Mango Mania with Susser

We did a cooking class with Chef Alan Susser tonight. Every single dish had mangoes in it and we used four different varieties.

Mango Liquado
Mango Souscaille
Crab and Mango Salad
Curried Mango Shrimp with Macadamia Mango Saffron Rice
Mango Fool

I have had my share of mango for the year. I'll post details later.

rwj

I'll post details later.

I hope those details are going to include recipes!

[Jenise]

Just thinking out loud here, but this reminds me of a recipe for a chicken curry with mango I made about 20 years ago. It was sublime: the chicken was braised in a rich curry sauce, and the fresh mango was slipped in at the end of cooking. It pretty much dissolved into the sauce, and gave the sauce an ethereal sweet-sour tang. I absolutely swooned over the dish, but never made it again and eventually forgot about it. Too bad. Wonder whatever happened to that recipe? Hmmm....

I'll definitely post some recipes. Many were very easy. Just give me a few days to get the time to sit and type for a while.

Jenise, the mangoes that we used in the curry were a bit under-ripe. The cooking softend the mangoes enough. The tartness was a good contrast to the usually sweet fruit.

rwj

Here's one.

Mango Souscaille with Chorizo or Prosciutto:

1 large mature green mango, peeled and cut from the pit
1/3 cup cold water
1 clove garlic
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 Scotch Bonnet chile, minced or serrano
Juice of one key lime
1 link of dried Spanish Chorizo or 4 slices of prosciutto
2 sprigs tarragon if using prosciutto

Cut the mango in 1/2-inch-thick slcies and place them in a bowl. In another bowl, mix the water, garlic, salt, pepper, chile, and lime juice together and pour them over the mangos. Cover and refrigerate for at least 30 minutes or, preferably, for 24 hours.

Cut the chorizo into 1/8-inch-thick disks. Cut the mango spears into sections that are approximately the size of the chorizo disks. Skewer on toothpicks and serve.

Alternatively, cut the prosciutto slices in half lengthwise. Put one mango spear on each slice with some tarragon leaves. Roll up into a cylinder and serve.

Note: if the mango is not quite ripe that is o.k. It will hold up in the marinade better. Don't use something soft like an Alfonso or Ataulufo.

rwj

Just thinking out loud here, but this reminds me of a recipe for a chicken curry with mango I made about 20 years ago. It was sublime: the chicken was braised in a rich curry sauce, and the fresh mango was slipped in at the end of cooking. It pretty much dissolved into the sauce, and gave the sauce an ethereal sweet-sour tang. I absolutely swooned over the dish, but never made it again and eventually forgot about it. Too bad. Wonder whatever happened to that recipe? Hmmm....

Jenise, I was so suprised to read this. When I actually swoon with a recipe, I keep it in a special folder in it's catagory. They are my "go to" recipes when I need something that I do not have to ponder about, and I know it wil be great. Sometimes I make the mistake of thinking I will remember which cookbook I found it in. Not so......
Then again, you probably make so many wonderful recipes that keeping them all would be impossible.

Here's another. This was very refreshing.

Mango Liquado:

1 Ripe Mango peeled and cut from the pit, preferably an Alfonso.
1 tsp. fresh grated ginger (or more, if you like).
1 tsp. Superfine sugar (optional, in my opinion)
A hand full of crushed ice or a couple of cubes

Puree the mango until it is smooth. Then put everything in a blender and puree it until you have a nice smoothie-like consistency. Pour in glass and drink.

rwj

These mango recipes are making me drool. Too bad my wife can't stand the taste.

These mango recipes are making me drool. Too bad my wife can't stand the taste.

More for you, Robert!

The class was fun and Allen Susser was a very pleasant chef with whom to work. His recipes were easy and good. I liked how he could integrate an un-ripe mango in to a recipe. That technique really allows you to work with whatever the store has to offer.

rwj

The liquado sounds great, but it's missing something. Tequila.

As we tasted the liquados I looked at our head chef and said that it needed more ginger. He replied, "It needs more rum." "I didn't know that he put any rum in it." "He didn't.", replied our chef.

rwj

Stuart,

After reading so many posts, this one just seals the deal: You and I would get along famously.

b

Barb: I just got my Alcoholics Unanimous 30 year pin.