mango bread recipe

jmcquown said:

Nancy Young said:

Silvia Barge said:

I know you enjoy my talent for foreign languages
jejejejejeeeeee

Donde esta la biblioteca? Es en el aeropuerto.

So there.

nancy

Donde esta el quarto de bano en la biblioteca? (giggling)

Jill

Es en el aeropuerto, estupido!

(some people) nancy

Silvia Barge said:

"august" <> escribió en el mensaje :

Quoted message said:

Quoted message said:

> It is a universal truth than Peruvian mangoes are the
> best ever

Not at all. Bowen mangoes surpass any I have known.

I have never heard of a Peruvian mango. How do they
excel?

They are big, they have a wonderful taste, they have been
grafted with other exotic fruits such as papaya

hate mango, love papaya. I wonder if I would like
these mangoes ?

Donna Rose said:

In article
<[email hidden]>,
[email hidden] says...

Quoted message said:

Mango Macadamia Muffins

<recipe snipped and saved>

Thanks Reg for posting that! Those look delicious and I
think I'll make some for a Sunday Brunch sometime soon.

You're welcome. I also recomend the book it came from, "Jim
Sobel's Big Flavors". Aptly named.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

[email hidden] :

||
|| "august" <[email hidden]> escribió en el
|| mensaje
|| "]news:[email hidden]...
|| > [email hidden] :
|| >
|| > || It is a universal truth than Peruvian mangoes are
|| > || the best ever
|| >
|| > Not at all. Bowen mangoes surpass any I have known.
|| >
|| > I have never heard of a Peruvian mango. How do they
|| > excel?
|| >
|| They are big, they have a wonderful taste, they have
|| been grafted with other exotic fruits such as papaya or
|| taperiba (don't know the English word for this fruit--
|| don't even know the Spanish one), with great results.
||
Thanks for the explanation.

So they are not really a true mango - more a hybrid.
Sound yummy.

--

Who bothers to read sig lines?

jmcquown said:

I can get some really nice mangoes at the market, they are
Mexican. But I never know what to do with them other than
give slices to my small parrot, so I appreciate your
posting this. I will make note of the recipes and we can
discuss them!

You could give them to my dog, she loves mango.

I love fresh mango sliced up with lime juice drizzled on it.

This is a late in life taste -- I used to have no interest
in mango at all, I thought they were pretty unpleasant as I
was used to them only as something lying around squashed in
our backyard in Miami.

Doug

An old post of mine. Btw, after 20 years my SO is now my
wife!

My SO makes this:

Mango/Lime Jamarlade, by Helen Walland

This gives a delicious jam/marmalade with a real bite! It
made about 5lb of jam but was a tight fit in my microwave
which is quite big. You might be better to halve the recipe,
then you wont have to worry about the jam boiling over in
the microwave, a really nasty mess to clean - believe me!

4 large Mangoes peeled and cut into medium sized cubes
(about 2 lb after cutting) 2 small limes halved and then cut
into very thin slices 2 lb of granulated sugar enough water
to cover the limes while stewing

Microwave the mangoes in a large glass bowl covered with
cling film, pierced once or twice, for about 10 mins on
high. Next cover the lime slices with water in a flattish
container, and microwave until soft, about 30 mins I think
this may be less, I wasn't watching! Add the lime slices to
the mango (I mashed the mango with a potato masher to make
sure all the larger chunks were reduced) then add the sugar.
Stir until no sugar crystals are visible.

Microwave uncovered on high if possible for about 15-20
mins. I check my jam every 5 mins, until setting point is
reached. I had to cook mine on the point below high as my
bowl was really too small and it threatened to boil over
continually.

NB I always use glass to cook microwave jams because of the
high boiling point of sugar, which could damage not only
your plastic utensils but also, and more importantly,
your jam! The bowl needs to be big enough to cope with
the boiling jam, so at least twice as big as the mangoes.

Remember jam, even cooked in a m icrowave, can be very hot!

