The sweet arrival of Indian mangoes

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In a medium bowl, combine all ingredients and toss well. Chill 1 hour and serve cold. Makes 4 servings.

Mango chutney for seafood

This chutney gives a slightly exotic touch to ordinary seafood. The recipe takes 5 minutes.

1 cup peeled and diced mango

½ teaspoon brown or yellow mustard seeds, ground lightly in mortar and pestle

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

4 teaspoons shredded fresh coconut (available in Indian grocers)

½ teaspoon light brown sugar

1 teaspoon freshly squeezed lime juice

In a small bowl, combine all ingredients and mix well.

Use to top broiled or grilled grouper, or other firm white fish. Also good on shrimp.

Makes 2 servings.

Mangoes with spicy ginger cream

This healthy, delicious dessert highlights the mango’s richness. The recipe takes 8 hours.

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