Mango only pawn in game of life
Blazing Saddles had a favorite character: Mongo. He was a simpleton. But, he knew his place in the world. Today, we co-opt his famous speech for a day that sounds like Mongo. It’s national mango day. And, at heart, Mango only pawn in game of life. If you aren’t familiar with Mangoes, you don’t know what your missing. They are sweet and tart. Mangoes are a staple of tropical cuisine. And, they add to all kinds of cooking. They go especially well with spicy and savory foods. Or, you can use them in sweet desserts and drinks. While they are formidable on their own, just like Mongo, they can be used for many purposes. And, they know and accept their lot in life.
Most of the Mangoes we get at Market come from central and south America. There are about a dozen different varieties commercially available (and hundreds of varieties worldwide). But, for the most part, we only encounter 2: Tommy Atkins and ataulfo (more commonly known as honey mango). Tommy Atkins and similar variations usually have green and red skins. They are large with a big pit in the middle. Honey mangoes are smaller with yellow flesh. They are sweeter, less fibrous, and have smaller pits. Both of these varieties are nearing the end of peak season now (March through July). But, they are available year round.
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Why is Mango only pawn in game of life
Like pawns in chess, mangoes are on the front lines in tropical regions. They are favorites of people and pests alike. If you google mango plant, the top results are all about how to protect the plant and its fruit. And, it’s no mystery why. Mangoes are the quintessential tropical fruit. They have a firm flesh that stands up to cooking. But, they stand well on their own as well. They are the workhorse of kitchens across the tropics, especially in the Caribbean, south, and central America.
But, don’t think it’s just a tropical thing. Mangoes actually originated in Asia, and, feature in cuisine from Pakistan to India, to the Philippines. It’s even the national tree of Bangladesh. If you are familiar with Indian food, you know about Mango lassies, mango yogurts, and mango ice cream. Let’s not forget mango chutney. The fruit is so important to Indian cooking that they nicknamed the Alphonso mango “king of mangoes”. And, the saffron colored Kesar: “Queen of mangoes”. There are easily a dozen or more varieties with specific purposes in the region.
Unfortunately, here in the states, we really only see the 2 main types of mango. This is a shame, since the most popular version here is very fibrous, with a giant stone in the middle that results in the loss of half the mango. Many variations that we don’t get to see are not as stringy and vary in flavor from essence of peach to citrus, to rose, like the Gulab Khaas.
wait for it
Most mangoes are relatively sweet. But, some are a bit pungent. The latter are best for things like chutneys and savory sauces. But, if you have ever had an under-ripe mango you know, it doesn’t have the pleasing aesthetic of a mango in its prime. And, they are hard to cut when they aren’t done. So, do yourself a favor, and… wait for it…
When buying mangoes, you want to look for signs of ripeness. If it’s green, it has some time to go. As they ripen the skin turns orange, red, or yellow. There may still be some green. That’s okay. Look for any looseness or puckering in the skin. This shows that the flesh is softening. But, you can’t know for sure, just by sight. So, you will need to get physical with them. Gently touch the mango to see if the flesh yields. If under-ripe, it will be hard. When optimal, there is a little give. But, if it’s mushy, then it’s over-ripe.
Don’t worry if you have mangoes of either extreme. If not fully ripened, place them in a paper bag for a day or two. They will get there. Over-ripe mangoes work well in sauces and desserts. So, don’t throw them out. The flesh will scrape right off the stone, and, puree easily. You could blend it with yogurt or ice cream, or make a tasty mango glaze. Remember, mango only pawn in game of life. So, use it any way you can.
Let’s get healthy
Once you pick the right mango for the application, it’s time to enjoy it. Not only does it taste good. It’s really healthy for you. A cup of mango only has 99 calories. And, it’s loaded with nutrients. There are about 20 vitamins and minerals. You get about 70% of your daily vitamin C. It’s loaded with anti-oxidants. Between the flesh, skin, and pit, there are about a dozen. So, try using the skin and pit in stocks, since they aren’t easy to eat. There are also tangible health benefits like the ability to lower diabetes risk, help with fetal development during pregnancy, and general immunity boost. Mangoes are also credited with promoting heart and eye health. And, don’t forget the cancer fighting properties.
Think about it: Mangoes are a staple of the Indian diet. There are a billion people in India. You see people living in poverty along the massively polluted Ganges river. Some bathe in and drink this nasty water. The overcrowding is a public health nightmare waiting to happen. But, they aren’t dropping off wholesale. Mango may have something to do with the ability to keep diseases at bay.
And, it’s not just about the medical efficacy. People who eat mango are generally happier people (I just made that up, but it sounds good). How can you not be happy eating a mango? They are colorful, fun to hold, eat, and play with. Plus, it’s fun to say: MANGO. You just want to break into song and dance, maybe even put on a Carmen Miranda fruit hat.
How do you deal with this thing?
