I love mango flavored sorbet or a mango smoothie, but I never really thought to go to the grocery store and buy a mango itself until recently. Once I finally learned how to cut the mango (don't worry, I added a link to learn below), it has become my new favorite snack to keep in the house.
- Mangos have been known to lower cholesterol levels
- Mangos are full of antioxidants that can make your skin look healthier and younger. Mango skin is an essential ingredient in masks and scrubs.
- Potassium in mangos regulate sodium levels and protect against dehydration.
- Mangos are rich in Vitamin A which helps with eye health.
Cutting a Mango: The hardest part about using a mango is cutting it. Click here for a great, step-by-step way to cut a mango.
Recipes:
Easy Mango Salsa (Acouplecooks.com)
- 2 ripe mangoes
- ¼ large red onion (or ½ small onion)
- 2 large handfuls cilantro (2 tablespoons chopped)
- 1/2 jalapeño pepper
- 1 lime
- Kosher salt
- Chop the mango into small cubes. Finely mince the onion. Chop the cilantro. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then finely dice the pepper. Juice the lime.
- Mix together mango, red onion, cilantro, jalapeño, lime juice, and kosher salt. Taste and adjust flavors as desired to balance the sweetness of the mango with the sour lime and spicy pepper. For best results, let sit at room temperature for about 15 minutes to allow the flavors to meld. Serve with tortilla chips.
Mango Lemon Bars (grandbaby-cakes.com)
For the Crust
1 cup salted butter room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
For the Filling
1/2 cup diced mango
- 1 tbsp fresh lime juice
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 cup fresh lemon juice
- 1 tsp pure vanilla extract
- Confectioner’s sugar for garnish
For the Crust
Preheat oven to 350 degrees.
In a stand mixer, mix together butter, sugar and flour. Press into the bottom of a parchment lined 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden then remove to prepare filling.
For the Filling
Add diced mango and lime juice to heavy duty blender or food processor and puree until completely smooth.
In a medium sized bowl, whisk together granulated sugar and flour to combine dry ingredients. Next, whisk in the eggs, lemon juice, ¼ cup of the prepared mango puree, and vanilla extract. Pour over the baked crust.
Bake for 25-30 minutes or until no longer liquidy or jiggly. The bars will firm up more as they cool.
Once cooled to room temperature, dust with confectioner’s sugar, cut and serve.
Mango Sticky Rice (epicurious.com)
- 1 1/2 cups glutinous (sweet) rice
- 1 1/3 cups well-stirred canned unsweetened coconut milk
- 1/3 cup plus 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon sesame seeds, toasted lightly
- 1 large mango, peeled, pitted, and cut into thin slices (at least 24)
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
