By Monique Hepburn, Staff Reporter
WESTERN BUREAU:
THE RAINY season and its accompanying heat symbolise the coming of summer and time for the sun-ripened goodness of the
luscious mango.
Yes, that beguiling fruit that tempts school children from beyond a fence, challenging them to face snarling dogs in a mad dash to retrieve the ripe, pulpy fruit. That's the same fruit that makes you so happy that you want to burst out and sing with the chorus, "Mango Nice, Mango Sweet".
Last Sunday, the Westmoreland Mango Festival was attended by those children who once scaled the fences -- and the ones who still do. They were treated to tempting displays of the golden gems of summer, ripened to perfection and there for the taking.
The festival, an overwhelming success, was held in Delveland (a mango lover's paradise), Westmoreland. The Rural Agricultural Development Authority (RADA) team came up with tasty and attractive treats that proved to be popular with festival patrons. Culinary creations included a scrumptious Mango Cheesecake and a refreshing Mango Punch that had people coming back for refills.
Mango Punch
1 firm mango
2 cups water
1/2 cup evaporated milk
1/2 cup condensed milk
1 tsp. vanilla
1/2 tsp. nutmeg
1 tbsp. white rum
METHOD
Wash, peel and cut mango from seed. Add to water in blender and liquefy. Strain and combine with other ingredients.
Can be served chilled or over crushed ice.
Mango Cheesecake
1/2 cup Graham cracker
crumbs
2 lbs. cream cheese
1 3/4 cups granulated sugar
1 lemon, juice and rind
1 tsp. vanilla
4 eggs
1/2 chopped mango
Topping:
1/2 cup stewed mango balls
1/2 cup cherries
Whipped cream
METHOD
1. Preheat oven 250ºF.
2. Butter 8 x 3 cake pan and sprinkle with Graham cracker crumbs.
3. Set pan aside.
4. Place cream cheese, sugar, lemon juice and rind and vanilla in a large bowl and beat at lower speed with a mixer. Add eggs one at a time then increase to high speed. Continue beating until mixture is smooth.
5. Add mangoes, beat, pour and scrape batter in prepared pan and shake gently to level mixture. Set the pan inside a slightly larger pan and pour boiling water into the outer pan to a depth of 1/2 inch. Do not let the edge of the cheese cake pan touch the rim of the larger pan.
6. Bake at 250 degree F for 90 minutes, increase temperature and bake for 30 minutes more.
7. Turn off heat and let cake set in oven for an hour.
8. Lift cake out of water bath and place on a cooling rack. Let stand for 2 hours.
9. Invert serving plate over cake so that cake comes out with crumb side up.
10. Decorate with mango balls, cherries and whipped cream.
Mango Balls
1/2 cup mango balls
(Use melon baller to
shape mango)
1/4 cup granulated sugar
1 cup water
METHOD
1. In a saucepan over medium flame add water and sugar and stir gently. Bring to a boil. Add Mango Balls and lower heat.
2. When liquid is reduced, turn off flame. Place saucepan on a cooling rack
Mango Bread
1 cup butter
1 1/2 cups sugar
4 eggs
1/2 tsp. salt
2 tsps. baking soda
4 cups flour
1 1/2 cups diced mango
2 tbsp. lemon juice
1 cup chopped nuts
METHOD
1. Cream together butter and sugar. Add eggs, stir in dry ingredients, mangoes and lemon juice.
2. Pour into two 8-inch loaf pans. Bake 350F for 1 hour until loaf tests done.
3.Cool in pans for 15 minutes. Remove from pans and cool thoroughly.
Note: For best results, wrap in foil and serve the following day.
Mango Ice Cream
1 cup water
2 tbsp. cornstarch
1/2 cup evaporated milk
1/4 tsp. salt
1/2 cup mango puree
METHOD
1. In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking for 2 minutes.
2. Add the milk, salt and
sugar and heat the mixture over moderately low heat, whisking
to 1-2 minutes.
3. Stir in the mango and freeze in an ice-cream freezer according to the manufacturer's instructions.
Recipes courtesy of the Rural Agricultural Development Authority (RADA).
