Mango Chutney 3 mangoes, diced 1 red bell pepper, finely diced 2 green onions, finely diced 2 Tablespoons chopped cilantro 2 limes, juiced 1 Tablespoon olive oil 1 Tablespoon honey 1/4 teaspoon sea salt 1/8 teaspoon black pepper or 6 cranks from mill In a small bowl mix lime juice, oil and honey. In a separate mixing bowl add mangoes, peppers and onions. Coat with “dressing.” Toss with cilantro, sprinkle with salt and pepper to taste. Let set for 2 hours. Allow flavors to blend. Serve with steamed fish or a topping for mixed greens.
Mango Bar-B-Q Sauce 4 Plum tomatoes, skins removed & chopped 1 yellow onion, chopped 4 cloves garlic, chopped 1 mango, peeled & chopped 1 Tbsp canola or olive oil 1 (15oz can) whole tomatoes 1 cup water 1 (6oz can) tomato paste 1/2 cup maple syrup 1/2 cup organic molasses 1/4 cup apple cider vinegar 2 Tbsp fresh lemon juice (1 lemon) 2 Tbsp Worcestershire sauce 1 tsp sea salt 1 tsp fresh ground black pepper To remove skin from tomatoes: Submerge tomato in boiling water. Quickly remove. Run under cool water. Peel should come off easily. In a large deep skillet (about 13 inch round 2-3 inch deep) heat oil on medium heat. Add chopped vegetables and mango and sauté. Add rest of ingredients. Bring to a slow boil on med-high heat. Reduce to med-low and simmer for 30 minutes. Using an immersion blender, blend all ingredients. Or allow to cool and blend in a blender in 2 cup batches.
Originally published in the Santa Monica Daily Press print edition on July 19, 2008. Read the original PDF.