riddle@emory.UUCP (Larry Riddle) (05/28/85)
Since there has been some recent discussions in this newsgroup on mangos, I thought I would contribute these recipes that appeared in the August 10/11 1983 issue of the Atlanta Journal/Constitution MANGO MACADEAMIA NUT BREAD 1/2 cup butter 1 cup sugar 2 beaten eggs 1 1/2 cups mango blended with the juice of 1/2 lemon 2 cups flour 3 teaspoons baking powdev 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1 cup chopped macadamia nuts (or pecans) Cream butter and sugar until frothy; add eggs. Add mango puree. Combine dry ingredients and blend into mango mixture well. Add nuts Pour into a greased loaf pan and bake 1 hour at 350 degrees F. By tripling this recipe and using small (7-by-5-by-3 inch) pans, you can get 5 loaves. This freezes very well. MANGO BREAD juice of 1 lemon 2 cups diced ripe mangoes 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 4 teaspoons cinnamon 3/4 cups corn oil 3 eggs 1 cup chopped nuts 1 1/2 cups sugar 1 teaspoon vanilla 1 cup raisins, optional Pour lemon juice over mangoes. Sift flour, soda, salt and cinnamon. Make a well in the centez and add oil and eggs. Mix well. Add mangoes, nut, sugar, vanilla and raisins. Let stand 20 minutes. Pour into loaf pan that has been greased and bake at 350 degrees F for 1 hour and 15 minutes. MANGO POPS OR SLUSH 2 cups chopped ripe mangoes 1/2 cup evaporated milk 1/4 cup water 1/4 cup frozen pineapple-orange concentrate, partially thawed Puree mangoes in blender until smooth. Add evaporated milk, water and juice concentrate. Blend well. Pour into molds, seal and freeze until firm. Mixture may also be frozen in ice cube trays and spooned into frosty tall glasses for wonderful dessert. note: green mangoes are great for chutney, but ripe mangoes must be used in these recipes for the best possible flavor. Larry Riddle