Mangoes are a special treat from the tropics. The Baby Green Mango is special and makes an awesome snack. There are over 1,000 different varieties of Mango and they are all alkaline in the body. They are one of the power foods of the tropics! They are delicious! One cup of mango chunks provides over 76% of the daily vitamin C requirement for the body and is a great immune booster. It provides 26% of the daily vitamin A requirement. It is a powerful antioxidant and has enzymes that protect the red blood cells. It has both potassium and magnesium, which help to balance out the salt intake in the body. These humble fruits are one of the most important super fruits that come to us from Southeast Asia and India. One of the many delightful varieties is the small Baby Green Mangoes produced in Taiwan.
Baby Green Mangoes were brought to Taiwan by the Dutch in the early 16th century. They quickly became a favorite and are often processed into snacks which the Taiwanese love. They are also used for juicing, in salads, and soups. Unripe and extremely sour mangoes are desirable, as most households prepare mango pickles which last for more than a year. Ripe mangoes are also highly valued due to their sweet taste. They are eaten after meals or in the evenings. Mangoes are a favorite dessert in Taiwan. Here are two Taiwan favorites for using small green mangoes.
MANGO PICKLE RECIPE
1: Rinse and wipe the mangoes well with a kitchen towel. chop the mangoes and add them in a bowl.
2: Add (I usually get the spices at the small Indian Market. The English name is first and the Indian name follows.)
- fenugreek seeds/methi
- fennel seeds/saunf
- mustard seeds/sarson (optional)
- nigella seeds/kalonji
3: Coat the mango chunks evenly with the spices in a bowl and cover with cheese cloth. Leave 3-4 days in the sun. If cloudy you may need 5-6 days.
4: When the mango and the spices are well-integrated, put in a clean jar and fill to one inch above the fruit with mustard oil. If you like your pickles spicy, use room temperature. If you prefer milder pickles, heat the oil and then pour over the mango and spices. The mango pickles will keep for up to a year without refrigeration, however they never last that long.
1.5 cups red lentils
1 raw green mango chopped
1 cup coconut milk ( Most like to use 2 cups)
1 large carrot chopped
2 celery sticks chopped
1/2 onion chopped
2 cloves garlic minced
a small piece of ginger minced
1 tsp cumin powder
1 tsp red cayenne pepper
touch of turmeric
salt to taste
some chopped cilantro to garnish
some coconut flakes to garnish
1-2 tbsp oil
4-5 cups of broth or water
Heat a large pot or dutch oven. Add oil and onions, garlic and ginger. Fry lightly for 5 minutes until the onions are translucent. Add chopped mangoes, carrots and celery and fry lightly for another minute or two. Add coconut milk, 4-5 cups of broth or water, turmeric, cumin, salt and cayenne pepper and bring to a boil. Add the lentils. Reduce flame, cover and simmer for 30-40 minutes, or until lentils are done. Garnish with some chopped cilantro, coconut flakes and a dash of cayenne pepper. Serve warm. (Recipe comes from Fly N Cook Vegetarian Soups)
This is a fantastic soup for a cold winter day. Enjoy a touch of the tropic today! It is delicious! Next time you are in Taiwan sample all the many soups, salads, and snacks that begin with the Baby Green Mango. For more ideas on using the mango check out the government mango page at : http://www9.tainan.gov.tw/cht/action/mango/eng/mango/mango06.html