Mangonade is a traditional frozen Mexican delicacy that is very similar to an American slash, only with a Mexican spice. Real mangonade is made from "Chamoy" sauce, mango, orange juice and chili-lime salt. Chamoy is a Mexican condiment made from apricot, red pepper and lime juice. It is very versatile and is used in various desserts, spicy sauces and meat dishes. Moreover, it is a key ingredient in mangonade, which is best enjoyed on a hot summer day. However, overall it is a wonderful frozen treat that can be served at any time.
- 1/2 cup apricot paste (not jam, jelly or jam),
- One lime juice
- 2 ¼ teaspoon ground anchovy chili
- 2 tablespoons of apple cider vinegar
- 4-5 large fruits of dried apricots.
Mangonade (from frozen fruits)
- 2-3 tablespoons of Hamoy
- 2 cups frozen mango slices
- 1 cup freshly squeezed orange juice
- Chili lime salt to taste
Mangonade (fresh fruit)
- 900 grams of peeled and sliced mango fruit (3-5 fruits)
- 1 cup of sugar
- 1/2 teaspoon salt
- Ground chili
- 1/3 cup freshly squeezed lime juice
Product History and Geography
The peoples of Asia have a legend about mangosteen, which says that this fruit was blessed by the Buddha and sent to people as a gift of heaven. That is why Asians consider him sacred and are called the queen of fruits (the title of king belongs to another fruit - durian).
There is another legend according to which the Queen of Great Britain Victoria promised the title of a knight and a reward to the one who will deliver her a fresh mangosteen. Nobody succeeded in this venture, and because of the impracticability of the assignment, the fetus was called the queen of fruits.
The birthplace of mangosteen is Indonesia (Moluccas) Today it is cultivated in many hot countries - India, Thailand, Malaysia, Vietnam, Zanzibar, Gabon, Liberia, as well as Colombia and Central America. In the countries of Europe and America, these fruits are usually delivered in canned form.
Species and varieties
They are not divided into botanical varieties or species of mangosteen, but the fruits differ in taste and color depending on the place of growth. So, fruits from Thailand have a dark color, when the mangosteen from Indonesia often differ in a paler skin. Many exotic lovers believe that the most delicious and sweet fruits are grown in Indonesia and Thailand, and in some countries, for example, in the Philippines, these fruits are sour.
The mangosteen contains vitamins E, B, C, nicotinic acid, potassium, zinc, thiamine, phosphorus, riboflavin, sodium, magnesium, nitrogen, calcium, proanthocyanidins, catechins. In this fruit, the highest content of xanthones is 40 out of 200 known. Due to its saturation with xanthones, mangosteen has an anti-inflammatory and antitumor effect. These fruits contain antioxidants, including the most powerful of them today GM-1. Mangosteen is useful for viral, bacterial, skin diseases, hormonal disorders, headaches, insomnia, hypertension, urolithiasis, osteoporosis, atherosclerosis. This fruit has a beneficial effect on the endocrine system. The mangosteen contains fiber, a minimum of calories and there is not a gram of cholesterol, so this fruit is appreciated in dietary nutrition. Mangosteen juice is useful for calming nerves, increasing pressure, strengthening the cardiovascular system. Take this juice and for dietary purposes.
The rich composition and medicinal properties of mangosteen have found application in culinary, pharmacology and traditional medicine. It is used even in cosmetology, including in the composition of anti-aging agents.
The mangosteen has a very interesting sweet and sour taste that reminds people of a mix of grapes, strawberries, peach and pineapple. Juicy and tender pulp of this fruit has a refreshing effect. Ripe mangosteen has a delicate and pleasant aroma.
Mangosteen is widely used in cooking, especially in countries that grow it.
Often mangosteen is consumed raw, after peeling the skin. It is not removed with your fingers so that they are not stained, but made a circular incision and remove half of the fruit from the peel. The fruit is often served on a substrate of crushed ice - its refreshing taste is enhanced, which is especially felt after hot or spicy food. Fresh fruit goes well with lemon or lime juice.
In Asia, mangosteen is added to various spicy hot dishes to give them a sweet aftertaste. In order not to lose the taste and useful properties of the fruit, put it at the end of preparation.
Mangosteen is a welcome guest in various salads. It can be not only fruit, but also a spicy dish, the taste of which must be softened. For salads, mangosteen can be combined with many different fruits and berries. This avocado, papaya, grapes, strawberries, melon, pineapple, peach, mango, lemon, lime. As a dressing can be yogurt, cream, sour cream, lemon juice.
Asians like to use mangosteen after durian, which raises body temperature and makes metabolism more intense. In this case, the cooling effect of mangosteen comes in handy.
