This article was originally published in the Hamakua Times of Honoka'a (August 2011 issue)
The mango season has me singing a song that originated in my birth island of Cuba. The original song words use ‘mambo’ instead of mango…and ‘que rico’ means ‘how delicious’ ….and we know that mangoes are now plentiful, at their peak and definitely onolicious!
In a column I wrote for The Hamakua Times in July of 1999, I mention that the mango (Mangifera indica) is probably a more important fruit in the tropics than the apple is in the temperate zones and has been in cultivation for at least 6,000 years.
In another column for this same newspaper, in August of 2000, I again write about mangoes and share that the mango is a relative of the cashew and pistachio trees and also to the poison ivy and poison oak vines which we’re very lucky to not have in the islands!
More mango facts:
*There are hundreds of species and varieties of mangoes grown throughout the world.
*Mangoes are rich in Vitamin A and contain large quantities of Vitamins B and C as well as potassium, iron, iodine and calcium.
*The top exporters of mangoes in the world are India, Pakistan, Mexico, Puerto Rico, Brazil, Israel, Peru and South Africa.
*Some people can develop severe skin rashes when in contact with any parts of the tree or fruit, same as if they touched poison ivy or poison oak vines.
*Ah Ping, Fairchild, Gouveia, Harders, Keitt, Momi K, Pope, and Rapoza are the best recommended mango varieties for Hawaii.
*In the Kama Sutra, Vatsyayana advises lovers to drink mango juice before making love…
Whether that last one is true or not, I will let the readers find out for themselves.
Mangoes have always been my most favorite fruit and when reading recipes using other fruits such as peaches, apricots and nectarines, I automatically think mangoes!
Mangoes can be eaten out of hand just plucked from the tree with juices running down your chin and arms or in what my grandmother would have considered a more civilized manner by peeling and dicing, cutting or slicing the fresh fruit; mixed in tropical fruit salads, as juice by itself or in tall refreshing mixed drinks; in pies, cheesecakes, tarts, cakes, smoothies, ice cream, pickles, chutneys, mousse and puddings, sauces, soups, jams and preserves and even used as an ingredient in cooked dishes.
Did you know?:
*Mangoes have a practical application as a meat tenderizer.
*The fruit is very high in Vitamin A (beta-carotene) which is considered a cancer-fighting agent.
*Mangoes are said to be good for the kidneys, aid digestion, relieve clogged skin pores, reduce cysts and reduce excess body heat and fevers.
*The mango flowers and sap also have medicinal uses, but there are many people allergic to the skin of the mango and the sap from the trees, but can eat a peeled fruit. *The leaves are toxic when digested.
Choosing and Storing:
When choosing fresh mangoes make sure that the surface yields to gentle pressure and that there are no blemishes or dark and soft spots.
A ripe mango will yield a very noticeable fragrant aroma. If the mangoes are still hard and green when picked, place them in a brown paper bag on the counter for a few days to ripen. If picked too soon, they will not ripen properly and will smell and taste like turpentine.
A ripe mango can be stored in the refrigerator for a couple of days.
To freeze mangoes, just peel, seed and slice or cut in chunks and place in a freezer-proof plastic bag, taking care to extract all the excess air… or do as my mother used to do when we lived in Cuba and had more mangoes than we could consume… wash and freeze them whole. These can be used in recipes, or as we kids used to love to eat them, frozen and peeling with our teeth….they tasted like mango ice cream!
If you want to learn more about mangoes, celebrate the mango and taste all kine ono ways in which mangoes can be enjoyed, I invite you to attend the Hawaii Healing Garden & Mango Festival at the Outrigger Keauhou Beach Resort this coming Saturday the 30th of July from 10 am to 5 pm.
Mango Bread Pudding
If you have only eaten plain bread puddings, you are missing great treats when combined with fruits. Serve hot or warm with your favorite tropical fruit sauce or the Mango Sauce recipe below.
4 eggs 2 cups milk
1/2 cup sugar
1-1/2 teaspoons vanilla
3 to 4 ripe mangoes, sliced
5 to 6 cups day-old bread (*)
1 Tablespoon butter, cut up small
1/2 cup macadamia nuts, chopped small and slightly toasted (optional)
Spray 8 x 13-inch pan with cooking spray. Break up bread into pan, tuck mango slices in between bread and sprinkle the chopped nuts all over.
Mix beaten eggs, milk, sugar and vanilla until all the egg breaks up and sugar is dissolved. Pour egg mixture over the bread and mangoes, dot with pieces of butter. Bake at 325 degrees for about 55 minutes. Note: Can be assembled night before and put in refrigerator. Let it sit at room temperature for 30 minutes before baking.
(*) For a special treat, use Portuguese sweet bread.
Mango Sauce
Try this over the bread pudding above, ice cream, angel food or pound cake. For an even greater taste explosion, try over a slice of chocolate cake! Excellent served with grilled chicken, fish or shrimp. This recipe can be doubled or tripled easily.
1 ripe mango
1/2 to 1 cup fresh homemade lemonade
Peel the mango and remove flesh cutting off from around the stone. Combine mango pieces with the lemonade in a blender and process until smooth. If too thin, add more mangoes. If too thick, add a little bit more lemonade. Pour into a small saucepan and bring to a slow boil, stirring with a whisk. Remove from heat and cool. The sauce can be stored in the refrigerator in an airtight container for up to a week.
Habanero Chile Mango Ice Cream
Eat cautiously! It is deceptively cool at first, and absolutely delicious, but then........... hot, Hot, HOT!
1 quart Half & Half
6 or 8 whole cardamom pods 1 vanilla bean pod, split 3 Tablespoons cornstarch
1 cup mango juice
Juice from one lemon
1 cup sugar
3 or 4 Habanero chile peppers, seeded, cored and chopped
1 large ripe mango, peeled and mashed
Bring Half & Half, cardamom and vanilla pods to nearly boiling. Do not scald. Let cool completely, at least 4 hours.
Mix mango juice and cornstarch. Add sugar and lemon juice bringing mixture to a boil. Simmer till mixture begins to thicken. Let cool completely.
Remove cardamom and vanilla pods from cream. Add juice mixture, the chopped Habanero chiles and mango pulp.
Mix thoroughly. Freeze in ice cream maker, according to directions; or freeze in large bowl and whip every couple of hours till desired
consistency.
Sonia's Note:
If you cannot find fresh, ripe mango buy frozen mango chunks. Comes in 3-5 pound bags at Costco - of course...fresh is better!
Also when you add the juice/cornstarch mixture to the cool milk mixture, it stays sort of solid. I had to strain through a fine mesh sieve and then push it through with a spoon.
