Recipes

Mango's Recipes

116 National Hwy
Barrio Barretto, Olongapo City
Zambales, Philippines 2200
Reservations 63-47-223-4139

1/3 cantaloupe, peeled, seeded and cut in chunks (about 2 cups)
1 mango, peeled, seeded and cut in chunks (about 1 1/2 cups)
3 tablespoons cream of coconut
2 tablespoons fresh lime juice
2 tablespoons superfine sugar
4 ounces light rum

Process all ingredients and two cups crushed ice in a blender until smooth, about 20 seconds. Divide between two glasses and serve immediately. Preparation time: 10 minutes. Makes 2 drinks.

Mango Barbecue Sauce

3 medium mangoes, peeled; to make 4 cups chunks
l/4 cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon ginger
1/2 teaspoon salt
Dash pepper

Mix all ingredients in a food processor or blender.
Makes enough for 2 pounds ribs.

Mango & Raspberry Crisp
The recipe for this crisp topping can be doubled or tripled. Store up to one week in the refrigerator or one month in the freezer; if frozen, thaw before using.

3 mangoes, peeled and pitted
2 tablespoons freshly squeezed lemon juice
3 tablespoons plus 1/3 cup sugar
1 tablespoon plus 3/4 cup all-purpose flour
2/3 cup finely ground hazelnuts
1/8 teaspoon salt
3/4 stick unsalted butter, at room temperature
1 half-pint container raspberries

1. Heat oven to 350° F. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.

2. In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.

3. Add the raspberries to the reserved mangoes, and divide the mixture among four small baking dishes. Place one-quarter of the nut-and-flour mixture on top of each baking dish, allowing some of the filling to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

Mango and Red Onion Salsa
A flavorful accompaniment for roast pork, chicken, burgers or grilled shrimp.

2 small mangoes, peeled, pitted, diced
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
1/8 teaspoon cayenne pepper

Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Hot Mango Chutney Cheese Spread

1 8-oz. package of cream cheese
3/4 cup hot mango chutney
3/4 teaspoon curry powder
1/3 cup sliced green onions
1/4 cup crumbled bacon

Combine cheese, half cup of chutney, and curry, blend well. Stir in green onions and bacon. Chill one hour. Garnish with remaining chutney and green onions.

Peel and mash mangoes, stir in apple juice and sugar to taste, freeze for 30 minutes, beat frozen mango
pulp well and gently fold  in stiffly beaten cream and nutmeg.  Pour mousse into small individual dishes. 
Chill 2-3 hours or overnight.

Ingredients

2 cups mango pulp
3/4 cup sugar
2 tblsps sugar
1 cup cream Juice of 1 lemon
2 Eggs separated
1/2 tsp Almond essence (optional)

Add Together pulp, lemon juice and sugar, put into shallow tray and freeze until ice crystals form around
edge. Beat eggs whites with 2tblsps sugar until stiff, beat egg yolks and fold into white Beat cream until
thick, not stiff, FOLD into egg mixture. Beat frozen pulp slightly, add to egg and cream mixture and
essence by folding lightly, put into freezer, stir twice during freezing period. Freezes in 2 or 3 hours.

Ingredients

3 Rashers bacon, chopped
2 Mangoes, peeled and sliced
½ cup Walnut halves
½ Lettuce, shredded
Salt and freshly ground pepper, to taste
2 Avocados, peeled, seeded and halved

Creamy parsley dressing

¼ cup Olive oil
2 Tbls Lemon juice
1 tsp Finely chopped Italian parsley
1 tsp French mustard
1 Clove garlic crushed

Method

Fry bacon until crisp, then drain on absorbent paper. Combine mangoes, walnut halves, bacon and lettuce.
Pour dressing over the salad, season to taste then toss. Spoon the salad into the avocado halves.
Arrange on serving plate and serve.

Creamy parsley dressing

Place mustard and garlic in a large mixing bowl gradually whisk in the olive oil to form a dressing.
Combine parsley and lemon juice and season with salt and pepper. Serves 4.

Ingredients

For Fish

2 Tbls Paprika
2 Tbls Garlic minced
1 Tbls Olive oil
2 Tbls Chili powder
1 tsp All spice
¼ cup Grapefruit juice
6 x 80 g Portions of kingklip fillets

For Salad

5 Tbls Grapefruit juice
¼ cup Olive oil
2 Tbls White vinegar
1 ½ Tbls Chopped fresh mint
1 Tbls chopped fresh ginger
5 cups Baby greens
3 Grapefruits - peel and pith, cut away segments, cut between membranes
2 Large mangoes, peeled, pitted, thinly sliced
1 Avocado, peeled, pitted, thinly sliced

Method

Fish

Blend spice and juice until smooth. Season spice mixture with salt and pepper. Season kingklip with spice mixture and refrigerate to infuse flavors in fish.

Salad

Whisk juice, oil, and vinegar, mint and ginger in a small bowl to blend. Season dressing to taste with
salt and pepper. Grill kingklip in a non-stick pan for about three minutes per a side. Transfer fish to plate.
Toss greens in a large bowl with enough dressing to coat, divide among six plates. Arrange grapefruit
segments and mangoes on top of greens. Drizzle with dressing. Place one fish fillet alongside each salad.
Top fish with avocado and serve. Serves 6.

Ingredients

4 x 180 g Fillet steak portions
Salt and freshly ground pepper
Paprika to taste
850 g Canned mango slices, juice reserved
2 Tbls Brown sugar
½ cup Dates, Seeded and finely chopped
½ tsp Cinnamon
2 Cloves
4 tsp Corn flour dissolved in 6 tsp water

Method

Season steak with salt, pepper and paprika. Grill for 5 minutes on each side. Puree mango juice and
simmer in saucepan with sugar, dates, cinnamon and cloves for 5 minutes. Add dissolved corn flour
and cook stirring constantly until it thickens. Remove cloves and serve with steaks.

Ingredients

1 Large mango peeled and sliced
2 cups Fresh button mushrooms quartered
½ cup Carrot peeled and sliced into thin strips
3 Tbls Chopped parsley
½ cup Chopped spring onion
½ cup White wine
Salt and freshly ground white pepper

Method

Lay a sheet of foil flat with a diameter of 40 cm. Drizzle with olive oil. Open the deboned trout and
place on the foil. In the center of the trout fold in the mangoes, mushroom, carrots and onions. Sprinkle
with parsley, wine and season. Close the trout and fold over the foil tucking in the sides, resembling a well sealed bag. Bake the trout in a pre heated oven set at 200°C for 8 to 10 minutes. The bag should puff up
and serve at once.

Wild rice and a green salad or green vegetables go well with the trout. If like, serve with almond butter.