Vegan Mango Salsa...and Picnic Game

I'M GOING ON A PICNIC, AND I'M BRINGING...Vegan Mango Salsa

JULY IS THE NATIONAL PICNIC MONTH

I received an invitation recently from a new food blogger friend... Louise,
@ Months of Edible Celebrations for the Online Picnic which sounded really fun to me...so I accepted; of course. Who would want to miss a wonderful summer picnic (even if it's online)...but who knows one day perhaps, we can actually arrange to meet in person for a lovely picnic. Louise has been the gracious host of this PICNIC GAME event, and this will be her 6th season. Some of my food blogger friends have joined since the beginning...and as for me this will be my first season.

 I've always loved, loved, a red and white checkered table cloth, and a picnic basket filled with goodies.

Had I responded to Louise a bit sooner, I could have used the letter M...for Mango Salsa, but then the letter V was still available, so I chose VEGAN...for Vegan Mango Salsa, which I think it compliments this lovely all fresh fruit, and fresh veggies included. There's no oil, or seafood of any kind in this recipe, which actually I put together from memory, knowing what goes into a fresh fruit or tomato salsa which I also make in the summer, or all year round in S. Florida.

We are just in the midst of our Mango season, here in South Florida, and our tree is finally giving us some ripe and beautiful generous mangoes! Actually for this lovely colorful, light and yummy salsa, you only need 1 large perfectly ripe mango, which I was lucky to pick from the tree!

Growing up in Ohio, we would have our annual family picnic in Middlefield Ohio, which was considered the Amish section (not that we were Amish)...but my aunt and uncle had a summer farm out there and we would love, those awesome summer picnics out on the farm. Here, in South Florida, we can have a picnic on the beach, every single day...weather permitting.

Well...I'M GOING ON A PICNIC, AND I'M BRINGING...

A- Angel Food Cake... Modern Day Ozzie and Harriet
B- Basil Leaves in Caramelized Prawnes... Simply Beautiful HealthyLiving
C- Chicken Piccata... Mae’s Food
D- Darned Easy Potato Salad...Of Pups and Pearls
E- Eccles Cakes filled with Leeks,Spinach and Blue Cheese...Green Gourmet Giraffe
F- Fourth of July Picnic S’more Tartlets...Moveablefeasts
G-Gluten free & Eggless Chocolate Steamed Cake...Kristy Gourmet
H- Ham Cheesy Patties...MyCookingGallery
I-  Italian Frittata with Vegetables...My Little Italian Kitchen
J- Jelly Roll...Laws of the Kitchen (Cake Law)
K- Kahlua Zucchini Chocolate Chunk Bread...Dying for Chocolate
L- Lemon Lavender Cupcakes...Art of Natural Living
M-Meringue Roulade with Raspberries...Canela Kitchen
N- Nutella Rice Pudding...RumblingTummy
O- Old Time Favorite Iced Red Bean Popsicle...Simply Beautiful Healthy Living
P- Pickles... Sidewalkshoes
Q- Quinoa Blueberry Mango Salad...Bakeaway With Me
R -Raspberry and Fig Cobbler...Nee's Place
S- Strawberry Cheesecake Ice Cream...Canela Kitchen
T- Two Ingredient Ice Cream Bread...Simply Beautiful Healthy Living
U-Uninvited Smashed Potatoes...A Month of Edible Celebrations

V- Vegan Mango Salsa...food and thrift

W-Watermelon Salad...From My Southwest Kitchen
X- X-Mas Coconut Wreath Cake...Family Plus Food Equals Love
Y- Yellow Squash Crustless Quiche...Bizzy Bakes
Z- Zucchini Cake-Double Chocolate...Berries and More

I almost forgot the recipe for the...

Vegan Mango Salsa

recipe by; Elisabeth

1 large mango, peeled pitted and diced

1 red bell pepper, diced

1/2 of a medium minced red onion

a handful of chopped fresh cilantro

2 jalapeno, seeded and diced

juice of 2 limes

juice of 1 lemon

Salt, and Pepper to taste

In a medium bowl, combine all the salsa ingredients. Add the juices of the limes and lemon. Season with the salt and pepper; preferably sea salt, and freshly ground pepper!

Refrigerate, until chilled for about 2 hrs. and serve.

End of the Mango Season in S. Florida

I'm not trying to bore you with more mangoes...but this time, I just want to share with you the last of our mangoes and the  Mango Jam recipe that my daughter Lora and I share. My recipe calls for lemon juice, which her Italian recipe does not, but from the last batch that I made she like the slight tangy lemon taste...this time, I used the juice of fresh lime, and that even made it taste better!

