Slightly sweet, slightly spicy. Perfectly versatile.
Serve it with savory scones, like these Bacon Jalapeño Scones:
Use it instead of apricot jam in this Apricot (Mango) Glazed Chicken:
Serve it with these Indian Samosas:
Heat the jam until warm and dip Chicken Taquitos in it:
-Bake it with Brie wrapped in puff pastry dough for a delicious appetizer. Or cut pastry dough into squares and press dough into a well-greased mini muffin pan; place a square of Brie in the center and top with ½ tsp jam. Bake until browned.
-Spread it over a block of cream cheese or goat cheese and serve with crackers.
-Spread it between tortillas, along with grilled chicken and cheese, and grill for amazing quesadillas.
-Spread it on an English muffin and top with egg, cheese, and bacon for a breakfast sandwich with a kick.
-Add it to a grilled cheese sandwich.
-Spread it on a sandwich of leftover roast turkey or chicken.
-Add it to a marinade for roast pork or grilled chicken.
Mango Jalapeño Jam
Yield: About 7 half-pint jars
3 lb peeled and seeded mangos (weigh after peeling/seeding), about 6 cups
6-7 oz (about 6-7 whole) jalapeños
¾ cup apple cider vinegar
4 ¼ cups sugar, divided
1 box low-sugar pectin
Chop mangos in a food processor until finely chopped, but not pureed. You should end up with about 5 cups finely chopped mango. Pour into a large pot.
Use the food processor to finely chop the jalapeños. Leave the seeds/ribs in the jalapeños for a more spicy jam; remove them for a milder jam. Add to the pot along with the vinegar, and 4 cups of sugar.
Bring to a full rolling boil, reduce heat to medium, and boil for 20 minutes.
In a small bowl, stir together the pectin and ¼ cup sugar. Add pectin mixture to the pot and return mixture to a full rolling boil. Boil for 2 additional minutes.
Remove from heat and ladle into sterilized jars. Wipe rims of jars with a damp cloth and add lids and rings. Process jars in a boiling bath canner for 10 minutes for half-pint jars. Remove from canner and place on a towel on kitchen countertop. Let sit 24 hours. Check seals before storing on pantry shelf.
Mango Sticky Rice may be the primary reason my kids love eating at Thai restaurants. They also love the curries, stir-fries and satays, but this simple dessert definitely tops the list.
Making this at home may not be as much fun as a night out for dinner, but it sure saves the pocketbook! And with this recipe, there is always lots to go around, so there is no fighting for the last bite.
The two main types of mangoes you find here in the US are Haden and Ataulfo. The orange/red/green Haden mangoes are the most common, but the smaller yellow Ataulfo mangoes are my favorite. They are very sweet and have fewer strings than the larger Hadens.
For a complete Thai dinner experience, try one of these curries as an entrée before your Mango Sticky Rice:
Thai Green Curry
Thai Pumpkin Curry
Thai Red Curry
Mango Sticky Rice
1 cup short grain white rice
1 ½ cups unsweetened refrigerated coconut milk (or use water)
1 can coconut milk (do not use lite; do not shake can)
6 Tbs sugar, divided
1 tsp salt, divided
3 ripe mangoes, chilled
Combine rice and 1 ½ cups refrigerated coconut milk or water in a medium saucepan. Bring to a low boil, then reduce heat to low and cover. Cook for 20 minutes, or until rice is cooked. Alternately, cook rice with coconut milk in a rice cooker.
Carefully open the can of coconut milk and scoop out the thick coconut cream from the top of the can. Set cream aside in a small bowl. Pour the thinner coconut milk from the bottom of the can into a small saucepan. Stir in 4 Tbs sugar and ¾ tsp salt. Heat over medium-low heat until sugar dissolves, but do not boil. Remove from heat and slowly stir the hot sweetened coconut sauce into the rice in the pan. Cover and let sit for an additional 15 minutes, stirring occasionally.
Place the thick coconut cream in a small saucepan. Stir in 2 Tbs sugar and ¼ tsp salt. Cook over low heat until cream melts and sugar dissolves. Do not boil.
Slice chilled mangoes.
Place ½ cup of the warm cooked, sweetened rice onto each serving plate. Top with about ½ of a chilled, sliced mango. Drizzle with sweetened coconut cream. Serve immediately.
I love the colors of summer food. Bright, vibrant hues that scream freshness!
This fresh salsa is one of my favorites. Fresh tomatoes, mangos (or peaches or nectarines), cilantro, black beans, and just a little bit of fresh hot pepper. It is not too spicy, which makes it perfect to pair with a spicy grilled chicken.
Spicy Grilled Chicken
6 boneless chicken breasts or 10 boneless chicken thighs
1 Tbs smoked paprika
1 Tbs chili paste (or 1 tsp crushed red pepper flakes)
6 cloves garlic, crushed
2 teaspoons kosher or sea salt
1/3 cup olive oil
1/3 cup Worcestershire sauce
1/4 chopped mint leaves
Place chicken pieces in a Ziploc bag.
Combine paprika, chili paste, garlic, salt, olive oil, Worcestershire sauce and mint. Add to the bag with the chicken. Seal and mix well. Cover and refrigerate for 2-3 hours, or overnight.
Heat grill. Remove chicken from marinade and grill until cooked through.
Serve with Black Bean Fruit Salsa, if desired.
Adapted from Once Upon a Plate
Black Bean Fruit Salsa
1 cup black beans, drained & rinsed
1 cup corn
3-4 tomatoes, chopped (or 2 cups quartered cherry tomatoes)
1-2 mangos, nectarines, or peaches, chopped
1 hot banana or jalapeno pepper, minced
1 small red onion, finely chopped
5 green onions, sliced
3 Tbs fresh lime juice
2 garlic cloves, minced
2 Tbs olive oil
½ bunch cilantro, finely chopped
½ tsp salt
Combine all ingredients. Toss gently. Serve with tortilla chips or as a condiment to grilled chicken or fish.
Also try with Grilled Peruvian Chicken Thighs