Home' Trinidad and Tobago Guardian : June 7th 2014 Contents A29
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Mangoes abound at this time of the year
and in addition to enjoying their orange,
sweet, and fleshy goodness straight off
the seed there are many, many ways to include
them in delicious recipes.
Not all mangoes are meant to be cooked or included
in desserts, so if you are going to enjoy them in dif-
ferent recipes go for fruits with a smooth texture
and avoid stringy mangoes. If you re including them
in a salad use them at the half-ripened stage.
What s my choice? I go for Julie mangoes.
3 1/2 ozs ginger snaps or digestive cookies
2 tbsps melted butter
4 egg yolks
1 cup condensed milk
1 tsp lime zest
1/3 cup lime juice
1/2 cup mango puree
1 cup whipping cream (optional)
Preheat oven to 325˚F.
In a food processor process
ginger snaps to fine crumbs, add
melted butter and process.
Press mixture into the bottom of a 9-inch pie plate.
Bake for 5 minutes until set.
Preheat oven to 350ºF
With an electric mixer beat yolks until light
Add condensed milk, lime zest and mix on
low speed until combined.
Add lime juice and mango puree, and mix well.
Pour mixture into prebaked cookie shell and
bake for 20 to 30 minutes until the centre of the
pie is firm and dry to the touch.
Chill thoroughly until ready for use.
Option: You may serve with whipped cream if
The sweetness of the mangoes balances
with the peppery flavour of the
watercress in this salad.
You won't need all the dressing, refrigerate
1 bunch watercress, washed and dried
4 half-ripened Julie mangoes, flesh cut
1 small red onion, thinly sliced
1 small sweet red pepper, cut into julienne
1/4 cup chopped chadon beni or cilantro
1/3 cup wine vinegar
2 tbsps fresh lime juice
2 cloves garlic
2/3 cup olive oil
Salt and freshly ground black pepper
Place all vegetables into a large
Whisk the vinegar with the lime juice and
Add the olive oil in a steady stream.
Whisk until thick.
Season with salt and pepper.
Pour some dressing onto salad and toss
just to coat the watercress, don't use too
Refrigerate until ready to serve.
2 lbs boneless chicken
pieces cut into 1 1/2 inch
4 tbsps jerk marinade
2 tbsps vegetable oil
8 wooden skewers
soaked in water for four
For the chicken:
Combine jerk marinade
with oil, add chicken and
combine, refrigerate for
about 2 hours.
Preheat gas grill,
barbeque, or broiler.
Thread chicken onto
skewers and place onto
pre-heated grill or broiler.
Grill for about 10
minutes until chicken is
Serve with mango
salsa, and a rice pilaf
2 mangoes, half ripe,
preferably Julie mango or
any large smooth
1 clove garlic minced
1/2 hot pepper finely
chopped and seeded
(more or less to taste)
1 tbsp fresh lime juice
Salt and freshly ground
pepper to taste
1/4 cup cilantro or
chadon beni, finely
Combine mangoes, garlic,
pepper, lime juice, salt
Let stand for one hour
before serving. Add the
Makes about 3 cups
JERK CHICKEN KEBABS WITH MANGO SALSA
Maxwell is looking to produce some-
thing this year that has nothing to do
In a recent interview with The Asso-
ciated Press, the 41-year-old crooner---
who plans to release a new album this
year---said he also wants to get married
and become a father (though he didn t
offer the name of his "collaborator").
"This year is really about the people,
it s really about focusing on putting out
the music, and taking myself to an-
other level in life. Hopefully getting
married, having kids---the whole
thing," Maxwell said. "I mean, it s not
my ovaries, so I can t really plan that,
but it would be great."
The R&B star said the experiences
he s had since coming back to music
with 2009 s Grammy-winning Black-
summers night inspired him to release
the second album in his trilogy. Sum-
mers, originally planned for release in
2010, will come out this year, he said.
"I lost my cousin. I lost a lot of
things. I lost a lot of friends. I came to
realise so many good things about peo-
ple that were always really there, and
then so many bad things about people
who really weren t." (AP)
Maxwell plans for tour, new music and possible baby
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