Borrowing lines from the Mamas and the Papas' "Monday, Monday" , indeed I must say that the mango has been good to me and possibly to all those who have been delighted by its delicious flavor. Partaking of a very sweet mango never fails to bring back thoughts of the summers of my youth and memories of my father. You see, after my father consumes both cheeks of a sweet mango, he would clean off whatever fruit is left on the seed-- literally cleaning it "to the bone". Once done, he would request the helper to put the seed out in the sun to dry. After a day or two, my father would get the seed and with a shovel dig up a hole in our backyard. It was like a ceremony of sorts with his three daughters as eager assistants. He explained that mangoes when planted from seeds do take awhile to bear fruit. And at one particular ceremony, he said "I will not live to eat the fruit of this mango but you all will".
Indeed it was to be. Although he never lived long enough to taste the "fruits of his labor", his memory lives on in every sweet mango I eat and in memories of mangoes picked from the trees in our backyard.
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Sweet or sour, fresh or dried, the mango has been served in a variety of ways--creative recipes only limited by one's imagination. You can dice it, slice it and even bite straight into it. Anyway it's served, surely it always is a hit. Now allow me to share with you two very simple recipes. Feel free to come up with your own variation.
Green Mango Pickle Salad (also known as Kamayan Salad)
3-5 green mangoes (preferably the pico type), diced
3 small tomatoes, diced
1/2 small red onion, diced
Pickle Solution:
1/2 c Vinegar
1/4 c Sugar
salt
pepper
1 t Corn or cooking oil
Put your dices mangoes, tomatoes and onion in a bowl.
Mix your pickle solution. The resulting taste will depend on your preference-- if you want it sour then go for more vinegar; if sweet, then add more sugar.
Add the solution to your bowl. Toss and chill before serving. Goes very well with BBQs and fried dishes. It also keeps well in the fridge.
Crema de Manga (or Mango version of the Crema de Fruta)
1/2 doz lady's fingers to line bottom of a rectangular glass dish (about 7 by 10 inches)
1 c sugar
1/3 c flour
2 1/2 c evap
3/4 c water
3 egg yolks, beaten
1 t vanilla
2 T butter
3-5 very sweet mangoes, sliced thinly cross-wise
1 box ALSA instant gelatin (clear)
Have your lady finger lined pan ready. In the absence of lady fingers, you may use slices of chiffon cake. You may also use taisan cake but just remove the top layer of sugar from the loaf and slice accordingly. The amount of cake will depend on how thinkly or thinly your slice it.
In a saucepan, add sugar and flour. Pour in the milk and water. Put over medium heat and stir until the mixture thickens. Remove from heat and allow to cool slightly. Add yolks and vanilla gradually. Return to heat and stir for about 5 minutes more. Remove from heat and allow to cool slightly once more. Then stir in the butter. Pour the the cream mixture on top of the lady's fingers and spread evenly. Carefully cover top of cream with the sliced mangoes-- slightly overlapping the slices. Set aside.
Follow directions found on the ALSA box. Once the gelatin is ready, pour immediately over the mangoes. Please remember that ALSA gelatin sets very quickly.
Cool and refrigerate.
* The success of this dessert is in the sweetness of the mangoes.
