Flavor of The Month for June 2007 - Mango
This month we are offering mango mashmallows and alfajores. Here is a bit on the history of mangos as well as a few recipes for you to try! Enjoy!
A Brief History of Mangos
Mangos originated in northeast India, north western Myanmar and Bangladesh. They later spread to the rest of Asia by themselves and with the help of humans. They have been cultivated, praised and revered since ancient times.
Origins
Scientists have wondered for many years where mangos first came from. Their centre of origin was revealed to be northeast India, Myanmar and Bangladesh after fossil records were found there dating back 25 to 30 million years.
History
Cultivation and domestication of mangos probably began in the Indian subcontinent, where they have been grown for more than 4000 years. Buddhist monks took mango plants on voyages to Malaya and eastern Asia in the 4th and 5th centuries BC. By the tenth century AD, Persian traders had taken mango to the Middle East and East Africa. With the arrival of the Portuguese in India in the 15th century, it was later spread to South America, the Philippines and to West Africa. Mangos are now cultivated commercially throughout tropics and subtropical areas.
In the early stages of domestication, fruits were probably very small and fibrous without much flesh. The Mughals and Portuguese selected and grew generations of mango plants. Centuries of development have produced varieties of mangos free of both fibres and unpleasant flavours. This eventually led to larger fruits with thick flesh that we are familiar with today.
Medicinal properties
The mango is in the same family as poison ivy and contains urushiol, though much less than poison ivy. Some people get dermatitis from touching mango peel or sap. Persons showing an allergic reaction after handling a mango can usually enjoy the fruit if someone else first removes the skin. The leaves are toxic to cattle.
Cultural context
Mango leaves are used to decorate the entrance of a household amongst Hindus. Mango leaves are also used in Indian prayers (poojas) to propitiate the gods. The mango is also a common motif in Indian textiles, known as the paisley design.
Recipes
Ice Cream w/ Mango Alfajores
One Scoop of Vanilla ice cream
One Bite Size Mango Alfajor
Whipped Cream
Place ice cream scoop in serving glass, top with Whipped Cream and place Bite Size cookie on top.
You may melt some of our marshmallows in the microwave for about 15 seconds and use as a fat-free alternative topping!
Basic Mango Salsa
INGREDIENTS:
1 cup diced fresh ripe mango
1/3 cup of diced roasted bell peppers or roasted green tomatoes (tomatillos)
1/3 cup diced onions
1 havanero pepper, seeded, minced (I use 3 but love hot salsa)
2 tablespoons fresh mint, chopped
1/2 cup of fresh chopped cilantro
1/4 cup of fresh lime juice (don't us concentrate)
PREPARATION:Combine all ingredients and chill. Salt to taste. Serve with grilled fish or chicken or with salsa.Makes about two cups of mango salsa. For a variation finely chop some jicama and add it to your mango salsa for a crunchy sensation. If you do, add a bit more lime juice.
Jamaican Jerk Chicken Salad
INGREDIENTS:
1/2 cup prepared or purchased honey-mustard dressing
1 teaspoon finely grated lime zest
4 chicken breast halves without skin, boneless
1 tablespoon Jamaican jerk seasoning
2 large fresh mangos
10 to 12 cups mixed greens
PREPARATION:
Stir together honey-mustard dressing and lime zest. Cover and chill dressing while preparing chicken.Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink. Thinly slice each chicken breast. Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing. Serves 4.
Margo's Salsa
INGREDIENTS:
1/2 cup chopped mild or sweet onion
2 cups diced mangoes or peaches
1-2 tablespoons minced, serrano or other small chili (the smaller the hotter)
1/4 cup of chopped fresh Cilantro
3 tablespoons white rum1 tablespoons finely grated lime peel
3 tablespoons lime juice
1/4 ground cumin
PREPARATION:Mix well and serve warm. Use as a meat accompaniment for chips or grilled meats.
posted by Split Bean Coffee at 9:41 AM
