223 lines
6.3 KiB
Plaintext
Executable File
223 lines
6.3 KiB
Plaintext
Executable File
foodanddrink
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recipes
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5313713
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-----
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# Cooking with mangoes
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## Now is the time to snap up Alphonso mangoes with their exotic scent and
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ambrosial saffron-yellow flesh.
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![Magnificent mangoes: spive up barbecued fish with mango salsa; and finish
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off with mango with raspberries and sesame snaps][1]
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Fruit of the gods: spive up barbecued fish with mango salsa; and finish off
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with mango with raspberries and sesame snaps Photo: JAY WILLIAMS
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By Xanthe Clay 12:05PM BST 13 May 2009
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[Comments][2]
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Whoever first said that mangoes should be eaten in the bath was thinking of an
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Indian Alphonso mango. Unlike the insipid supermarket fruits, usually Kent,
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Keitt or Tommy Atkins varieties, Alphonsos taste like a holiday in the
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tropics, ambrosial with slippery saffron-yellow flesh and dripping with sticky
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juice.
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Their excellence is largely down to variety, but the shipping plays a part,
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too. Most supermarket fruit is grown in the Americas and harvested underripe
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to survive a sea voyage.
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In contrast, Alphonsos are picked ripe, already soft and richly sweet. They
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last only a few days, so to get them here in decent condition they are sent by
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air. Now, food miles matter to me. But, I'd rather have one Alphonso than 30
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dull Kents or Keitts. Sometimes, it's worth the carbon footprint.
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You will probably have to hunt down Alphonsos in ethnic shops, where they are
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packed tenderly in boxes of shredded paper. Once you have your haul, eat them
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plain. Even a squeeze of lime juice detracts from their perfect balance. The
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brief Alphonso season is over quickly (it finishes at the end of May). IF you
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can't find any, the everyday mangoes have a mellowness which takes well to
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other flavours and is perfect for recipes.
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Choose fruit with a bit of give when squeezed, but no bruising. Some varieties
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are green even when ripe, so colour doesn't indicate ripeness. Levels of
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sweetness vary, so taste them adding extra lime juice, sugar or honey to suit.
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And there is nothing stopping you eating it in the bath, if you really want
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to.
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## Related Articles
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* [Lime and coconut rice pudding with mango][3]
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13 May 2009
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* [Mango with raspberries and sesame snaps][4]
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13 May 2009
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* [Calves' liver with mango and Madeira][5]
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13 May 2009
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* [Mango, chilli and coriander salsa][6]
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13 May 2009
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* [xanthe.clay@telegraph.co.uk][7]
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**How to cut up a mango **
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* First, imagine the anatomy of the mango. Lie the fruit down as it sits
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naturally, like a big yellow pebble. The large, flat stone lies horizontally
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inside the mango.
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* Turn the mango on its narrow side, so the stone is now vertical and,
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cutting just slightly to one side of centre, slice the cheeks of flesh off
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each side of the stone.
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* This will leave the cook's perk, a narrow band of flesh around the stone,
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sweet but usually rather fibrous. Suck it straight off the stone, then wash
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your face.
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* The neatest way to slice or cube the mango "cheeks" is to use a potato
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peeler to take off the skin, then cut the flesh with a knife.
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* Quicker, and more appreciated by children, is a mango hedgehog. Hold the
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mango cheek in one hand, skin side down, and slice through the flesh in a grid
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pattern, being careful not to cut through the skin. Push the cheek inside out
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so that the cubes stand out in a dome shape. Eat with a spoon.
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**Mouth-watering mangoes **
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* Alphonso - the king of mangoes, with a perfumed "parma violets" flavour,
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and saffron yellow flesh that's almost custard-soft.
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* Julie - Jamaica's top mango, sweet and tangy with a pineapple flavour
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* Keitt and Kent are the supermarkets' favourites - they travel well and are
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bred in Florida to resist bruising. At best, dull but serviceable
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* Tommy Atkins - similar to Kent, but often unpleasantly fibrous. Best
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avoided.
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* Badami - pale yellow flesh and a mild, lemony taste
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* Kaysa - if Alphonso is the King, then Kaysa is the Queen. Highly rated
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Indian mango
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* Sindhri - with a season starting straight after Alphonsos, this honeyed
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mango from Pakistan is ultra-sweet
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**Quick ideas for mango**
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* Mango lassi - for this Indian-style smoothie, place the flesh of a ripe
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mango in a blender with a small carton of plain yogurt, a handful of ice cubes
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and a pinch of ground cardamom, and mix. Add a little sugar or a pinch of salt
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to taste.
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* Mango sorbet - puree the flesh of three ripe mangoes with 8oz/225g icing
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sugar and the juice of two limes. Taste and add more lime juice if needed,
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then freeze in an ice cream maker or else in a plastic box, stirring well
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every hour or so, until smooth.
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* Grilled mango - dust slices of mango with icing sugar and cook under a
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preheated grill until browned and bubbling. Serve with lime wedges and vanilla
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ice cream.
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* Mango and passion fruit yogurt - chop a ripe mango and mix with the flesh
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of 2-3 passionfruit (wrinkly ones are riper and sweeter). Add a few tiny
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leaves of mint and divide between four glasses. Top with Greek yogurt, a swirl
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of honey and more mint, and eat it for breakfast.
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http://www.telegraph.co.uk/foodanddrink/recipes/5313713/Cooking-with-
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mangoes.html
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Telegraph
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## [Recipes][13]
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* ### [Lifestyle »][14]
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* ### [Food and Drink »][15]
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In food-and-drink
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[![Cook along with Xanthe Clay as she prepares tasty meals in just five
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minutes][16] ][17]
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### [Fast and delicious recipes][17]
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[![telegraph wine club][18]][19]
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### [Reader Offers][19]
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[![Le Clos Domaine Sainte Eugnie 2009 IGP HauteriveFrance; Sainsbury?s Brut
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Ros Champagne NV France; Domaine Julien Sunier Beaujolais Villages 2008France
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][20] ][21]
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[What are these?][9]
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Share:
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* [ ][10]
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* [Tweet][12]
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* Advertisement
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![][24]
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telegraphuk
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