There was a thread on it suggesting another version:

Dave Fawthrop wriote:

ome time ago Doug Weller gave us a recipe for Mango and Lime
Marjam which I have just tried, with the usual problems :-)
so I will post what I did.

The recipe says 4 large Mangoes peeled, and cut into medium
sized cubes (about 2 lb after cutting)

Oops! I ended up with 4lb of cubes after cutting (big
rethink) There are two sorts of mangos available, one about
twice the size of the other. Supermarket ones are big about
1 1/4 lb each, and Asian shop ones are much smaller. As the
amount of fruit was now too much, microwave was out.

Also our microwave is very old, and objects to being used
for a long time, so times are doubtful.

So this is my version of Mango and Lime Marjam.

4 large mangos about 1 1/4 lb (500g) weight peeled, stoned
and cut into small pieces. say 8 small mangoes if you have
those. 4 small limes halved and then cut into very thin
slices. 4 lb of granulated sugar enough water to cover the
limes while stewing, and some for the mangoes, while
microwaveing.

Microwave the mangoes pieces in a large glass bowl covered
with cling film, pierced once or twice, on high, with a 2
tablespoons of water, till softish, mash with potato masher.
It would be impossible to do this in a pan, they would burn.
Cover the lime slices with water, and microwave covered
until soft. I did mine till the peel could be cut with a
fork against the side of the bowl. They should have been
done a bit further.

At this stage everything looked very dry with no free
liquid. I bashed on to see what would happen. Put mashed
mangoes, stewed limes and sugar in a jam pan. Heat slowly
till sugar has dissolved, then boil and test till OK. I used
a bottle of Certo, to make it set. Half quantity should be
microwaveable. Made 8 lb.

Result a very nice interesting jam, if a bit expensive
at about 1GBP per lb for materials. Not much bite, but
then I like my own Seville Orange Marmalade which bites
like a lion :-X.

I should have added that Helen also makes great mango vanilla jam, also in
the microwave. Just ordinary jam but with vanilla pods or extract. I don't
have her recipe handy, but found this one:

connie g ([email hidden]) Subject: Mango Jam

This is the only article in this thread View: Original
Format Newsgroups: alt.cooking-chien Date: 1999/09/12

Mango Jam 6 cups (1.5 L) semi-ripe or ripe mango slices 2
cups (500 ml) water 3 cups (750 ml) sugar 1 Tbs (15 ml)
vanilla extract Combine the mango slices and water in a
saucepan and boil over moderate heat for 15 minutes, until
the mangoes are tender. Press this mixture through a sieve,
or process in and electric blender or food processor until
smooth. Return to the saucepan and add the sugar and vanilla
extract. Boil for 30 to 40 minutes, until thick and the
proper consistency for a jam. Pour into hot sterilized jars
and seal. Makes about 2 quarts (2 L). Bon appetit from the
Chef and staff at World Wide Recipes

Doug Weller said:

An old post of mine. Btw, after 20 years my SO is now
my wife!

!!!!! Congratulations!!!

nancy

"Julia Altshuler" <[email hidden]> escribió en el mensaje
news:7Bigc.160322$K91.413730@attbi_s02...

Quoted message said:

Silvia Barge said:

They are big, they have a wonderful taste, they have been
grafted with
other exotic fruits such as papaya or taperiba (don't
know the English

word

Quoted message said:

Quoted message said:

for this fruit--don't even know the Spanish one), with
great results.

Is this the taperiba? The yellow mombin?

hort.purdue.eduyellow mombinOpen ↗
ars.html

--Lia

Yup. We call it Taperiba or Taperibá. It is a very acid
fruit, even when ripe. I reacall when we were little
children and my mother used to peel taperibas and rubbed
them with fine salt. Then she washed them under running
water and taperibas lost their awful tartness and were
ready to eat.

Silvia

[email hidden] (SportKite1) wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

From: [email hidden]

Quoted message said:

Green, unripe mangoes can be used like apples in cobblers
and pies.

I believe Green Mangoes are also used to make chutney.

