Mango and Strawberry Daiquiri prepared by bartender Jason Brown at the Hilton Kingston Hotel.
IF YOU grew up in deep rural Jamaica, one of the happiest childhood memories would revolve around foods and fruits.
Smithville, Clarendon was no different. Mango time was when children ate the fruit 'till their their 'belly burs' or 'till we literally felt the heat oozing from our pores and dinner time was forgotten. Children stoned mango trees on the way from school and visits to mango bush were regular weekend pasttime during the season. The bulk was sold but we had fun eating too.
There were funny stories about eating hairy mangoes only at nights so that we would not see the 'school children' (worms) inside. My favourites were the rough skinned (cruffy skin), very small ones that were very sweet. Number 11 was popular and we had a big tree in my granny's cultivation.
CRAVEN CHOKE PUPPY
One day, I followed her to the cultivation and proceeded to eat so many mangoes, I fell asleep under the tree only to be rudely awakened by ants that has beaten a path through the skins and seeds, to my flesh. There was much squealing and foot stomping followed by a stern reminder from my dear departed granny that 'craven choke puppy'.
- Barbara Ellington
RECIPES
Mango Jerk Chicken wrap served with
Salsa Mango Dip
1 tortilla wrap
Base for Wrap
2 cloves garlic, finely chopped
5 tsp. olive oil
1/2 of a medium cucumber,
grated
2 oz. sour cream
Salt and pepper to taste
Method
1. Warm tortilla for about
two minutes in oven.
2. Mix garlic, olive oil,
cucumber and sour cream
together.
3. Base tortilla in mixture to
hold it together.
Stuffing for Wrap
3 oz. jerk chicken
4 oz. diced tomatoes
4oz. onion chopped finely
4oz. cucumber
3 oz. lettuce chopped finely
5 oz. cheese
Method
1. Mix all ingredients together
then place in wrap.
2. Fold wrap tightly.
Salsa Mango Dip
3 oz. mango cubed
3oz. papaya chopped finely
3oz. tomato diced
1 tsp.. vinegar
Salt and pepper to taste
1 tsp. White wine
2 tsp. olive oil
Method
Mix all ingredients together
in a bowl and serve with
tortilla wrap.
Mango and Strawberry Daiquiri
4 whole fresh strawberries
1 medium whole mango
Crushed ice
2 tbs. Syrup
1 cup Water
Method
1. Blend 1/2 cup, water, syrup
and ice with strawberry and
set aside.
2. Blend mango, 1/2 cup
water, add ice.
3. Pour a portion of mango mixture in a glass then add a layer of strawberry mixture. Finish it off with the remaining mango mixture. Garnish with a pineapple slice and a cherry.
