More than once I’ve been accused of being plum crazy but this time I’m going Mango. I’m going to center an entire festive meal around mangoes. And because this is a festive dinner, let’s start with a drink.
Cut ripe mangoes in half around the circumference. Twist free of seed and remove each half intact from the skin. Put a mango half in deep champagne glass and add a scoop of fresh pineapple sherbet. Fill glass with iced champagne and serve at once
WHOLE CORNISH HENS WITH MANGO SAUCE
1 tbsp. brown sugar
1 tbsp. butter
3/4 cup chopped fresh mango
1 1/2 cups mango nectar
6 tbsp. melted butter
1/4 cup water
2 tsp. salt
1 clove garlic
1 tsp. ground pepper
6 Cornish hens
Remove giblets and sprinkle the Cornish hens with pepper.
In a blender, puree the garlic, salt and water. Pour over the hens and marinate, refrigerated for 2 hours.
To make sauce, puree the nectar and mangos. In a small skillet, melt butter, add mango puree and brown sugar and stir. When the mixture boils, remove from heat and set aside.
Preheat oven to 500'.
Place hens, breast side down in a large greased baking pan. Baste with the melted butter and bake for 15 minutes.
Turn the hens breast side up and continue to bake another 15 minutes basting frequently.
Lower temperature to 375', turn the hens again and bake for 10 minutes.
Remove from oven, drain juices from the pan and stir into the mango sauce.
Turn hens breast side up and baste with mango sauce. Bake for another 5-7 minutes or until they are golden brown.
Serve with extra slices of mango as garnish.
Or maybe you would prefer something of a beefy variety. This mango barbeque sauce works well on beef and pork. So trim up those racks of baby backs and fire up the grill.
Mango barbeque sauce
1 cup mango chutney
1 cup onion - finely chopped
1 tbsp. minced garlic
1 can (28oz) peeled plum tomatoes - crushed, with juices
2 tbsp. cider vinegar
1 tbsp. molasses
1 tsp. Tabasco sauce
1 ripe mango - cubed
Combine all ingredients in heavy saucepan. Simmer covered on low heat for 20 minutes or until sauce thickens. Cool slightly. Puree sauce in food processor.
let’s finish up with a fun little desert.
Plum rhubarb tacos
4 ounces heavy cream
2 stalks rhubarb - thinly sliced
4 red plums - peeled and cut into pieces
1 tsp. butter
1 tsp. fresh cilantro - chopped
1 mango - peeled and roughly chopped
1/4 cup sugar
2 tbsp. sugar, plus 3 tbsp. sugar
3 oz. water
4 corn tortillas
Sauté the rhubarb and plums in butter until soft in a large sauté pan. When soft add the fresh cilantro and 1/4 cup sugar. Allow this to cook for 15 minutes, lower heat and cook for an additional 3 minutes and transfer to bowl to cool.
In a mixing bowl, place the cream and 2 tablespoons of sugar and whip until firm, about 5 minutes.
For the sauce, mix the mango, 3 tablespoons of sugar and water in a blender until smooth.
In the center of a tortilla add 3 ounce of rhubarb plum mix and fold tortilla over in half.
Crisp the tortilla in a non-stick pan for 30 seconds on each side. Place in center of plate and sprinkle with mango sauce and dollop with a spoonful of whipped cream.
And there you have it. A plum crazy mango meal for the last long weekend of the summer.
© D R DeMilo 2010 all rights reserved