July 22, 2021

Mango Bread

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Mango Bread

July 22: National Mango Day

Our elderly neighbors, Mr. and Mrs. O, who live across the cul-de-sac of Islander’s childhood home, have renamed their mango tree as “Mr. B’s mango tree” after Islander’s Daddy. He is welcome to pick all their mangos anytime. After he does that, he leaves a few on their picnic table so they can enjoy the fruits of his labor, too (and eat what their tree produced in their own back yard). He drops off the rest to other neighbors in the cul-de-sac and everyone appreciates the thoughtfulness.

One summer, there was just an overabundance of mangos and we could not eat them fast enough. So Islander decided to make mango bread with the overripe mangos and share with the neighbors, too. Mango bread is the first fruit bread she ever made as a teenager for her ‘ohana (family). Now, instead of mangos (since good ones are harder to find on the mainland), she is sharing the recipe for mango bread with the whole world (wide web).

Make mango bread for National Mango Day!

Recipe

(Adapted from “Flavors of Paradise Cookbook” by Pearl City Community Church)

Ingredients

  • 2 cups ripe sweet mangos, finely chopped
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoon cinnamon
  • ¾ cup sugar
  • ¾ cup oil
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ cup macadamia nuts, coarsely chopped

Directions

Chop the mangos finely and set aside. In a large bowl, combine the flour, baking soda, cinnamon and sugar.

Mix in the oil, eggs and vanilla and stir until moistened.

Fold in the mango bits and their juices until well combined. Stir in the macadamia nuts. Place batter in a well-greased large loaf pan. Bake in a preheated oven at 350 degrees F for 45-55 minutes, testing for doneness with a toothpick.

Remove from the oven and cool slightly in the pan. Take out the mango bread from the pan and cool completely on a wire rack. Slice and serve. Store any leftovers in a sealed container.

Notes

  • Optional: Add ½ cup of raisins and ½ cup of coconut flakes in the batter before baking.

  • June is also National Mango Month.

  • Search our blog for more mango recipes.

 

June 1, 2016

Mango Kulfi

Posted by HI Cookery under 06 June | Tags: , , , , |
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Mango Kulfi

(Indian-Style Mango Ice Cream)

Mango Kulfi

 June: National Mango Month

As a sweet ending to our savory and spicy meals at an Indian restaurant, we like to scoop up some mango kulfi in our buffet bowl. This is a brightly colored and intensely flavored Indian version of ice cream. Those who are “mad for mangoes” will surely care for some kulfi, especially during National Mango Month.

Recipe

Ingredients

  • 2 cups canned mango pulp (kesar/saffron)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup heavy whipping cream
  • 3-5 cardamom pods (optional flavoring)

Directions

In a large bowl, mix the mango pulp with the condensed milk. Pour in the evaporated milk.

Mango Kulfi

Add the whipping cream and blend well. Stir in the cardamom pods, if using. Pour into a freezer-safe container. Cover tightly and freeze for at least six hours. Serve chilled.

Mango Kulfi

Notes

  • Kesar mango pulp contains saffron, which gives it a vibrant golden yellow color and a distinctively delightful taste.
  • If using cardamom pods, remove prior to serving.
  • Search our blog for more mango recipes.
 

May 5, 2016

Ceviche Shrimp and Mango

Posted by HI Cookery under 05 May | Tags: , , , , , |
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Ceviche de Camarones y Mango

Ceviche Shrimp y Mango

May 5: Cinco de Mayo

San Antonio, Texas, is famous for its fiestas. When we lived there for six super happy years, we celebrated by eating many Mexican dishes with our familia and friends, including ceviche, a dish that contains raw seafood “cooked” in citrus, usually limes or lemons, and tossed with tomatoes, onions, jalapeño peppers and cilantro. Since Islander is not too fond of fish, she found a ceviche recipe that contains shrimp cocktail. Mango is added to the mix for a vibrant color and a slightly sweet surprise. Ceviche de camarones y mango reminds us of the confetti inside the cascarones (eggs that we liked to smash especially on unsuspecting people’s heads!). This appetizer can be eaten alone or served with tortilla chips. On Cinco de Mayo, serve ceviche with shrimp and mango for a fun and flavorful fiesta.

Recipe

(Adapted from Whole Foods)

Ingredients

  • 25-30 medium-sized shrimp, raw, thawed, deveined and shelled (we used cooked cocktail shrimp; see Notes)
  • 1 cup red onion, finely chopped
  • 1-1 ½ cups tomato, diced
  • 1 semi-ripe firm mango, peeled, pitted and finely chopped
  • 1 jalapeño pepper, cored, seeded and finely chopped
  • 3-4 limes, juiced
  • ½ cup cilantro leaves, finely chopped
  • 1 teaspoon fine sea salt

Directions

Rinse the shrimp and pat dry with paper towels and discard the tails. Cut into ½ inch pieces, reserving a few shrimp to garnish (optional). Chop the onion. Dice the tomatoes. Chop the mango (one cup) and jalapeño pepper.

Ceviche Shrimp y Mango

Place the chopped ingredients in a big bowl. Pour the lime juice over the mixture and combine well. Sprinkle with cilantro and salt and mix again. Cover and refrigerate for an hour to allow the flavors to develop and the citrus from the lime juice acid to “cook” the shrimp. Serve chilled in a margarita glass, garnished with shrimp. Or place in a small dish/bowl surrounded with tortilla chips.

Ceviche Shrimp y Mango

Notes

  • If raw seafood is a concern, replace with ready-to-eat cocktail shrimp.
  • Further the fiesta fun and serve ceviche de camarones y mango on National Shrimp Day on May 10.
  • Search our blog for other Mexican recipes. ¡Viva Fiesta!
 

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