In season

Making the most of an early mango season


Main dish

Mango Fried Rice With Spanish Chorizo

This Latin-Asian creation is great for brunch.

2 (4-inch) Spanish chorizo links, thinly sliced

1 roasted red pepper, finely diced

2 garlic cloves, minced

1 tablespoon ginger paste or minced fresh ginger

1 teaspoon sesame oil

2 cups cooked brown or white rice

Chicken stock (optional)

Coarse salt and freshly ground pepper

1/2 cup frozen baby peas

2 eggs, beaten

1 jalapeño, thinly sliced

3 scallions, thinly sliced

1 large ripe mango, peeled and chopped

Fresh basil, torn

Lime wedges and soy sauce

Cook chorizo over medium-low heat in a large skillet until fat begins to render, stirring occasionally. Raise heat to medium and add red pepper, garlic, ginger paste and sesame oil, stirring to combine for 1 to 2 minutes.

Stir in cooked rice (leftover is best). If the rice seems too dry, add a drizzle of chicken stock. Taste and season with salt and pepper. Add peas and toss with the rice.

Pushing rice mixture to one side, scramble beaten eggs in pan until set. Add jalapeño, scallions, mango and basil, tossing gently. Serve immediately with lime wedges and soy sauce. Makes 2 servings.

Source: Divas of Dish

Per serving: 606 calories (30 percent from fat), 20.5 g fat (5.4 g saturated, 3.5 g monounsaturated), 271 mg cholesterol, 30 g protein, 75.7 g carbohydrates, 10.4 g fiber, 669 mg sodium.


Mango Coconut Bread Pudding

“Bread pudding feels like my childhood,” says blogger Michelle Lara. “One of the perks of living in South Florida — if you don’t have a mango tree, someone you know does.”

1 day-old baguette or Italian bread (about 3 cups cubed)

3 large, ripe mangoes

3 eggs

1 teaspoon vanilla extract

2 teaspoon cinnamon

1 teaspoon nutmeg

15-ounce can of cream of coconut

12-ounce can of evaporated milk

2 teaspoons brown sugar

Heat oven to 350 degrees. Cut bread in 1-inch cubes and place in a large bowl. Peel and slice the mangoes.

In a blender add eggs, 2 of the peeled and sliced mangoes, vanilla extract, cinnamon, nutmeg, cream of coconut and evaporated milk. Blend until the ingredients are nicely mixed. Pour the mixture into the bread bowl and allow the bread to soak it up. Add half of the remaining mango (save the other half for garnish).

Spray a round pan or casserole dish with oil and pour the mixture in it. Bake 30 to 45 minutes. Halfway through, slightly mash up any bread that wasn’t fully soaked into the custard. Sprinkle the brown sugar and mango garnish over the top. Makes 8 servings.

Source: Michelle Lara.

Per serving: 363 calories (60 percent from fat), 25.8 g fat (20 g saturated, 2.8 g monounsaturated), 79 mg cholesterol, 9.4 g protein, 28 g carbohydrates, 3.3 g fiber, 144 mg sodium.

Palm Beach Post

Our backyard mangoes tumbled early this year, thanks to the mild winter. They tumbled large and sweet into a friend’s garden, and she did what has become ritual for those blessed with such bounty: She scooped them up and brought them in to share with her co-workers.

Another friend, blogger Michelle Lara, inherited a bucketful that had cascaded into her mother-in-law’s yard. She put them to noble use in a scrumptious mango coconut bread.

“It’s been a very weird year,” says Chris Wenzel of Truly Tropical mango grove in Delray Beach. “Because of our mild winter and a series of cool spells, the trees got very confused.”

So, what do we do with all these mangoes? Here are ideas from new cookbooks:

• For a Mango Madness shake, blend the freshly squeezed juice from 3 oranges with a large peeled and pitted mango, 1/2 banana and a half cup low-fat yogurt that’s been frozen overnight. — Juice Boost! by Chris Fung (Duncan Baird, $19.95).

• For Mango-Cider Vinaigrette (nice over a tropical fruit salad), stir 1/2 cup pureed fresh mango and 2 tablespoons minced fresh cilantro leaves into an apple cider vinaigrette made by whisking 2 tablespoons each apple juice and apple cider vinegar with 6 tablespoons olive oil and salt and pepper to taste. — Vinaigrettes and Other Dressings by Michele Anna Jordan (Harvard Common Press, $16.95).

• Freeze sliced or halved mangoes in a syrup made by dissolving 1 cup granulated sugar into 2 cups of water over low heat. Layer the fruit in a freezer-proof container and pour the cooled syrup over it, leaving 1/2 inch space for expansion. — Crazy About Pies by Krystina Castella (Sterling, $19.95).

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