You can make Cranberry Mango sauce and put on top of pancakes (I love this recipe… yum!)
My friend has put the mango in her stir-fry.
I think there’s a video somewhere called “Two Girls, One Mango”.
I’ve found that the Kent variety of mango is pretty good, with few, if any fibers. There are also other varieties that have few fibers.
There are IIRC over 100 varieties of mangoes, few of which are seen outside their native areas. The US mango board says half a dozen are available commonly:
Ataulfo
Francis
Haden
Keitt
Kent
Tommy Atkins - probably the most common, certainly the one I see in grocery stores.
Unsweetened (“plain”) yogurt? Or something else? I think I have some plain/unflavored Greek yogurt in the back of the fridge …
I’ve seen the Ataulfo variety sold as Manilas or Champagne Manilas. It’s generally a good variety with few fibers (although the fruit is often small).
I make mango lassis using frozen chunks of mango, plain kefir, and sugar to taste. I think Greek yogurt would be too thick, but you could do half yogurt/half milk.
I make mango sticky rice using this recipe.
I use Greek yogurt, or otherwise unsweetened yogurt. I also use mango nectar, which has more liquid. But this isn’t a hard-and-fast recipe; just adjust it to suit your tastes.
I was in a situation where mangos and onions were some of the only food I had access to for weeks at a time. To have something to call dinner, I’d serve a mango-chili-powdered milk sauce over pasta. I honestly can’t recommend it, but you asked for something creative.
Mangos make excellent jam- just cook chunks of mango with equal parts sugar- no water. the mango gels right up. I used to serve it with cream-cheese stuffed french toast.
Mango
Apple
Strawberries
Banana
Cut up into bite-size chunks. Place in oven-proof tin. Sprinkle crushed white chocolate over the fruits. Place in oven at 200 C until chocolate has just melted. Eat.
Is there a name for that? And also does the apple get that cooked pie apple texture or is it still crispy?
It sounds delicious but the crispy apple really bother me.
I’m not sure what it’s called, but I know it has a name. The dish only stays in the oven for a few minutes so the apple stays crispy. You can however use pretty much any fruits, those are just what I’ve been using the most.
By “oven-proof tin” do you mean, like, a cake pan? Or muffin tins? (Do you wind up with a big ol’ circle o’ fruit’n’white chocolate, or with little individual servings?)
I thought that might be a bit unclear. Not a word I use very often. Google translate suggests baking dish, and an image search seems to back them up. So I’ll go with baking dish.
Thinking about it though, I’m curious to try it with smaller dishes, like for creme brulee.
One time I brought my sushi chef some mangoes and kiwi.
For some reason, I suggested something along the lines of mango lobster.
He took two lobster tails, and did a lobster mango tempura- lobster and mango planks tempura in a mango reduction.
I can second the goodness of mango creme brule.
At a Mexican street market today, we had a large plastic cup filled with mango chunks, with Tapatio sauce and lime juice squirted in it, then salt, then a lid was put on and it was shaken all up. It was a lot easier to eat this way than on a stick.