20 replies to this topic

[Marilyn R]

As of this morning, I still had three qt. sized bags of sliced mangos from last season in the freezer. I have three mangos on the kitchen counter in a paper bag with an apple in there because my sister showed up with them this weekend. I have a neighbor who has promised me more mangos than I can possibly use, it's a bumper crop this year and she has two mature trees. There's another neighbor who has a tree and is always happy to share because she's allergic to the sap.

I decided to try making a mango cream pie with a meringue crust, thinking it was about time I fired that KitchenAide up!

After perusing several recipes, I found the one! It called for unflavored gelatin. I know I used to have that but after a search of the kitchen cupboards, had none. I probably gave it away when I went gluten-free, so figured maybe that was all good. How long can gelatin be good for? DP said he was pretty sure it doesn't go bad, and did a double search.

We walked to our nearby grocery store and they don't carry gelatin at all!! Fresh Market. (I wish it was still an IGA store.) So I walked another block to a Walgreens. They had flavored Jello, in both the traditional brand, their brand, diet, but no unflavored gelatin. No Knox for me!

I walked home, pulled out an old BH&G cookbook and found a recipe for banana cream pie. It said to microwave a mixture of 2 cups milk and 1/2 a cup of cornstarch for 5 minutes, then add part of the three egg yolks which you previously beat, then mix it altogether (sugar, salt, vanilla, all the usual stuff found in custard.) I thought that recipe was a gift for all the crap I'd been through. (I hate shopping, and we have this horrid little dog that went with us, I love her but she's truly a horrid wench. (Almost as bad as me, ya'll should be sending my dp sympathy cardds for having to live with her and me.)

Two hours after cooking and refrigerating the custard, I checked on it. It was the consistency of a light custard sauce. I noticed navy bean sized white lumps in it and decided I'd nuked corn balls in my lovely mango (finely chopped and drained through a sieve) pie filling.

I threw the whole mess in the blender, whirled away, and reheated all of it on a low heat, but let it come to a boil, stirring almost constantly. (I was washing all those dirty dishes in interum.) I just checked the mango custard. It's solid.

My dillema is that if I try to fill the pie with it tomorrow, it won't fit the shell. (Custard is in a 2 qt. bowl, pie shell is in a 9" pie crust. I guess I'll make the traditional chocolate pie tomorrow and share mango custard and chocolate meringue pie with the neighbors? (Pay it forward, right?)

Oh, I substituted orange liquour for the vanilla in both the meringue and custard recipes, just seemed like the right thing to do. I did go on a bit, sorry alot.

The other dilemma is...what the heck am I going to do with all those mangos?

[pricklypear1971]

I love jicama and mango salad. Just chop both up and toss with lime juice and oj and cilantro. I used this as a recipe to work from http://www.foodnetwo...cipe/index.html

Mango pudding?

Mango rice pudding?

Dried mango.

Mango margaritas (hellll yeah!).

Mango sorbet?

Mango ice cream...

[Pauliewog]

Mango salsa!

[pricklypear1971]

Mango salsa!

With the mango margaritas!!!!!

[Marilyn R]

Thank you both for helping me plan my blessed (or cursed) mango fest. I know the Dutch in me will make me use up each one. I bet Mango cheesecake is the bomb. I gave my 9" springform cake pan to hospice, do you think buying a used one is safe, or are there too many crevices? (Hate thoss cubby holds for gluten!)

[pricklypear1971]

Just buy a new one. I scrubbed mine with a toothbrush and Bon ami but the thought of someone else's gluten skeeves me out.

I found a gorgeous antique bundt pan at Goodwill and almost cried from not buying it.

[kenlove]

great pickled mango recipe

http://www.hawaiinewsnow.com/story/1902613/sam-choys-kitchen-recipe-pickled-mango

As of this morning, I still had three qt. sized bags of sliced mangos from last season in the freezer. I have three mangos on the kitchen counter in a paper bag with an apple in there because my sister showed up with them this weekend. I have a neighbor who has promised me more mangos than I can possibly use, it's a bumper crop this year and she has two mature trees. There's another neighbor who has a tree and is always happy to share because she's allergic to the sap.

I decided to try making a mango cream pie with a meringue crust, thinking it was about time I fired that KitchenAide up!

After perusing several recipes, I found the one! It called for unflavored gelatin. I know I used to have that but after a search of the kitchen cupboards, had none. I probably gave it away when I went gluten-free, so figured maybe that was all good. How long can gelatin be good for? DP said he was pretty sure it doesn't go bad, and did a double search.

We walked to our nearby grocery store and they don't carry gelatin at all!! Fresh Market. (I wish it was still an IGA store.) So I walked another block to a Walgreens. They had flavored Jello, in both the traditional brand, their brand, diet, but no unflavored gelatin. No Knox for me!

I walked home, pulled out an old BH&G cookbook and found a recipe for banana cream pie. It said to microwave a mixture of 2 cups milk and 1/2 a cup of cornstarch for 5 minutes, then add part of the three egg yolks which you previously beat, then mix it altogether (sugar, salt, vanilla, all the usual stuff found in custard.) I thought that recipe was a gift for all the crap I'd been through. (I hate shopping, and we have this horrid little dog that went with us, I love her but she's truly a horrid wench. (Almost as bad as me, ya'll should be sending my dp sympathy cardds for having to live with her and me.)

