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www.goodeatsfanpage.com • View topic - Cookoff 2.0 #48 - Mangos

Cookoff 2.0 #48 - Mangos

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Cookoff 2.0 #48 - Mangos

Postby new cook » Wed Mar 28, 2012 8:09 am

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry
Cookoff 2.0 #11 - Ground Beef - Parrothead
Cookoff 2.0 #12 - Olives - Grovite
Cookoff 2.0 #13 - Slaw - Nolafoodie
Cookoff 2.0 #14 - Peppercorns - Grovite
Cookoff 2.0 #15 - Yogurt - Eye4got
Cookoff 2.0 #16 - Summer Squash - Nolafoodie
Cookoff 2.0 #17 - Collards - ajkdvm
Cookoff 2.0 #18 - Lemongrass - Fleur
Cookoff 2.0 #19 - Summer herbs: basil/parsley/oregano/etc. - ajkdvm
Cookoff 2.0 #20 - Tapas and party bites - lunanoir
Cookoff 2.0 #21 - Fall Squash - ajkdvm
Cookoff 2.0 #22 - Cauliflower- altonfaninmd
Cookoff 2.0 #23 - Holiday Cookies - ghenne
Cookoff 2.0 #24 - Pressure Cooker - Charlene
Cookoff 2.0 #25 - Hot'n Spicy - Slamdunkpro
Cookoff 2.0 #26 - Soy Sauce - Eye4got
Cookoff 2.0 #27 - Peanut Butter - kimberlyjoy
Cookoff 2.0 #28 - Salmon - Charlene
Cookoff 2.0 #29 - Breakfast - DanC
Cookoff 2.0 #30 - Tortillas - Grovite
Cookoff 2.0 #31 - Foil Grill Packets - DitsyD
Cookoff 2.0 #32 - Rice - Charlene
Cookoff 2.0 #33 - Wild Game - haleoalau
Cookoff 2.0 #34 - Sugar-Free Desserts - nolafoodie
Cookoff 2.0 #35 - Potatoes - Kinsley
Cookoff 2.0 #36 - Egg Nog - Eye4got
Cookoff 2.0 #37 - Spices - Okbye
Cookoff 2.0 #38 - Grains - nolafoodie
Cookoff 2.0 #39 - Cucumbers - Pam T
Cookoff 2.0 #40 - Asparagus - Charlene
Cookoff 2.0 #41 - Fresh Fruit - Okbye
Cookoff 2.0 #42 - Coconut - ghenne
Cookoff 2.0 #43 - Cabbage - Charlene
Cookoff 2.0 #44 - Mushrooms - thatchairlady
Cookoff 2.0 #45 - Pork Tenderloin - Charlene
Cookoff 2.0 #46 - Eggs
Cookoff 2.0 #47 - Bananas - Nowal
Cookoff 2.0 #48 - Mangos - new cook

Mmmmm....Mangos! A favorite tropical fruit, they are intensely sweet while not too juicy, but also work well in savory dishes. Please share your favorite recipes that feature mangos. :)




EDITED to correct description. Hey, it was after midnight! :oops:
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Re: Cookoff 2.0 #48 - Mangos

Postby Steve G » Thu Mar 29, 2012 8:34 am

I have nothing to offer for this ingredient
due to the potential of severe allergic responses.
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Re: Cookoff 2.0 #48 - Mangos

Postby Charlene » Fri Mar 30, 2012 12:32 pm

My favorite way to enjoy mangos is to slice a really ripe fresh mango and serve it over vanilla ice cream! Nomnomnom!

I'm still doing some research for more recipes! Anyone can just slap recipes here for mangoes, but I like my recipes to be things I actually have tried or know someone who has.

More soon!

Char
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"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
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Re: Cookoff 2.0 #48 - Mangos

Postby nolafoodie » Fri Mar 30, 2012 12:53 pm

"That Salad"

Every time I host a dinner that involves grilling or barbecuing, various family members ask me, "ooh, are you going to make that salad?" This is the salad to which they refer. :)

Ingredients:

1 bag/box tiny pasta (I like orzo or large couscous/acini de pepe), or quinoa, prepared per package instructions
1 can black beans, drained
1 non-green bell pepper, diced
1-2 mangoes, diced
1-2 avocados, diced
(Optional: roasted corn)
1 handful cilantro, chopped
1-2 cloves garlic, pressed/grated
Juice of 1-2 limes
Capsaicin source (hot sauce or finely minced chile), to taste
Salt, to taste

Combine all ingredients -- I like to add the avocados last to minimize beating them up, though whatever does break up tends to combine with the lime juice to form a pleasantly creamy dressing. Serve fairly soon after preparing. If make-ahead preparation is desired, combine all ingredients except avocado, and then add avocado just prior to serving.
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Re: Cookoff 2.0 #48 - Mangos

Postby tj » Fri Mar 30, 2012 1:15 pm

Have had mangoes fresh as cut fruit and in salsas, but I'll bet they would make a helluva sorbet.

