Mango Magic

The mouthwatering Mango, easily the most consumed fresh fruit in the world, is a link to exotic, tropical places where yhe sun creates a pure magical delicacy. The mango tree, Magifera Indica, was first recorded in Asia around 2,ooo B.C. The mango was considered native to southern Asia, especially Burma and eastern India.

India considers the mango as its national fruit and a divine one at that! They use mangoes in rituals, riddles and proverbs, in medicine and even religion.In ancient times, sages prescribed planting the mango for the salvation of souls! Be that as it may, we give below some important tips to illustrate what a vital role this golden fruit plays in health maintenance and prevention of disease:

*Mangoes are used as blood builders. Because of their high iron content, they are suggested for treatment of anaemia and are beneficial during pregnancy and a woman's monthly cycle.

*People who suffer from muscle cramps, stress and heart problems, as well as acidosis, can benefit from the high potassium and magnesium content contained in this delicious fruit.

*US Natural Health Research claims that a mango contains one to three times your recommended daily intake of Vitamin C and beta-carotene - a cancer fighting atioxidant.

*Mangoes contain a water-soluble fibre which helps prevent cancer of the digestive tract , alongwith all the important B complex (anti-stress) vitamins and essential minerals such as Iron, Calcium, Magnesium, Potassium, Phosphorous, Zinc, Folic acid and Selenium.

Having said so much about this luscious fruit - the Mango - it's time to give you two delicious recipes which use this fruit in an innovative manner:



Mango Passion Sorbet
Serves 8.

Ingredients:
Mango juice - 40 fl ozs.
Blended orange passion juice - 20 fl ozs.
Lemon extract - 2 1/2 tbsps.
Almond extract - 1 tsp .
A pinch of freshly ground nutmeg.
Trimmed fresh mango - 10 zs
(sliced to 1/8" pieces - optional).
Trimmed fresh pineapple - 6 ozs
(sliced to 1/8" pieces - optional).
Trimmed fresh kiwi - 5 ozs
(sliced to 1/8" pieces - optional).


Preparation:


1. Combine juices, almond extract and nutmeg in a saucepan over medium-high heat for about 30 - 45 minutes, or until themixture reduces by 1/3 ( to approximately40 ozs.). Cool and chill well.
2. When partially frozen, scrape into a chilled metal bowl and freeze for several hours.
3. Scoop into chilled dishes and garnish with fruit and nutmeg, if desired. Serve immediately.


Chilli Salmon with Mango Salsa
(It can be served either hot or cold)
Serves 4.

Ingredients:
(For the Salmon and Marinade)

Salmon fillets - 4 (skinned and boned).
Olive oil with some chilli - 2 tbsps.
Juice and zest of 2 limes.
Salt and freshly ground pepper - to taste.


For the Salsa


Mango - 1 (small) peeled and chopped.
Coriander - 3 tbsps, finely chopped.
Red onion - 1, finely chopped.
Red chilli - 1 (small) deseeded and finely chopped.
Extra virgin olive oil - 3 tbsps.
Juice and zest of one lime.
Salt and freshly ground black pepper - to taste.


For the Couscous
Couscous - 250 grams.
Hot vegetable stock - 500ml.
Lime - 1 (cut into wedges for garnishing).
Salt and freshly ground black pepper - to taste.


Preparation:
1. Heat the grill to its highest setting.
2.Place the salmon in an ovenproof dish.
3. Combine the oil, chilli and lime juice together and pour the marinade over the salmon.
4. Now season this marinated salmon with salt and freshly ground black pepper and place under the grill for approximately seven minutes (this will vary according to the thickness of the fish).
5. To make the salsa, combine all the ingredients together. This can be made three hours in advance and set aside or refrigerated until required for use.
6. Pour hot vegetable stock over couscous in a large bowl. Cover with cling film. After five toten minutes, remove the cling film and fluff up with a fork. You can make this in advance and reheat in the microwave just prior to serving.

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