A Madness of Mangos (part 2)

Country Mango Tarts
Adapted from “The Great Mango Book” by Allen Susser
A person could get rich selling these delightful rustic tarts, no special pans just fold the dough edges up and over the mango slices.
Pastry Dough

1 1/4 cups unbleached all-purpose flour

2 tablespoons sugar

1/4 teaspoon fine sea salt

1/2 cup (1 stick) cold unsalted butter, cut into

1/2-inch dice

4 ounces cold cream cheese, cut into 1/2-inch dice

2 teaspoons freshly squeezed lime juice

1 tablespoon ice water

Fruit Preparation

6 tablespoons sugar

2 large ripe mangos, peeled, and cut from the pit

2 tablespoons freshly squeezed lime juice

1 teaspoon minced fresh ginger

2 tablespoons milk
Cooks note: I also added a 1/4 teaspoon cinnamon

To make the dough: In the bowl of an electric mixer ( Cooks note: I used a hand held mixer with beaters, no problem) fitted with a paddle, combine the flour, sugar, and salt. Mix on low speed until blended. Add the butter and cream cheese and
mix on medium speed to a pebbly consistency. Add the lime juice and water; continue to mix just until the dough forms into a ball. Transfer to a lightly floured surface. Cut into 6 equal pieces and shape each into a disk. Transfer to a plate, cover with plastic wrap, and refrigerate for 30 minutes, or until firm.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and let stand for 5 minutes. Roll each disk into a 6-inch-diameter round and place the rounds on a parchment paper-lined baking sheet. Brush the pastry dough with milk and sprinkle with 2 tablespoons of the sugar.

Cut the mangos into 1/4-inch thick length wise slices. In a medium bowl, carefully mix together the mangos, lime juice, the remaining 4 tablespoons of sugar, and the ginger. Arrange the mango slices on each pastry round, leaving a 1-inch border.
Fold the edges of the pastry over, pleating as you go.

Bake for 15 minutes, or until the edges of the pastry and the mangos are both golden brown.

Indian Mango Ice Cream
Once again I credit “the Great Mango Book” by Allen Susser.
I must give Allen his due, “this is by far the most comprehensive and useful book on mangos that I have found thus far. It will take me at least three more seasons of mangos to try all of the recipes found here.

“Indian-style ice cream, called kulfi, is a creamy, rich, still-frozen dessert that is traditionally served in small, conical shaped aluminium moulds. You can use ramekins or custard dishes instead. - Allen Susser.”

Serves 4

6 cups milk

2/3 cup sugar

1 1/2 large, ripe mangos, peeled, cut from the pit, and sliced

1/4 cup pistachio nuts, coarsely chopped

In a medium, heavy saucepan, bring the milk to a boil over high heat. Decrease the heat to very low and simmer until the milk is reduced to 1 1/2 cups, stirring constantly for the first 15 minutes and then at 2 to 3 minute intervals. Take care that the milk does not scorch on the bottom or boil over; adjust the heat accordingly. Add the sugar and stir until dissolved. Remove the pan from heat and let cool completely.
In a blender, puree one third of the mango until smooth. Measure 1/2 cup of the mango puree and add to the milk mixture. Mix well, and stir in the pistachio nuts. Pour into six 4-ounce ramekins or custard dishes and freeze for about 5 hours, or until firm.
A few minutes before serving, remove the moulds from the freezer. Dip the bottom of each into a bowl of hot water for a few seconds and invert and unmold onto a dessert plate. Serve garnished with the remaining mango slices.

Cooks notes:
Before attempting to boil the milk be ready to stick with it, never stop stirring! I used five small “Glad Ware” reusable plastic storage containers ( 1/2 cup size ) to freeze my Kulfi. Because of the flexible nature of the container it is easy to unmould the kulfi, and unlike ramekins or custard dishes they have a snap on cover. The added bonus of the covers allow you to run the kulfi under warm running water when unmolding. The lids provide for fresh tasting kulfi even after several weeks in the freezer. The some what conical shape gives height to the presentation and aims to be more traditional. My wife and I both agreed that some extra salted pistachio nuts helped to balance out the sweetness of the kulfi. My last recommendation is to serve with fresh mango slices, not only does it look pretty the combination is divine.

Close To Heaven Watermelon Mango Margarita

Imagine, tender corn on the cob slathered with butter, toasted buns piled high with pulled Bar-B-Q pork sweetened with plenty of dark molasses sauce, all washed down with several “Watermelon Mango Margaritas”. A meal like that and the angel you married sitting by your side, why if that's not close to heaven it must be heaven on earth! Even If you don’t exactly agree with my definition of heaven, I am sure you are going to love this twist on a classic drink. Don’t forget the salt and DON’T OVER SUGAR or you will end up with something more like a daiquiri. Come on you guys, treat your lady right, mix the margaritas for her.

Watermelon Mango Margarita
This recipe comes via the our local news paper giving credit to the National Watermelon Promotion Board

2 cups chopped seedless watermelon

Flesh of 1 ripe mango (medium size)

Juice of 2 fresh limes (or 3 small limes)

1 teaspoon sugar (note the original recipe call for 1 tablespoon but that is not necessary if you have sweet fruit )

1 tablespoon triple sec

2 jiggers tequila (a jigger is about 1 1/2 ounces or just under 1/4 cup)

2 cups ice (you decide - if you have chilled fruit no t as much ice will yield a richer drink )

Place all ingredients in a blender and puree until smooth, yields 3 to 4 good size drinks.