In a small food processor, place the basil, garlic, pine nuts, HALF the mango, lemon juice, salt and pepper. Pulse until everything is incorporated. Add the olive oil and pulse a few more times. Taste and adjust seasonings.<br><br>
Pour the pesto into a small bowl and stir in the remaining diced mango, extra pine nuts, and a few pinches of red pepper flakes.<br><br>
Serve with sliced cucumbers or toasts.<br><br>
<i>Recipe from Jeanine Donofrio of Love and Lemons</i>
To a medium bowl, add the mangos, chile sauce, basil, mint, fish sauce, lime juice, garlic, radish, scallions and chile oil. Cover the bowl with plastic wrap and refrigerate for 20 minutes. Serve chilled. <br><br>
<i>Recipe from the Tasting Table Test Kitchen</i>
To a medium saucepan, add the apple, mangos, onion, red pepper, sugar, raisins, vinegar and ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the fruit is tender and the mixture has thickened, about 20 minutes. <br><br>
Add the lemon juice, curry powder, cardamom, cinnamon, nutmeg and salt, increase the heat to high, and bring to a gentle boil for 5 minutes. Turn off the heat and transfer to a medium bowl. Once the chutney has cooled to room temperature, cover the bowl with plastic wrap and refrigerate until well chilled, at least 30 minutes. The chutney can be stored in an airtight container for up to 1 week. <br><br>
<i>Recipe from the Tasting Table Test Kitchen</i>
Place a large saucepan over medium heat, and add oil, red onion, ginger and red pepper flakes. Sprinkle with a pinch of salt and stir. Cook, stirring occasionally, until the onions soften, about 5 minutes.<br><br>
Now add ground cumin and cinnamon. Cook, stirring frequently, for about 2 minutes to toast the spices. (If you’re not using a nonstick pot, you may find that the spices stick to the bottom of your pot, and run the risk of burning. If that happens, add ¼ cup of water and stir, picking up the spices. Continue cooking.)<br><br>
Turn off the heat, and add the rum. It will sizzle at first. Return to heat, and cook until the sauce thickens and the smell of alcohol has disappeared.<br><br>
Now add soy sauce, mango puree, water and vinegar. Stir together and bring to a boil. Turn down to a simmer, add the brown sugar and let the sauce gently bubble away for 5 to 10 minutes, allowing the flavors to marry.<br><br>
Taste for seasoning. Add salt and pepper to taste if needed.<br><br>
Add lime juice and lime zest. (If desired, sauce can be transferred to a blender at this stage to blend until entirely smooth.) Taste for seasoning and serve. Keeps about 1 week in the fridge.
<i>Each serving (1/4 cup) contains 61 calories, 7 g carbohydrate (2% Daily Value), 0.8 g fiber (3% Daily Value), 0.5 g protein (1% Daily Value), 2 g fat (3% daily value), 1.5 g saturated fat (8% Daily Value), 0 mg cholesterol, 147 mg sodium (6% Daily Value), and 84 mg potassium (2% Daily Value), 15 mg vitamin C (25% Daily Value),429 IU vitamin A (9% Daily Value), 9 mg calcium (1% Daily Value), 0.2 mg iron (1% Daily Value).</i>
The Ataulfo variety of mangos works beautifully in this recipe, but increase to 4 ripe mangos because of their smaller size.
<b>To Prepare the Chow-Chow</b><br>
In a medium sized bowl, combine the mango, shallot, jalapeño, lime juice and cilantro. Season to taste with salt and pepper.<br><br>
<b>To Prepare the Sweet Chili Dust</b><br>
In a small bowl mix the sugar, chili and salt.<br><br>
With a teaspoon, lightly sprinkle the sweet chili dust over the chow-chow. Serve over lime sorbet with a ginger snap cookie.
<i>Each serving (1/2 cup chow chow and 1/4 dust) contains 88 calories, 22 g carbohydrate (7% Daily Value), 2 g fiber (6% Daily Value), 1 g protein (2% Daily Value), 0.5 g fat (1% daily value), 0.1 g saturated fat (1% Daily Value), 0 mg cholesterol, 879 mg sodium (37% Daily Value), and 158 mg potassium (5% Daily Value), 27 mg vitamin C (45% Daily Value), 1199 IU vitamin A (24% Daily Value).</i>
Sauté onions, bell pepper and oil in a skillet over medium heat for 5 to 8 minutes or until tender. Stir in flour, then add mango, mango nectar, ginger, vinegar and red pepper. Cook, stirring over medium heat until sauce boils and is thickened. Serve hot with barbecued or broiled chicken, fish, sausage or pork.
Per serving: About 79 cal, 1 g pro, 14 g carb, 2 g fat, 26% cal from fat, 0 mg chol, 2 mg sod, 1 g fiber.
Combine all ingredients in 10-inch skillet, bring to boil then simmer uncovered until thickened, about 30 minutes, stirring occasionally. Serve as an accompaniment to meats, fish, curried dishes and open-face sandwiches. Makes about 6 servings or 2 cups.
Per serving: About 241 cal, 1 g pro, 62 g carb, 0 g fat, 1% cal from fat, 0 mg chol, 93 mg sod, 2 g fiber.
Mix the spices together in a bowl, then rub generously over the pork . Cover and refrigerate for at least 2 hours, but overnight is preferable.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan, cover with aluminum foil and roast for about 3 hours. Uncover, then roast for another hour. A thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, ketchup, brown sugar, honey and spices in a saucepan over medium heat. Simmer, stirring, for 10 minutes or until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
In a medium saucepan over medium heat, cook the olive oil and onion for about 5 minutes, or until soft. Add the garlic and sauté for 1 minute. Add the cumin, oregano, salt, and pepper, and sauté for 2 minutes more. Add the orange juice, white wine, lime juice, and the mango. Bring the mixture to a simmer and cook for 15 minutes. Cool for 10 minutes then transfer to a blender and puree until smooth. Use 2 cups for marinate and basting, reserving the remainder, in the refridgerator for other uses later.