These recipes with mango are a delicious and refreshing addition to your summer menu. The mango salsa, a family favorite, is great when stuffed with fresh uhu (parrot fish) and steamed to perfection. However you choose to use these recipes, enjoy!
Mango–Cucumber Salsa
- 1 Cucumber (peeled & diced)
- 2 Jalapeno Chili (seeded & minced)
- 2 Tsp Ginger (minced)
- 1/4 C Cilantro (chopped)
- 1 Tbsp Brown Sugar (packed)
- 1/4 C Lime Juice
- 2 C Mango (diced)
- salt & fresh ground pepper to taste
Preparation: Mix all ingredients together in a large bowl. When peeling cucumber, leave a little of the dark green skin as it adds extra color. Use this salsa as topping on seared Ahi, or any chicken or seafood of your choice. My mom would stuff it in freshly steamed ginger Uhu or Onaga.
Mango Crisp
- 5 C Ripe mangoes, peeled and thinly sliced
- 11/2 Tsp Ground Cinnamon
- 1/4 Tsp Nutmeg
- 1 Tbsp Lemon Juice
- 1/4 C Butter (Softened)
- 1/2 C Brown Sugar (Packed)
- 1/2 C Flour
Preparation: Preheat oven 375 degrees. Mix sliced mangoes with 1 teaspoon of the cinnamon, nutmeg, and lemon juice. Place in a buttered 10x6x2 in glass baking dish. Set Aside. Combine butter and brown sugar until well blended. Cut in flour and the remaining 1/2 teaspoon cinnamon. Mix until Crumbly. Sprinkle the topping evenly over mango slices. Bake for 15-20 mins, or until topping is golden brown. Serve warm or cold, with whipped topping or ice cream, if desired.