This exotic fruit makes excellent drinks. The most common juices and various cocktails, especially milk-based. This fruit is added to flavor tea.
Mangosteen goes well with seafood. He gives special notes to dishes of fish, squid, shrimp. This fruit perfectly complements sauces for fish and dishes from it.
For long-term storage, mangosteen is canned. A minimum of sterilization allows you to preserve the unsurpassed taste of the fruit. In Thailand, fruit slices are preserved in brown sugar, while in other countries they prefer to make jam with a pleasant sweet and sour taste. In some Asian countries, jam is made from the pulp of mangosteen, adding cinnamon or cloves for flavor. With warm processing longer than 10-15 minutes, the fruit loses its unsurpassed taste and aroma. In Asia, other methods of preserving mangosteen are also used, for example, dried, pickled, and salted.
Soufflé, puddings are made from the pulp of mangosteen, they are added to cereals and various pastries - pies, rolls, muffins. The taste of this fruit perfectly sets off various yogurts, ice cream and other desserts. Asians use this fruit to make curry, a spicy Indian dish.
In Asia, a cooling sorbet is made from mangosteen and served between dishes, especially spicy or spicy.
They eat not only the flesh of mangosteen, but also its seeds. Usually they are boiled or fried.
Mangosteen is a very tasty and healthy fruit. In hot countries, it is very popular, and in areas with a cold climate little is known and is often delivered not in fresh but in canned form.
How to cook chard
Quite often, I say that in Italy they eat a lot of greens.
Usually, greens refers to all kinds of salads - green or vegetable.
In fact, in Italian cuisine, in addition to salads, various herbs are also prepared.
First of all, MANGOLD or Italian BIETOLA is very popular.
Although it is more a vegetable than a herb.
This is the champion in vitamin K and beta carotene.
And it is also indispensable for dietary nutrition, because its calorie content is only 19 Kcal.
In Italy, it is grown almost 9 months a year, but in Russia it grows very well from late spring to cold weather.
She brought the seeds to mom, and for several years now she has been growing chard and cooking according to my recipe. Although in Russia now they are also sold.
The recipe is very simple, while all the vitamins are stored in the vegetable, and it is prepared very quickly.
And it will turn out delicious.
It is possible that at first the dish will seem unusual if you have never cooked hot dishes from herbs. Eat a couple of times and get used to it.
And how much benefit your body will receive.
So grow a chard, if possible, and eat with pleasure on health.
We will need for two:
Mangold - a lot, a whole basin.
When cooking, the volume is significantly reduced.
- a few cloves of peeled garlic
-3 tablespoons of olive oil (the sunflower will have the wrong taste, believe me)
To begin, soak the leaves in cold water for 5 minutes, completely immersing them in water.
This is to make it easier to wash possible dirt from the lower leaves.
Then thoroughly rinse the leaves either in running water, or again pour water.
Put a frying pan on the fire, pour olive oil a little and fry the garlic cloves.
It is important that the garlic does not burn.
Usually, after roasting, the garlic is removed, but in this dish I leave it.
Brush the leaves off the water as far as possible.
Then cut the thick stalks of the chard and put in the pan, and tear the leaves themselves into pieces and add to the pan.
Do it fast or prepare the leaves in advance.
It should turn out a lot, a high hill of leaves.
Do not be afraid to take it, let it be better a lot.
Leaves under the influence of heat will release moisture and decrease in volume.
Close tightly with a lid.
Keep an eye on the chard. Although there will be moisture in the pan, it will evaporate quickly.
It is important that the lower leaves do not burn.
After 3 minutes, the volume of leaves will decrease significantly, and you can remove the lid and mix the chard.
Stir gently to prevent porridge from the leaves.
They should be stewed for 10 minutes, and when the moisture evaporates, and the leaves become soft, add salt and mix again and remove from heat. Petioles should not be excessively soft.
The total cooking time is not more than 10-12 minutes.
In general, the degree of cooking is determined empirically, the way you like.
That's what remains of the "heap"
Quickly put the chard in plates, pour with lemon juice and serve.
Lemon juice is an obligatory component, it gives the necessary piquancy to the dish.
This dish is independent, it is eaten separately and always HOT.
It can be served after the second instead of salad.
It is impossible to heat and store the finished chard, all useful things will leave it.
I don’t cook it in advance, everyone is sitting with plates and waiting 🙂
But to cook a chard for 4, you need a VERY large frying pan and VERY many leaves.
Of course, you can cook the chard as follows: dip the leaves in a small amount of boiling water, let it boil for a couple of minutes and take them out, and then fry in oil with garlic.
So you reduce the volume of leaves, but also the amount of vitamins, too, they will remain in the water.
Decide for yourself how to use it.
DON'T MISS A NEW RECIPE