June 2004
Dear Food Editor:
Mangos from Mexico are in stores now until September, at their freshest, ripest and juiciest! So it’s the perfect time to let your readers know there’s no mystery to telling when a mango is ripe and ready, and the best technique for cutting it up. All of this information and more is enclosed along with recipes and photos for two summertime favorites and a bonus appetizer recipe, all showing the versatility of this alluring fruit.
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Fresh Mango and Black Bean Salad with Grilled Chicken (photo) is just the dish to add sizzle to grilled chicken or pork. The easy dressing (that starts with bottled vinaigrette) doubles as a marinade for the chicken, making this a no-muss, no-fuss, flavor-packed summer supper.
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Destined to become a classic, Fresh Mango Shortcake (photo) features sweet mangos tossed in an orange syrup and served over ice cream-topped pound cake—it’s heavenly!
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Impressive Fresh Mango and Brie Appetizers will dress up any gathering. Ready in minutes, this creative flavor combo is a twist on chips and dip and cheese and crackers.
You’ll also find a backgrounder, “Talk about Mangos from Mexico,” packed with key information about mangos from Mexico, including descriptions and photos of the five varieties imported from Mexico, history, selection and directions to cut a mango. Also enclosed is a sheet with two photos of the dishes described above as well as a bowl of mangos, and illustrations of how to cut a mango. All this, plus a leaflet, “Mangos from Mexico, Treat yourself to a taste of paradise!”, that can be offered to your readers.
Everything can be downloaded from the enclosed CD-Rom which includes high resolution versions of the photos and illustrations. You can also find all this on our website: www.lewis-neale.com/mangosfrommexico. Or, if you prefer, please feel free to contact us at (212) 420-8808 or info@mangosfrommexico.com and we’ll be happy to help you with additional information or 35mm color slides or black and white prints of the photos.
Cordially,
Chris Koury
Vice President
Contact: Chris Koury
Lewis and Neale Inc.
35 East 21st Street
New York, NY 10010
Phone: (212) 420-8808
Fax: (212) 254-2452
Email:info@mangosfrommexico.com |
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READY, SET, MANGO!
Mangos, the World’s Most Popular Fruit,
Are Arriving from Mexico
The summer comes with its own special gustatory pleasures … and one of the most sublime is fresh mangos from Mexico. Trucked from field to market in as little as eight hours, these luscious, fragrant mangos are at their peak of perfection through Labor Day.
Mangos vary in appearance and flavor. They can be oblong, kidney-shaped or round, with a skin color ranging from red to yellow to green. Inside, the flesh can be mellow yellow or deep orange, depending upon variety. What all mangos have in common is their rich, seductive flavor. They add vibrant color and a juicy, sweet tropical flair to any meal.
Mexico exports five varieties of mangos to the U.S. Each has its own flavor and appearance, but all are delicious! Conveniently, their growing seasons are staggered, ensuring a continuous supply of ultra-fresh fruit through mid-September.
Equipped with a little mango-ripening know-how and simple step-by-step cutting instructions, you’re sure to become a mango expert in no time! Keep mangos on your counter until fully ripened. To speed up the process, place them in a closed paper bag.
With mangos, color is only skin deep. If a mango has a red blush, it’s from the sun—not an indication of ripeness. Here’s how to know when a mango is ripe and ready:
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Give it a sniff near the stem. A fragrant and fruity aroma is a sure sign of a ripe mango. A faint scent means the fruit needs more time to ripen.
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Gently squeeze it—most mangos become softer as they ripen.
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Mangos do not become redder after they’ve been picked. Some varieties develop a rich yellow background as they ripen, but others keep their same green or yellow color when ripe.
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Once ripe, mangos should be refrigerated to slow down ripening.
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For fullest flavor, let chilled mangos reach room temperature before eating.
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| How To Cut A Mango (Note to editor: Illustrations for cutting a mango can be found at: lewis-neale.com/mangosfrommexico or on the enclosed CD-Rom)
Keep in mind that the large flat oval pit follows the outside shape of the fruit.
1. On a board, hold the mango with one of the narrower sides facing up. Starting _-inch from the stem, slice along each side of the pit to cut off the “cheeks.”