Mangoes intimidate some people. Size-wise, they are larger than handfruit, but smaller than something like a melon. And, most have a pretty large pit. So, it does take a little dexterity to cut them. In some ways they are similar to avocados since they have a stone center. But, the pit in a mango it flat, and takes up a good chunk of the center. So, a general rule of thumb is to find the stem, and, cut straight down about 1/4 inch from there on either side of the mango. This will leave some flesh behind. You can go back and trim that off later. One note: the mango is flatter on one side. Cut there. If you go down the wrong way, you’ll quickly find the pit with your knife. Also, trim the top and bottom before cutting, so you can keep it stable.
Once you cut it off the pit, cut slits in the flesh crosswise to release the flesh from the skin. Then, use a spoon to remove the flesh. If the mango is under ripe (or even if it is ripe), you can peel the skin with a vegetable peeler before cutting.
Another thing to keep in mind about mangoes, though, is a caution. Some people are allergic to mango. This actually makes sense since they are in the same family as cashews, as well as poison ivy and poison oak. So, the plant may have some urushiol oil which we all know is the stuff that makes you itch. It shows up in the plant, stems, leaves, and skin. So, people with extreme sensitivities could be affected. If Mango only pawn in game of life, don’t be the pawn that gets captured in the first move.
Mango only pawn in game of life, But, better in salad
mango trees grow to about 100 feet, and have 20 foot root systems. They can live up to 100 years, bearing fruit most of those years. So, we owe it to these majestic beings to savory the, literal, fruits of their labor. And, there are so many ways to use them. Since they are so refreshing straight, we often find them as part of a fruit salad or just eaten by themselves. They also make a great garnish and accent in green salads, evoking tropical scenes in every bite. And, a simple mango salsa is a perfect accompaniment to seafood or even with chips and dips. Try plantain chips with mango salsa for a Caribbean party.
While eating raw mango straight is wonderful, applying cooking techniques to them creates a whole new dimension. You could make a mango soup. Or, you could work it into a glaze, sauce, chutney, or relish. The sweetness of mango is a perfect complement to spicy chilies. So, a mango hot sauce can be a perennial favorite. But, we are in America. And, we all know Americans love Barbecue. This is the perfect place to introduce mango to our favorite Barbecue sauce. So, that’s where we will start today. Here is a recipe that will take you to a beach while barbecuing in your own backyard.
Minted Mango Barbecue Sauce
Ingredients
- 4 Cups Fresh peeled and chopped mango
- 1 tsp Chopped Fresh garlic
- 2 Cup Diced Sweet Onion
- 2 Tbsp Fresh jalapeno or habanero peppers, diced, seeds and stems removed.
- 1 tsp Coriander seed
- 1 tsp Cumin seed
- 1/2 Cup Tequila or Rum
- 1/2 Cup Fresh Lime Juice
- 1/2 cup Agave Syrup
- 1 Qt Canned whole or diced tomato
- 1 whole Orange
- 1 Each Vanilla Bean
- 2 each bay leaves
- 1/2 Cup Fresh Mint leaves
- Avocado oil for cooking
- Salt and Pepper to taste
Instructions
- Heat a little oil in the bottom of a heavy pot over medium high heat. Saute onion, garlic, bay leaves, and chili peppers in the oil until translucent, stirring as needed.
- Add in the mango and stir. Cook for about a minute. Add in the booze and cook off the alcohol. Then add the rest of the ingredients, except the orange and vanilla
- Split the vanilla bean lengthwise. Scrape the seeds into the sauce and then toss in the bean. Cut the orange in half, squeeze it into the sauce (keeping out seeds). Then toss the orange into the sauce. Stir well. Bring to a simmer. Allow to simmer over low heat for at least an hour, stirring occasionally. If the sauce begins to get too thick, you can add a little water or orange juice to moisten it.
- Remove the bay leaves, orange, and vanilla bean from the sauce and blend it until smooth. If it is a little loose, you can return it to the heat. Otherwise, it's good to go. Use it with chicken, fish, meat, or more.
What to have at your mango barbecue
Now that you have your sauce, you can keep it on hand. There is enough there to last a while. We recommend taking a protein like chicken, shrimp, or whatever else floats your boat as a vehicle for the sauce. Dry rub the protein with jerk seasoning or another spicy rub. Allow the spice to soak in for at least an hour. Grille the protein. Paint it with sauce. Cook a little longer to let it soak in, then serve it with more sauce on the side. You can also make a quick mango salsa to accompany by dicing a whole mango, add 1tsp diced fresh jalapeno, 1 cup diced sweet onion, 1/4 cup diced red pepper, 1/4 cup each chopped scallion and cilantro, 1/4 cup lime juice, a dash of agave, and 1 tsp ground cumin.
You can round out the table with a nice sweet potato salad, green salad with mango and citrus dressing, and corn bread. Or you can just bring in your favorite barbecue sides. It’s all good. And, it’s tasty and healthy’ish to boot.