Thursday, May 26, 2011

MMMMANGOES.

Disclaimer: I wrote this blog post back in March, but didn't publish it because I wanted to explain where the heck I've been all this time first. Well it turned out that I didn't even have time to tell you I haven't had time to blog (except I just did, I guess). So here's a post about mangoes instead.

A couple weekends ago I was suckered into buying 11 mangoes while making a trip to Kmart for some necessities. As one of my favorite fruits, mangoes could be considered a necessity. Probably not 11 of them, but that's how the guys were selling them.

Yes, I bought them from guys that were selling them out of the back of a van along with oranges (they are there every weekend and seem to have more fruit offerings every time I go -- this past weekend, they had pineapples!).

They were all extremely ripe (in fact, that's why I bought them -- I couldn't resist after sampling a wedge), so I had to figure out how to use them up before they went bad. I took this as an opportunity to use them in dishes I've always wanted to try out but never have because every time my family has bought mangoes, we just cut them up and simply eat them as is, or with mom-made rujak, as Indonesians often do.

Because I've mentioned it: Rujak is a spicy and sweet condiment/sauce made from ground tamarind and hot red chilies. It looks like brown sludge, but is terrific with juicy and fresh veggies and fruits, like jicama, pineapple or mmmango. Also, it is best when made by Indonesian moms that are related to me.

Anyway, since I didn't have any rujak on hand, I decided to make the following with my mango bounty:
  • Mahi-mahi tacos with mango-cucumber salsa
  • Mango-tango sorbet
I also made tandoori chicken with mango-jasmine rice, but basically followed this recipe. And I cut up the rest of the MMMMANGOES to eat as is. So sweet and juicy and delicious.

Recipes after the jump!

Mahi-Mahi Tacos with Mango-Cucumber Salsa
(Makes 8 tacos)

1 lb mahi-mahi fillets, cut evenly into 4 pieces
Salt and pepper
Juice of half a lime or lemon
2 tablespoons olive oil (I used garlic-infused EVOO)
2 tablespoons chopped cilantro
8 oz shredded cabbage
16 white corn tortillas
Crumbled cotija cheese

For the salsa:
1 to 2 large, ripe mangoes, peeled and cut into 1/2-inch cubes
Half a cucumber, peeled, seeded and cut into 1/2-inch cubes
1/2 a small red onion, diced
Half a jalapeño, minced
1 large garlic clove, minced
Juice of half a lime or lemon
1/2 cup chopped cilantro
Salt and pepper, to taste

First, combine all ingredients for the salsa. Cover and refrigerate.

Whisk juice of half a lemon or lime with the olive oil. Carefully add about 1-2 tablespoons of the liquid from the mango salsa; whisk to combine.

Season each side of the mahi-mahi fillets with kosher salt and cracked black pepper. Place fillets on a foil- or parchment-lined sheet pan and drizzle with 1-2 tablespoons of the citrus and olive oil dressing.

Bake fish in the oven at 350 degrees for about 10-12 minutes, or until tender and flaky.

While the fish is cooking in the oven, run through the shredded cabbage with your knife a few times and place in a bowl. Add 2 tablespoons of cilantro and toss together with the citrus and olive oil dressing in a bowl until lightly and evenly coated. Set aside.

(Optional) Heat the corn tortillas directly on a gas range set on medium heat and keep warm on a plate, covered with foil. Or if you have an electric range like I do, wrap the tortillas loosely in foil and place in the oven for about 5 minutes.

Now it's time to build a taco! Stack 2 of the corn tortillas, about 1 ounce of the shredded cabbage mixture, 2 ounces of flaked mahi-mahi, 2 tablespoons of mango salsa, and a sprinkling of cotija cheese. And repeat!

Team up these tacos with some rice, beans or veggies.


Mango Tango Sorbet
2 large, ripe mangoes
1 cup water
3/4 cup sugar
1-2 teaspoons tangelo or tangerine zest
1/4 cup tangelo or tangerine juice

In a small saucepan, combine the water and sugar. Heat over medium-high heat until sugar is dissolved. Remove from heat and cool to room temperature, and then cover and refrigerate.

Meanwhile, peel and cube the mangoes. Place mango in a bowl; cover and refrigerate.

Process cooled mango and syrup in a food processor or blender until smooth. Add zest and juice and pulse a few times to combine. Cover and refrigerate this entire mixture for at least 3 hours. It is important for the mixture be as cold as possible (without being frozen) before being poured into the ice cream maker.

Pour chilled mixture into an ice cream machine according to manufacturer's instructions. Transfer to a freezer-safe container and freeze at least 2 hours before serving.


(Sorry these photos are pathetic. I used my phone!)