Two hours after cooking and refrigerating the custard, I checked on it. It was the consistency of a light custard sauce. I noticed navy bean sized white lumps in it and decided I'd nuked corn balls in my lovely mango (finely chopped and drained through a sieve) pie filling.

I threw the whole mess in the blender, whirled away, and reheated all of it on a low heat, but let it come to a boil, stirring almost constantly. (I was washing all those dirty dishes in interum.) I just checked the mango custard. It's solid.

My dillema is that if I try to fill the pie with it tomorrow, it won't fit the shell. (Custard is in a 2 qt. bowl, pie shell is in a 9" pie crust. I guess I'll make the traditional chocolate pie tomorrow and share mango custard and chocolate meringue pie with the neighbors? (Pay it forward, right?)

Oh, I substituted orange liquour for the vanilla in both the meringue and custard recipes, just seemed like the right thing to do. I did go on a bit, sorry alot.

The other dilemma is...what the heck am I going to do with all those mangos?

[nursenation2]

I like the mango salsa/ mango margaritas idea. That sounds like a party

[Bubba's Mom]

Your mango custard sounds very yummy!

I love mangoes. What a wonderful problem to have too many. I'd cut some up and freeze for later use.

[JNBunnie1]

Just buy a new one. I scrubbed mine with a toothbrush and Bon ami but the thought of someone else's gluten skeeves me out.

I found a gorgeous antique bundt pan at Goodwill and almost cried from not buying it.

Dremel tool, baby!

[Marilyn R]

Just buy a new one. I scrubbed mine with a toothbrush and Bon ami but the thought of someone else's gluten skeeves me out.

I found a gorgeous antique bundt pan at Goodwill and almost cried from not buying it.

Gawd, if I must, I must. (Buy a new springform pan.) I'm glad to know you're a fellow thrift store shopper. My BIL skeeved out once when somebody complimented me on my very cool top. I told them I bought it at Jesus House of Hope (they've since changed the name to House of Hope(local food bank/thrift store), he said "Oooh, that freak's me out, you're wearing dead people's cloths! Yuk!" I told him to get a grip, I by God washed it first, and maybe it was just somebody cleaning out their closet. OK, 9" or 10"? What size should I get the brand spaking new springform pan in? I do like cheesecake and margaritas, my tequila is getting older as we speak!

[Marilyn R]

great pickled mango recipe

http://www.hawaiinewsnow.com/story/1902613/sam-choys-kitchen-recipe-pickled-mango

I love pickles! But what the heck is ¼ pound li hing mui?

I think mango pickles are a bang up idea. And I have a neighborhood of elderly women who would like nothing better than making some bang up mango pickles. They can never decide if exercise helps or hurts their arthritis. I tell them "use it or lose it, that's what my doctor says".

Thanks for the post, waiting (admittedly impatiently) for what that secret ingredient is. Never heard of it!

[sa1937]

I love pickles! But what the heck is ¼ pound li hing mui?

I think mango pickles are a bang up idea. And I have a neighborhood of elderly women who would like nothing better than making some bang up mango pickles. They can never decide if exercise helps or hurts their arthritis. I tell them "use it or lose it, that's what my doctor says".

Thanks for the post, waiting (admittedly impatiently) for what that secret ingredient is. Never heard of it!

Marilyn, I was curious enough to google it. http://en.wikipedia....iki/Li_hing_mui

[pricklypear1971]

Gawd, if I must, I must. (Buy a new springform pan.) I'm glad to know you're a fellow thrift store shopper. My BIL skeeved out once when somebody complimented me on my very cool top. I told them I bought it at Jesus House of Hope (they've since changed the name to House of Hope(local food bank/thrift store), he said "Oooh, that freak's me out, you're wearing dead people's cloths! Yuk!" I told him to get a grip, I by God washed it first, and maybe it was just somebody cleaning out their closet. OK, 9" or 10"? What size should I get the brand spaking new springform pan in? I do like cheesecake and margaritas, my tequila is getting older as we speak!

I use my 9" most often.

I've even thought of buying mini ones because it would be easier to make mini cheesecakes and freeze them since I now make 99% of all my desserts...and if a whole cake is there I'll eat the stupid thing.

If you make German Apple Cakes or stuff like that you may need the bigger ones. Mine came as a set.

Last time I was at that Goodwill it was obvious that they had a ton of stuff from one older woman who had excellent, excellent taste in clothes and shoes. I mean gorgeous. I am generally not THAT retro and it was all well worn but in excellent shape. If I had confidence in a local shoe shop or leather refinisher, and could sew at all I probably would have tried some of the shoes and clothes. They were simply divine. Found some evening gowns but weren't my size. That lady had TASTE.

[Marilyn R]

Prickly, I'll get a nine incher. Thanks for the advice!

(But I'll wait for a coupon, that's just the way I am.) I've also found smaller is better. When I got rid of a bunch of stuff, I gave these really great 4" pans away to a neighbor. She didn't want to take them. I told her I'd ask for them back if I ever started baking again. I think they'd be to the bomb for making gluten-free quick breads (what Mom used to call banana or other breads.)

I bought 4 of them at the Habitat for Humanity pre gluten free. Paid a dollar. My neighbor was so upset that I'd give them to her for free. I really think those four inch loaf pans are perfect.

As to the end of the story, I stuck the mango custard in the meringue pie shell, put whipped cream on top, and delivered it to my neighbor with the the mango trees. She gave me a big kiss,ewww.