It's Mango Time
There's a sweet flavour in the air. Can you smell it? Do you know what time it is? And if you're still not quite sure just yet, then check out the words one of our famous folk songs; "In di heat of the mango crop, when di fruit dem a ripe an' drop. Wash yuh pot, tun dem dung, mango time."
Get it now? It's mango time! There's nothing like indulging in mangoes by the numbers, but how about turning those pots back up and incorporating the fleshy fruit in the kitchen?
This one is definitely for all you mango lovers!
To assist in tantalising those taste buds of yours, we have enlisted the help of Chef Noel Cunningham, who has provided not one, not two, but six savoury mango recipes guaranteed to have you salivating for more! So without further ado, let's turn up the heat. It's mango time!
Mango, Avocado and Cucumber Salad with Scotch Bonnet, Balsamic Herb Vinaigrette
This Mango Avocado and Cucumber salad is bursting with fresh tropical flavours - a healthy salad featuring, cucumber, avocado and mango, with a slight sweet and tangy dressing with a hint of spice.
2 mangos, cubed
1 avocados, cubed
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and ground black pepper to taste
1tbs fresh parsley, finely chopped
1/2 Scotch bonnet pepper,
1. Blend together all the vinaigrette ingredients in a blender then put in refrigerator to chill.
2. In a medium bowl, toss mangoes, avocado and cucumber. Drizzle with vinaigrette and serve on a bed of lettuce.
Note: The oil in a vinegar brings out the pepper fruity side while cooling the fire.
Mango Coconut Baked Chicken with a hint of Curry
There's something about the combination of mango and coconut that just works.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
6 chicken thigh bone-in, skin-on
1tbs curry powder
1/4 tsp cayenne pepper
3 cloves garlic, chopped
2 stalk fresh thyme and scallion, chopped
Sea salt and freshly ground black pepper
1 cup roughly chopped mango (any mango except stringy)
1 cup coconut milk
1 medium onion
cloves garlic, chopped
1 tsp ginger, chopped
2 tsp curry powder
1. Marinate chicken thigh with the first five ingredients and place in a baking dish skin side up, and put to bake for 25 minutes.
2. As the chicken cooks, add the coconut milk and mango to a blender and purÈe until smooth.
3. Heat oil in a large saute pan over medium heat, and add onions, garlic and ginger, stirring occasionally until soft, about 5 minutes. Add the curry, cook for another minute then add mango coconut puree and simmer for 5 minutes on low flame. Turn off flame and set aside.
4. When the chicken is almost ready, pour mango sauce over the chicken and leave to cook for an additional 5 minutes. If desired, serve on a bed of rice.
Chef Noel Cunningham's signature cheesecake is the perfect indulgence for any special occasion. This tropical dessert really has the wow factor.
Prep: 15 minutes
Cooking time: 45 minutes
Serves: 8 to 10
Graham Cracker Crumbs
1/2 cup granulated sugar
24oz cream cheese
1/2 cup mango, puree
11/2 cup granulated sugar
1/4 cup sour cream
1/3 cup whipping cream
1 cup mango puree
1/4 cup sugar
1 cup water
1. Preheat the oven to 350?F.
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of a 9-inch spring form pan to form a tight base. Chill in the refrigerator for about 10-15 minutes.
3. Lower the oven temperature to 325?F.
4. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beater as needed.)
5. Add the sour cream and eggs, one at a time, beating well after each addition. Stir in the vanilla, mango puree and cream, and pour the batter into the prepared pan.
6. Bake until the top of the cheesecake is lightly browned, but the centre still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before adding the mango topping.
5. Remove the cake from the pan, and add mango filling, using a spatula. Garnish with fresh mangoes, whipped cream, or chocolate syrup if desired.
1. In a small saucepan, add water and sugar and whisk together. Add the mango puree and whisk to combine.
2. Turn on the heat to medium and begin to gently cook. Add cornstarch, whisking to combine.
3. Increase heat to medium-high and cook until it begins to boil. Boil for a few seconds (while whisking), then remove from heat. Pour puree through a fine strainer to make sure the puree is very smooth. Continue to stir to allow the glaze to cool a bit, then pour into a bowl and move to the fridge to cool further.
Chef's note: Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or overnight, before slicing.
Mango and Peppercorn Goat Cheese Bruschetta
A simple and absolutely delicious appetiser. Mango salsa atop creamy goat cheese on a crispy baguette slice offers an interesting combination of sweet, cheesy and peppery flavours. Your palate is definitely in for a treat
1 French baguette
4oz goat cheese, softened
1 mango - peeled, seeded and diced
1/2 cup olive oil for
2tsp fresh parsley, chopped
1/2 tsp black pepper
1. Preheat oven to 360?F.
2. Cut off ends of baguette and discard. Cut rest of baguette into 18 slices, each about half-inch thick.
3. Arrange French bread slices in a single layer on a baking sheet lightly brushed with olive oil. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted and golden. Remove from heat.
4. While toast is still warm, spread a generous amount of goat cheese on one side of each toast.
5. In a medium bowl, mix mango, 3tbsp olive oil, salt, parsley and black pepper.
6. Top each bread slice with equal amounts of the mango mixture and serve. Enjoy.
Note: Mango mixture can be made ahead of time and you can also substitute goat cheese for cream cheese.
Tropical French Toast with Mango Compote
Replacing some of the milk with coconut milk is the secret ingredient to making this island-style French toast.
8 slices of bread
2 large eggs
1 cup milk
1/2 cup coconut milk
1tsp ground cinnamon
1tbsp vanilla extract
1tbsp butter, divided
coconut flakes, sliced mangoes, and honey (to garnish)
1. Whisk together eggs and next six ingredients in a medium bowl until combine. Dip both sides of the bread in egg mixture.
2. Melt half tablespoon butter in a large non-stick skillet or griddle. Add bread slices, and cook in hot butter 30 to 45 seconds on each side or until golden. Repeat with remaining butter and soaked bread.
3. Drizzle with honey, coconut flakes and serve with mango compote.
Ingredients (MANGO COMPOTE)
1/2 cup water
1/2 cup sugar
1/2 cup fresh lime juice
1/2 tsp grated lime zest
2 large ripe mangoes peeled, pitted, diced
Combine mangoes, lime zest, lime juice, water and sugar in a medium saucepan over low flame, stirring gently to combine. Leave to simmer for few minutes then enjoy.
Start your day with a creamy mango smoothie.
1 cup cubed peeled ripe mango
1/2 cup plain yogurt
1/2 cup milk
Place all the ingredients into a blender. Process until smooth.