Ingredients

• 2 cups mangoes, cut into 1/4-inch to 1/2-inch pieces (fresh or frozen)
• 1 medium red pepper, diced into 1/4-inch to 1/2-inch pieces
• 1 medium cucumber, diced into 1/4-inch to 1/2-inch pieces
• 1/4 red onion, diced into 1/4-inch to 1/2-inch pieces
• 1 jalapeno, finely minced
• 1/4 cup cilantro (fresh chopped)
• 1 lime, juiced (or approximately 2 tablespoons of juice)
• 1 tablespoon sugar
• 1 pinch salt

Directions

1.  cut into 1/4" to 1/2" pieces; place in mixing bowl.

2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.

3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.

   Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs inches If you don’t want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.

4. Chop cilantro and add to bowl.

5. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.

6. Add sugar and salt; stir.

7. Refrigerate until needed.

    

    Pineapple Mango Upside Down Cake

   Sure to turn a frown upside down. Perfect party cake.

   SERVES 6 , 1 cake 

   Change to: cake US Metric
   •  
   • 1
   • 2
   • 3
   • 4
   • 5

   clear stars

   Write a Review! (optional)

   Submit Cancel

   Ingredients

   • 3/4 cup unsalted butter, room temperature plus more for baking dish
   • 1/2 cup plus sugar
   • 3 tablespoons red wine vinegar
   • 1/2 cup packed dark brown sugar
   • 6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick
   • 1 cup diced mango
   • 1/4 cup toasted roughly chopped macadamia nuts
   • 1 1/2 cups all-purpose flour
   • 2 teaspoons baking powder
   • 1 pinch salt
   • 2 large eggs, separated
   • 1 cup milk

   Directions

   1. Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).

   2. Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.

   3. Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.

   4. Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.

   5. Make the batter:.

   6. In a large bowl, sift together flour, baking powder, and salt. Set aside.

   7. Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.

   8. Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.

   9. In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.

   10. Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate.

        

        

       Pickled Mango

       A Hawaii local favorite, easy to enjoy mango flavor year round.  Perfect  way to use the green mangos too.

       Makes: 1 gallon 

       Change to: gallon US Metric
       •  
       • 1
       • 2
       • 3
       • 4
       • 5

       clear stars

       Write a Review! (optional)

       Submit Cancel

       Ingredients

       • 16 cups green unripe mangoes, sliced
       • li hing mui seeds (with seed-about 10-12 or seedless-about 10)
       • 2/3 cup white vinegar (American)
       • 4 cups sugar
       • 1/4 cup sea salt
       • 4 cups water

       Directions

       1. Place mango slices and ling hing mui into wide-mouth gallon jar. Set aside.

       2. Bring vinegar, water, sugar and salt to a boil in a medium saucepan; stirring constantly to dissolve sugar and salt (mixture should be slightly thickened.) Pour over mangoes.

       3. Seal the container tightly.

       4. Refrigerate for one week. Lightly shake the bottle occasionally to mix the ingredients.

           

          Papaya and Mango With Mango Cream

          Decadent and different

          SERVES 4 

          Change to: Servings US Metric
          •  
          • 1
          • 2
          • 3
          • 4
          • 5

          clear stars

          Write a Review! (optional)

          Submit Cancel

          Ingredients

          • 2 large ripe mangoes
          • 1 1/4 cups heavy cream
          • 8 dried apricots, halved
          • 2/3 cup orange juice or water
          • 1 ripe papaya

          Directions

          1. Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.

          2. Turn the piece of mango inside-out and cut away the cubed flesh from the skin.

          3. Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.

          4. Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.

          5. Chop or dice the remaining mangoes and place in a bowl.

          6. Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.

          7. Pour the apricot sauce over the fruit and gently toss to coat.

          8. Stir the half-frozen mango cream a few times until spoonable, but not soft.

          9. Serve the fruit topped with the mango cream.

              

             Mango Kerabu (Spicy Sweet Mango Salad)

             Mango kerabu is a spicy sweet salad which is a speciality of the northern eastern side of Malaysia. This kind of salad is very popular across the border in Thailand.

             SERVES 2 

             Change to: Servings US Metric
             •  
             • 1
             • 2
             • 3
             • 4
             • 5

             clear stars

             Write a Review! (optional)

             Submit Cancel

             Ingredients

             • 2 large ripe mangoes, peeled
             • 10 mint leaves, chopped coarsely
             • 1 tablespoon cilantro, chopped coarsely
             • 1/4 teaspoon sambal oelek (chili sauce)

             Directions

             1. Dice mangoes and combine with other ingredients.

             2. Mix well and serve chilled or room temperature.