In case you’ve been living under a rock, it’s mango season in Cayman! Supermarkets and farmers markets are awash with this delicious, sweetly fragranced fruit.
Juicy, sweet and quite simply delicious, mango season in Cayman is a highlight of summer. If you have found yourself awash with a bountiful crop of mangoes, or are simply looking for a new way in which to enjoy this scrumptious fruit, here are five mango recipes you need to try now.
Mango pineapple salsa
No matter how down in the dumps you feel, this bright and cheery salsa is bound to brighten your day. Not only will this add a fabulous punch of flavour at meal time, this fresh-tasting salsa is easy to make too. Serve with tortilla chips and a chilled glass of white wine.
1 ripe local mango, diced
1 cup diced pineapple
½ cup minced red onion
1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
Pinch chopped cilantro
Salt and pepper to taste
Simply mix all the ingredients in a bowl. It’s as simple as that.
If you’re feeling a little more adventurous in the kitchen, this is the recipe for you. Light as a feather yet bursting with scrumptious flavour, this recipe takes a little time to master, but is well worth the effort.
¾ pound ripe mango, roughly chopped
5 local eggs, separated
4 tablespoons unsalted butter, plus a further 2 tablespoons melted for the ramekins
1 tablespoon superfine sugar, plus some for dusting
2 tablespoons rum
2 tablespoons all-purpose flour
1 cup milk
½ cup granulated sugar
Melt 4 tablespoons of the butter in a medium skillet over medium-heat. Add the mango chunks, the 1 tablespoon of superfine sugar and the rum. Cook, stirring, until well softened and syrupy, about 8-10 minutes. Transfer the mango to a blender and process until very smooth, pour into a large bowl and reserve.
Melt the other 2 tablespoons of butter and brush it inside of six – 3” diameter ramekins. Dust the inside of each with a tablespoon of superfine sugar, dumping out any excess. Place the ramekins in the fridge to chill while preparing the rest of the ingredients.
Heat the oven to 375 F and place a sheet pan on a low rack to heat.
Whisk together the 5 egg yolks, flour, and the ¼ cup granulated sugar. Whisk until the yolks have paled and the mix has thickened slightly. Set aside.
Place the milk in a medium saucepan over medium heat and bring it just to a simmer. Whisk it into the egg-flour mixture very slowly, whisking all the while to temper the mixture. Once fully incorporated, pour the mix back into the pan used to heat the milk, put it back over medium heat and bring to a boil, then lower the heat to a simmer, and whisk constantly until the mix thickens to the consistency of a pudding, about 3-5 minutes. Remove from the heat, mix into the bowl with the mango purée and reserve. This is your soufflé base.
Place the egg whites in a clean bowl with a pinch of sugar. Beat with an electric hand-mixer on medium-high speed slowly adding the rest of the granulated sugar until the egg whites are white, glossy and hold soft peaks.
Spoon about ¼ of the whipped whites into the soufflé base and whisk it in to lighten the mix. Gently add the remaining whites, and using a rubber spatula, softly fold them into the mix taking care not to deflate them.
Spoon the mix into the ramekins, levelling the top of each with a small offset spatula. Run your thumb inside the lip of each ramekin (this will help it rise evenly when baking), and place them on the heated sheet pan in the oven. Bake for 13-16 minutes (depending on your oven) until the soufflés have risen above the rim of the ramekins and are a light, golden brown on top. Remove from the oven and sprinkle with a little confectioner’s sugar.
What could be better on a hot summer’s day than a cool mango popsicle? This recipe is a doddle to make and will be loved by kids and adults alike.
Makes about 12 popsicles
1 cup thick Greek yoghurt
1 ripe local mango, peeled and chopped
½ cup granulated sugar
¼ teaspoon ground cardamom
1 tablespoon crystallized ginger, chopped
½ cup chopped pistachios
Pour all the ingredients, except for the pistachios, into a blender and mix until smooth. Pour into 3-ounce popsicle molds, or small paper cups.
Freeze for one hour. Remove from the freezer and push a popsicle stick into the centre of each and then sprinkle with the pistachios.
Place back into the freezer until sold. To loosen from the mold, place upside down under warm running tap water.
Finger licking good, this chutney adds pizzaz to any dish.
1 local mango, coarsely chopped
1 sprig mint leaves
4 green chillies
4-5 cloves garlic
1 teaspoon black salt
1 piece ginger, coarsely chopped
2 teaspoon mango powder
Salt for taste
Dash of water
Pour all the ingredients into a blender and blend until you have fine paste. Pour into jars and refrigerate until ready to use.
Never tried a mango curry before? Then get stuck into this one. This simple summery curry is spicy, sweet, salty and savoury, with a velvety smoothness that will have you coming back for seconds. Serve with white rice and glass of your favourite beer.
3 local mangoes, diced
1 cup thick coconut milk
2 dry red chillies
1 ½ teaspoons mustard seeds
1 teaspoon vegetable oil
¼ teaspoon turmeric
1 sprig curry leaves
2 teaspoons sugar
Grind together the coconut milk, ½ cup of the mango flesh, chillies and ½ teaspoon mustard seeds. Set aside.
Heat the oil and add the remaining mustard seeds. When they sputter, add the curry leaves and the turmeric.
Add the mangoes and the coconut milk . Add a cup of water if need be and stir in the sugar. Add salt to taste.
Heat through until the coconut milk barely simmers. Turn off the heat and serve hot or warm with rice.