We had a local bakery that was bought by newcomers to town. They said mango was very popular and that many mango offerings would follow. Never did. I guess they found out about Richmond.
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Re: Cookoff 2.0 #48 - Mangos

Postby Kinsley » Fri Mar 30, 2012 3:49 pm


Monkey Vomit:

2 cups sliced strawberries
2 cups blueberries
2 cups pineapple chunks
2 cups sliced bananas
2 mangoes
other seasonal fruit (optional)
splash of triple sec (optional)

mascerate strawberries overnight
(use sugar if you can, but Splenda is almost
as good and safe for diabetics),
puree mangoes,
combine everything in a bowl,
chill, serve.

The Artist formerly known as BigCrab


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Re: Cookoff 2.0 #48 - Mangos

Postby Missjane » Sun Apr 01, 2012 6:48 pm

This is one of my favorite braises-

* Exported from MasterCook *

Country-Style Pork Ribs Braised with Mango, Lime and Coconut

Recipe By : Molly Stevens
Serving Size : 4 Preparation Time :0:00
Categories : Pork Pork - Country Style Ribs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lbs bone-in country-style pork ribs
coarse salt and freshly ground black pepper
2 tbsps extra-virgin olive oil
2 cardamom pods
2 mangoes
1 med yellow onion (about 6 ounces) -- thinly sliced
2 clove garlic -- minced
2 tsps minced fresh ginger
1 serrano chile -- minced
1 cinnamon stick (2 to 3 inches)
1 tsp grated lime zest
2 tbsps golden or amber rum (not dark)
1/2 c unsweetened coconut milk
1/4 c freshly squeezed lime juice
lime wedges -- for serving

Dry the pork with paper towels. Season with salt and peper. Heat oil in a large heavy lidded skillet. Add the pork ribs (in batches) and brown, turning once, until they are lightly browned and fat is starting to crisp up, about 4 minutes per side. Transfer to a platter.

Split open the cardamom pods. Remove the black seeds and discard the husks. Crush the seeds to a fine powder and reserve. Peel the mango and cut the flesh into 1/2 inch dice.

Add the onion to the skillet and saute until soft. Add the garlic, ginger, serrano, cardamom, cinnamon, and lime zest. Stir and then saute until fragrant, about 1 minutes. Pour in the rum, stir, and simmer until there is almost no liquid left, about 1 minute. Add the coconut milk, lime juice, and mango. Stir.

Settle the ribs into the sauce, adding any juices that seeped out. Bring to a simmer, cover tightly, and reduce the heat to low. Simmer quietly, turning the ribs once halfway through, until the meat is fork tender, about 1 hour and 15 minutes. Check after 5 to 10 minutes, and if the sauce seems to be simmering too fast, lower the heat. If the sauce starts to stick to teh pan, add 1/4 cup water. By the time the pork is ready, the sauce will have cooled odwn some and be beginning to caramelize around the edges of the skillet. It may appear slightly broken, but it will come together when you stir it in.

Transfer the ribs to a serving platter or plates and cover loosely with foil. Discard the cinnamon stick and skim the surface of the sauce to remove any fat. Stir so the mango collapses and dissolves into the sauce. Taste for salt and pepper. Spoon sauce over the ribs and serve.

Source:
"All About Braising"
"life is indeed a constant source of joy!!!!! every breath a gift, every moment a potential delight ... ask anyone who is dead... thiis is the real thing "

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Re: Cookoff 2.0 #48 - Mangos

Postby ajkdvm » Tue Apr 03, 2012 12:50 am

tj wrote:
Have had mangoes fresh as cut fruit and in salsas, but I'll bet they would make a helluva sorbet.

Yes, they do!

Any of the ingredients can be adjusted to taste. I prefer using Ataulfo mangoes (the smallish yellow ones), but this is fine with any of the larger red varieties that are usually more readily availble.

For approximately 1 quart of sorbet:

6 very ripe Ataulfo mangoes (or 3 large red mangoes), peeled and cut into rough chunks
about 1/4 cup freshly squeezed lime juice (I like this sorbet on the tart side, so you may want to start with less)
scant 1/4 cup sugar
2-3 tablespoons vodka or tequila
hefty pinch of kosher salt

Blitz all ingredients in a blender until smooth. Refrigerate until very cold. Churn in an ice cream maker, then transfer to an airtight container and freeze until hardened. Eat!
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Re: Cookoff 2.0 #48 - Mangos

Postby Cheez-Wiz » Tue Apr 03, 2012 5:38 pm

I cannot take credit for this recipe. It's a Mr. Wiz original, and it's sooooooooo good!

Mango-Chipotle Barbecue Sauce
Makes 4 Cups

This delicious sauce is brushed on beef short ribs during the last hour of cooking to create some of the best barbecue you’ll ever eat. It would work equally well for chicken or pork.

The sauce keeps, tightly covered, in the refrigerator for up to 1 week.

