Hey, mango maniacs, let's cook up fruity treats!
Mango Garden Salad
- 1 head hydroponically grown (on Guam!) head of lettuce (butter, red oak leaf, etc.)
- 2 mangos, peeled and sliced into one-inch pieces
- 1 cucumber, sliced
Wash and distribute lettuce into four individual salad bowls. Top with cucumber and mango slices. Serve with your favorite dressing or keep it local and try Calamansi Poppy Seed Vinaigrette.
Consider incorporating local foods into your dinner parties. Your guests with appreciate the extra flavor, and you’ll get some new recipes under your belt!
Calamansi Poppy Seed Vinaigrette
- 3 tablespoons fresh-squeezed calamansi juice (about 4 or 5)
- 2 tablespoons honey
- 3 tablespoons apple cider vinegar
- 1/4 cup coconut or olive oil
- 1/2 tsp. poppy seeds
Combine ingredients in a small bowl and whisk together. Drizzle the orangey goodness over a bed of locally grown lettuce, mango and cucumber for a delicious side salad. Add a piece of seared fresh ahi tuna on top and you’ve got dinner.
My next venture was a simple substitution of calamansi for lemon juice in one of my favorite dinner sides.
Green Mango Salad – Island style
- 2 cups of shredded local green mango
- 2 cloves of peeled garlic (or to taste)
- 2 fresh donne’ sali (or to taste)
- 2 tbsp sugar
- 4 locally grown cherry tomatoes (quartered)
- juice of ½ (medium sized) Guam lime (or to taste)
- 2 tbsp Thai fish sauce (or to taste)
- 1/3 cup fresh local green string beans in 1 inch segments
1. Pour sugar into a mortar of sufficient size. Add the donne’ sali and garlic cloves into the sugar.
2. Lightly pound the sugar, garlic and pepper with the pestle until they form a rough paste. In a bowl, combine the sliced string beans, shredded mango, sliced cherry tomatoes, and the sugar, garlic, and donne’ paste together.
3. Add the juice of half a lime and the fish sauce. Mix the ingredients well so the sugar crystals dissolve. Taste and adjust to your liking. The key is to balance the sweet element with the salty element (sugar and fish sauce), as well as retaining the perfect blend of hot and sour elements (donne’ and lime juice).
4. Plate up and garnish as you like, then serve immediately. This is a local twist to a classic SE Asian dish, showcasing Guam’s seasonally ubiquitous green mangoes.
- Chris Leon Guerrero
- Photo Source: InstantDaneTV
Ginger Mango Salsa
- 1 large ripe local avocado, diced
- 2 sweet orange mangoes, diced
- juice of 4 calamansi, or 1 lime
- 1 tbsp minced red onion
- 1-3 boonie peppers, seeded & minced
- salt and pepper
- ginger (grated or fresh)
- cilantro (optional)
1. In a small bowl, season the diced avocado with salt and calamansi (or lime) juice. Lightly toss in the mangoes, onion, peppers.
2. Sprinkle with freshly ground pepper and ground ginger (or a 1” piece of minced fresh ginger).
3. Add chopped cilantro (if desired – I can’t get it to grow here so mine isn’t local). Serve as an appetizer with plantain chips or as a topping for fresh fish.
- Chris Leon Guerrero
- Photo Source: InstantDaneTV
This is a delicious and nutritious snack that is perfect with chips or crackers. I actually made this salsa to go with my delicious fish tacos.
Give my recipe a try. I think you’ll like it.
- 2 ripe mangoes
- 1/2 red onion, chopped
- 2 tablespoons chopped cilantro
- the juice of 1 lime
- 1 teaspoon sea salt
- Optional: 1 jalapeño, seeded and chopped
1. Cut the skin off the mango. Dice the mango into 1/4-inch cubes. Place into a small mixing bowl.
2. Add the red onions and the optional jalapeño to the bowl.
3. Add the cilantro.
4. Stir to combine the ingredients. Serve with your favorite chips, crackers, or as a condiment for fish, chicken or steak tacos. ENJOY!
– Annie’s Chamorro Kitchen
- 2 ripe mangoes, peeled and cut into 1/4 inch pieces
- 2 tsps dark rum (optional)
- 2 tsps fresh lime juice
- 2 tsps sugar
Combine mangoes, rum, lime juice and sugar. Set aside for several hours to allow flavors to develop.
- 2 cups sifted all-purpose flour
- 1 Tbs baking powder
- 1 1/2 tsps salt
- 1/3 cup unsalted butter, chilled
- 1/2 cup sweetened shredded coconut
- 3/4 cup canned unsweetened coconut milk
1. Heat oven to 450F. Sift together flour, baking powder and salt. With a pastry blender or fork, cut in the butter until mixture resembles coarse meal.
2. Stir in coconut. Add coconut milk, stir with a fork until dough just holds together. On a floured board, knead the dough 7 or 8 times.
3. Pat dough into a circle 1/2 inch thick. Using a 3 inch cutter, cut out 4 rounds of dough, using scraps of dough for the last one.
4. Place 1 1/2 inches apart on a baking sheet. Bake until golden brown, about 12 - 15 minutes.
5. 1 cup heavy cream, whipped with 1/2 teaspoon each sugar and dark rum (rum optional).
6. Prepare 4 dessert plates. Split shortcakes and place one bottom half on each plate. Spoon mango mixture over each and top with whipped cream. Replace the top of each shortcake.
Yield: 4 servings
Chili Mango Sauce
Recipe by Clayton Babas, Executive Chef, Guam Reef Hotel
- 1 cup sweet chili sauce (can be bought in a local supermarket)
- 1 Tbs yellow onion
- 3 Tbs fresh mango, chopped
- 1 tsp chopped parsley
- 1/4 tsp fish sauce
Heat ingredients together in a sauce pan, then let simmer for approximately 5 minutes. Set aside.
Yield: About 4 Servings
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