Tuesday, June 26, 2007
The Essential Mango~
Mango~it's whats for dinner...and drinks!
There are some specimens of Mango trees known to be over 300 years old and still fruiting. Pretty incredible when you think of the fact that trees that were serving the needs of the Spanish 300 years ago can still be found here today!
Mangos are routinely paired with Poultry & Seafood in the tropics making it very versatile & able to fit into almost any meal.
In Mexico the street vendors sometimes sell whole mangoes on a stick, dipped in the chili-salt mixture. I can skip the chili/salt mixture but the mangos here are always delicious!
Mango Arroz Ensalada
1 c. uncooked Arroz Salvaje Covadonga~
(*Wildrice & Long grain rice blend)
3 Tbsp. Olive Oil
2 Tbsp. Sherry or Cider Vinegar
Salt & Pepper to taste
2 Ripe Mangos, peeled, pitted & sliced
3 Celery stalks, sliced
1/2 c. dried Apricots, chopped
1/4 c. Almond slivers, lightly toasted
2 Tbsp. Cilantro, chopped
Cook rice according to directions, set aside & cool. Mix Oil, Vinegar, Salt & Pepper; pour over rice & toss. Chill slightly.
Mix together Mango, Celery, Apricots, Almonds & Cilantro. Add to the rice mixture & serve.
Serves very well topped with poached or broiled chicken or seafood.
*Arroz Salvaje is a popular brand in Mexico but very much the same as Uncle Ben's or other blends of Wild & long grain rice or Wild & Basmati rice.
It's whats for Cocktail Hour too!!! Mango-Tinis
squeeze of lemon
hearty dose of Finlandia Mango Vodka
shaken and strained into a Martini glass. Garnish with lemon slice.
The fruit flesh of a ripe mango contains about 15% sugar, up to 1% protein, and significant amounts of vitamins A, B and C. So they aren't too bad for you either!