Gourmet Kosher Cooking: Crazy about mangoes

Try adding mangoes to salads or even steak sauce for a bit of extra summer sweetness.

Tomato and Mango Panzanella Salad (photo credit: Courtesy)
Tomato and Mango Panzanella Salad
(photo credit: Courtesy)
I’m feeling somewhat crazy for mangoes these days. They are just so reliably good this summer that I’m buying them by the case. My family may be getting tired of mango sorbet so I’m adding them to everything from Panzanella salad, salsa, and these great recipes below. 
They add a sweetness to anything so don’t be shy to try them in anything you like.
Tomato and Mango Panzanella SaladServes 6 – 8
Salad:7 vine ripe tomatoes, cut in chunks
3 Persian cucumbers, sliced thick1 mango, cut into chunks½ cup fresh basil, washed and cut in thin strips (chiffonade)
¼ cup red onion, chopped
2 cups homemade or store bought croutons¾ cup pitted kalamata olives, sliced in half
Dressing:¼ cup balsamic vinegar
2 tablespoons chopped shallot½ cup olive oil1 teaspoon kosher salt½ teaspoon fresh ground pepper
Toss salad ingredients together. In a small bowl, whisk balsamic vinegar, shallot, salt and pepper. While whisking, drizzle in the olive oil, until fully emulsified. Pour over salad and let the dressing coat the croutons and salad for about 10 minutes.  Serve immediately. 
Mango Crunch Salad with Peanut DressingServes 4 - 6
3 tablespoons smooth peanut butter1/4 cup fresh lime juice (about 2 limes)2 tablespoons light brown sugar2 tablespoons canola or vegetable oilKosher salt8 large radishes, halved lengthwise and thinly sliced crosswise6 cups mixed baby greens, washed and dried1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)1/4 cup fresh cilantro leaves
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons. 

Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together. 

Drizzle with the dressing, toss and serve.
Mango Steak SauceMakes 1 ½ cups
Use this sauce along side any grilled steak, grilled chicken or with baked salmon. It's both sweet and savory. I love the sweet mango taste combined with the ancho chili powder and horseradish.  It’s a winner.
2 tablespoons canola oil2 cloves garlic, smashed1 small red onion, chopped1/2 cup mango nectar1/4 cup prepared horseradish3 tablespoons honey2 tablespoons ancho chile powder2 tablespoons maple syrup2 tablespoons Dijon mustard2 teaspoons Worcestershire sauce2 very ripe mangoes, peeled, pitted and choppedSalt and freshly ground black pepper
Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire sauce and mangoes and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.