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Makaha Mango Festival Recipe Winners
Bake, puree, freeze, shave--what can't you do with a mango? To find out, SYT attended the first annual Makaha Mango Festival at the Makaha Resort & Golf Club, and came away with these six yum-o-licious winners from an amazing mango recipe contest.
Editor's note: All the recipes were submitted by home cooks. In some cases, like the winning beverage, personal preference should guide your proportions of ingredients.
To prepare the crust, sift the flour and confectioner's sugar into a bowl. Cut the butter into the flour mixture until it clings together. Add the nuts and mix. Press the mixture into a 9 by 13-inch pan. Bake for 30 minutes or until golden brown. Remove from the oven and cool to room temperature.
For the filling, in a bowl, mix the cream cheese with the lilikoi juice and mango puree. Add the sugar and vanilla and blend well. Fold in the whipped cream and blend. Pour the filling into the cooled crust. Cover and refrigerate.
For the topping, peel the mangoes and remove the flesh from the seed. Cut the mango into small dice.
In a saucepan over medium high heat, combine the sugar, cornstarch and water and bring to a boil. Remove from the heat and cool. Add the lemon juice, salt and food coloring. Add the chilled mangoes and pour over the filling. Cover and refrigerate until firm. To serve, cut into 3-inch squares.
Makes about 1 dozen pieces.
In a bowl, mix together the olive oil, cilantro, parsley and garlic salt. Add salt, pepper and paprika to taste. Add the chicken and toss to coat with marinade. Cover and refrigerate for 2 to 3 hours.
To prepare the mango relish, toss together all the relish ingredients in a bowl. Let stand for at least one hour.
Preheat oven to 350 degrees F.
Remove the chicken from refrigerator and place it in a baking pan. Bake for 30 to 35 minutes or until cooked through. Serve with mango relish.
Serves 6.
"Mango seasons come and go so quickly that we needed to figure out a way to store some for
later, especially for guests from outside Hawaii. Freezing mangoes and
shaving the juice or puree throughout the year work well for texture and
presentation," says Sumiko Carroll. For this refreshing treat, you'll
need a hand-cranked home shave ice grinder--look for them in stores
that sell Japanese housewares.
To make mango puree: Peel ripe mango and remove
all the flesh from the seed. Place the mango in a blender and puree. Add a little lemon juice, if desired. Measure 1 or 2 cup portions of the puree into a plastic bag or container. Seal and freeze.
Cut the pound cake into bite-sized pieces. Layer half of the pound cake into the trifle bowl and drizzle with half of the rum. Arrange half of the mango slices over the cake. Spoon half of the pudding onto the mango. Repeat the layers. Top with whipped cream and chocolate, if using. Refrigerate until ready to serve.
Noella Monteiro
In a bowl, mix together all the ingredients except the greens. Season with salt, if desired. Line a plate or salad bowl with the greens and arrange mango mixture on top.
Serves 4.
Editor's note: All the recipes were submitted by home cooks. In some cases, like the winning beverage, personal preference should guide your proportions of ingredients.
Mangolicious Cheesecake
1st Place DESSERT
Jessica Reese
Jessica Reese
"Mango season is my most favorite time of the year... Not just because it's the best fruit on earth, but because it brings smiles to so many people's faces," says Jessica Reese. She recommends using a mixture of Hayden and Pirie mangoes for the topping.
Crust
- 2 cups all-purpose flour
- ½ cup confectioner's sugar
- 1 cup (2 sticks) butter or margarine
- 1 cup chopped nuts
Filling
- 3 8-ounce packages cream cheese, at room temperature
- 1 teaspoon lilikoi juice (frozen concentrate is okay)
- 1 teaspoon mango puree
- 1 cup confectioner's sugar
- 2 teaspoons vanilla
- ½ cup heavy cream, whipped (or Cool Whip)
Topping
- 5 cups ripe but firm mangoes
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 2 cups water
- 4 tablespoons lemon juice
- ¼ teaspoon salt
- 2 drops yellow food coloring
To prepare the crust, sift the flour and confectioner's sugar into a bowl. Cut the butter into the flour mixture until it clings together. Add the nuts and mix. Press the mixture into a 9 by 13-inch pan. Bake for 30 minutes or until golden brown. Remove from the oven and cool to room temperature.
