Mon | Jan 30, 2023

Jah Mango

Published:Thursday | May 10, 2012 | 12:00 AM
Mango Tini and Mango Macho
Mango Macho
Mango Mania West Indian fish curry with mango and tamarind (Fish fillet cooked with green mango accompanied with mini rotis) - Contributed

It's mango season, and with the wide variety of the fruit now abundant across the island. Sandals Negril has introduced 'Jah Mango' a wide range of menu items incorporating this sweet, exotic fruit. We share the recipes for some of these delicious creations.

Mango Macho

2 slices of mango

1oz coconut cream

1oz simple syrup


Blend and serve frozen in a 12oz tall glass. Garnish with slices of mango and cherry. Rum is optional

Mango Cheese Cake


11/2 cups graham cracker crumbs

1/2 cup sugar

6tbs (3/4 stick) unsalted butter, melted


3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped

3 8-ounce packages cream cheese at room temperature

11/4cups sugar

2tsp vanilla extract

4 large eggs


Preheat oven to 325°F. Lightly butter a 9-inch-diametre springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.

For filling:

Purée mangoes in processor until smooth. Set aside two cups mango purée (reserve any remaining purée). Beat cream cheese, sugar, and vanilla in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Add two cups mango purée and beat until well blended. Pour filling over crust in pan.

Bake cake until set and puffed and golden around edges (centre may move very slightly when pan is gently shaken), about one hour and 25 minutes. Cool cake for one hour.

Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.

Mango 'N Chicken in Sweet and Spicy Sauce

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh parsley

4 garlic cloves

1tbs ground cumin

1tbs sweet paprika

1tbs coarse kosher salt

1/2tsp cayenne pepper

1/2 cup olive oil

1 cup plain whole-milk yoghurt

1/4 cup fresh lemon juice

2 (21/2-pound) chickens, quartered

2 large ripe mangoes peeled (one cut into 1/2-inch-thick slices, one cut into 1/2-inch cubes)

2 cups jasmine rice

3 cups water

1/2 cup pine nuts, toasted

6 fresh cilantro sprigs


Purée first seven ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to a small bowl and reserve.

Add yoghurt and lemon juice to remaining mixture in processor and blend.

Place chicken in 13x9x2-inch glass baking dish. Pour yoghurt mixture over chicken; turn to coat. Cover and refrigerate one hour.

Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every five minutes, about 30 minutes total. Grill mango slices two minutes per side and set aside. Meanwhile, combine rice, three cups water, and reserved 1/4 cup herb mixture and bring to boil.

Reduce heat to low; cover and simmer until tender, about 15 minutes.

Remove from heat and let stand covered for five minutes. Fold in mango cubes and pine nuts.

Arrange chicken on large platter and garnish with grilled mango slices and cilantro sprigs. Serve with mango jasmine rice.


11/2 oz Mango Finlandia Vodka

1/2 oz Triple Sec

Splash of lime Juice

Splash of cranberry juice


Shake all ingredients and serve in a Martini glass

Garnish with a slice of lemon.