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My Mango Dilemma
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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.) :D

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?

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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.foodnetwork.com/recipes/tyler-florence/crunchy-jicama-and-mango-salad-with-chile-and-lime-recipe/index.html

Mango pudding?

Mango rice pudding?

Dried mango.

Mango margaritas (hellll yeah!).

Mango sorbet?

Mango ice cream...

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Mango salsa!

With the mango margaritas!!!!!

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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!) <_<

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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.

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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.) :D

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?

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

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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.

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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!

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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! :lol:

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I love pickles! But what the heck is

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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! :lol:

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.

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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. :D

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I have some small loaf pans and they are perfect for gluten-free baking. More crust!

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Li hing is so common here in Hawaii and often overused. It is an aquired taste for some. Although usually made from dry plum, its sometimes artificial now. You can make great mango pickles without it.

I love pickles! But what the heck is

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

Thanks for the link Sylvia. Yick lung, sounds great, we have two oriental groceries in the area. How should I introduce it to my neighbors?

We're going to cut up these mangos and make pickles! I know what's going to happen already. My dearly beloved 80 year olds (one is turning 90 this year) will be game for peeling and chopping the mango. If I come out with Yick Lung, they're gonna be on me like white on rice, telling me who died of lung cancer and who has COPD! Maybr not though.

I reckon we can make a mean salsa, or freeze slices. I love old peeps and they love me back. If you have somebody in your family or nighborhood who suffers from dementia, they love tasks where they feel like they really did something good, contributed. And they like a task (even if it's just separating a deck of cards into hearts, spades, diamonds and clubs.

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Li hing is so common here in Hawaii and often overused. It is an aquired taste for some. Although usually made from dry plum, its sometimes artificial now. You can make great mango pickles without it.

Thanks Ken,

I went to the oriental store today but couldn't remember Li Hing. I asked them what they use to make mango pickles that startst with Li. She asked me green or ripe?

Then she said she didn't know if they had that, but took me to the aisle with mango pickle. She said, "Look, it's simple, vinegar, sugar, salt." Do you think raisins would be a reasonable substitute, or minced prunes? Or should I just do the basic recipe without dried fruit?

I do love pickles, they really seem to stimulate the appetite. :)

Thank you for today's adventure.

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Hi, I actually like the mango pickles without the li hing best. No need to add anything.

just leave out th eli hing and do the rest

here are some more ideas from riends I work with

By Chef Sandy Barr

Merrimans

Ingredients: Yield 4 cups

2 1/2 ripe Hawaiian mangos

2 1/2 ripe Hawaiian papaya

1/4 cup sugar

2 ounces coconut syrup

1/2 teaspoon salt

1. Peel and seed fruit.

2. Slice 1/4 inch pieces and lay on baking rack.

3. Bake at 250 degrees Fahrenheit for 30 minutes.

4. Puree in food processor with syrup and salt.

(Can cool and refrigerate until ready to use as a basting sauce.)

Mango Coconut Cream Sauce

By Chef Todd Dacey

From Vegan Inspiration

Pulp of 1 large mango

1 can coconut milk

1 teaspoon cardamom powder

2 tablespoon Maple syrup or 4 dates

Thoroughly mix all ingredients together in a blender or food processor.

For added fun substitute an exotic fruit like one of the sapotes.

=================

Here is a friends fancy chutney recipe.

Kona Mango Chutney

By Executive Chef Graham Quayle

Four Seasons Resort - Hualalai

Ingredients:

1 gallon green mango chunks 1 1/2 gallon sugar

1 tablespoon garlic chopped 1/2 gallon white vinegar

2 tablespoons ginger root sliced thinly 2 tablespoons coriander seed

1 cup white onion small dice 1 tablespoon allspice berries

1/2 tablespoon Hawaiian chili chopped 2 cinnamon sticks

1 cup almonds slivered 2 Hawaiian vanilla beans split

2 teaspoons salt 10 whole cloves

2 teaspoons mustard seed 2 teaspoons ground cardamom

1/2 cup Kona lime juice 3 teaspoons ground turmeric

1 cup currents

Boil sugar and vinegar. Add all other ingredients. Bring to boil slowly,

constantly stirring and be careful not to burn.

Cook until 221 degrees F. is reached.

Remove from heat, place in sterilized jars.

--and another

Mango Crisp

By Joan Namkoong

From "Go Home, Cook Rice: A guide to buying

and cooking the fresh foods of Hawaii"

5-6 cups ripe but firm Hawaiian mango, peeled and sliced

Juice of a lemon

2 tablespoons sugar (optional)

Crisp topping:

1 cup cold unsalted butter, cut into 16 pieces

1 1/2 cups flour

1 1/2 cups quick cooking oatmeal

2 cups plantation raw or turbinado sugar

1 teaspoon cinnamon

1 teaspoon freshly grated nutmeg

1. Preheat oven to 350 degrees.

2. Place Kona mangoes in a deep dish pie pan mixed

with lemon juice and sugar.

3. Mix flour, oatmeal, sugar, cinnamon and nutmeg

together in a bowl. Add butter and cut into dry

ingredients with a pastry blender. When butter is evenly

incorporated, place mixture on top of fruit. Bake for

45-60 minutes or until top is browned and crisp.

Li hing is so common here in Hawaii and often overused. It is an aquired taste for some. Although usually made from dry plum, its sometimes artificial now. You can make great mango pickles without it.

Thanks Ken,

I went to the oriental store today but couldn't remember Li Hing. I asked them what they use to make mango pickles that startst with Li. She asked me green or ripe?

Then she said she didn't know if they had that, but took me to the aisle with mango pickle. She said, "Look, it's simple, vinegar, sugar, salt." Do you think raisins would be a reasonable substitute, or minced prunes? Or should I just do the basic recipe without dried fruit?

I do love pickles, they really seem to stimulate the appetite. :)

Thank you for today's adventure.

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Holy crap! Marilyn, where do you live??? I'm on my way over after you make those pickles!!!

And Ken, next, we go to HI so start pickling NOW, please.

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