2. With the skin side of the cheeks on the board, cut flesh criss-cross, taking care not to cut through the skin.
3. Press the skin so fruit pops outward. With a large spoon or knife, remove the mango cubes. Peel the center section: cut off remaining fruit. (Alternatively, skip Step #2. With a knife, carve out the flesh in a single piece, cutting as close to the skin as possible. Serve whole or cut in slices.) |
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FRESH MANGO AND BLACK BEAN SALAD
WITH GRILLED CHICKEN
1/2 cup prepared vinaigrette salad dressing
1/4 cup chopped fresh cilantro
2 teaspoons grated lime peel
6 boneless skinless chicken breast halves or boneless pork chops, about 2 pounds
1 can (19 ounces) black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup finely chopped jalapeño peppers
2 ripe mangos from Mexico
In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes. Meanwhile, in a medium bowl, combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Cut flesh criss-cross, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit and chop. Repeat with remaining mango. Remove chicken from marinade; discard marinade. Grill or broil chicken until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and Black Bean Salad and mixed greens, if desired.
YIELD: 6 servings (about 3 1/2 cups)
PARTY DIP VARIATION: To turn the Mexican Mango and Black Bean Salad into party dip, mix 1 cup of the salad with 1/2 cup salsa or salsa verde from a jar; serve with tortilla chips.
Recipe developed by Lewis and Neale for Mangos from Mexico; (212) 420-8808 or info@mangosfrommexico.com |
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FRESH MANGO SHORTCAKE
1 cup orange juice
1/4 cup sugar
1 teaspoon grated lemon peel
1 ripe mango from Mexico
4 slices (1/2-inch thick) pound cake (from a 12 ounce package)
1 pint vanilla ice cream or frozen yogurt
1/4 cup chopped macadamia nuts or almonds
In a small saucepan combine orange juice, sugar and lemon peel. Bring to a boil over medium heat; reduce heat; simmer until thickened and syrupy, 12 to 15 minutes. On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Peel the center section of mango; cut off remaining fruit and dice. Stir diced mango into the syrup; set aside. With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek; cut slices in halves. To assemble dessert: Cut cake slices in halves, diagonally; on each plate place one cake triangle; top with one scoop of ice cream. Place second cake triangle on each plate, leaning against the ice cream. Spoon about 1/4 cup of the mango sauce over ice cream; sprinkle with nuts. Garnish with mango slices and mint leaves, if desired.
YIELD: 4 servings
Recipe developed by Lewis and Neale for Mangos from Mexico; (212) 420-8808 or info@mangosfrommexico.com |
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FRESH MANGO AND BRIE APPETIZERS
1 ripe mango from Mexico
32 round tortilla chips (about 2 1/4 inches)
8 ounces Brie cheese
Fresh parsley leaves
On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek into 8 slices; cut slices in halves to make 32 pieces. Arrange chips on microwave-safe serving platters. Cut cheese into 32 pieces. Place one piece of Brie on each chip. Microwave one plate at a time on high power until cheese just begins to melt, 10 to 30 seconds. Top each with a piece of mango and a parsley leaf. Serve immediately.
YIELD: 32 appetizers
Recipe developed by Lewis and Neale for Mangos from Mexico; (212) 420-8808 or info@mangosfrommexico.com
Contact: Chris Koury
Lewis and Neale Inc.
35 East 21st Street
New York, NY 10010
Phone: (212) 420-8808
Fax: (212) 254-2452
June 2004 E-mail:info@mangosfrommexico.com |
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LEAFLET OFFER
MANGOS FROM MEXICO
Treat yourself to a taste of paradise!
Mangos are the most consumed fruit in the world—and for good reason! One taste of this ambrosial fruit, with its vibrant color and sweet tropical flavor, and you’ll understand why it’s won the global popularity contest.
Mangos from Mexico are available from February until mid-September and the summer is peak—they’re at their sweetest, juiciest and most abundant in stores—no better time to indulge in this taste of paradise! A new leaflet from Mangos from Mexico describes the five varieties of mangos imported from Mexico, with photos of each and illustrated step-by-step directions for cutting up a mango. Recipes, tips on mangos and creative serving ideas show the versatility of this luscious fruit. To order this leaflet free of charge, either fax your request to: (212) 254-2452 or email to: info@mangosfrommexico.com. |
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