Mango Tango Salsa

Preparation: To pit a mango, place it stem side up with the narrow side facing you. Make a vertical lice starting at 1/4" to the right of the stem. Repeat on the other side. Lightly score the flesh of the mango into diamonds. Buckle the skin, pushing the flesh outward so that it resembles a porcupine. Slice off the cubes.
Ingredients:
3 ripe mangoes, pitted and cubed
Juice of one lime
1 tablespoon red onion, minced
1/4 cup fresh cilantro leaves
1/2 jalapeno pepper (optional), seeded and minced
Combine all ingredients. Let stand for 10 minutes. Toss before serving. Serves 6 as a side dish.
Serve with grilled fish, chicken or pork.

Mango Pie

Short Crust Pastry For 9-inch Pie Plate:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
2 tablespoons lard, chilled and cut into small pieces
3 tablespoons cold water

Filling For Pie:

Large, fleshy mango, weighing about 1 1/2 pounds
3 tablespoons lime juice
1/2 cup sugar
1/4 cup water
1 tablespoon arrowroot

Carefully peel the mango. Feel with the tip of a small, sharp knife where the seed is, and cut off 2 slices lengthwise, down each side of the mango as close to the seed as possible. Cut each slice nto lengthwise strips about 1/4-inch thick, sprinkle with a little of the lime juice and set aside. Cut all the remaining flesh off the seed. There should be about 1 cup of pulp. Put the pulp into a saucepan with the sugar,remaining lime juice and water and cook until soft, about 10 minutes. Rub through a sieve, return to the saucepan and stir in the arrowroot mixed with a little cold water, and cook until thickened, stirring constantly. Cool slightly. Arrange the mango slices in the baked pastry shell in an overlapping pattern, using the shorter pieces to fill in the sides. Spoon the puree over these pieces evenly. Chill well before serving. Serve plain, or with custard, whipped cream, or ice cream to taste. Serves 6.

Mango Pie #2

1 double crust
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 or 3 tablespoons flour
4 cups sliced ripe mangoes
1 tablespoon lemon juice
Brush top crust with milk

Layer sliced mangoes sprinkled with spices alternately until all mangoes are used. Sprinkle with lemon juice and cover with top crust. Bake at 425 degrees F., for first 10 minutes then reduce to 350 degrees F. for 30 to 40 minutes.

Mango Upside-Down Cake

2 cups ripe mangoes, sliced
2 tbsp. lemon juice
1 tbsp. butter
1/3 cup brown sugar
1/4 cup shortening
1/4 tsp. salt
3/4 cup sugar
1 egg
1/2 cup milk
1/2 cup milk
1-1/4 cups flour
2 tsp. baking powder

Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in 8-inch pan or casserole. Add brown sugar and cover with a layer of mango slices. To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg. Sift dry ingredients and add alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees F. When cake is done, turn it out upside-down and serve while still warm. Serve with whipped cream or a lemon or lime sauce.

Mango Sherbet

1 envelope (1 tablespoon) unflavored gelatin
3 cups sieved mango puree
1/2 cup sugar
3 tablespoons lime juice

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool. Mix mango puree, sugar, lime juice and gelatin. Chill until the mixture is syrupy. Beat until light and fluffy. Serve with whipped cream, or ice cream. Serves 6.

Mango Cream

1 envelope (1 tablespoon) unflavored gelatin
2 cups mango puree
1/2 cup sugar
1 tablespoon lime juice
1 cup heavy cream

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool. Mix the mango puree, sugar, lime juice and gelatin. Whip the cream until stiff, then fold lightly but thoroughly into the mango mixture. Pour into a mold, rinsed out with cold water. Refrigerate until set. Unmold and serve plain, or garnished with slices of mango. Serves 6.

Mango Fool

3 cups mango puree, sieved
1 tablespoon lime juice
1/2 cup sugar
3 cups stiffly whipped cream, chilled

Season the mango puree with sugar and lime juice. Chill thoroughly. Just before serving fold in the whipped cream. Blend lightly so that the mixture is not quite uniform in appearance, but has discernable streaks of cream and mango. Serves 6. The cream may be flavoured with 3 tablespoons of light rum.

Mango Ice Cream

1 large, fleshy mango weighing about 1 1/2 pounds
1/2 cup sugar
1/2 cup water
1/4 cup lime juice
1 cup heavy cream

Peel the mango, cut off the flesh and chop fine. There should be about 2 cups. Make a syrup with the sugar and water simmered together for 5 minutes. Cool. Add to the mango with the lime juice, mixing thouroughly. Whip the cream until stiff and fold into the mango mixture. Freeze in refrigerator ice trays with the cube dividers removed, at the coldest temperature available. Stir after 1 hour, and again at the end of the second hour. The ice cream should be ready in about 2 1/2 hours from the beginning of freezing. Makes 2 ice trays, 6 or more servings.

Mango Ice Cream #2

Basic Custard for Ice Cream:
4 eggs
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla

Beat the eggs lightly with the sugar. Scald the milk and stir into the eggs. Cook the egg mixture in the top of a double boiler over hot water, stirring constantly until the mixture coasts the spoon. Cool. Add the vanilla. With the addition of fruit pulp, this makes enough ice cream for 6 to 8 servings.

To Make it Mango

Mix 1 cup mango pulp with 1/4 cup of sugar. Mix thoroughly with Basic Custard. Turn into a freezing tray and freeze to a mush. Remove from refrigerator, beat well and return to freezing compartment.

Mango Ice

2 cups sieved mango puree
2 tablespoons lime juice
1/4 cup sugar
1/2 cup water
1 egg white

Mix the mango puree with the lime juice. Simmer the sugar and water toghether for 5 minutes to make a syrup. Cool. Add to the mango puree, mixing thoroughly. Beat the egg white until it stands in peaks. Fold into the mango mixture. Freeze until firm, about 3 hours in freezer ice trays. Every half hour during the freezing process, stir the mixtur, scraping into the center the ice crystals that form around the edge of the tray. The finished ice should have a snowy texture. Makes 2 ice trays, 6 or more servings.

Mango Mousse

Ripe mangoes, weighing about 4 pounds
1/2 cup lime juice
1/2 cup granulated sugar
1 envelope (tablespoon) unflavored gelatin
2 egg whites
Pinch of salt
1/2 cup heavy cream

Peel the mangoes, cut the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over -blend. There will be 5 cups of puree. Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree. Beat the egg whites with the salt until they stand in peaks. Whip the cram until it is stiff. Fold the cream into the egg whites, then fold this mixture gently into the mango puree. Pour into a large serving dish, or into individual dishes, and refrigerate for 2 to 3 hours, or until set. Serves 6 to 8.

Champagned Mangoes

Cut ripe mangoes in half around the circumference. Twist free of seed and remove each half intact from the skin. Put a mango half in deep champagne glass and add a scoop of fresh pineapple sherbet. Fill glass with iced champagne and serve at once.