These refreshing recipes feature a mango-glazed turkey breast and a vibrant carrot-mango lassi.
Food & Wine
December 09, 2014
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This is a warm-weather curry dish full of bright, fresh flavors. Crunchy noodles made of thinly julienned daikon radishes, zucchini and bell peppers are dressed with a toasted pumpkin seed pesto and curry spice, finished with sweet mango and herbs. Treat this curry as a light main dish or a salad to go alongside other mains.
While traveling through Mexico, chef Patricio Sandoval discovered the ubiquitous snack of thinly sliced mango and jicama spiked with lime and chile. Sandoval used the dish as inspiration for this guacamole, one of the most popular of several on the menu at Mercadito Cantina.
Yigit Pura perfected this crisp-creamy French dessert while working at restaurant Daniel in New York City. His updated version combines little lime meringue kisses with basil ice cream and sweet mango sorbet.
"Mango never worked as a drink ingredient for me," says Jeff Berry. "It just wasn’t interesting." Then an 80-year-old ex-tiki-bartender recommended adding almond extract to help bring out the fruit’s flavor. Berry tried using amaretto and it did the trick.
Poached Red Snapper with Papaya and Mango Sauce Vierge
"Brazilians eat rich and heavy," Eric Ripert says. "I wanted something light and healthy." His idea was to poach a local fish and top it with a tropical version of what he calls sauce vierge, replacing the pickles, capers and tomatoes he would typically use with papaya, mango and ginger.
Most Thai dishes are best served at room temperature, including this creamy dessert: "If you chill it, it becomes rock-hard, but if you heat it up, it turns to mush," Andy Ricker explains. Many traditional recipes for sticky rice require steaming the grains for up to an hour, but for the supereasy adaptation here, Ricker cleverly suggests microwaving the rice for only about 15 minutes instead.
At the Casa Noble estate, bartender David Yan created this margarita to showcase the property’s own tequila. He coats the rim of the glass with citrusy Tajin-brand chile powder, but any powdered chile will give the drink a fun kick.
In Jean-Georges Vongerichten’s version of a dish that his friend Maya Gurley serves at her St. Bart’s restaurant, he dresses plump tomatoes and sweet, juicy mango slices with red wine vinegar, just a little olive oil and plenty of sliced fresh basil.
Inspired by the ripe mangoes at a farmers’ market along the drive to Mount Kenya Safari Club, Hubert Des Marais came up with this smooth and creamy frozen dessert. Its intensely tropical kick comes from a coconut-milk base infused with ginger and cardamom.
Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. The chutney is made with a mix of fresh mango, papaya and pineapple, and it's deliciously sweet and delicately spicy.
Sophie Dahl’s coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle. The method here, which does not require any special equipment, gives the frozen yogurt a fluffy, slightly icy texture, like a granita. For more creaminess, freeze the coconut base in an ice cream maker and swirl in the mango as soon as the frozen yogurt is done.
Vikram Sunderam marinates the shrimp twice: first in garlic and ginger, then in a more complex marinade that includes yogurt, cashews, jalapeño and mango pulp. At home, combine the most important ingredients into one marinade and substitute store-bought mango nectar for the pulp.