Saturday, June 25, 2011
If not, it sounds like a dish. And apparently, from what some of La Cocina's friends found, there are recipes out there.
Like the one with cilantro and a little chicken stock, as shared by Barbara.
Or, as in this Peruvian recipe, also shared by Barbara, that includes little onions and even chicken.
Cristy mentioned Thai mango and rice recipes, others imagined the possibilities of a mango-infused arroz con leche.
Whichever way you decide to make your arroz con mango, I recommend you try it. The sweet and the savory are a good mix and it's definitely a good conversation started for the family table.
1 (2-crust) box refrigerated pie dough, softened as directed on package
1/2 cup mango pulp
1/2 cup confectioners' sugar
3-4 teaspoons milk
1. Heat oven to 450 degrees.
2. Remove pie crusts from pouches; unroll on work surface.
3. Cut each crust into 12 squares (some will have rounded edges)
4. Place 1 teaspoon of mango pulp in the middle of each square.
5. Take a square, bring all sides together and form into a pouch, sealing the edges as you close the pouch.
6. Place pouches in ungreased mini muffin cups (can be lined with baking cups).
7. Beat the egg and a splash of water together to form the egg wash.
8. Brush the tops with the egg wash.
9. Bake 11-14 minutes, until golden brown.
10. Beat the sugar and milk to form the glaze.
11. When pie poppers are cooled, drizzle the glaze over the top.
Let stand until set, about 30 minutes. Makes 24 poppers.
2 cups mango
1 cup sugar
1 cinnamon stick
1. In a blender, mix the mango pulp with the sugar.
2. Pour into a cast iron or metal pot, along with the cinnamon stick.
3. Cook over low heat, stirring frequently, until marmalade starts to thicken (about two hours).
4. Once ready, marmalade will come together when stirred.
This recipe is courtesy of my cousin, Anna.
2 mangos, pureed
1 cup AP flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/4 cup walnuts
1/4 coconut flakes
1 large egg
2 Tbsp butter
1. Preheat oven to 325 degrees.
2. Mix wet ingredients first.
3. Mix dry ingredients second.
4. Add wet and dry ingredients and mix well.
5. Bake for 45-55 minutes.
Then, before the third delivery, I realized that this was what an abundant mango season was all about. Everywhere you turn, folks pushing wheelbarrows full of the red yellow tropical fruit as if they were headed to a big processing plant...or, my house.
Yes, I have been accepting mangos. And no, there are no mango recipes in The Project. Not one. What's up with that?
I've been borrowing, making up or just plain stealing mango recipes. So, now, I'm a little behind schedule in my regular blogging project, but alas, mango season is mango season.
Below are the Top Uses I've Found For Mangos. Feel free to add, copy, modify or delete. Whichever the case, just let me know how it goes. You never know if there's a recipe you've made that our friends here at La Cocina will borrow.
Mango Use #1: Mango Nut Bread
Mango Use #2: Batido de Mango
Mango Use #3: Mermelada de Mango
Mango Use #4: Mango Pie Poppers
Mango Use #5: Arroz con Mango
As the mangos continue to make their way to my house, I'll continue to post recipes. Until then, feel free to share your recipes with us, so we can make it through the mango season together.