Somehow mangos don’t get eaten as fast as they need to at my house. I am drawn to the 10 for ten dollars Mangos for sale and even though I may only buy one I ignore it ripening on my counter. Today, while I was testing my farmer’s market peaches to see if anyone of them was ripe enough to eat I stumbled upon my mango.
The answer to my mistake was to use it in some sort of sauce. Since we are having smoked pork chops for dinner I decided a mango mustard sauce might be a nice compliment. I added a few other things to give the sauce more complexity and think what I came up with would be nice on chicken or pork.
1 ripe Mango –chopped
1 medium onion – minced
Handful of blackberries
1 T. red wine vinegar
¼ cup of honey mustard – or Dijon
1/8 t. red pepper flakes
Big pinch of salt
In a non-stick fry pan sprayed with Pam put the onions and cook until wilted about five minutes, stirring every once in a while. Add the mango and any juice that you created in cutting it up and continue heating. After a minute add the black berries and the vinegar and salt and cook another two minutes, stirring to break up the blackberries. Add the salt and the mustard. Cook another minute stirring. Add a few red pepper flakes to your heat liking.
Will keep in the refrigerator for a couple of weeks.
I think it would also be nice on a turkey sandwich.
All my life I have always equated blackberries with summer in North Carolina. Growing up in Connecticut we did not have indigenous blackberries. But when we went to visit my paternal Grandparents at Hom-a-gen Farm, in Providence NC we had an over abundance of the sweet berries that grew wild in a huge thicket down the hill from a cow barn.
My grandmother, Granettes, loved blackberries and my Granddad loved anything free so I was often conscripted into climbing between the prickly brambles to pick the juicy ripe berries.
Granettes was a very good cook from whom I learned many tricks in the kitchen. She was not great at giving me recipes, but would describe at length how biscuit dough should feel between your fingers or how to tell that caramel icing for the 1-2-3-5 cake had been cooked the right amount without ever using a thermometer.
Blackberry cobbler was a huge favorite, especially with the Yankee Grandchildren because first it was a dessert, something we did not get often and second the blackberries were so fresh, those few we brought back in the bucket and not in our stomachs.
I will never forget the earful Granettes gave Granddad when a farm worker accidentally wiped out the whole blackberry patch with a bush hog. It was a sad summer without blackberries.
Yesterday, when I was writing about Friendly’s, a drink I used to get there in the summer came back to mind. It was a watermelon cooler. I think that at Friendly’s it was merely watermelon sherbet and soda water run together in the milkshake machine.
Since cobbler is not on my approved list of helpful weight-loss foods and I was thinking about that watermelon cooler I made up a yummy black berry drink.
½ cup fresh blackberries
2 T. fresh limejuice
2 packets of Splenda
4 mint leaves
1 cup of ice
10 oz. club soda
Put everything in a container that you can put a stick blender in, or in a blender and add about 1/3 of the club soda. Whirl up until the ice is crushed and the black berries are gone. Pour in a big glass and add the rest of the club soda. Tastes like summer to me.
Chiffon’s are something Betty Draper might have made if she cooked. It is a little like a dairy-less ice cream. But when I served this dessert last night Carter thought it looked like something out of Dr. Seuss beacuse of its strong purple color. I have cut out sugar from my diet, but still imbibe in man-made sweetness. If you have a moral opposition to Splenda throw caution to the wind and use sugar. The Splenda version has only about 25 calories per serving.
Makes 8 servings
Four cups Blackberries – you can use other berries, but I am unsure how blueberries will do
¼ cup of fresh squeezed lemon juice
4 egg whites
Pinch of salt
6 T. water
1 Cup Splenda for cooking –measures the same way as sugar.
Put the Black Berries in the Cuisineart and pulse until obliterated. Put a wire mesh sieve over a bowl and pour the blackberries into the sieve. Using the back of a big spoon push as mush liquid through the sieve as you can. It will take a little work. Throw away the skin and seeds left in the sieve.
Add the lemon juice to the berry juice.
Put the egg whites and the salt in a stand mixer and beat them on high just until they are frothy.
In a small saucepan put the water and the Splenda. Bring to a boil and while hot turn the stand mixer on high and pour the hot liquid in a thin stream into the egg whites. Beat until they are stiff.
Remove the mixing bowl from the stand and fold in the blackberry-lemon liquid.
Spoon into ramekins. Place them in the freezer for at least 6 hours.
Note: If you use sugar bring it to a boil with the water and boil it for 3 minutes without stirring