We usually don’t go for recipe posts, but it is summer and mango season is upon us. Even if you, like us, has to get your mangos at an outrageous price from the local U.S. or U.K. supermarket, here is a recipe to make you feel closer to home. Wendy Rahamut has published this recipe for JERKED CHICKEN WITH MANGO SALSA in Trinidad’s Guardian. Enjoy.
Mangoes are probably the most tropical of all fruits, the rich hues of yellow and orange that colour the flesh remind us of our Caribbean sunsets and the sweetness reflects the sweet life on the islands!
The season for mangoes comes around just about once or twice per year but when it does roll around there are mangoes just about everywhere and anywhere in all forms shapes colours and sizes. Making mangoes an ingredient in savory and sweet dishes is both creative and sumptuous of course. They are used in cooking in a myriad of ways and at different stages of ripeness as well. They have also become a main ingredient for many chefs in the international arenas lending each dish it is present in, a touch of the exotic. Tip: If you’ve got lots of excess ripe mangoes you can peel them, puree them and freeze for use all year round in sorbets or smoothies.
JERKED CHICKEN WITH MANGO SALSA
2 lbs boneless chicken pieces cut into
11/2 inch pieces
4 tbs jerk marinade
2 tbs vegetable oil
8 wooden skewers soaked in water for four hours
For the chicken:
Combine jerk marinade with oil, add chicken and combine, let marinade for about two hours in the refrigerator.
Preheat gas grill or barbeque, or broiler.
Thread chicken onto skewers and place onto preheated grill or broiler.
Grill for about ten minutes until chicken is cooked through.
Serve with mango salsa, and a rice pilaf.
2 mangoes, half ripe, preferably Julie mango or any large smooth textured mango
1 clove garlic minced
1 /2 hot pepper finely chopped and seeded (more or less to taste)
1 tablespoons fresh lime juice
salt and freshly ground pepper to taste
1/4 cup cilantro finely chopped or Chadon Beni
Combine mangoes, garlic, pepper, lime juice, salt and pepper.
Let stand for one hour before serving. Add the cilantro last.
Makes about three cups.
And then you could try MANGO BLUEBERRY CAKE for dessert.
1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 cup butter
1 tsp vanilla
1/2 cup sugar
2 tbs all purpose flour
1 tbs tapioca starch
2 lbs Julie mangoes, pitted and cut into slices lengthways
1 cup frozen blueberries (optional)
1 tbs lime juice
Preheat oven to 375ľF
Place flour, sugar, baking powder and salt into a food processor.
Add butter and pulse until the texture of small peas.
Add egg, and pulse until dough clumps together.
Press dough into bottom and up sides of a nine-inch springform pan.
For the filling:
Grind sugar with tapioca starch until sugar is powdery.
Add remaining sugar.
Toss with mangoes and blueberries.
Add lime juice.
Spoon into pastry and bake for about 45 minutes.
Cool before removing.
You can find the original recipe at http://guardian.co.tt/lifestyle/2011/06/11/mango-mania