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Test Kitchen bonus: Florida mangoes are on the menu

By Heather McPherson, Food Editor

2:48 PM EDT, June 5, 2013

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Mango, Avocado & Shrimp Salsa

Yield: 2 1/2 cups

1 ripe mango

1 bag (8 ounces) frozen fully cooked small shrimp (about 1 1/2 cups), thawed and finely chopped

1 fully ripened avocado, halved, pitted, peeled and finely diced

1/4 cup finely diced red onion

2 tablespoons finely chopped fresh cilantro

2 tablespoons freshly squeezed lime juice 1/4 teaspoon hot pepper sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Tortilla chips or lettuce leaves

1. On a board, hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Cut flesh criss-cross into small cubes, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of the mango; cut off the remaining fruit and finely chop.

2. In a bowl, gently combine mango with shrimp, avocado, red onion, cilantro, lime juice, pepper sauce, salt and pepper. Serve with tortilla chips or on lettuce leaves.

Salmon With Mango Salsa & Black Beans

Makes 4 servings

4 salmon fillets, about 4 ounces each

1/4 teaspoon salt

2 tablespoons olive oil

Salsa: 1 mango, peeled, pitted, finely chopped

2 tablespoons finely chopped red bell pepper

1/4 cup finely chopped red onion

2 tablespoons chopped cilantro

1 to 2 tablespoons tequila, optional

1 small jalapeno, finely chopped (or less, to taste)

1 clove garlic, minced

Juice of 1 lime

1/4 to 1/2 teaspoon salt

Black beans:

1 tablespoon extra-virgin olive oil

1 small white onion, chopped

1 clove garlic, finely chopped

2 cans (15.5 ounces each) black beans, drained, rinsed

1. Heat the oven to 425 degrees. Season the salmon with salt. Heat the olive oil in an oven-proof skillet over medium-high heat. Add the salmon fillets, skin-side down. Cook, turning once, 3 minutes per side; transfer the skillet to the oven. Cook until just barely cooked through, 5-10 minutes.

2. Meanwhile, for the salsa, stir all the ingredients together in a small bowl. Allow to rest at room temperature for flavors to mingle.

3. For the black beans, heat the oil in another skillet over medium-high heat; add onion and garlic. Cook until softened, about 5 minutes. Stir in the black beans. Cook to heat through. Taste for seasonings; add salt if needed. Serve the salmon topped with the mango salsa, and the black beans alongside.

Honey Mango Upside-Down Cake

Makes: 8-10 servings

(Miami chef Michelle Bernstein developed this recipe. She considers it a cross between a sponge cake and a honey cake, with a fluffier texture. Substitute other fruits if mangoes aren't available; firm fruits like apples or pear may need a little pre-cooking to soften them.)

Topping:

1/2 stick (1/4 cup) butter

1/4 cup each: brown sugar, honey 2

ripe but somewhat firm mangoes, peeled, sliced into thick slices

Cake: 1/2 cup each: canola oil, brown sugar, honey

3 eggs

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon each: baking soda, kosher salt, allspice

2 teaspoons ground cinnamon

2/3 cup sour cream

1 teaspoon orange zest

1 teaspoon vanilla

1. Spray the sides and bottom of a 9-inch cake pan with nonstick cooking spray. Cut a circle of parchment paper that fits into the bottom of the pan. Lay the parchment circle into the greased pan; spray the paper with nonstick cooking spray.

2. For the topping, melt the butter in a small saucepan over medium heat; add the sugar, stirring. Once the sugar and butter have melted together, stir in the honey. While it's warm, pour into prepared pan. Top the caramel with mango, slightly overlapping the slices.

3. Heat oven to 350 degrees. For the cake, combine the oil, sugar and honey in a large bowl. Add the eggs; mix until combined. Sift all dry ingredients together in a second bowl. Combine the sour cream, orange zest and vanilla together in a third bowl. Add the dry ingredients to the egg mixture one-third at a time, alternating with one-third of sour cream mixture.

4. Pour batter into the prepared pan. Bake until cake is golden brown and a wooden skewer comes out clean when inserted into the center, 25-35 minutes. Allow the cake to cool in the pan on a wire rack until just warm to the touch. Unmold the cake onto a serving platter while it's still warm.