Sonia Tastes Hawaii

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

A view of the beautiful Bay Front Lawn at the Sheraton Kona Resort & Spa...setting for the 6th Annual Big Island Mango Festival held this past Sunday, June 29th.  The tents stretched off to the left taking over the entire area.  The weather cooperated, offering us a glorious sunny and breezy day.

One of the popular events during the festivals is the Cooking Contest (*) bringing creative cooks to compete for prizes.  The Contest Categories this year were: Appetizers, Entrées, and Desserts.

They were won by two very talented and creative cooks:

Renn Giblin on left was the winner of both the Entrée and the Dessert Categories. Brenda Cloutier on right was the winner of the Appetizers, which also won her the Best of Show prize for earning the most points for all entries.  

Prizes were donated by Kealakekua Ranch Center & ChoiceMart in Captain Cook.  Each First Prize winner received a $25 card for ChoiceMart and the Best of Show won the beautiful potted orchid.  Check the previous blog posts for the Appetizer and the Entrée winning recipes.

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

 

A creative presentation helps encourage the judges into scoring higher, since Appearance/Presentation can count up to 5 points more.  No matter how tasty a dish might be and how high it will score in all the other criteria used, if the presentation says "Blah", it will not help at all , since it will not add whatever extra points it could have accrued...That is one reason judges love to see a pretty setting or presentation of any dish.

 

The following entry scored the highest amount of points among the judges to win First Place in the Dessert Category

 

 

 

 

First Place Winner - Dessert

Renn Giblin - Ohana Farms Orchards - Captain Cook, HI

Yield: 8 to 12 servings

 Mango-Ginger Cobbler with Mango Ice Cream & Caramelized Ginger Bits

8 cups mango, peeled and chopped

1 cup sugar

3 Tablespoons cornstarch

1/2 teaspoon ginger, ground

2 cups all-purpose flour, sifted

1/4 cup brown sugar, packed

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup butter, unsalted, cold

1 cup yogurt

1/4 cup ginger, crystallized, finely chopped

 

Preheat ove to 375 F.  Prepare a 13”x9” glass baking dish with cooking spray.  Individual ramekins may be used for single servings.

In a large saucepan, mix the mangoes, cornstarch, 3/4 cup sugar and ground ginger.  Cook over medium heat for 8 to 10 minutes, stirring constantly, until bubbly and thickened.  Carefully pour the fruit mixture into the prepared dish or ramekins.

For the topping: 

Mix the flour, remaining sugars, baking powder and baking soda.  Cut in the butter with a fork or pastry blender until it forms coarse crumbs.  Stir in the yogurt and crystallized ginger, stirring just until a soft dough forms.

Drop the dough by heaping 1/4 cup scoops on top of the hot fruit to cover it.

Bake 35 to 40 minutes until the topping is golden brown and the fruit filling is bubbly around the edges.

Best served warm.

Serving tip: Serve with a scoop of ice cream or dollop of whipped cream and a sprinkle of finely chopped crystallized ginger!

 

 

~~~

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

 

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.

 

 

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

2nd attempt at posting today...I lost the post I made earlier when I tried to 'publish' it and am having to reproduce it from memory...Hope I don't forget anything!

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The beautiful Bay Front Lawn of the Sheraton Kona Resort & Spa in Keauhou was the setting for the 6th Annual Big Island Mango Fest this past Sunday, June 29th.

As usually the case with this fun and free, family oriented festival, there were mangoes, mangoes everywhere... lots of mango related food, ice cream, juices and smoothies; lots of music and several interesting and informative presentations.  

The annual agricultural-themed panel discussion continues to encompass this year’s festival, “Keep the Culture in Agriculture”, as well as a tree mango grafting presentation by Harold Moodie; tips, advice and suggestions from the Master Gardeners; which mango varieties does best where by mango expert Mark Suiso...and much more!

Our Cooking Contest tent was located under a canopy of trees...and I think it was the coolest location on the whole lawn...which is a very good thing, since contest entrants were dropping off their dishes and we had no facilities for refrigeration, except for a cooler.

Out tent in its beautiful setting...ready for entries to be dropped off.

The entries in the Cooking Contest (*) 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 followed.  The judges do 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 entry scored the highest amount of points among the judges to win First Place in the Appetizer Category

 

 

First Place Winner - Entrée

Renn Giblin - Ohana Farms Orchards - Captain Cook, HI 

Grilled Mango Glazed Firecracker Chicken

Named for its color, spicy heat and the explosion of flavor in your mouth!

Yield: 6 to 8 servings

 

2 pounds chicken pieces (use drummettes if making appetizers) 

 

For the Seasoned Coating: 

1 Tablespoon paprika

1 Tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper powder

1 teaspoon cumin powder

1 teaspoon oregano leaves, crushed

1/2 teaspoon ginger, ground

2 teaspoons Hawaiian sea salt or Kosher salt

1/2 teaspoon black pepper

 

For the Mango Chili BBQ Dippin’ Sauce: 

2 mangoes, ripe, peeled, pitted and cubed

1 cup prepared BBQ sauce (I used ‘Sweet Baby Ray’s from Target)

1 Tablespoon lime juice

2 Tablespoons light brown sugar

Chipotle chile peppers in adobo sauce, chopped (I used one pepper, you can adjust the heat to taste)

 

Create the seasoned coating for the chicken by mixing all of the “Seasoned Coating” ingredients in a large plastic bag, add chicken, seal and shake and rub it to coat the pieces.  Leave the coated chicken pieces in the bag and put it in the refrigerator for at least an hour, but no more than 24 hours, to marinate de flavors.

 

Make the BBQ/Dippin’ Sauce while the chicken is in the refrigerator by placing all ingredients in a food processor or blender and blend until smooth.

 

Preheat the grill.  Add chicken pieces and grill 10 minutes on medium heat and turn.  Once turned, brush the Mango BBQ sauce on the grilled side of the chicken piece.  Cook another 10 to 15 minutes or until almost done, turn and brush the other side with the sauce.  When the sauce is nicely caramelized on one side, turn the piece for a couple of minutes to caramelize the other side.  Remove from grill when done.

 

Serve with extra Mango Chili BBQ Dippin’ Sauce on the side. 

 

Tip: If it’s too spicy, serve it with a nice, creamy side of coleslaw on the side to which you’ve added diced mango and pineapple.  So yummy!

 