Ellen

My chutney recipes call for ripe mangoes. I'll have to see
if I can find any that use gree. Green would have it taste
like apple chutney. They serve green magoes peeled as snacks
at school here - it's like eating a green apple. Even tastes
like a green apple.

Sandi

"Nancy Young" <[email hidden]> escribió en el mensaje
"]news:[email hidden]...

Quoted message said:

jmcquown said:

Nancy Young said:

Silvia Barge wrote:

> I know you enjoy my talent for foreign languages
> jejejejejeeeeee

Donde esta la biblioteca? Es en el aeropuerto.

So there.

nancy

Donde esta el quarto de bano en la biblioteca?
(giggling)

Jill

Es en el aeropuerto, estupido!

(some people) nancy

Ahh girls, now you are just showing off. You just need a "ñ"
for baño jajajajjaa

Silvia

(S.Dunlap) said:

[email hidden] (SportKite1) wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

Quoted message said:

From: [email hidden]

Quoted message said:

Green, unripe mangoes can be used like apples in
cobblers and

pies.

Quoted message said:

Quoted message said:

I believe Green Mangoes are also used to make chutney.

Ellen

My chutney recipes call for ripe mangoes. I'll have to see
if I can find any that use gree. Green would have it taste
like apple chutney. They serve green magoes peeled as
snacks at school here - it's like eating a green apple.
Even tastes like a green apple.

Sandi

My over 100 year old recipe insists on half ripe
common mangoes.

aloha, Thunder

smithfarms.comsmithfarms.comOpen ↗
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff

smithfarms pure kona said:

On 18 Apr 2004 16:07:40 -0700, [email hidden]

(S.Dunlap) said:

[email hidden] (SportKite1) wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

>From: [email hidden]

>Green, unripe mangoes can be used like apples in
>cobblers and

pies.

Quoted message said:

Quoted message said:

I believe Green Mangoes are also used to make chutney.

Ellen

My chutney recipes call for ripe mangoes. I'll have to see
if I can find any that use gree. Green would have it taste
like apple

chutney.

Quoted message said:

Quoted message said:

They serve green magoes peeled as snacks at school here
- it's like eating a green apple. Even tastes like a
green apple.

Sandi

My over 100 year old recipe insists on half ripe
common mangoes.

aloha, Thunder

No, green mangoes do not taste like apples. BTW Our family
recipe uses half ripe green common mangoes so after you boil
the chutney, you are left with nice slices of real mangoes
and not the mushy fruit found in most chutneys. aloha,
Thunder smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers of 100%
Kona Coffee & other Great Stuff

smithfarms pure kona <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

On 18 Apr 2004 16:07:40 -0700, [email hidden]

(S.Dunlap) said:

[email hidden] (SportKite1) wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

>From: [email hidden]

Quoted message said:

Quoted message said:

>Green, unripe mangoes can be used like apples in
>cobblers and

pies.

Quoted message said:

Quoted message said:

I believe Green Mangoes are also used to make chutney.

Ellen

My chutney recipes call for ripe mangoes. I'll have to
see if I can find any that use gree. Green would have it
taste like apple chutney. They serve green magoes peeled
as snacks at school here - it's like eating a green
apple. Even tastes like a green apple.

Sandi

My over 100 year old recipe insists on half ripe common
mangoes.

aloha, Thunder

Half ripe sounds about right - green ones tast absolutely
nothing like mango at all, they tast like green apples to
me. Half ripe would have a have a bit of a mango taste and
be firm enough to hold up under canning.

Sandi

Sandi

smithfarms pure kona <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

smithfarms pure kona said:

On 18 Apr 2004 16:07:40 -0700, [email hidden]

(S.Dunlap) said:

[email hidden] (SportKite1) wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

> >From: [email hidden]

Quoted message said:

Quoted message said:

> >Green, unripe mangoes can be used like apples in
> >cobblers and

pies.

