Make Mine Mango (Kosher)

When it comes time to make a fruit salad I, of course, get strawberries and melons and grapes and all the other assorted “eat them all the time” kind of fruits. However, when I want to make a pardon the expression “kick butt” fruit salad I always use mango.

While readily available in the United States the mangos one of the most popular and consumed fruit in the rest of the world. A ripe mango is sweet fibrous fruit, with a unique taste and texture that varies from variety to variety.  In fact, an average sized mango can contain up to 40% of your daily fiber requirements is an excellent source of Vitamins A and C, as well as a good source of potassium and contain beta carotene. When ripe, mangoes are soft and very juicy( it has been said that the best place to eat it is the bathtub). I always say a cold ripe mango tastes like a cross between strawberries, kiwi and peach. A fabulous and luscious flavor that works well with both savory and sweet dishes  Overripe mangos, on the other hand taste like turpentine so take care when selecting them.

Selecting the best of the best mangos to eat is a matter of smelling and/or squeezing. A ripe mango will have a full, fruity aroma (try sniffing the stem end). Mangos can be considered ready to eat when they are slightly soft to the touch (not mushy) and yield to gentle pressure, like a ripe peach. The most flavor ful fruit have a yellow tinge when ripe; however, color may be streaked with red, yellow, green, orange or any combination. When stored properly a mango should last  1 to 2 weeks. The best ways to ripen a mango is at room temperature, on the kitchen counter or if you’re in a hurry, in a paper bag overnight with an apple.

In India the mango is a symbol of love, and believed by some to be able to grant wishes. My mango wish for you is to enjoy all the recipes in this week’s column. First some practical advice for the mango impaired.



1. With a sharp thin-bladed knife cut off both ends of the fruit.  Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit. Cut fruit into slices by carving lengthwise along the pit.

2. Start with the Mango “cheek”; Fillet off its pit lengthwise. Cut 1/2″ squares by scoring mango with a sharp knife. Do not cut through skin.  Turn mango half “inside out,” separating cubes. Slice off squares with a knife.


1/2 cup orange juice

1 1/2 cups cubed mango

1 clove garlic, crushed

1 teaspoon chopped cilantro or parsley

1/2 cup sugar

1/4 cup green onion, chopped

1/4 cup vinegar

2 tablespoons lime juice

3 tablespoons Tabasco sauce

3 tablespoon soy sauce

6 boneless chicken breasts cut in bite size pieces

Marinate chicken in soy sauce. Then saute it in the olive oil until done and then set it aside. In a sauce pan combine the sugar, green onion, vinegar, lime juice and a few drops of Tabasco sauce. Bring the mixture to a boil, stirring constantly until the sugar dissolves. Mix in orange juice. Add the mango, garlic and cilantro, stirring gently and cook for about 3 minutes.  Pour the hot mixture over the cooked chicken. Serve immediately. Serves 6

COLESLAW WITH MANGO (dairy or pareve)

3 cups shredded cabbage

2 carrot, shredded

1 to 2 mango, diced

3 tablespoons finely chopped onion

2 tablespoons finely chopped red pepper

8 oz. lemon or mango flavored yogurt or pareve sour cream

1 teaspoon caraway seeds

2 tablespoon cider vinegar

1/4 teaspoon dry mustard

1/8 teaspoon salt

pepper to taste

In a bowl combine all ingredients EXCEPT the cabbage and carrot and mix to combine. Stir in the cabbage and carrot. Refrigerate for at least 30 minutes Serves 4 to 6. This recipe can be doubled or tripled


2 medium red bell peppers

2 medium red onions

1 ripe mango

1/3 cup chopped cilantro

2 teaspoon olive oil

juice of half a lime

salt and pepper

3 to 4 cups spring greens

On a grill, char the skins of the peppers until completely black on all sides. While hot put the pepper in a brown paper bag and close tightly. After about 10 minutes, peel off skin, remove seeds and slice the peppers into eighths. Peel the onions and slice into 1/4″ thick rounds. Grill the onions until crispy. Peel the mango and cut into thick slices.  In a bowl combine the red peppers, grilled onions and the mango slices. Add the cilantro. Add the olive oil, lime juice, a pinch of salt and pepper and mix lightly. Serve the mixture over a bed of greens. Serves 4. This recipe can be doubled or tripled.