~~~

Check the previous posts:

 

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

 

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

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

 

Official Festival Posters by local artist Janis Solerno were available for sale as well as T-shirts with the poster graphics.

This year's Mango Festival was held on Sunday, June 29th on the beautiful Bay Front Lawn of the Sheraton Kona Resort & Spa in Keauhou.  Lots of vendors, food, music groups, dance troupes, educational workshops and a cooking contest formed part of this fun and colorful free event.

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

The creativity of the entries never ceases to amaze me.  This year the categories were: Appetizers, Entrées and Desserts.

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 entry scored the highest amount of points among the judges to win First Place in the Appetizer Category and also the overall Best of Show:

 

 

First Place - Appetizers & "Best of Show"

Brenda Cloutier - Hilo, HI 

 

Mango Sushi Roll with Coconut & Mint

Yield: 4 rolls (32 pieces)

 

For the rolls: 

1 Mango - about 1 pound - seeded and peeled

  Cut into 8 - ½ x ½ inch sticks.  Save trim for sauce 

1-1/3 cup rice, dry, Calrose

1/2 cup coconut, organic shredded

1/2 cup coconut milk

2 teaspoons sugar

1/4 teaspoon salt

2 teaspoons rice vinegar

 

For the sauce: 

1/2 cup mango - chopped (trim leftover from mango)

2 teaspoons sugar

1 Tablespoon water

1 teaspoon rice vinegar or to taste

 

4 rice paper summer roll wrappers - square, not round

Spearmint or basil leaves, 4 per roll, plus garnish - cut in half lengthwise

 

Prepare rice in rice cooker - wash rice.  Fill rice cooker to appropriate line with cold water.  Add grated coconut, coconut milk, sugar and the salt. 

 

Reserve vinegar for mixing with the cooked rice.  Avoid using browned rice.  Spoon cooked rice to a bowl and stir in the vinegar.  Mix well.  Allow to cool. 

 

Prepare mango sauce: In a small saucepan, combine chopped mango, sugar, water and simmer on low until translucent - about 40 minutes.  Add vinegar and blend until smooth.  Adjust sugar and vinegar to taste.  Chill.  I put this in a squeeze bottle for easy application. 

 

Assembling sushi:

Rice wrappers - prepare one at a time

 

Wet 2 clean kitchen towels; gently squeeze out most of the water.  Fold in half.  Lay rice wrapper on one towel and cover with the other.  Allow to sit for 10 minutes or until pliable. 

 

On a plastic covered sushi mat, spread sushi rice across mat, about 3 inches wide.  Add a thin line of mango sauce down center; add mango sticks m end-to-end (should need 2 or 2 plus a small piece.  Roll. 

 

Lay spearmint or basil leave pieces on softened rice paper and then carefully transfer sushi to wrapper, and roll.  I cut the wrapper leaving 1/2 to overlap.  Cut into 8 segments. 

 

Cover with damp towel until ready to cut and serve.  If storing, wrap in waxed paper. 

 

Serve sprinkled with toasted coconut (optional) and a small side of sauce.  Garnish plate with sauce and spearmint or basil leaves.

~~~

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.