In modern cuisine, we use the mango in many recipes, as a juice, a sauce, in sorbet or ice cream, as mango tart or cake and as a salsa ingredient. In Indonesia, we serve it fresh and sliced, much as we do any other local fruit. It has a special place in the local diet in unripe sliced form for rujak (a tropical fruit salad), served with spiced palm sugar syrup. The Indians enjoy it as a lassi, a pickle and best-known, as mango chutney, made from green mango, brown sugar, vinegar, hot peppers and ginger. In Guadalupe, central Mexico, mangoes are chopped, salted and sprinkled with a little oil and served as a refreshing appetizer. Raw soups enjoy a boost in nutrition and a lively flavor lift with the addition of fresh mangoes. In Thailand, mangoes are grated or sliced thinly and mixed with lime juice, fish sauce, chilies, lemon grass and coriander leaves. To brighten your morning, try diced mangoes on your cereal.
Mangoes are considered blood builders, with their high iron content suitable as a treatment for anemia and for women during pregnancy. Those suffering muscle cramps, stress and heart problems can benefit from the high potassium and magnesium content. They are a source of vitamins C and A, natural sugars and fiber. Zero fat and about 100 calories in a single serving also make it a good food for inclusion in weight-loss programs. There is little doubt that the mango is an exceptional fruit, not only for its high-ranking nutrients, but also for its intense, zesty and delightful flavor. This time of the year, in season, we can argue confidently that we have the best choice of mangoes in the world. Mango golek has an unusual shape, long and not oval. Indramayu and kwini/bacang are bigger and round. Manalagi is much smaller with a light fragrance. All of these mangoes have subtle differences and all are great to eat fresh. Harum manis and gedong are my favorites and both have a lovely fragrance and natural sweetness. Manis has a green skin, while gedong is distinctive for its mixed hues of green, orange and yellow.
This week, let me suggest something slightly different for enjoying mangoes. Simple grilled white snapper is delightful when served with a spicy mango salsa. You can substitute red snapper or even salmon and tuna depending on your preference. For the more adventurous, try serving it as a garnish for tenderloin steak or even chicken breast.
White Snapper Fillet with Spicy Mango Salsa
Four white snapper fillets. Juice of two limes, salt and black pepper for seasoning.
For the salsa, two harum manis mangoes (don’t use overripe mango), peeled and chopped; four chilies, sliced thinly; three shallots, sliced thinly; small piece of ginger, grated (optional); two tablespoons lime juice; four tablespoons extra virgin olive oil; and a handful of fresh basil, torn into small pieces. Salt and black pepper to taste.Mix the mango, chilies, shallots and basil in a bowl and refrigerate. Season the fish with salt and pepper, lime juice and oil. Heat a pan cook the fish for about four minutes on each side. Remove pan from heat and add lime juice, olive oil, salt and pepper to the mango mixture and mix well. Serve with stir fried greens and rice.
Mangoes are considered blood builders, with their high iron content suitable as a treatment for anemia and for women during pregnancy. Those suffering muscle cramps, stress and heart problems can benefit from the high potassium and magnesium content. They are a source of vitamins C and A, natural sugars and fiber. Zero fat and about 100 calories in a single serving also make it a good food for inclusion in weight-loss programs. There is little doubt that the mango is an exceptional fruit, not only for its high-ranking nutrients, but also for its intense, zesty and delightful flavor. This time of the year, in season, we can argue confidently that we have the best choice of mangoes in the world. Mango golek has an unusual shape, long and not oval. Indramayu and kwini/bacang are bigger and round. Manalagi is much smaller with a light fragrance. All of these mangoes have subtle differences and all are great to eat fresh. Harum manis and gedong are my favorites and both have a lovely fragrance and natural sweetness. Manis has a green skin, while gedong is distinctive for its mixed hues of green, orange and yellow.
This week, let me suggest something slightly different for enjoying mangoes. Simple grilled white snapper is delightful when served with a spicy mango salsa. You can substitute red snapper or even salmon and tuna depending on your preference. For the more adventurous, try serving it as a garnish for tenderloin steak or even chicken breast.
White Snapper Fillet with Spicy Mango Salsa
Four white snapper fillets. Juice of two limes, salt and black pepper for seasoning.
For the salsa, two harum manis mangoes (don’t use overripe mango), peeled and chopped; four chilies, sliced thinly; three shallots, sliced thinly; small piece of ginger, grated (optional); two tablespoons lime juice; four tablespoons extra virgin olive oil; and a handful of fresh basil, torn into small pieces. Salt and black pepper to taste.Mix the mango, chilies, shallots and basil in a bowl and refrigerate. Season the fish with salt and pepper, lime juice and oil. Heat a pan cook the fish for about four minutes on each side. Remove pan from heat and add lime juice, olive oil, salt and pepper to the mango mixture and mix well. Serve with stir fried greens and rice.
No comments:
Post a Comment