The 6th Annual Big Island Mango Festival always draws a crowd. This year was no different. The event was held on the Bay Front Lawn of the Sheraton Kona Resort & Spa in Keauhou, on Sunday, June 29th.
The following appetizer did not win a prize but the recipe is quite unusual and the presentation was stunning. The judges would have liked to have tasted a stronger flavor in the Mac Nut Chorizo; possibly a bit more heat from ancho chile and also a bit of fennel.
Appetizer Category
Cynthia McCagh - Kealakekua, HI
Yield: 1-2 servings
Note: All ingredients are 100% organic, plant-based (vegan), & gluten free. Any ingredients available on island were used and locally sourced from Mahine Mele Farms, Kona Community Gardens, Sunshower Farms, Kawamata Farms, Captain Cook Fruit Stand, Malamala Farms, Sky island Ranch.
1-2 corn tortillas
1-2 Tablespoons Mac Nut Chorizo (recipe below)
1/4 cup Mango Ancho Slaw (recipe below)
3 Tablespoons Island Pico de Gallo (recipe below)
Mango and avocado strips
1/4 cup microgreens
Mac Nut Chorizo
Yield: 2 cups
1 1/2 cups mac nuts, soaked (see below)
3 Tablespoons olive oil
1 1/2 teaspoons Mexican seasonings (oregano, cumin, chili, paprika)
1/2 teaspoon smoked paparika
1/4 teaspoon sea salt
1/4 teaspoon red pepper
Soak mac nuts 2-10 hours in filtered water and drain
Place all ingredients in food processor and blend until well incorporated, scraping down sides if necessary.
Mango Ancho Slaw & Dressing
Yield: 2 cups
1 cup mango diced
1 Tablespoon, heaping, vegan mayonnaise
1/4 cup mango vinegar (recipe below)
1/4 cup ancho chile pepper, puréed
1/2 teaspoon each sea salt and pepper
4 cups shredded veggies (cabbage, beet, carrot, cucumber, etc.)
Place all ingredients except veggies in food processor and blend well. In large bowl, add dressing to veggies and mix gently.
Island Pico de Gallo
Yield: 2 cups
1 3/4 cups mango, diced
1 1/2 cups tomatoes, diced
1 1/2 cups red onions, diced
1 1/2 Tablespoons ginger, minced
2 teaspoons Thai basil, minced
1 1/2 Tablespoons lime, fresh squeezed
1 teaspoon cumin, ground
1/4 teaspoon each salt and pepper, or to taste
Add all ingredients into a large bowl, gently mix well. If desired, blend any amount or entirety into food processor for a more uniform texture.
Mango Vinegar
Yield: 2 cups - takes minimum of two weeks to prepare.
1/4 cup raw cane sugar
2 cups filtered water
1 to 2 mangoes, pits removed and chopped coarsely
Dissolve sugar in water. Pour over fruit; cover with cheese cloth, and let culture at room temperature. Liquid will darken after 1 week. When you notice darkening, strain out all fruit and discard. Allow to culture (ferment) a minimum of 2 weeks, stirring or agitating periodically.
To assemble and serve dish:
Brush tortilla with olive oil on both sides; bake 10-12 minutes, watch for burning, and allow to cool
Once tortilla has cooled, crumble Mac Nut Chorizo over tortilla
Layer Mango Ancho Slaw
Overlay with mango and avocado strips
Drizzle desired amount of Island Pico de Gallo
Finish with a generous portion of microgreens
Serve and enjoy
