Mango

The mango, Mangifera indica, is a member of the Cashew family. It is
a tree that grows 50 to 60 feet tall and is thickly covered with narrow, dark
green leaves. Mango trees grow in the tropics from sea level to 4,000 ft., but
tend to do best below 2,000 ft.
Mango trees should be grown from grafted or budded plants. This
ensures a true variety and a healthy plant. Many different varieties are
available around the Pacific region. The fruits are different sizes, shapes and
weights. They can be orange, yellow, red or a mixture of colors. A couple of
well known cultivars are Hayden and Pope. For more information on variety
selection contact your local agriculture extension agent.
Grafted mango trees begin bearing fruit when they have been growing
for about six years. Heavy rains during flowering periods may greatly reduce
pollination and fruit set. Even under the perfect conditions trees will often
have heavy crops only once every other year. Mango trees reach maturity at
about forty years old and bear less fruit each year thereafter.
Fresh mangoes are a favorite fruit in the Pacific Islands. They are best
when picked ripe from the tree. When picked almost ripe they will continue
to sweeten if kept in a cool, dry place. They can be used in almost any recipe
requiring a sweet fruit. The unripe fruit can also be used in green salads, or as
a relish.


Mango/Tropical Fruits Salad
2 ripe mangoes
1 small ripe papaya
1 small ripe pineapple
1/4 cup fresh lime or lemon juice
2 ripe bananas (eating banana)
2 passion fruits
1 orange
1 cup of grated coconut
1/2 watermelon or cantaloupe
Wash and prepare all fruits. Peel and remove seeds from papaya;
remove the skin from mangoes and pineapple; peel banana, mandarins or
orange; peel cantaloupe; scoop out meat from watermelon; scoop out flesh
from passion fruits. Chop all fruits into cubes or small pieces and mix
together in a bowl, add lemon, lime or orange juice, to prevent change of
color. Add coconut meat and mix well. Serve immediately or after chilling.
Mango and Passion Fruit Drink
3 cups of mashed ripe mango
15 passion fruits
4 cups of boiled water
2 cups whole milk
vanilla (optional)
Cut mango into a bowl. Scoop out the passion fruit meat. Add 4 cups
of boiled water to the fruits and mix thoroughly squeeze out the juice. Strain
coconut cream into mashed mango mixture and stir. Add a drop of vanilla
for flavor. Add milk and mix completely. Chill before serving.


Mango Ice Cream
2 cups milk
8 eggs
2 cup sugar
2 cans condensed milk
1 pinch of salt
2 cups of mango pulp to which a few drops of fresh lemon juice is
added
1/4 cup of sugar
1 cup of whipping cream
Scald milk in double boiler. Beat eggs in mixer. Add sugar and
continue beating. Blend in scalded milk, condensed milk, pinch of salt,
mango pulp. Pour in 4 qt. ice cream freezer, up to fill mark. Churn with
cracked ice and rock salt in freezer.


Green Mango Salad
4 small green mangoes
11/4 cups coconut cream
1 tablespoons lemon juice or vinegar
1 small onion, chopped
salt and pepper to taste
Wash, peel, and grate the mangoes. Mix the coconut cream and lemon
juice or vinegar in a bowl. Add the grated mango, and chopped onion, then
mix well. Add salt and pepper to taste. Leave to stand for at least 10
minutes before serving.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.


Sweet-Sour Mango Pickles
6 cups water
6 cups brown sugar
2 cups white vinegar
1 teaspoon red coloring
1 gallon prepared green mangos (about 30)
3/4 cup rock salt
Bring water, sugar, salt and vinegar to a boil; add coloring and set
aside to cool. Peel green mangos; slice in half. Cut half again lengthwise.
Pack into sterilized jars. Fill with cooled liquid and set aside for 24 hours.
Store in refrigerator.


Mango Chutney
10 lbs. green mangos, cut up
1 large onion, chopped
1/2 lb. raisins
1 20 oz. can crushed pineapples
2 tablespoons chili powder
11/2 teaspoons ginger
11/2 teaspoons cinnamon
2 tablespoons dry mustard
1 tablespoon whole pickling spices
3 cups vinegar
3 lbs. brown sugar
Combine all ingredients in large pan and simmer two to three hours
until thick. Seal in hot sterilized jars.


Mango Jam
2 cups pulp of ripe mangoes
1 cup sugar
Clean mango fruits well. Scoop out pulp and pass through an aluminum
sieve. Combine mango pulp and sugar. Cook in a heavy aluminum pan, stirring
with a wooden spoon until jam mounds on the edge of the spoon.
Pour while hot in sterile jars and seal at once. If jam is to be stored for
more than 1 month, pasteurize by immersing hot filled jars in a kettle of boiling
water for 5 minutes.
Note: Avoid iron knives and other utensils during the preparation of this
jam to prevent discoloration that results in a dark colored product. Always
cook in small batches to prevent caramelization of sugar which also makes the
jam dark and lose its delicate flavor.


Mango Bread
2 cups flour
1 cup mango, chopped fine
1 tablespoon baking powder
1/2 cup coconut milk
1 teaspoon lemon rind
3 eggs
1/3 cup whole milk
1/3 cup sugar
1/2 teaspoon salt
Combine flour, salt, baking powder and lemon rind. Mix sugar, milk,
coconut milk, eggs and mango together. Combine dry ingredients into bowl
of wet ingredients and mix them thoroughly. Pour mixture in bread pan and
make two loaves. Bake in oven, preheated to 375ºF for 45 minutes to 1 hour.
Use a tooth pick or a knife to test if it is done. Insert the knife in bread, if it
comes out clean, the bread is done.