1 Mango, peeled, pitted and cut into cubes
2 Tbsp. Water
1 Tbsp. Freshly squeezed lemon juice
1/4 Cup Freshly squeezed lemon juice
1 3/4 Cups Tomato ketchup
1 3/4 Cups Honey
1 Tbsp. Curry Powder
1 Tbsp. Chile powder
3 Tbsp. Chopped onion
2 Tbsp. Chopped garlic
1 Tbsp. Freshly ground black pepper
1 Tsp. Cayenne pepper
3 Tbsp. Soy sauce
1/4 Cup Worcestershire sauce
1 Tsp. Tabasco sauce
2 Tbsp. Adobo sauce from canned chipotle chiles
1 Jalapeno chile, seeded and chopped
1/2 Cup Chopped cilantro


Place the mango, water, and 1 tablespoon lemon juice in a blender and purée. Scrape into a saucepan and add the remaining ingredients. Bring the mixture to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Transfer the mixture back into the blender and purée until smooth. Pour back into the saucepan and bring to a boil over medium heat; simmer for another 20 minutes. Remove from the heat and cool.
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Re: Cookoff 2.0 #48 - Mangos

Postby Catherine » Fri Apr 06, 2012 11:39 am

Mango-butterscotch tofu pudding

(I made this with frozen mango from Trader Joes, and its one of those recipes that is very much "to taste")

Silken tofu, one package of refrigerated.
Mango chunks, frozen
Vanilla
Sugar
Butter
Maple syrup.


Melt about 1.5 to 2 tbsp of butter, and add about 1/2 cup of sugar, melt and caramelize.

Put tofu in the blender, add mango chunks, puree. Add the cooled sugar mixture and vanilla to taste. Taste. Add Maple syrup to sweeten if necessary. Chill in fridge.
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Re: Cookoff 2.0 #48 - Mangos

Postby repmogirl » Sat Apr 07, 2012 1:30 pm

it's been a long time since a cook off has tripped my trigger, but there are several things I want to try
I've been kissed by Pixie!

"Al tavola non s'invecchia mai"
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Re: Cookoff 2.0 #48 - Mangos

Postby Charlene » Sat Apr 07, 2012 6:39 pm

Fresh Mango Chutney:

2 mangoes, peeled, seeded and chopped
1 tablespoon fresh ginger, chopped
1/4 Spanish onion, chopped
1 tablespoon rice wine vinegar
2 tablespoons sugar
1 tablespoon cornstarch, mixed with 2 tablespoons water

Combine all ingredients in a saucepan. Cook on low for 30 minutes. Add cornstarch if desired to thicken.

Char
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"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
~Zig Ziglar
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Re: Cookoff 2.0 #48 - Mangos

Postby Charlene » Sat Apr 07, 2012 6:43 pm

This is so delicious, and SPICY! Adjust Chipotle to taste. I barely put one pepper in mine. This is from one of my favorite restaurants in Salt Lake City - Cafe Pierpont. I don't know if it is still open, but this was on their sauce bar and I asked them for the recipe, and to my surprise they gave it to me.


Mango Chipotle Salsa


Ingredients:
2 cups fresh mango, chopped
½ cup cilantro, chopped
½ cup red bell pepper, roasted
5 ounces smoked chile Chipotle, diced
1 teaspoon salt

Method:
Blend ingredients together.
~lifedramatic~

"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
~Zig Ziglar
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Re: Cookoff 2.0 #48 - Mangos

Postby beenie » Thu Apr 12, 2012 2:15 pm

repmogirl wrote:it's been a long time since a cook off has tripped my trigger, but there are several things I want to try


No kidding! Especially with summer coming. I LOVE mangoes.
I've been kissed by Pixie - for real!
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Re: Cookoff 2.0 #48 - Mangos

Postby new cook » Thu May 10, 2012 12:44 pm

Please accept my apologies for the long delay in declaring a winner for this cook-off. I needed time to try them all and while I didn't think it was possible to OD on mangos, my mouth started to feel a little tingly after each obligatory gnawing on the seed and peeled skin for every last bit of mango goodness. :mrgreen: :? I hope I'm not developing a mango sap allergy!

(Plus I got called in to jury duty, which has been intense and surprisingly exhausting. The case is still going, but today we don't need to report in until the afternoon. Yay!)

And so, with minimal further ado, I must say that ALL of the recipes were fantastic and it was truly difficult to pick just one winner. I even went back and forth and sideways a few times... but finally, the winner is...

Cheez-Wiz! OMG but that BBQ sauce is incredibly good! Kudos to Mr. Wiz. :D
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Re: Cookoff 2.0 #48 - Mangos

Postby okbye » Thu May 10, 2012 3:35 pm

Oh man, thanks for the reminder! I bought tofu over a week ago and couldn't remember why. It was to try Catherine's pudding. Doh! I hope it works in a food processor, I don't have a blender.
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Re: Cookoff 2.0 #48 - Mangos

Postby Cheez-Wiz » Sun May 13, 2012 4:36 pm

Mr. Wiz was pleasantly surprised to hear his BBQ sauce won. He thanks you for the honor.

I'll ask him to pick the next ingredient. Back in a bit.
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