There are a number of mango varieties grown in Barbados. Most popular are the Julie, Ceylon and the large Imperial mango. Full of Vitamins A and C, the mango has several applications: Mango Daiquiri, Mango Juice, Mango Smoothie, Pureed Mango over Ice Cream....the combinations are endless.
At Food Affairs, all of our recipes contain fresh mangoes from our orchard.
Following are a few of our favourite mango recipes:
MANGO FOOL (serves 6)
1-1/4 tsp unflavoured gelatin (less than an envelope) 1 cup whole milk 1 large egg 1/2 cup sugar 4 cups fresh mango 1-1/2 tbsp fresh lime juice 1 cup chilled heavy cream
Sprinkle gelatin over 3 tablespoons of milk in a small bowl and let soften while making custard.
In a heavy saucepan, bring remaining milk just to a boil and remove from heat. Whisk together the egg and a 1/4 cup sugar until combined well, then add hot milk in a slow stream, whisking.
Pour custard back into saucepan and cook over low heat, stirring constantly with a wooden spoon until thermometer registers 170F and the custard coats the back of a spoon (do not boil) - about 2 minutes.
Stir in gelatin mixture (tip: if the gelatin mixture gets too firm, pop it in the microwave for a few seconds and it will become liquid again) and cook over low heat, stirring until dissolved - about 1 minute (do not boil). Pour custard through a medium-mesh sieve into a bowl and cool, stirring occasionally.
In a blender, puree mangoes with remaining 1/4 cup sugar and lime juice until very smooth. Force through a sieve into custard. Stir until combined well. Chill until cold, but not set, (about one hour).
Beat cream with an electric mixer until it just holds stiff peaks (tip: always chill your bowl in the freezer prior to whipping cream). Fold into mango custard gently, but thoroughly.
Either pour the Mango Fool into a serving bowl, or divide amongst ramekins. Chill, covered for at least 8 hours. (Can be chilled up to one day prior to serving.)
MANGO-BASIL SAUCE
2 cups mango puree 2 tbsp vinegar 1/2 tbsp minced ginger 2 tbsp brown sugar 1/4 cup fresh basil, shredded
Heat first four ingredients in a saucepan for about 10 minutes. Remove from heat and add basil. Useful for basting chicken, fish, shrimp prior to grilling, or serve as a dipping sauce.
MANGO BREAD (makes 2 loaves)
2 cups all-purpose flour 2 tsp baking soda 1 tsp baking powder 2 tsp cinnamon 3 eggs, well beaten 1/4 cup Canola oil 1-1/2 cups granulated sugar 2 cups fresh mango puree 1/2 cup raisins 1/2 cup choopped walnuts 1/2 cup fresh grated coconut
Preheat the oven to 35F. Grease and flour two 9 x 5-inch loaf pans.
Sift the flour, baking soda, baking powder and cinnamon into a small bowl. In a large mixing bowl, combine the eggs, oil and sugar. Combine with the dry ingredients and blend well.
Fold in the mango, raisins, nuts and coconut. Pour into the loaf pans and bake for 45-60 minutes, or until the bread is golden brown. (To test if bread is done, insert toothpick in the centre of the loaf. When it comes out clean, the bread is done.)
Let the loaves cool in the pans for 15 minutes, then unmold and let cool completely on wire racks.
Full of Vitamins A and C, the mango has several applications: Mango Daiquiri, Mango Juice, Mango Smoothie, Pureed Mango over Ice Cream....the combinations are endless.;){kind=small}