Erin, my daughter, is addicted to mango. It has been one of her favorite fruits since she first sampled it, I think. Whenever I see mango in the store I think of her. And…this time of year they are at their best here so I buy them. The mango black bean salsa I made was so awesome I decided that I wanted to try a spicy mango chutney.

Spicy Mango Chutney

I used the traditional raisins even though I don’t like raisins cooked. I wanted to get a feel for the taste and texture before I played too much with it. Next time I think I will use dried cranberries instead. I also added the pecans, and made other adjustments but the recipe is based on one from the Culinary Institute of America Cookbook.

This is sweet, rich, spicy, and exotic all at once. I have used it several ways. I made a Moroccan Chicken, also based out of the CIA book, and I used the chutney along with cubed chicken breast as a tea sandwich filling for Erin’s shower.

…Then of course there was the bowl licking that I did…so, serve it with chicken, serve it with pork, serve it on a spoon…it is good no matter what you do!

If you don’t know how to cube mangoes, it is quite simple. Cut down through the mango on either side of the pit. Run your knife vertically without cutting through the skin, and then horizontally. Now Push the skin up from the bottom which will separated the mango squares. Cut them off with the knife, and voila! You have cubed mango.

Spicy Mango Chutney

• 2 cups very ripe mango, cubed
• 2/3 cup dark brown sugar
• 3 tbs balsamic vinegar
• 1/2 cup raisins
• 1/2 jalapeno seeded and minced
• 1/2 red fresno pepper seeded and minced
• 1 clove garlic minced
• 1 tablespoon fresh ginger, minced
• salt and pepper to taste
• 1/2 cup toasted pecans

1. Combine all of the ingredients except the pecans in a saucepan. Bring to a simmer and simmer slowly, stirring often, for about 15 minutes.
2. Taste and adjust the sweet to tangy ratio to personal taste by adding a touch more sugar or balsamic.
3. Add the pecans just before serving.

Makes about 1 1/2 cups

image:maryeaudet

Post from: Baking Delights

Too hot for the oven!

When I bought my stove I bought a huge one with a griddle in the middle. There are many things I dislike about my stove but THAT is not one.

When it is just too hot to bake these griddle scones bake up light and fluffy right on the hot griddle. They are perfect with some butter and a light dusting of confectioner’s sugar over the top.

I can’t imagine that there may be people who have not eaten fresh mango. But..lots of things surprise me…so… The easiest way to get the mango out of the skin is to slice vertically down each side of the large pit. Carefully make 3 vertical cuts in the flesh just to the skin but not through it. Now make 4 horizontal cuts the same way. Push the skin up from the bottom and slice the flesh off of the skin. Easier done than explained!

Mango Griddle Scones

3 1/2 c flour

1 tablespoons baking powder

1/2 teaspoon baking soda

1/2 c cold, unsalted butter

1/2 c white sugar

1 c whole milk or half & half

1/2 c pureed mango

1/2 tsp vanilla

Mix dry ingredients.

Grate the cold butter into the dry ingredients with a grater.

Add the milk and mango together. Add all at once to the scone dough. Mix into a soft dough.

Roll out gently to 3/4 inch thickness and cut with cutter. Place on a preheated hot griddle and cook on one side until golden. Flip and cook on the other side.
Makes 14 scones or so.

Image:Marye Audet

Post from: Baking Delights