MomsMenu.com offers a variety of information in our Kitchen Update Newsletter!
From family recipes to kid's in the kitchen, what's new this week and holidays, we have recipes, tips and fun food ideas to get you cooking!
So, click here to start getting the best of MomsMenu.com in your mailbox every week!
READY, SET, MANGO!
Mangos, the World's Most Popular Fruit, Are Arriving from Mexico
The summer comes with its own special gustatory pleasures - and one of the most sublime is fresh mangos from Mexico. Trucked from field to market in as little as eight hours, these luscious, fragrant mangos are at their peak of perfection through Labor Day.
Mangos vary in appearance and flavor. They can be oblong, kidney-shaped or round, with a skin color ranging from red to yellow to green. Inside, the flesh can be mellow yellow or deep orange, depending upon variety. What all mangos have in common is their rich, seductive flavor. They add vibrant color and a juicy, sweet tropical flair to any meal.
Mexico exports five varieties of mangos to the U.S. Each has its own flavor and appearance, but all are delicious! Conveniently, their growing seasons are staggered, ensuring a continuous supply of ultra-fresh fruit through mid-September.
Equipped with a little mango-ripening know-how and simple step-by-step cutting instructions, you're sure to become a mango expert in no time! Keep mangos on your counter until fully ripened. To speed up the process, place them in a closed paper bag.
With mangos, color is only skin deep. If a mango has a red blush, it's from the sun - not an indication of ripeness. Here's how to know when a mango is ripe and ready:
Give it a sniff near the stem. A fragrant and fruity aroma is a sure sign of a ripe mango. A faint scent means the fruit needs more time to ripen.
Gently squeeze it - most mangos become softer as they ripen.
Mangos do not become redder after they've been picked. Some varieties develop a rich yellow background as they ripen, but others keep their same green or yellow color when ripe.
Once ripe, mangos should be refrigerated to slow down ripening.
For fullest flavor, let chilled mangos reach room temperature before eating.
HOW TO CUT A MANGO
Keep in mind that the large flat oval pit follows the outside shape of the fruit.
1. On a board, hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks."
2. With the skin side of the cheeks on the board, cut flesh criss-cross, taking care not to cut through the skin.
3. Press the skin so fruit pops outward. With a large spoon or knife, remove the mango cubes. Peel the center section: cut off remaining fruit. (Alternatively, skip Step #2. With a knife, carve out the flesh in a single piece, cutting as close to the skin as possible. Serve whole or cut in slices.)
FRESH MANGO AND BLACK BEAN SALAD WITH GRILLED CHICKEN
With its vibrant tropical flavor, Fresh Mango and Black Bean Salad
with Grilled Chicken adds excitement to warm-weather dinner.
Photo credit: Mangos from Mexico
1/2 cup prepared vinaigrette salad dressing
1/4 cup chopped fresh cilantro
2 teaspoons grated lime peel
6 boneless skinless chicken breast halves or boneless pork chops, about 2 pounds
1 can (19 ounces) black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup finely chopped jalapeno peppers
2 ripe mangos from Mexico
In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place
1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes. Meanwhile, in a medium bowl,
combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos
with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to
cut off the "cheeks." Cut flesh criss-cross, taking care not to cut through the skin. Press skin so fruit pops
outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit
and chop. Repeat with remaining mango. Remove chicken from marinade; discard marinade. Grill or broil chicken
until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and Black Bean Salad and mixed
greens, if desired.
YIELD: 6 servings (about 3 1/2 cups)
PARTY DIP VARIATION: To turn the Mexican Mango and Black Bean Salad into party dip, mix 1 cup of the salad with 1/2 cup salsa or salsa verde from a jar; serve with tortilla chips.
FRESH MANGO SHORTCAKE
Take the heat off the cook with Fresh Mango Shortcake,
a quick and easy no-bake summer dessert.
Photo credit: Mangos from Mexico
1 cup orange juice
1/4 cup sugar
1 teaspoon grated lemon peel
1 ripe mango from Mexico
4 slices (1/2-inch thick) pound cake (from a 12 ounce package)
1 pint vanilla ice cream or frozen yogurt
1/4 cup chopped macadamia nuts or almonds
In a small saucepan combine orange juice, sugar and lemon peel. Bring to a boil over medium heat; reduce heat; simmer until thickened and syrupy, 12 to 15 minutes. On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Peel the center section of mango; cut off remaining fruit and dice. Stir diced mango into the syrup; set aside. With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek; cut slices in halves. To assemble dessert: Cut cake slices in halves, diagonally; on each plate place one cake triangle; top with one scoop of ice cream. Place second cake triangle on each plate, leaning against the ice cream. Spoon about 1/4 cup of the mango sauce over ice cream; sprinkle with nuts. Garnish with mango slices and mint leaves, if desired.
On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks". With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek into 8 slices; cut slices in halves to make 32 pieces. Arrange chips on microwave-safe serving platters. Cut cheese into 32 pieces. Place one piece of Brie on each chip. Microwave one plate at a time on high power until cheese just begins to melt, 10 to 30 seconds. Top each with a piece of mango and a parsley leaf. Serve immediately.
YIELD: 32 appetizers
Recipes developed by Lewis & Neale for Mangos from Mexico; (212) 420-8808
or info@mangosfrommexico.com
Recommended Reading LEAFLET OFFER
MANGOS FROM MEXICO
Treat yourself to a taste of paradise!
Mangos are the most consumed fruit in the world - and for good reason! One taste of this ambrosial fruit with its vibrant color and sweet tropical flavor, and it's clear why it's won the global popularity contest.
Mangos from Mexico are available from February until mid-September and the summer is peak - they're at their sweetest, juiciest and most abundant in stores - no better time to indulge this taste of paradise! A new leaflet from Mangos from Mexico describes the five varieties of mangos imported from Mexico, with photos of each and illustrated step-by-step directions for cutting up a mango. Recipes, tips on mangos and creative serving ideas show the versatility of this luscious fruit.
To order this leaflet free of charge, either fax your request to: (212) 254-2452
or email to info@mangosfrommexico.com.
Let's Get Cooking!
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
Recommended Reading
Let's Get Cooking!
