6th Annual Big Island Mango Festival - Recipes: Mango Ceviche, Gazpacho & Gelato

 

This year's Mango Festival continued the magic of tasting and learning all about fresh, ripe and delicious Hawai`i Island grown mangoes and was held on Sunday, June 29th on the beautiful Bay Front Lawn of the Sheraton Kona Resort & Spa in Keauhou.  

 

As in the last few years, I had the pleasure of organizing and participating as a judge in the Cooking Contest (*)

 

The entries are judged by a panel of judges with guidelines and following strict criteria.  Entrants drop off their dishes with a copy of the recipe so judges know the ingredients used and method of preparation.  The judges do a blind tasting; in other words, the name of the entrant is not shown.

 

Criteria used in judging:

Best use of mango

Taste

Appearance/Presentation

Originality of Recipe

 

The following three recipes although delicious, were not winners in their categories.  For more information about the recipes (ingredient quantities and method of preparation, etc.), please contact the individuals who submitted them. 

Appetizer Category

Howie & Ladda Simon - Lotus Café - Kaloko Industrial Park, Kona 

Mango Seviche (or Ceviche)

(No quantities were submitted with the ingredient list) 

Mahimahi

Coconut milk

Mango

Kaffir lime leaf

Cilantro

Green onion

Chili powder

Toasted coconut

Cane sugar

Lime juice

Salt & pepper

 

Cube the fish, and marinate in the lime juice. (*)

Mince the mango and onions and add to the fish and lime.  Add the toasted coconut, and coconut milk; mix all spices and seasonings.  Add to the fish, mango, onion, toasted coconut and coconut milk.

Serve cold.

(*) Sonia's note: you can marinate for at least an hour but not too long or overnight as the fish will 'overcook' in the juice and turn mushy.

 

 

Appetizer Category

Oven & Butter Bakery & Café - Captain Cook, HI 

Mango Gazpacho

(No quantities were submitted with the ingredients list) 

Local mango

Olive oil

Local orange juice

Cucumber

Jalapeño pepper

Tomato

Red onion, cilantro

 

Purée mango with the olive oil, and orange juice.  Small dice all other ingredients

Mix together and chill overnight. Serve chilled 

Tip: Serve with crème fraîche

 

 

Dessert Category

Howie & Ladda Simon - Lotus Café - Kaloko Industrial Park, Kona 

Mango Gelato

(No quantities were submitted with the ingredients list) 

Mango purée

Mango chunks

Coconut milk

Vanilla

Rice milk

Cane sugar

Xanthum gum

Salt

 

Blend all ingredients together except for mango chunks.  Freeze in gelato machine.  Add chunks to gelato after it comes out of the gelato machine.  Keep frozen until ready to serve.

 

 

~~~

Check the previous posts:

 

6th Annual Big Island Mango Festival - Best of Show Winner Recipe: Mango Sushi Roll

 

6th Annual Big Island Mango Festival - Entrée Winner Recipe: Grilled Mango "Firecracker" Chicken

 

6th Annual Big Island Mango Festival - Dessert Winner Recipe: Mango Cobbler

 

 

Recipes of all the dishes entered in the contest will be featured in this blog and in the Big Island Mango Festivals Facebook page - Please check for new blog posts daily! 

 

The 2014 Mango Festival was sponsored by Sanctuary of Mana Ke'a Gardens, Hawaii Tropical Fruit Growers- West Hawaii and Sheraton Kona Resort & Spa at Keauhou Bay. 

 

To stay informed about future events presented and sponsored by the Sanctuary of Mana Ke'a, please "like" the Big Island Mango Festivals Facebook page and the Big Island Avocado Festivals on Facebook page.

 

(*) Please, don't call this a Recipe Contest.  This is a "Cooking" Contest where the entrant is required to bring a prepared dish to be judged and samples to be shared.  If interested in wanting to know the difference between a Cooking Contest, a Recipe Contest and a Cook-Off just let me know and I will e-mail you the information.  You can also ask for a copy of the Rules & Regulations for entering our contests.