It's Mango Time

It's mango time and that means only one thing - there is an abundance of mangoes available. Most of us have memories of biting into one of the juicy favourites, licking our lips as the juice runs down our hands. But there are more ways to enjoy this Jamaican fruit.

Growing up in the country, mango season was one of my favourite times of the year, it is something to always look forward to.

One of my favourite snacks was mango chow. I can still recall eating away at this piping-hot combination of Scotch bonnet pepper, mango, with black pepper and garlic, balanced with the juice of a freshly squeezed lime.

Mango chow varies from parish to parish and can be a bit different, but you can't go wrong with Justin Miller's take on mango chow. Here he shares his recipe.

Mango Chow

Ingredients

1 green mango (slightly turned is best)

1/4 tsp salt

Dash of black pepper (optional)

1 lime or lemon

1-2 Scotch bonnet peppers

1 onion

Method:

1. Place the salt, sliced or crushed (for a stronger flavour) pepper, garlic and onion in a bowl.

2. Wash and peel the mango, slice into wedges and place in a bowl.

3. Squeeze the lime into the mixture and toss around using a spoon.

4. Taste for salt at this point and add as necessary. Depending on how tart the mango is, you may require some more salt. Cover with plastic wrap and let it

marinated in the refrigerator for a few hours. If you decide to have it marinate, be sure to toss it every 30 minutes for best results. Then serve.

Leila Pitter's

Mango Achar

Ingredients

4 mangoes

1/2tbsp salt

2tbsp sugar

Garlic

Onion

1/2tbsp curry powder

Method:

1. Wash and peel mangoes and cut each one in half, removing the seed from the flesh.

2. Boil mango in water for approximately 15 minutes or just before tender. Strain water.

3. In a deep-frying pan, stir-fry two gloves of garlic, chopped onion and curry (amount based on preference).

4. Add mangoes along with 1/4 cup of water and allow to simmer.

5. After approximately 15 minutes, add another two cups of water and bring to a boil.

6. Allow to simmer until sauce thickens and consistency develops.

7. Cool and serve.

Serving size: 4

Mango smoothie

Ingredients

1 cup chopped ripe mango

1/2 cup low-fat milk

1/2 cup ice

1/4 cup plain low-fat yogurt

1 tablespoon honey

Directions

1. Place the mango, milk, ice, yoghurt, and honey in a blender.

2. Blend until smooth and frothy.

Jamaican mangoes

Julie

East Indian

Hairy

Bombay (Bambay)

Blackey

Green and Red

Number 11

Stringy

Graham

Common

Belly full

Robin (Rabin)

Sweety

Bluie

Fine Skin

Number 7

Beefy

Sweetie Come Brush Mi

Green Gauge

Kidney

Hamilton

Longy or Long

Cowfoot

Bastard

Green Skin

cathy.risden@gleanerjm.com