Recipes with mango

The exotic fruit that degreases

After the holidays you want to degrease your stomach and palate with lots of healthy fruit and vitamins. Here is the mango, a fruit with infinite beneficial properties, rich in vitamin A , it is useful against constipation, water retention and stress, special is served as a dessert or dessert but also combined with exotic-flavored dishes - which see it as protagonist along with vegetables, fish or meat, or as an accompaniment to fresh or aged cheeses in the famous Indian mango chutney.

Here are three quick and easy recipes to prepare.

Mango mousse with white cream

Ingredients for 4 jars / cups :

> 250 g of white and lean Greek yogurt;

> 200 g of fresh ricotta;

> About 50 g of icing sugar (replaceable with 4 tablespoons of honey, or three of maple syrup or agave);

> a pair of medium-sized ripe mangoes;

> lime or lemon juice;

> some mint leaves.

Preparation

Blend the peeled and chopped mango (set aside a few pieces to decorate) with lime or lemon juice and two tablespoons of sugar or favorite sweetener, until a soft mousse is obtained.

In the meantime pour the ricotta into a bowl and whip it with an electric whisk or whisk together with the yogurt and the remaining sugar or natural sweetener. First pour the white cream into the lower part of the bowls or jars, ending with the mango mousse, a few leaves of fresh mint and the mango cut into small squares.

Let it rest for another half hour in the fridge before serving.

Mango, tofu and walnut salad

Ingredients for 4 people:

> a pack of tofu;

> a ripe mango;

> fresh spinach and valerian salad to taste;

> a handful of walnut kernels;

> vinaigrette obtained by mixing three tablespoons of extra virgin olive oil, two tablespoons of balsamic vinegar, a couple of pinches of pink salt and freshly ground black pepper;

> bread croutons.

Preparation

Wash spinach and valerian, preparing a base for each dish. Put the mango cut into cubes on top, the tofu previously boiled with water and soy sauce for a few minutes, left to cool and cut into strips. Then finish off with the chopped walnuts, the topping of vinaigrette with balsamic vinegar and toasted bread to taste.

Mango chutney

Ingredients for a small bowl of chutney (3/4 people):

> a large mature mango;

> fresh ginger, a small piece;

> half red onion;

> half a clove of garlic;

> a couple of tablespoons of raw cane sugar;

> a tablespoon of apple vinegar;

> half a teaspoon of turmeric and half of cardamom powder;

> chili powder;

> mustard seeds.

Preparation

Peel the mango and cut it into small pieces. Chop together onion, garlic and fresh ginger . In a small saucepan, melt the sugar with the vinegar, add the mango, the chopped onion and herbs and all the other ingredients.

Then add a little water to cover the mango, cook over low heat for about an hour, stirring often. When the water has evaporated, turn off the heat, allow to cool and keep in the fridge in an airtight jar ready for use.

How to choose mango

Mango should be chosen well ripe, firm, heavy and fragrant . But above all coming from a fair and solidary market . It is not easy to determine the maturation using the sight and the colors, because each variety has substantial differences.

It is therefore useful to touch and smell: by plucking the fruit it must be slightly soft to the pressure of the fingers, neither too hard nor soft . Approaching the mango to the nose you should feel a sweet smell near the stalk . Beware if you do not feel any smell or if on the contrary it is nauseating.

Did you know that now mango is also grown in Italy? As La Repubblica explains, there is no longer just pizza in the south, but instead of oranges guava, mango and papaya are also grown!