I don’t know why I got a mango. I thought it would be fun.
But hey, since I’m losing weight (shut up! I lost a pound so far, that counts) and I’m starting to cook for myself again, and I want to eat healthy and low-cal stuff, I betcha I could make something with that mango.
Here’s what I have handy at home, though I can pick up some other stuff at the grocery store:
one (1) mango
brown rice
chicken breasts
onions
soy sauce
teriyaki sauce
two (2) roma tomatoes
three (3) potatoes
one (1) green bell pepper and one (1) red bell pepper
one (1) chili pepper
three (3) oranges
one (1) banana
one (1) apple
assorted dried spices
plus a bunch of other food I’m too lazy to write down.
Mostly I’m thinking Mango + Chicken + Rice = yum, but is there anything exciting I can make them do?
The mango would make a yummy salsa with the addition of your chili pepper, tomato and some of your spices. That, over a grilled chickem breast and some rice, would be a nice dinner.
How green or ripe is your mango? It’s a very versatile fruit, but its applications vary over its stages of ripeness.
If it were I, I’d throw the mango at a passing pigeon and cook the pigeon. But that’s just me.
Actually, I like mango if it’s paired with spicey, like in mango chutney. I’d say you have the makings of a good sweet ‘n’ sour there. Slice the onion, chunk the peppers and the mangoes. Peel and chunk the orange, too, what the hell. Chop the tomato. Slice the chicken into bite sized pieces and toss in a little flour, if you have it. Mince the chili pepper. Stir fry the lot (start with the meat, then the onions, then the peppers then the fruit, including the tomato), add soy and teriyaki to taste (might need a shake of some sort of vinegar in there as well) and serve over the cooked rice.
If there’s no visible green on the outside and it gives to the touch like a ripe peach, it’s probably on the ripe side. That means it’s going to be quite sweet. The salsa idea would work great, as would WhyNot’s chutney idea. In fact, the main difference between a mango salsa and a mango chutney is about 20 seconds in the blender. Enjoy!
Make a quasi-indian dish out of the chicken and rice, then make mango lassi.
Chill then cube up the mango as per usual. Dump it in the blender and puree. Add cold buttermilk to taste. Sprinkle with a tiny amount of ground cardamon and enjoy.
I started with this, but I didn’t season with teriyaki or soy. I went with some curry-like spices (a dash of cardamom, black pepper, turmeric, cumin, and ginger) and cooked it all up. Goodness knows what you’d call it, but damn it was tasty.
Thanks for the advice! I have lots of leftovers for tomorrow, too. I’ll bring it in to work and make people jealous.
