Monday, March 15, 2010
A Mango Tale (No, Virginia, the Fruit Kind)
I was given a bag of mangoes the other day. Yes, here on the edge of the Atlantic in an outport in Newfoundland’s sort-of-Southern-Shore, I was handed this ginormous bag of frozen mangoes by this puzzled and frightened-seeming local who held it out to me like it was a dirty nappy.
“You’ll know what to do with this,” he said as he handed it to me and raced off into the sunset at the speed of a bullet before I could say anything.
Well, of course. I’m a CFA*, used to alien mainland fruits and vegetables. Not to mention meats.
But it’s far from mango groves I was born.
So what the hell do you do with the “You’ll know what to do with this?”
Go on the interwebz, of course and find a recipe. Lots of mango recipes as it turns out, but the one that would most apply to this situation would be mango muffins.
Now, I’m one of those who can never let well enough alone.
Give me a recipe for anything and I will immediately add to it, subtract from it, substitute stuff in it.
So I have to meddle, don’t I. I have to add pecans, and nutmeg, and take away the limejuice and add vanilla and yer better quality oil. And by gum the damn thing is very thick, you could paste the lino to the floor with it as my old Granny was fond of saying (she was a pretty awful cook, sorry to burst another myth about Irish grannies and I haven’t even mentioned the brandy yet, have I?).
And today, you could hear the Mango Muffin Mix (sounds like a tropical dance, doesn’t it?) thud into the muffin pan from the spoon that strained under the weight of it.
And there was too much of it for the muffin tins. But I sorted some into ramekin dishes and loaded everything into the oven. And crossed my fingers and toes.
And guess what? OMG what gorgeous, incredible, scrumptious, tasty things these are….
Anyone know of a mango dealer in Newfoundland?
*Come From Away
Here's the Recipe:
Original Recipe Yield 18 servings
2 cups all-purpose flour adapt for 12: 1& 1/4 cups
1 cup sugar or honey 4 oz
2 teaspoons baking soda total of 1&1/2 powder & soda
2 teaspoons ground cinnamon go for ginger or nutmeg 1&1/4 tsp
1/2 teaspoon salt sprinkle
a splash of vanilla
3 eggs, lightly beaten 2 eggs
3/4 cup vegetable oil ½ cup oil
1 tablespoon lime juice ¾ tblp – or omit
2 cups diced ripe mango 1 & ¼ cups
1 medium ripe banana, mashed I use more mango
1/2 cup raisins 3 oz
1/2 cup chopped walnuts 3 oz walnuts or pecans
In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.