mango

Jicama & Mango Slaw with Pequin Peppers

Jicama, Mango Slaw with Pequin Peppers
By jgreghenry Published June 1, 2011
Prep time: 60
Yield:1 ()

Ingredients:

  • 0.5 c fresh lime juice
  • 1 t sugar
  • 12 pequin pepper, dried
  • 1 mango, peeled and julienned
  • 1 lb jicama, peeled and julienned
  • 1 red bell pepper, seeded and julienned
  • 0.25 c cilantro leaves, roughly chopped
  • 0.25 t salt, or to taste

Directions

In a small saucepan mix the lime juice and sugar. Add the dried pequin peppers, and bring to a simmer. Stir occasionally until the sugar is completely dissolved and the peppers begin to soften, about 8 minutes. Remove from heat and allow to come to room temperature. Once cool toss the lime juice and pequin peppers with the remaining ingredients until well incorporated. Serve cold or at room temperature.

Notes:

serves 6 A mandoline will give you very thin, very uniform julienne, but patience and a good chef's knife is just as good. You may substitute milder peppers if you like, or try sliced fresh chili peppers such as Thai Bird, jalapeno or Serrano. In which case add the pepper right to the bowl without re-hydrating them in the lime juice.

Notes From The Kona Coast: Mango Upside Down Cake with Macadamia Nuts

14 Sep 2010
Mango Upside Down Cake with Macadamia Nuts

Yep. I am the kind of person who cooks on vacation. Especially if I am anywhere near a kitchen. Does that make me odd? I don't think so. I think food is the quickest way to understand a new culture, so why not immerse myself in it.

Some people like to plop their butts down on the beach. And that's just fine. I love the beach. But I love understanding a place just as much as vegetating in a place– so, as I said, I get into in the kitchen whenever I can.

To be fair this was not really a vacay kind of vacation. Because we are visiting friends who recently moved to Kona, HI. These friends like to eat and like to cook. So any time we spend together usually involves food and cooking. Oh yeah, and the card game Hearts. But, hey that's just the kind of friends we are.

So, since I knew I was going to be in Hawaii and I knew I was going to be cooking I decided to bring my "A" game.

So one night late in our trip as I was laying in bed, I realized I had been awakened by an intoxicatingly sweet fragrance. Keep in mind this is Hawaii sweet aromas define the night air on the Big Island. I managed to drift fragrantly back to sleep, but I awoke the next morning hungry, happy and inspired to cook.

Sippity Sup Continues »
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Blender? I don't even know her- Mango Rum Cooler

15 Jul 2010
Dark Rum Mango Cooler

Fred Waring wherever you are I’d like to kiss you right in the pucker. Because you my wise friend brought us a summertime lifesaver: The Bar Blender!

It’s capable of pulverizing an ordinary “on the rocks” cocktail into a frosty, smooth summertime thirst quencher. If it weren’t for you the famed Tiki drinks of the 1930s wouldn’t exist. Daiquiris would remain shaken or stirred. Margarita would just be an island in the Caribbean.

Thanks to you, plain ole schmucks like me can transform ice, alcohol and fruit into a pleasurably slushy treat. We can kick back 3 or 4 potent fruity concoctions and never know what hit us.

Now I know you did not exactly invent this machine. That honor goes to another Fred named Osius (you know as in Osterizer). But it’s you Mr. Waring who saw its potential. It’s you who put your wallet where your pucker was and fronted early production and design of this whirling little beauty.

Maybe it wasn’t the nicest thing in the world to fire that other Fred and have your team put his machine through some redesigns. But it was those redesigns that finally made this baby sing.

Sippity Sup Continues »
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Mango Rum Cooler

Sippity Sup makes Mango Rum Cooler
By jgreghenry Published July 15, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 1 c ripe mango chunks, frozen, pluse more for garnish
  • 2 oz dark rum
  • 2 T freshly squeezed lemon juice
  • 1 T simple syrup
  • 1.5 c crushed ice

Directions

Combine all the ingredients (except garnish) in a blender; process until smooth. Divide and pour the mixture into 2 stemmed glasses, and serve garnished with the reserved mango cubes.

Notes:

Look for fragrant mangos with unblemished skin. This recipe makes 2 drinks.

Mango Salsa

lamb burgers topped with mango salsa
By jgreghenry Published September 28, 2009
Prep time: 10
Yield:1 ()

Ingredients:

  • 1 large mango, peeled and cut into 1/4 inch pieces
  • 2 roma tomatoes, seeded and chopped
  • 2 T fresh basil, finely chopped
  • 2 t red wine vinegar
  • 2 T fresh lime juice
  • 0.5 t sugar
  • 0.5 serrano pepper, seeded and finely chopped

Directions

Mix all the ingredients in medium sized bowl. Let the mixture stand at room temperature at least 1/2 hour before serving. Or alternatively, it may be kept in the refrigerator, but no longer than 24 hours - it doesn't keep well.

Notes:

makes about 3 cups