Mango Muffins

This recipe comes from a book entitled, Floribbean Flavors, by Tony Merola. I found it on a website that had many mango recipes, so feel free to take a look and see if any other mango recipes catch your fancy.

Mango Muffins

8 tablespoons (1 stick) unsalted butter, room temperature (divided)
1/4 cup cornflake crumbs (if needed; see below)
2 cups sifted flour
1 tablespoon baking powder
1/2 teaspoon ground allspice
1 teaspoon salt
3/4 cup packed light brown sugar
3 eggs
2 cups (about 2) ripe mangoes, peeled, pit removed and cut into 1/4-inch
cubes
1 1/2 cups coarsely chopped walnuts or pecans
2 tablespoons dark rum
1 teaspoon grated lime zest

1. Preheat oven to 400 degrees.
2. Lightly coat 24 muffin cups with total of 2 tablespoons butter, or
with vegetable oil spray, or line them with paper baking cups (which
will keep them fresh longer). If not using paper liners, sprinkle
with cornflake crumbs; tap out excess.
3. Stir and toss together flour, baking powder, allspice and salt until
completely mixed.
4. Place remaining 6 tablespoons butter in large mixing bowl and beat
either by hand or with electric mixer until light and fluffy.
5. Gradually beat in brown sugar. Add eggs one at a time, beating well
after each addition.

6. Add combined dry ingredients and beat just until
batter is blended; it should not be completely smooth. Over-beating
will result in tough texture.
7. Fold in mangoes, walnuts, rum and lime zest. Spoon batter into
prepared muffin cups, filling two-thirds full.
8. Bake in preheated oven about 20 to 25 minutes or until tops are
golden and toothpick inserted into center of muffin comes out clean.
9. Cool in pans on wire racks for 5 minutes before removing from pans.

Makes about 2 dozen.

Arroz con Mango

Arroz con Mango - the predicament of all predicaments to find oneself in, if one is Hispanic.

If not, it sounds like a dish. And apparently, from what some of La Cocina's friends found, there are recipes out there.

Like the one with cilantro and a little chicken stock, as shared by Barbara.

Or, as in this Peruvian recipe, also shared by Barbara, that includes little onions and even chicken.

Cristy mentioned Thai mango and rice recipes, others imagined the possibilities of a mango-infused arroz con leche.

Whichever way you decide to make your arroz con mango, I recommend you try it. The sweet and the savory are a good mix and it's definitely a good conversation started for the family table.

Mango Pie Poppers

This recipe is adapted from Linda Cicero's Pie Poppers, as found in her Cook's Corner in The Miami Herald. She found this recipe from Pillsbury, as they kick off the year of the pie. I used mangos, as we were in the midst of mango season, but you can use any fruit compote or pie filling.

Ingredients:
1 (2-crust) box refrigerated pie dough, softened as directed on package
1/2 cup mango pulp
1 egg
water
1/2 cup confectioners' sugar
3-4 teaspoons milk

1. Heat oven to 450 degrees.
2. Remove pie crusts from pouches; unroll on work surface.
3. Cut each crust into 12 squares (some will have rounded edges)
4. Place 1 teaspoon of mango pulp in the middle of each square.

5. Take a square, bring all sides together and form into a pouch, sealing the edges as you close the pouch.
6. Place pouches in ungreased mini muffin cups (can be lined with baking cups).

7. Beat the egg and a splash of water together to form the egg wash.
8. Brush the tops with the egg wash.
9. Bake 11-14 minutes, until golden brown.
10. Beat the sugar and milk to form the glaze.
11. When pie poppers are cooled, drizzle the glaze over the top.

Let stand until set, about 30 minutes. Makes 24 poppers.

Mango Nut Bread

This recipe is courtesy of my cousin, Anna.

Ingredients:

2 mangos, pureed
1 cup AP flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/4 cup walnuts
1/4 coconut flakes
1 large egg
2 Tbsp butter

1. Preheat oven to 325 degrees.
2. Mix wet ingredients first.
3. Mix dry ingredients second.
4. Add wet and dry ingredients and mix well.
5. Bake for 45-55 minutes.

Mangomania

At first I thought I had really good friends.

Then, before the third delivery, I realized that this was what an abundant mango season was all about. Everywhere you turn, folks pushing wheelbarrows full of the red yellow tropical fruit as if they were headed to a big processing plant...or, my house.

Yes, I have been accepting mangos. And no, there are no mango recipes in The Project. Not one. What's up with that?

I've been borrowing, making up or just plain stealing mango recipes. So, now, I'm a little behind schedule in my regular blogging project, but alas, mango season is mango season.

Below are the Top Uses I've Found For Mangos. Feel free to add, copy, modify or delete. Whichever the case, just let me know how it goes. You never know if there's a recipe you've made that our friends here at La Cocina will borrow.

Mango Use #1: Mango Nut Bread

Mango Use #2: Batido de Mango

Mango Use #3: Mermelada de Mango

Mango Use #4: Mango Pie Poppers

Mango Use #5: Arroz con Mango

As the mangos continue to make their way to my house, I'll continue to post recipes. Until then, feel free to share your recipes with us, so we can make it through the mango season together.