Quoted message said:

Quoted message said:

>
> I believe Green Mangoes are also used to make chutney.
>
> Ellen

My chutney recipes call for ripe mangoes. I'll have to
see if I can find any that use gree. Green would have it
taste like apple

chutney.

Quoted message said:

Quoted message said:

They serve green magoes peeled as snacks at school here
- it's like eating a green apple. Even tastes like a
green apple.

Sandi

My over 100 year old recipe insists on half ripe common
mangoes.

aloha, Thunder

No, green mangoes do not taste like apples. BTW Our family
recipe uses half ripe green common mangoes so after you
boil the chutney, you are left with nice slices of real
mangoes and not the mushy fruit found in most chutneys.
aloha, Thunder

I'm sitting here eating green Honduran mangoes and these do
remind me of sour green apples. Slightly sweet and VERY
sour. Maybe yours taste different but the ones off MY tree
and the trees that supply the mangoes at the school at which
I teach are reminiscent of eating sour apples - same taste
sensation in my opinion. These are small mangoes, about the
size of a very small Granny Smith apple, not the large
mangoes commercially available. BTW, unripe, green peaches
are also a popular snack food here. Again, no real taste
other than slightly sweet but very sour. We eat them while
they're green 'cause if we wait for them to ripen, they'll
all be stolen from our trees.

Sandi

(S.Dunlap) said:

smithfarms pure kona <[email hidden]> wrote
in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

smithfarms pure kona said:

On 18 Apr 2004 16:07:40 -0700, [email hidden]
(S.Dunlap)

Quoted message said:

Quoted message said:

Quoted message said:

>[email hidden] (SportKite1) wrote in message

news:<[email hidden]>...

Quoted message said:

>> >From: [email hidden]

Quoted message said:

>> >Green, unripe mangoes can be used like apples in
>> >cobblers and

pies.

Quoted message said:

>>
>> I believe Green Mangoes are also used to make
>> chutney.
>>
>> Ellen
>
>My chutney recipes call for ripe mangoes. I'll have to
>see if I

can

Quoted message said:

Quoted message said:

Quoted message said:

>find any that use gree. Green would have it taste like
>apple

chutney.

Quoted message said:

>They serve green magoes peeled as snacks at school here
>- it's

like

Quoted message said:

Quoted message said:

Quoted message said:

>eating a green apple. Even tastes like a green apple.
>
>Sandi

My over 100 year old recipe insists on half ripe common
mangoes.

aloha, Thunder

No, green mangoes do not taste like apples. BTW Our
family recipe uses half ripe green common mangoes so
after you boil the chutney,

you

Quoted message said:

Quoted message said:

are left with nice slices of real mangoes and not the
mushy fruit found in most chutneys. aloha, Thunder

I'm sitting here eating green Honduran mangoes and these do
remind me of sour green apples. Slightly sweet and VERY
sour. Maybe yours taste different but the ones off MY tree
and the trees that supply the mangoes at the school at
which I teach are reminiscent of eating sour apples - same
taste sensation in my opinion. These are small mangoes,
about the size of a very small Granny Smith apple, not the
large mangoes commercially available. BTW, unripe, green
peaches are also a popular snack food here. Again, no real
taste other than slightly sweet but very sour. We eat them
while they're green 'cause if we

wait

Quoted message said:

for them to ripen, they'll all be stolen from our trees.

Sandi

You know apples don't grow here in the sub tropic of Hawaii.
We have lots of mangoes of differing varieties but we do not
have the necessary cold to grow an apple. So I guess I
should say , I can't make the comparison.

Here in Hawaii, we like to eat green mangoes with a little
shoyu, sugar, vinegar and salt. Must be (lucky us) our
oriental influences!

aloha, Thunder smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers
of 100% Kona Coffee & other Great Stuff

Nancy Young said:

Doug Weller said:

An old post of mine. Btw, after 20 years my SO is now
my wife!

!!!!! Congratulations!!!

Thanks. We thought 20 years together was probably enough to
convince us it would work. :-)

Doug