Mango Tango by Susan Campbell
Though a luscious and healthy snack as a solo performer, mangoes crave palatable partners to seduce taste buds into an even more exotic embrace. A royal legacy
Mankind’s love affair with mangoes goes back 4,000 years to Southeast Asia. In their earliest history they were recognized as an imperial treat and in ancient India, ownership of mammoth mango gardens was a regal status symbol so mangoes became christened the fruit of kings. The tree itself became romanticized with folkloric legends of love and good luck and even today it’s thought that if you make a wish under a mango tree it will come true. Now, mangoes are known worldwide; their popularity revealed by the fact that more mangoes are
eaten on a global scale than any other fresh fruit! There are thousands of mango varieties, and all boast the same juicy interior and sunshiny taste. The species common throughout the Caribbean was introduced by Portuguese explorers in the 18th century. The trees (Mangifera indica) are deep-rooted, symmetrical evergreens that grow only in frost-free regions. They thrive in the islands where they are as welcome for their shade as their fruit, and they can tower up to 100 feet in height! A tempting tease
Once you have chosen a perfectly ripe mango by texture (slightly soft) and scent (ambrosial aroma emanating from the stem) you’ll no doubt want instant gratification. But be forewarned, the mango can be a tease that doesn’t expose its succulent flesh easily! You must take your time when cutting into it with a sharp knife because the fruit quickly becomes unwieldy and slippery. Your best bet is to use a vegetable peeler, and then handle one exposed side with a paper towel while removing the pit and then cutting the flesh into pieces. 왘 34
Top photo by Olga Lupol. Bottom photo by Glenn Jenkinson
Much more than mouth-watering
Palatable partnerships
Though the unique taste explosion is reason enough to enjoy a mango; this exotic delight is also beneficial to the body. Low in calories and fat and bursting with vitamins A and C, it also boosts your immune system and contains natural antidotes to digestive ailments. All parts of the tree have been used for centuries as folk remedies for many ailments, and very recent studies are proving that mango pits, though toxic, contain potent food preservatives that naturally combat dangerous bacteria.
Mango truly is a superfruit on its own, but its distinctive essence shines even brighter when paired with complementary foods and flavors. It is considered a heating food in terms of its effect on your body temperature, so it is naturally well-paired with cooling foods such as rice and dairy products. Mango puddings, milkshakes, and even ice cream are very popular in the Caribbean. It also does a wonderful pas de deux when paired with avocado slices as an appetizer. Mangoes contain natural tenderizing enzymes that make them marvelous additions to meat marinades. But the most beloved mango concoctions are things like mango chutney and mango salsa, sensational dipping or topping sauces for all kinds of fish, seafood, pork, game, and chicken. ě™˜
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Top photo by Libby Chapman. Bottom left photo by Robyn Mackenzie. Bottom right photo by Daniel Snyder
On Aruba, local chefs are constantly finding new ways to incorporate ripe mangoes into their culinary creations and unripe mangoes are often enjoyed with salt as a unique snack. But regardless of how you decide to tango with mangoes in your cooking, your taste buds are bound to clamor for countless encore performances! 쮿
Two to Tango... Here are two simple and delicious recipes to enjoy this divine fruit.
TANGY MANGO CHUTNEY
MANGO TANGOTINI
6 half-ripe mangoes, peeled and diced 1 cup cider vinegar 1 cup brown sugar 2 tbsp minced garlic 1 tbsp minced fresh ginger 2 tsp cayenne pepper salt and freshly ground pepper to taste
In an ice-filled shaker combine: 1 oz rum or vodka ½ oz white Curaçao Small dash lime juice or lime cordial Fresh mango juice
In a large saucepan over medium heat bring all ingredients to a boil. Reduce heat to low, simmer for 25 to 30 minutes, stirring often. Remove from heat and let cool before serving. Keep refrigerated.
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Shake and strain into a chilled martini glass. Garnish with a cherry and a mango slice. Cheers!
Top photo by Michael O’Meara. Bottom left photo by Kelly Cline. Bottom right photo by Evgeny Karandaev