mango

Honey Ginger Mango Sorbet

Honey Ginger Mango Sorbet

Sorbet is a great dessert for warm weather.  When I saw Champagne mangoes on sale the other day, I knew I wanted to turn them into sorbet. I also picked up a fresh piece of ginger root, and decided to add some to the sorbet, along with some honey for extra sweetness. The flavors worked great together.

The secret to a creamy sorbet is pureeing the mixture twice. Once with the fresh fruit, then again once the mixture has frozen. Once pureed the second time, you can put your sorbet back in the freezer until ready to serve. It is a nice dessert to have on hand.

Sorbet can be served on its own, with cookies, cake or fresh fruit. You can also add a scoop of sorbet to your favorite Summer cocktail.

I like to keep several different sorbets on hand, so my guests can mix and match. Making a fresh fruit sorbet is also a way of saving seasonal fruits for use throughout the year.

Here is the recipe for the mango sorbet. You might want to add a little more, or less, honey to suit your own taste.

 

Honey Ginger Mango Sorbet

 

6 ripe mangoes

½ c. honey

1 T. fresh grated ginger

 

Remove peel and pits from mangoes. Puree the mangoes and add the honey and ginger. Freeze. After the mixture is frozen, place mango puree in a food processor and mix again until creamy. Serve, or place back in freezer until ready to serve. Makes about 1 quart.

Mango Salsa

Mango Salsa

Mango Salsa

For as much as I love mangoes I don’t cook with them that much. Usually I just eat them fresh. I had several ripe mangoes and decided I wanted to do something more with them. Since we’ve been grilling more lately I went with this mango salsa. Like any salsa you can enjoy it with chips, but I love it as a topper for grilled meats, especially poultry or pork. Really good on grilled duck breast.  I have also added it to cold rice for a mango salsa rice salad.

Mango Salsa

2 ripe mangoes, peeled, pitted and diced

1/2 c. minced sweet onion

1/2 c, minced sweet pepper

2-3 T. chopped fresh cilantro

1 T. hot sauce, or to taste

zest and juice from 1 lime

salt and pepper to taste, don’t be afraid to give this dish a good bit of salt

Combine all ingredients in a bowl and stir until mixed. Check seasonings. Chill for at least 30 minutes and taste again- you will likely add more seasoning. Serve over grilled meats or with chips.

Duck with Mango/Mandarin/Ginger Sauce

Duck with Mango/Mandarin/Ginger Sauce

Duck with Mango/Mandarin/Ginger Sauce

In a recent dinner with friends we cooked up a couple of ducks. Using ingredients I had on hand I made a glaze for one of them with a fresh mango, some fresh mandarin oranges and ginger. It had a great mix of flavors that complimented the duck quite well. Here is the recipe for the sauce.

Mango/Mandarin/Ginger Sauce

oil

1 large onion, diced

1 large mango, peeled, pitted and chopped

5 mandarin oranges, peeled and separated into segments

2/3 c. orange juice

1/4 c. apple cider vinegar

2 T. hoisen sauce

1 T. lemon juice

2 t. grated fresh ginger

1 t. sesame oil

salt to taste

In large skillet brown onion in oil. Add remaining ingredients, except sesame oil and salt, and cook until mixture is thickened and bubbly. Add sesame oil and salt to taste. Use as a sauce on duck, poultry or pork.

 

The Duck

1 duck

salt and pepper to taste

1 recipe mango/mandarin/ginger sauce

I cut off the extra fat and skin from the neck of the duck to save for rendering later. I also removed the wings and set aside for another use. I then cut the duck in half and placed it in a roasting pan on a rack. Season it with salt and pepper. Bake in a 425 degree oven for half an hour.  Turn down heat to 350 and cook until duck is done. That will take about an hour- depending on the size of the duck. At this point I had to come up with a plan B. The oven I was using stopped working. To finish off the duck I heated up a large skillet and put the duck in the skillet, skin side up. I poured the mango sauce over the duck and cooked it with the lid on for 15 minutes. Then I took the lid off and turned the duck skin side down. On medium high heat I allowed the sauce to reduce. It also caramelized on the skin making a nice glaze.  If the oven hadn’t stopped working I would have finished off the duck under the broiler.

 

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