still accounts for more than three-quarters of the world's mangoes, with India remaining the main producer.
Did you know that India grows more mangoes than all its other fruits combined?
Indonesia, Philippines and Thailand are the other main countries in the world where mangoes are grown.
Most of the mangoes sold in the United States are grown in Florida or imported from Mexico, Haiti, the Caribbean and South America.
Top U.S. State producer: Florida
Top World producers:
#1 India & #2South America
How to Select and Store
Look for mangoes with unblemished yellow skin with a red tinge or blush. Avoid mangoes with bruises or soft spots. You can buy green mangoes and ripen them at home by placing them in a brown paper bag on your counter for 2 to 3 days. Ripe mangoes will last 2 to 3 days at room temperature or for up to 5 days in a plastic bag in the refrigerator.
Nutrition Information
Mangos are rich in vitamins A and C. One serving (1/2 medium mango) contains 70 calories, 40% of your daily vitamin A and 15% of your daily vitamin C.
Mango Lassi
MANGO LASSI
In Indian restaurants, lassi is served with the meal, but we frequently find this exotic "smoothie" too filling to accompany a main course and prefer it in place of dessert or snack.
SERVES 4
2 1/2 cups chopped peeled mango (from about 2 1/2 lb very ripe mangoes) or mango puree.
1/4 cup sugar
1 qt well-shaken buttermilk or yogurt.
1 tsp cardamom powder
METHOD
Purée mango with sugar in a blender until smooth. Add buttermilk/ yogurt and blend well. Force through a very fine sieve into a large glass measure. Add cardamom powder. Serve lassi over ice in tall glasses.
Chicken and Mango Wrap
CHICKEN AND MANGO WRAPS
this dish combines the sweetness of the mango with delicate flavor of Thai basil.
Shrimp is an excellent substitute for the chicken.
SERVES 4
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh Thai basil
2 tablespoons chopped fresh chives
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 grilled cold chicken breasts
1 (1-lb) firm-ripe mango, peeled and cut into 1/3-inch cubes
4 (10-inch) flour tortillas
1 (6-oz) bunch watercress or spinach.
METHOD
Pulse sour cream, mayonnaise, Thai basil, chives, 1/4 teaspoon salt, and pepper in a blender until herbs are finely chopped and mixture is pale green.
Dice the grilled chicken breasts into small cubes. Mix the green paste & mangoes with the chicken to create a chicken salad.
Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 cups chicken salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.
Serve with the Thai mayonnaise as a dipping sauce.
Special Thanks to
Wiley Cerilli. SeamlessWeb
|