A Madness of Mangos (part 3)

Shrimp & Mango Cocktail
This recipe is adapted from “Best of Salads and Buffets” a 1983 paper back printed by HP Books
Serves 4

2 mangoes

1 red bell pepper

1 pound small to medium shrimp

3 tablespoons mayonnaise

1/3 cup dairy sour cream

1 teaspoon sugar

1 teaspoon lemon juice

Few pickled green peppercorns or freshly ground black pepper

1 tablespoon grated fresh horseradish or prepared creamed

horseradish

Few mint leaves, if desired

Cut each mango in half lengthwise. Remove seeds; discard. Scoop out flesh to within 1/4 inch of shells; finely dice flesh. (1) Cut bell pepper in half; place under broiler until skin breaks. Peel off skin and remove seeds. Slice pepper in thin strips. Peel raw shrimp and cook in boiling water seasoned with “Old Bay Seasoning” for one minute. Drain but do not rinse, chill in refrigerator. In a small bowl blend together mayonnaise, diced mango, sour cream, sugar lemon juice, green peppercorns (2) or black pepper, horseradish (3) and shrimp (4). Spoon mixture into mango halves. Top with strips of red pepper. Garnish with mint leaves, if desired.

Cooks notes; (1) I had a tough time getting the pit out and useable chunks of mango for the salad. I resolved this by cutting up an extra mango or two cutting the meat from the pit then dicing it for the salad. I reserved the flesh scraped with a spoon from the shell for a smoothie. (2) can be omitted. (3) The horse radish is somewhat germanic in taste albeit an interesting combination, you may prefer to keep this more latin in flavour and a pinch of ground red pepper or some cut up jalapeño could do nicely. (4) It may not be necessary to add all of the mango chunks or the shrimp, keep adding and tossing untll all is nicely coated in the dressing. One thing for sure, if your a shrimp lover you are going to love this!

Thai Steak and Mango Salad
Adapted from “The Great Mango Book” by Allen Susser
Serves 4

3 cloves garlic, minced

10 sprigs cilantro, stemmed (reserve stems)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons peanut oil (canola oil works as well)

12 ounces sirloin steak, trimmed of fat

Inner leaves from 1 small Bibb lettuce, washed and dried

1 small, firm, ripe mango, peeled, cut from the pit, (any sweet “firm” mango will do, add as much as you like)

cucumber, peeled, seeded, and diced

4 large green onions, including light green parts, diced

dressing

2 tablespoons Thai fish sauce (also know as nuoc mam, our favorite is Golden Boy Brand)

2 tablespoons freshly squeezed lime juice

1 tablespoon soy sauce

2 teaspoons minced, fresh red Thai or jalapeno chili

2 teaspoons packed brown sugar

In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons of the oil. Pulse to make a smooth paste. Spread the paste on both sides of the steak. In a large, heavy skillet, cook the steak 3 to 4 minutes on each side for medium rare. Remove from the pan and let cool. Cut the steak into thin strips.
Divide the lettuce leave: long 4 plates and arrange the mango, cucumber, green onions, and strips of steak on top. make the dressing: In a small bowl, combine all the ingredients and stir until the sugar is dissolved.
To serve, drizzle the salad with the dressing and scatter the served cilantro leaves over the top.

Cooks note: The Author states that texture plays a predominate role between the crisp green mango and the tender sirloin steak. I find that a frim ripe “green” mango is usually on the tart side, indeed it is crunchy but the real play in this salad is with a firm sweet mango thats toys in your moth when it hits the salty fish sauce. I do love the way the author uses the cilantro stems, now that is a idea that made me sit up and think.

Mango Vinaigrette
Adapted from “The Great Mango Book” by Allen Susser
Makes 3 cups

1 medium ripe mango, peeled and cut from the pit

2 tablespoons minced fresh ginger

2 tablespoons freshly squeezed lime juice

1/4 cup rice vinegar (I prefer white wine vinegar)

1 small red bell pepper, seeded, deribbed, and diced

1 small red Thai chile, seeded and minced (can be omitted or use jalapeño chili)

1/4 cup minced fresh cilantro

1/4 cup canola oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Cut one half of the mango into 1/4-inch dice. Chop the other half and remaining flesh coarsely. In a food processor, combine the chopped mango, ginger, lime juice, and vinegar. Process until smooth.
In a large bowl, combine the mango puree, bell pepper, chile, and cilantro. Gradually whisk in the oil to make an emulsified sauce. Stir in the salt, pepper, anddiced mango. The vinaigrette will keep, covered and refrigerated, for 2 to 3 days.

Cooks notes: As the author “Allen Susser” states this is a refreshing dressing for a summer salad. We composed our salad by sauteing some bay scallops, toasting some pine nuts, crumbling up some fete cheese and diceing up an extra mango. All nicely arranged and top with the vinaigrette. Other salads using grilled shrimp or chicken would be well served with this vinaigrette.