Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

My Mango Dilemma
0

21 posts in this topic

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?

0

Share this post


Link to post
Share on other sites


Ads by Google:

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...

1

Share this post


Link to post
Share on other sites

Mango salsa!

With the mango margaritas!!!!!

1

Share this post


Link to post
Share on other sites

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!) <_<

0

Share this post


Link to post
Share on other sites




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.

0

Share this post


Link to post
Share on other sites

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?

1

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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!

0

Share this post


Link to post
Share on other sites

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:

0

Share this post


Link to post
Share on other sites

I love pickles! But what the heck is

0

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,346
    • Total Posts
      917,415
  • Topics

  • Posts

    • Will my doctor test me? So many symptoms...
      Remember that you have to be eating a normal gluten diet for the testing so don't cut back & don't stop eating it. Make sure they do the full, current celiac panel: Anti-Gliadin (AGA) IgA
      Anti-Gliadin (AGA) IgG
      Anti-Endomysial (EMA) IgA
      Anti-Tissue Transglutaminase (tTG) IgA
      Deamidated Gliadin Peptide (DGP) IgA and IgG
      Total Serum IgA   
      Also can be termed this way: Endomysial Antibody IgA
      Tissue Transglutaminase IgA 
      GLIADIN IgG
      GLIADIN IgA
      Total Serum IgA 
      Deamidated Gliadin Peptide (DGP) IgA and IgG
    • Will my doctor test me? So many symptoms...
      Yep, get tested for celiac.  You have plenty of digestive symptoms to indicate it.
    • Weird Reaction
      Hi Richie, It definitely sounds like you got glutened.  Over here in the USA they can't label foods gluten-free if they are made from gluten ingredients, period.  So your barley drink would not be labeled gluten-free here.  A while back I read something about the testing for gluten in foods not being as accurate for detecting barley hordein as it is for wheat gliaden.  So the gluten-free testing (if they do any) that your drink maker does may not be reliable. Celiac disease is an autoimmune condition.  So the immune system starts reacting when it detects gluten and damages the gut lining.  An immune reaction is not like a food poisoning event, where most of the damage is only while the food is actually in your system and then ends.  An immune reaction can continue for weeks to months.  The immune system is really quite serious about protecting our bodies.  And since it is designed to detect and attack micro-organisms it reacts to tiny amounts of gluten. Wheat, barley, and rye are the main gluten grains that affect celiacs.  But some celiacs also react to oat gluten.  
    • Weird Reaction
      Hi Richie,  Glad you are feeling better. I wondered have you been officially diagnosed with coeliac disease? Just wondering as you say you are anaemic, that is one of the symptoms of coeliac disease, along with other general malnutrition. You don't need to eat meat for iron though, you can get it from non-heme foods, like spinach or parsley. Just be careful with the drink with barley, it may be that you only start to have symptoms if you consume a lot of it, but if you have coeliac disease the damage is still been done to your gut regardless of whether you have symptoms or not, which will ultimately lead to malnutrition as well as other things.
    • Weird Reaction
      I think, if all this is caused by glutening, it could be that it takes a while to work its way out of your system. I should explain about what I said about organic broccoli.   I don't have a problem with organic food,  in fact, I buy organic milk and carrots all the time, but I don't want to try organic broccoli in case it is the broccoli that is the problem, not the insecticide.    I meant to ask, are you a coeliac or is it non-coeliac gluten intolerance that you have?   I wonder what sort of support you get in Australia for these conditions once diagnosed?   Here in the UK I think the understanding is that if new gastro symptoms have lasted for more than six weeks it needs to be investigated.   I have found this very helpful advice because I do get odd twinges of pain and sometimes changes in bowel movements (sorry if tmi) but they rarely last more than a couple of weeks.   If they do persist I mention it to my gastroenteroligist and he follows it up.  I recently had a sigmoidoscopy for left sided pain and they found nothing.  Turns out it was to do with lactose intolerance, but I always imagine the worse!    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
    • SLLRunner

      Week 4 of the gluten challenge- wheat cereal every morning, regular bread every day, and wheat tortillas for my lunch wraps. Right now, body aches that seem exercise related (weight lifting and running), even though I am doing the same intensity of weight lifting and running I've always done.  Just a few more weeks until my blood test. Counting down the days.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,483
    • Most Online
      1,763

    Newest Member
    Amanda912
    Joined