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What’s Cookin’: Mango madness

Check out these creative recipes for mango stir fry and mango crisp.

By Donna Zitter Bordelon

With 10 mangoes on the kitchen counter, a dinner to cook and a food column to write, I declared last Monday “Mango Monday!”

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Mangoes were first grown in India over 5,000 years ago. They are related to cashews and pistachios. Several varieties are available for purchase throughout most of the year. I saw my first fruit-bearing mango tree in South Florida earlier this summer — impressive!

In determining ripeness, the color of the mango is not always indicative. Gently squeeze the mango and it should give slightly, as well as give off a perfume-like aroma. To cut, hold the stem side of the mango so it is on top, with the narrower side facing you, and cut vertically about ¼-inch away from the center of the mango (the flat stone is in the middle). Make the same cut on the other side of the mango. Lay the mango halves down, cut side up, and cut the fruit into a grid-like pattern to make cubes, but do not cut through the skin. Use a large spoon to scoop the diced cubes from the skin. Trim any fruit from mango stone.

Mangoes should be refrigerated only after they have ripened. Place mangoes in a brown bag at room temperature to ripen more quickly. Mangoes can be peeled, cubed and frozen for later use. There’s no sodium, cholesterol or fat in mangoes. One cup of cubed mango provides 100 percent of your daily vitamin C requirement and is just 100 sweet calories.


1 lb. skinless, boneless chicken, sliced across the grain into thin strips or 1 lb. large shrimp, shells removed and deveined

1 Tbsp. canola or peanut oil


¼ cup frozen limeade juice concentrate

2 Tbsp. soy sauce

2 Tbsp. rice vinegar

1 cup chicken broth mixed with 1 Tbsp. cornstarch

2 cloves garlic, minced

¼ tsp. curry powder

1 tsp. grated ginger root

1 tsp. chili powder

1 tsp. cumin

⅛ tsp. cayenne pepper

(In a saucepan, mix the sauce ingredients together, cooking on medium until the sauce bubbles and thickens. Cool. Marinate chicken or shrimp in the sauce in the refrigerator for at least an hour and up to one day.)

¾ cup sliced onions

1 large red pepper, cored, seeded and thinly sliced

8 oz. fresh mushrooms, sliced

10–12 snow pea pods

2 mangoes, peeled and cubed

½ cup cashew nuts

In a wok or large, heavy skillet, heat oil and tilt pan to cover area with oil.

Over medium-high heat:

Add the onions and red pepper and stir fry for 2 minutes.

Add mushrooms and stir fry for 1–2 minutes.

Using a slotted spoon, remove only the chicken/shrimp from the marinade and add to the wok/skillet. Stir fry for 2–3 minutes or until chicken/shrimp is cooked.

Add the snow peas and mangoes. Stir in the remaining marinade. Stir and toss for 1–2 minutes until mangoes are heated. Sprinkle with cashew nuts. Serve with rice.

Mango Margarita: Leftover limeade (from above recipe), one-half cup tequila, ¼ cup triple sec, 1 mango, diced, and a handful of ice cubes — process in a blender.


5 to 6 large mangoes, peeled and diced

2 Tbsp. flour

1 lemon, juiced

1 tsp. cinnamon

¾ cup raisins

½ cup orange juice

1⅓ cups old-fashioned oats

⅓ cup coconut

½ cup flour

½ cup walnuts, chopped

½ cup (1 stick) butter, melted

Spray a 7×11-inch baking pan with cooking spray.

Preheat oven to 375 degrees

In a large bowl, mix the mangoes, flour, lemon juice, cinnamon and raisins. Pour into the prepared pan.

Pour the orange juice over the mango mixture.

In the same large bowl, mix the remaining ingredients, and sprinkle them over the mango mixture.

Bake for 30–35 minutes until top browns.

Dust top with confectioners sugar, if desired, and serve with vanilla ice cream, whipped cream or yogurt.

Eat well, live long, enjoy!

**Don’t forget: Send your favorite recipe (including exact measurements) for a chance to win a $100 ShopRite gift card. Mail to Readers’ Recipes, c/o Northeast Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002. Or email your recipe to WhatscookinNEPhilly@gmail.com. (Include name and address.)

(Questions or tips can be sent to Donna Zitter Bordelon at WhatscookinNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002).

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