Recipes: Mad for Mango

Three mango-based recipes from Sandy Salle, author of Taste of Africa



PHOTOGRAPHS BY PETER TAYLOR

SANDY SALLE, author of A Taste of Africa cookbook, runs a travel agency called Hills of Africa out of Huntersville. In her cookbook, she gives a culinary sample of the diverse cultures of Africa. Here are three mango-based recipes to make your summer taste a little more tropical.

Saflodge Homemade Ice Cream
Makes 4 servings
Recipe from Victoria Falls Safari Lodge in Zimbabwe

Ice Cream
4¼ cups whipping cream
3½ cups sugar
15 egg whites
14 oz. sweetened condensed milk
1¼ cups mango juice or puréed mango

Whip the cream. Separately, whisk the sugar and egg whites until fluffy to make a meringue. Mix the meringue and the whipped cream. Fold the sweetened condensed milk and mango flavoring into the cream mixture. Freeze until solid.

Glucose Cup
1 cup sugar
1 cup water
1 tablespoon glucose
3 drops coloring
Vegetable oil

Mix all the ingredients except the oil in a heavy saucepan. Boil until the mixture has the consistency of syrup. Grease aluminum foil with vegetable oil, and cut into 3-by-3-inch squares. Pour a little bit of the syrup to cover each foil square. Let sit for 2 minutes. Mold the syrup on the back of a cup. Remove the tinfoil. Keep the glucose cup at room temperature. Remove from back of cup when cup shape has formed and hardened. Serve the ice cream in the glucose cup.


Turkey and Mango Croissant
Makes 4 servings
Recipe from Selinda Camp in Botswana

4 turkey breasts, roasted and shredded
4 croissants
1 mango (fresh or canned), diced
5 spring onions, chopped
1 tablespoon mayonnaise
1 tablespoon olive oil
Salt and pepper to taste

Mix all ingredients and place on top of open-faced croissant or mixed greens.


Mango, Coconut, and Cucumber Salad
Makes 4 servings
Recipe from Ol Donyo Lodge in Kenya

2 teaspoons brown sugar
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon ketchup
1 cucumber, peeled, seeded, and diced
2 tablespoons desiccated coconut
1 mango, peeled and diced
1 small red bell pepper, diced
½ bunch cilantro, chopped
Chopped fresh chili (optional)

Mix first four ingredients in a serving bowl, and then add remaining ingredients except the cilantro and chili, which should be added as garnish.

Edit ModuleShow Tags

More »Related Stories

Sweet Affairs' Stone-Inspired Cake

Recipe: Pan-Roasted Carolina Quail

French techniques don’t have to be intimidating. Work on your knife skills with a quail dish by Chef Tom Condron, owner of Lumiere. It’s sure to impress any guest.

Recipes: 4 Great Game-Day Dishes

Snacking during sporting events doesn’t have to leave you feeling sacked

Recipe: Ramp Maque Choux

Edit Module Edit ModuleShow Tags
Edit ModuleShow Tags

              

Edit ModuleShow Tags
Edit ModuleShow Tags


Charlotte at Home

Creating Your Space in the Queen City

3 Smart Ways to Cut Carbs & Use Cauliflower in Your Thanksgiving Dishes

'Tis the season for overindulgence.

Comments

5 Steps to a Stunning DIY Thanksgiving Centerpiece

You don't even need to be very crafty to create jaw-dropping table decorations.

Comments

How to Be Less Stressed This Holiday Season

Local psychologist Jocie Sweeney, PhD, provides tips on stress management during this oft-stressful season.

Comments

Small Space Solutions

See how these apartments and condos make smart design work for their small spaces.

Comments

These Charlotte Bathrooms Will Inspire You To Remodel ASAP

See inside five beautiful powder rooms across Charlotte.

Comments

Edit ModuleShow Tags