Mango x 3

Yet another Mango episode here Fooding Around With The Kilted Cook.  The last until we actually get into mango season and I have a bushel of new inspiration.

Last week I stopped at the local Farmer's Market and got a pound of fresh-off-the-boat 20-count Gulf Pink Shrimp.  Yuuuuummmm all by themselves.  But I decided to take them to the next level, of course:

Barbecued Shrimp & Mango Salad with Mango Vinaigrette
Here's the salad I put together.  Almost anything you like in a leafy salad goes good here -- spinach, arugula (which the Brits call Rocket), mesclun mix, etc.  Just don't use that watery, tasteless Iceberg junk.  Arrange things to show off the separate elements -- we eat with our eyes as well as our mouths.

Salad
1 head Romaine, chopped
1/2 cup fresh Basil, julienned
4 Green Onions, sliced
6" Carrot, sliced into thin coins
6 each Red and Yellow Cherry Tomatoes
1 Mango, cubed

BBQ Shrimp
With the tails and shell on, saute the shrimp in a bit of oil, liberally sprinkled with a Cajun/Creole type seasoning.  I prefer Evergladestm Original  seasoning; or for more heat I use Tony Cachere's Creole Seasoningtm.  If you want even spicier shrimp, peel them first - but leave the tails on for the look of things.  Cook on med-high heat, just until they turn that beautiful orange.  Don't overcook or else you're eating Creol flavored rubber!  Cool slightly and arrange the shrimp artistically on your plated salad.

Vinaigrette
1 Mango, peeled, pitted and cubed
1/2 cup EVOO (Extra Virgin Olive Oil)
1/2 cup white vinegar (I like Rice Wine Vinegar, but White Balsamic would also be good)
Pinch of Salt

Take the mango, salt, and vinegar for a spin in your blender.  I like the Aerate setting as it gives the dressing some extra body and brings out the flavors.  Gradually drizzle the EVOO into the spinning fruit vinegar so that it makes a strong emulsion.  If you like a bit of heat against the sweetness, add a pinch of cayenne to the blender.  I serve the vinaigrette alongside the salad so that diners can add as much or little as they prefer.

Mango Black Tea

No, I don't make this.  I buy it from Trader Joe's.  If you don't have a Trader Joe's near you, look in Fresh Market, Whole Foods or similar shops for a Mango flavored tea.  Especially nice when iced.

Several years ago, when I competed on Food Network's Ultimate Recipe Showdown, I had the pleasure of meeting Bobby Flay.  He gave this Mango Iced Tea recipe on one of his Boy Meets Grill episodes:

1-1/2 quarts cold water

6 Black Tea bags

2 cup Mango Nectar {note below}

Sugar, to taste

Mint leaves for garnish

Mango slices for garnish

Boil the water, add the teabags and steep until the tea is dark.  Remove the bags.  Add the mango nectar and sugar to taste.  Stir until combined.  Pour over ice into tall glasses and garnish.

Note:  Make your own Mango Nectar by pureeing mangos and sugar to taste,  then pressing through a wire sieve to remove the pulp.  

If you buy Mango nectar, I prefer the Jumextm brand available in many megamarts or your local Latin markets.

Lest We Forget

The very best, simplest mango recipe of all:

Mango

Bowl

Eat...  Who needs a spoon or fork????

Photo courtesy of TastyAppetite.net