For the filling, in a bowl, mix the cream cheese with the lilikoi juice and mango puree. Add the sugar and vanilla and blend well. Fold in the whipped cream and blend. Pour the filling into the cooled crust. Cover and refrigerate.
For the topping, peel the mangoes and remove the flesh from the seed. Cut the mango into small dice.
In a saucepan over medium high heat, combine the sugar, cornstarch and water and bring to a boil. Remove from the heat and cool. Add the lemon juice, salt and food coloring. Add the chilled mangoes and pour over the filling. Cover and refrigerate until firm. To serve, cut into 3-inch squares.
Makes about 1 dozen pieces.
Roast Chicken with Mango Relish
1st place ENTRÉE
Mitchell & Paula Kalima
Mitchell & Paula Kalima
Roast Chicken
- 3 pounds bone-in chicken thighs
- ½ cup olive oil
- 2 tablespoons minced cilantro
- 2 tablespoons minced parsley
- 1 teaspoon garlic salt
- Salt and pepper
- Paprika
Mango Relish
- 2 to 3 mangoes, peeled, seeded and cut into small dice
- ½ red onion, diced
- ½ red bell pepper, diced
- 1 tablespoon minced cilantro
- ½ cup olive oil
- Juice of 2-3 limes
- 3 tablespoons balsamic vinegar
- Salt and pepper
- Sriracha chili sauce
In a bowl, mix together the olive oil, cilantro, parsley and garlic salt. Add salt, pepper and paprika to taste. Add the chicken and toss to coat with marinade. Cover and refrigerate for 2 to 3 hours.
To prepare the mango relish, toss together all the relish ingredients in a bowl. Let stand for at least one hour.
Preheat oven to 350 degrees F.
Remove the chicken from refrigerator and place it in a baking pan. Bake for 30 to 35 minutes or until cooked through. Serve with mango relish.
Serves 6.
Mango Shave Ice with Ice Cream
2nd Place DESSERT
Sumiko Carroll
Sumiko Carroll
"Mango seasons come and go so quickly that we needed to figure out a way to store some for
later, especially for guests from outside Hawaii. Freezing mangoes and
shaving the juice or puree throughout the year work well for texture and
presentation," says Sumiko Carroll. For this refreshing treat, you'll
need a hand-cranked home shave ice grinder--look for them in stores
that sell Japanese housewares.- Frozen mango puree or mango juice
- Ice cream, any flavor
- Dried mango slices for garnish
- Fresh mint, for garnish
To make mango puree: Peel ripe mango and remove
all the flesh from the seed. Place the mango in a blender and puree. Add a little lemon juice, if desired. Measure 1 or 2 cup portions of the puree into a plastic bag or container. Seal and freeze.
Mango Trifle
3rd Place DESSERT
Noella Monteiro
Noella Monteiro
- 1 pound cake
- ½ cup Bacardi White Rum
- 1½ cup sliced ripe mango
- 3 cups vanilla pudding
- 1 cup whipped cream
- Grated chocolate, for garnish
Cut the pound cake into bite-sized pieces. Layer half of the pound cake into the trifle bowl and drizzle with half of the rum. Arrange half of the mango slices over the cake. Spoon half of the pudding onto the mango. Repeat the layers. Top with whipped cream and chocolate, if using. Refrigerate until ready to serve.
Mango Flow
1st Place BEVERAGE
Yvonne Mathewson
Yvonne Mathewson
Pour mango puree into a tall glass. In another glass or shaker, blend together the pineapple juice, pina colada mix and rum. Pour this mixture over the mango puree and serve. Makes 1 drink. |
Mango Goat Cheese Salad
1st place SALADNoella Monteiro
- 1 semi-ripe mango, peeled, seeded and cubed
- ½ red onion, sliced
- 2 ounces goat cheese, cubed
- 1 teaspoon chopped chives
- 1 tablespoon chopped mint
- 1 small green chili, finely chopped
- 10 to 12 olives, pitted
- Juice of 1 lime
- 1 tablespoon extra virgin olive oil
- Sea salt (optional)
- Mixed baby greens for garnish
In a bowl, mix together all the ingredients except the greens. Season with salt, if desired. Line a plate or salad bowl with the greens and arrange mango mixture on top.
Serves 4.