4 Serrano chilies, seeded.
3 garlic cloves, peeled.
2 large shallots, peeled.
2 cups of chopped peeled mango.
1/3 cups of cider vinegar.
1/4 cup of fresh orange juice.
1 tablespoon of chopped fresh or 1 teaspoon of dried thyme.
2 teaspoons of olive oil.
1/4 teaspoon of salt.
4 six-ounce tilapia fillets.
Cooking spray.

In a food processor, combine the chilies, garlic and shallots, and process until minced. Add the mango, cider vinegar, orange juice, thyme, olive oil and salt; then process until smooth. Place mango mixture and tilapia fillets in a zip-top plastic bag; seal and allow to marinate in your refrigerator for 20 minutes.
Remove the fillets from the bag, reserving the marinade. Pour the reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. Prepare grill or broiler. Place the tilapia fillets on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until it flakes easily when tested with a fork. Serve with mango sauce. Serves 4.


1 1/4 cup brown sugar

3/4 teaspoon cinnamon

1/2 teaspoon ground allspice

1/2 cup softened butter or margarine, divided

1 large ripe mango, peeled, pitted and chopped

1/2 cup macadamia nuts, chopped

1 loaf frozen bread dough, thawed
Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350 oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter.
Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.

Submitted by Kara Hinton Palm Beach FL


1/2 tablespoon sesame oil

1 pound boneless, skinless chicken breasts, chopped into small pieces

3 tablespoon soy sauce

2 1/2 tablespoon rice vinegar

2 tablespoon honey

1 tablespoon grated fresh ginger

1/2 tablespoon minced fresh lemongrass

1 large ripe mango, peeled, pitted and chopped; divided

12 small bib lettuce leaves

1/4 cup chopped red bell pepper

2 tablespoon sliced green onion tops

2 tablespoon freshly chopped cilantro
Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemongrass. Finely chop half the mango and add to the skillet. Cook for 5 minutes or until sauce is very thick; let cool. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro. Serves 4


1 large ripe mango, peeled, pitted and sliced

3 tablespoon fresh lime juice

2 tablespoon soy sauce

2 tablespoon sugar

pinch or dash red pepper flakes

1 tablespoon each: chopped fresh cilantro, basil, mint

1 mock crab, flaked

1/2 cup coconut milk

2 tablespoon flaked coconut
Thinly slice the mango, slicing from the 2 wider sides of the fruit, to make 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter and finely dice remaining mango; set aside. Stir together lime juice, soy sauce and sugar in a small bowl; stir to dissolve sugar. Add red pepper flakes, onion and herbs. Gently stir in the diced mango, mock crabmeat, coconut milk and coconut. Cover and refrigerate for 30 minutes. To arrange salad mound the salad between 2 slices of mango. Serves 4


1 pound shredded cabbage or coleslaw blend

1 to 2 mangos, peeled, pitted and chopped

1/2 cup finely chopped red bell pepper

1/3 cup sliced green onion

1/3 cup mayonnaise

3 tablespoon honey

3 tablespoon cider vinegar

Salt and pepper to taste
Place cabbage, mango, bell pepper and green onion in a large bowl. In another bowl whisk together the mayonnaise, honey, vinegar and salt and pepper. Add to the vegetables and toss well to coat. Serves 6 to 8. Best served within 2 hours of making

MANGO RUM CAKE (dairy or pareve)

1 cup butter or margarine, softened

1 3/4 cup sugar

3 eggs

1 large, ripe mango, peeled, pitted, and pureed (slightly over 1/2 cup)

1/4 cup dark rum

2 teaspoon pineapple extract

2 cup flour

2 teaspoon baking powder

1/4 teaspoon salt

1 cup coconut


1/2 cup butter or margarine

2/3 cup brown sugar

1/2 cup cream or non dairy substitute

1/4 cup rum

1 cup chopped mango

Preheat oven to 325. Grease and flour a 9-inch spring form pan. In the bowl of an electric mixer combine the butter and sugar and beat until light and fluffy. Add the eggs, mango puree, rum and extract, beating until well mixed. Add flour, baking powder and salt; beat just until dry ingredients are incorporated. Stir in coconut. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean, tenting with foil if top browns too quickly. Let cool before removing from pan. Cut into wedges and top with a spoonful of Mango Rum Topping.

To prepare Mango Rum Topping, In a saucepan melt the butter. Add the brown sugar, cream and rum. Cook and stir for 5 minutes over low heat; stir in the mango. Cool slightly and serve with cake.


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