Add the tropic taste of mangoes to an assortment of foods


Right now mango supplies are excellent and prices vary.

You can find mangoes as cheap as 69 cents with supermarket specials or as expensive as $1.89 in Asian specialty stores. Typically, expect to pay about $1.39 per mango.

Mangoes are versatile. They can be used in almost any recipe in which you would normally use peaches. For a free booklet of mango recipes and tips, write: Chiquita Tropical Products North America, Diversified Marketing, 250 E. Fifth St., Suite 1200, Cincinnati, Ohio 45202.

@Mango lime mousse Serves 6.


1 envelope unflavored gelatin

1/4 cup fresh lime juice

2 mangoes (about 3 1/2 pounds), peeled and pitted

1/2 cup sugar

1/2 cup heavy cream


2 cups red raspberries

2 tablespoons fresh lime juice

1/2 cup sugar

raspberries, for garnish

In a small saucepan, sprinkle the gelatin over the lime juice. Let it soften for 5 minutes and then heat the mixture over moderately low heat, stirring, until the gelatin is dissolved.

In a food processor, puree mangoes with sugar and cream, add gelatin mixture and blend well. Pour the mousse into an 8-inch round cake pan that has been rinsed in cold water, but not dried. Chill, covered, for 4 to 6 hours, until set.

For the sauce, in a blender or food processor, puree the raspberries with the lime juice and sugar until smooth. Force through a fine sieve into a serving bowl.

To serve, run a thin knife around the edge of the mousse. Dip the cake pan into a larger pan of warm water for 15 seconds to loosen. Invert the mousse onto a chilled plate. Cut mousse into wedges and garnish with raspberries. Serve with sauce.(From chef Jo Anne Strobl of Hop Kiln Winery in Heraldsburg, Calif.)

Olive oil-lime vinaigrette on crab-mango-avocado salad Serves 6.

1/4 cup lime juice

3/4 cup extra virgin olive oil

cracked black pepper, to taste

1 large mango, peeled and cubed into medium chunks, chilled

1 avocado, peeled, seeded and cubed into medium chunks, chilled

4 small handfuls of mixed fresh lettuces, washed, spun dry and kept cold

1 pound lump crab meat, picked over and cleaned, then chilled

Mix the lime juice, olive oil and cracked black pepper in a small bowl with a wire whisk, whisking in the oil gradually. Chill.

Combine the mango and avocado in one bowl. Ladle on enough of the vinaigrette to coat and mix together; be careful not to mash the avocado. Add the rest of the vinaigrette to the lettuces to coat them lightly. Toss.

Arrange the lettuces casually on plates. Mound the avocado and mango combination over the lettuces. Shred the crab meat by tearing it with your fingers to sprinkle over the avocado and mango. Serve cold. (From "Norman Van Aken's Feast of Sunlight" [Ballantine Books, 1988]).

Mango-sauced spareribs Serves 4.

4 pounds country style spareribs

2 cups sliced, ripe mangoes

1/2 cup brown sugar

1/3 cup ketchup

1/3 cup vinegar

2 tablespoons soy sauce

2 cloves garlic

2 teaspoons ginger

1 teaspoon salt

-- of pepper

Heat oven to 450 degrees. Place spareribs, meat side up, in a shallow baking pan. Bake for 45 minutes and pour off fat.

Put remaining ingredients into blender, cover and blend at high speed until smooth. Spoon sauce over ribs. Lower oven temperature to 350 degrees. Bakes 1 1/2 more hours or until done, basting every 15 minutes. (From Hawaiian Electric Company).

Green mango pie Makes 1 9-inch pie.

1 3/4 cups sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons flour

3 1/2 cups peeled, slivered mangoes

1 tablespoon fresh lime or lemon juice

pastry for 9-inch double crust

Heat oven to 450 degrees. Combine sugar, cinnamon, nutmeg and flour in a medium mixing bowl; add mangoes and lemon juice. Stir well and spoon into pie shell. Top with second pie crust and crimp edges to seal. Cut slits in top. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake 40 to 45 minutes.

(From University of Florida Cooperative Extension Service.)

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