Janine Gilbertson's Granite Kitchen -- Mad about mango: Sweet tropical treat is perfect for summer | New Hampshire

Janine Gilbertson's Granite Kitchen -- Mad about mango: Sweet tropical treat is perfect for summer

By JANINE GILBERTSON May 15. 2018 9:06PM
Roasted corn and mango salad. (JANINE GILBERTSON)

I love mangos. Their brightly colored flesh makes me think of a bright, sunny morning on a tropical beach. I can almost see palm trees swaying in the breeze when I bite into a mango salsa piled on top of an ahi filet or served with seared scallops.

If you have a sweet tooth, mango can be a great thing to have around. It’s a healthier choice than say, a bag of chocolate-covered peanut M&Ms when a craving for sweets kicks in. A single mango has 44 percent of the recommended daily vitamin C intake and provides dietary fiber, folate and other trace amounts of vitamins such as vitamin A.

Lately it seems like mangos are becoming more popular too; they’re usually on sale at the grocery store so you can stock up regularly and chop them up and freeze them. Frozen mango chunks on a hot summer day are more nutritious (and usually more flavorful) than a standard Popsicle, which makes them a great snack for kids.

Another great way to enjoy a mango is to turn it into a frozen treat like an Italian ice. Chop up a mango and blend it in a food processor or blender with a little fresh lime juice, then freeze it, and in a couple of hours you have a summer treat.

I couldn’t resist picking up a few ears of corn that started showing up at the market (just in time for barbecue season). I decided to roast it then cut the corn off the cob. I used the corn in a salad with cherry tomatoes, white beans, chives and mango. It turned out to be a delicious side dish that will definitely make more appearances this summer.

Of course, if you like mango then you will like mango salsa. There is something refreshing about a mango salsa with English cucumbers, fresh cilantro and lime juice.

Mango salsa shouldn’t be limited to a dip with tortilla chips; it pairs perfectly with many kinds of seafood. I especially like it served with garlic seared scallops. It seems the rest of the family liked it too; when I went to grab some salsa to snack on with some tortilla chips, there was none left.

Roasted Corn and Mango Salad

1 mango, peeled and chopped

2 ears of corn, roasted and cut from cob

1 cup grape tomatoes, halved

1/2 cup red bell pepper, chopped

13 oz can cannellini beans, drained and rinsed

2 tbsp fresh chives, chopped

1 tsp kosher salt

1 tbsp olive oil

2 tsp red wine vinegar

1/2 tsp black pepper



Combine all ingredients and stir to combine.

Chill in refrigerator for about an hour before serving.
Garlic-seared scallops with mango salsa (JANINE GILBERTSON)

Seared Scallops with Mango Salsa

1 lb sea scallops

2 tbsp butter

2 cloves garlic, minced



Heat the butter in a sauté pan over medium high heat, then add the garlic and cook for about two minutes, until the garlic is lightly browned. 

Place the scallops in the butter and sauté for about three minutes, until browned, then turn over. Cook for an additional three minutes or until the scallops are browned on both sides and are no longer translucent. 

Serve with mango salsa.

Mango Salsa

1 mango, peeled and chopped

1/4 cup purple onion, diced

1/4 cup celery, diced

1/2 cup cucumber, diced

1 fresh lime, juiced

1/4 cup fresh cilantro, chopped

1 tsp olive oil

1/2 tsp kosher salt



Add all ingredients to a large bowl and stir well to combine.
Mango honey Italian ice. (JANINE GILBERTSON)

Mango Honey Italian Ice

3 cups mango, peeled and chopped

3 tbsp honey

1 tbsp sugar

1 fresh lime, juiced

2 cups ice, crushed



Add the mango, honey, sugar and lime juice to a food processor or blender and blend until smooth. 

Add the crushed ice in batches, blending well after each addition until smooth. 

Pour the mixture into container and cover with plastic wrap. Place the container in a freezer and freeze for three hours before serving.


Food

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