It’s been so hot on the Oaxacan Riviera!
Here are some recipes for keeping cool with the season’s most abundant fruit!
Mango Cheese Cake
- 50g Graham Crackers
- 80g butter, melted
- 2 x 250g pkts Philadelphia cream
- cheese block, at room temperature
- 1/2 cup sugar
- 300ml thickened cream, whipped
- 1 tablespoon gelatine
- 1/4 cup hot water
- 4 mangoes, peeled and sliced
- 2 tablespoons lime juice
- 1 mango, peeled and chopped, to serve
- Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.
- Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm .
- Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
- Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.
From: Taste Australia
Quinoa salad with mint and mango
- 110g quinoa, cooked according to packet instructions
- 1 tbsp chopped fresh mint
- 4 spring onions, including the green parts, chopped
- 2 tbsp chopped fresh coriander
- 1 mango, peeled, finely chopped
- 2 tbsp olive oil
- ½ lemon, juice only
- Combine all the ingredients in a bowl and mix together.
- Serve with grilled tofu, chicken, fish or any leftover meats.
From: BBC Food
Did you know?
Mangos are one of the most popular fruit in the world.
Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
A basket of mangos is considered a gesture of friendship in India.
Mangos are related to cashews and pistachios.
A mango tree can grow as tall as 100 feet.
The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries.
In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors.
Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience.
Top Mango exporters are India, Pakistan, Puerto Rico, Mexico, Brazil, Israel, South Africa and Peru.
Over 20 million tons of mangoes are grown in the tropics and sub tropics.
Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.
Homemade Mango Popsicles
- 1 1/3 cup THICK Greek Yogurt
- 1 can Mango Nectar Concentrate
- 1 ripe mango, peeled and chopped
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cardamom
- 1 tablespoon crystallized ginger, chopped
- 1/2 cup chopped pistachios
- Pour the all ingredients, minus the pistachios, into a blender. Cover and blend until mostly smooth.
- Pour into popsicle molds, or small paper cups.
- Freeze for one hour. Then push a popsicle stick into the center of each pop, sprinkle with pistachios, and press gently.
- Place back in the freezer until solid. To loosen, place the mold up-side-down under warm running tap water.
From: Blog: A SPICY PERSPECTIVE