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A Delicious Winner • •
The 'Exotic' Mango
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
E
very year, Johnson &
Wales University in
Charleston, S.C., invites
high school and secondary
vocational senior students to par-
ticipate in a recipe contest. The
contest has attracted growing na-
tional attention since its incep-
tion.
The contest includes a Bread
and Dessert category. This year,
applicants were asked to follow
the American Cancer Society and
American Heart Association nu-
trition guidelines.
Jonathan Knapp, a South Car-
olina high school senior, im-
pressed everyone with his Mango
Tango Tart winning recipe. This
delicious recipe is well worth the
effort. The custard and filling can
be made in advance, reducing
preparation time. The bonus is
that each serving has almost no
fat!
The contest winner renewed
my interest in mangoes. Use ripe
firm ones just slightly soft to the
touch. When properly picked, they
are naturally sweet and enhance
so many ordinary recipes.
TURKEY, MANGO AND
BROWN RICE SALAD
(MEAT)
3 cups chicken broth
1 112 cups long grain brown rice
1 112 tablespoons red wine
vinegar
2 tablespoons orange juice
3 tablespoons vegetable oil
salt and freshly ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon grated orange rind
3 cups cooked turkey or chicken,
cut into strips or shredded
1/3 cup chopped red onion
1 8-ounce can sliced water
chestnuts, drained
1/4 cup chopped parsley
1 ripe mango, peeled and diced
Grand Stand
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Its "The Beat" with Gary Graff.
The first Friday of every month in the Entertainment Section.
THE JEWISH NEWS
In a heavy saucepan, bring the
broth to a boil. Add the rice, cov-
er and cook over low heat 40-45
minutes or until just tender.
Transfer to a large bowl, fluffwith
a fork, and cool. While rice is cook-
ing, whisk together the vinegar,
orange juice, oil, salt, pepper, gin-
ger and orange rind. Add 3 ta-
blespoons of this dressing to the
turkey and onion. Mix well.
Toss the turkey mixture with
the rice and remaining dressing.
Add the water chestnuts, parsley
and mango and gently mix. Taste
and add more salt and pepper if
necessary. Makes 3-4 servings.
MAHI MAHI WITH WINE
AND FRESH MANGOES
(PAREVE)
1 large ripe mango, peeled and
sliced in long pieces
4 (3/4-inch, 6-ounce) slices fresh
mahi mahi
salt and pepper to taste
1/4 cup flour
1 lemon
4 tablespoons parve margarine,
divided
1 teaspoon vegetable oil
1/2 cup white wine
1/2 cup fish or parve chicken
stock
Sprinkle the fish lightly with
salt, pepper and a little lemon
juice. Dust with flour. Heat 2 ta-
blespoons margarine and oil in
a skillet; saute the fish for 3 min-
utes on each side. Remove from
skillet and cover to keep warm.
Add the remaining 2 table-
spoons margarine, wine fish
stock and lemon juice to skillet
and cook over high heat until all
ingredients are reduced — about
15-20 minutes. Add mango slices
and heat through.
Toss fish gently in skillet un-
til warm. Place fish on serving
platter and garnish with parsley.
If mangoes are not available, you
may substitute canned apricots
that are well drained. Serves 4.
MANGO COLE SLAW
(PAREVE)
1 cup finely shredded red
cabbage
1 cup peeled and chopped firm
ripe mango
1 medium tomato, chopped
1 serrano chile, finely chopped
1 green onion, chopped
1/3 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients; cover
and chill at least 2 hours. Serve
with a slotted spoon. Yields 3
cups.
(ALMOST NO-FAT)
MANGO TANGO TART
(DAIRY)
Mango Filling:
2 ripe mangoes, peeled and
pureed
1/2 cup orange juice, freshly
squeezed
1/2 cup sugar
3 cinnamon sticks
1 1/2 teaspoons plain unflavored
gelatin
2 tablespoons cold water
Tart Shell:
4 sheets phyllo dough, thawed
1/3 cup mango filling
1 egg white, lightly beaten
Orange Custard:
2/3 cup sugar
1/2 cup cornstarch
1 3/4 cups nonfat buttermilk
1 tablespoon orange zest
1 egg white, lightly beaten
2/3 cup orange juice, freshly
squeezed
DELICIOUS WINNER page 114