Post 247 of 930


The History

The majority of the species of mango are found in nature as wild mangoes. The mango is native South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. It is the national fruit of India, Pakistan and the Philippines and the national tree of Bangladesh.

Nutrient Values (per 100g)

Energy                    250 KJ (60 kcal)
Carbohydrates       15g
Fat                           0.38g
Protein                    0.82g

Mango Sorbet

4 mangoes- peeled, seeded and cubed
1 cup simple syrup
3 tablespoons fresh lime juice

• Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
• Place in an ice cream maker. Freeze thoroughly

Thai Sweet Sticky Rice With Mango

1 ½ cups uncooked short grain white rice
2 cups water
1 ½ cup coconut milk
1 cup white sugar
½ teaspoon salt
½ cup coconut milk
1 tablespoon white sugar
¼ teaspoon salt
3 mangoes, peeled and sliced
1 tablespoon toasted sesame seeds

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Mango Blueberry Muffins With Coconut Streusel

¼ cup all purpose flour
¼ teaspoon ground cinnamon
1 tablespoon white sugar
3 tablespoons sweetened flaked coconut,
1 pinch salt
2 tablespoons butter
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
1 ¾ cup all purpose flour
2 teaspoons baking powder
½ cup buttermilk
1 cup fresh blueberries
¼ cup all purpose flour
1 cup mango – peeled, seeded and diced

• Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
• Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut flakes, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
• Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk.
• Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.