I'm going to share my little secret of how to can jams perfectly and to make sure they stay sealed, tight. You have to hear that 'pop sound' when you twist the jar to open...otherwise its not sealed right! I could never do this kind of work in my tiny beach condo kitchen, now you can understand why I spend just about every day at my daughter's house...not so much because she has a much larger kitchen, but because they have plenty of counter space and the kitchen is open and well lit! Also, the patio has ample natural lighting as well. I made this batch last week, and hoped I would catch a little sunlight that was 'sneaking around' for a short time...then the rain came!

I will guide you through the easy process...although a little time consuming, but I promise you that you can make this with the half of the amount from the full recipe!

This is what 1 kilo (2.2 lbs) of fruit will allow you to make. These are 12 oz canning jars with lids, that have to be sterilized (just run it through the dishwasher cycle lid too) or boil in a large pot of water, and let it cool to the touch.

You can make this with other fruits...peaches is what I would love to make it with, hoping that the price will come down from $1.99 a pound, we will probably get it less at our local produce market. Plums would work well also, for this recipe.

I used Sure-Jell pectin for my previous batch, but this time I use my daughter's Italian pectin that comes in a big pouch, so I counted out how many Tablespoons it requires, and marked down everything on paper to be saved, so good thing that I'm actually typing up this recipe and method to save for myself too!

With a jar of leftover mango jam, I also made cream cheese bars filled with mango jam

Mango Jam
adapted from Italian basic jam recipe

2 kilo (4.4 lbs) mango, or other fruit
750 g.(about 2 1/2 cups sugar
juice of 2 lemons, or limes
5 Tablespoons pectin (I used Italian import)

note: you can cut the amount exactly in half if you
want to make less jam.

Wash, peel, and dice the mango, or other fruit, and put into a large bowl. With a potato masher mash it well, but leaving little chunks of fruit which is really very tasty.

Add the pulp of the fruit to a large heavy stainless steel, or other heavy duty pot. Add the sugar, the pectin and the juice of the lemon or lime, and simmer constantly, over med. high heat.

Make sure you keep stirring, constantly, until it comes to a bubble and a slow boil. You must take it off the heat as soon as it does that, and start getting your jars ready to be filled by the hot jam. Don't be alarmed that it looks liquidy, because it will start to jel, as soon as it starts to cool a little.

With a ladle, carefully spoon the jam up to about where the neck of the jar is, to assure it will not spill over...do not fill to the very top!

Just set them on a dish towel making sure the lids are well sealed, and here comes the tricky part that will assure double seal!

Turn the filled jars upside-down, and leave them sitting like that for about 10 minutes to assure safe sealing for the lids. You can also do a water bath in a large pot with water only up to half way, and simmer for 10 minutes, or just follow this method!

note: if you are planning to leave jams in a cool place in your cupboard, then you have to do the water bath method...otherwise just proceed with this method, but you must refrigerate after opening the jar...either way, when you open a jar of jam you must refrigerate it!

Jam is done...now you can go 'jamming along'...a cool song of Bob Marley...Jammin!

Enjoy the jam...and share, sparingly...it's that GOOD!

Linking to: Thursday Favorite Things @ Katherines Corner

Zucchini Quiche...made easy!

A new and fresh  BISCUIT MIX...so versatile, that you can make your own homemade BISQUICK. If you live in the U.S. you must be familiar with the famous Bisquick biscuit mix that you can make pancakes, coffee cakes, biscuits, pies, and quiches with? Well there's a solution to making your own mix, without the preservatives, and you can keep the mix in you fridge for weeks...so easy to make all the familiar and delicious things...and extremely handy!

I found my original recipe made with Bisquick which I've been saving since 1992. Instead of the 1 cup of Bisquick, substitute 1 cup of your homemade Biscuit Mix.I already lightened up the recipe, even then; by reducing the oil from 1 cup, down to half a cup!

This is a crustless quiche...or pie, whichever you prefer to call it! It is so easy to make, once you have your Biscuit Mix made. Your family will love it, and thank you for it!

Recipe; for Easy Baking Mix...Mix 5 cups of all-purpose flour, 1/4 cup of baking powder and 1 teaspoon salt. Cut in 1 cup of shortening until mixture resembles coarse crumbs. Store in airtight container, in your fridge, or a cool dry place. Makes 6 cups.

Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen

Mango Jam... Sweet Mango Chutney

With all the cloudy days we've been having, I haven't been able to take a descent outdoor/indoor 'natural light' photo in all last week. Don't you agree that this is a nice outdoor 'last minute'...photo of my amazing mango jam, and sweet mango chutney?

If I want to take descent natural light photos, I have to take them at my daughter Lora's house in her lovely kitchen with plenty of natural lights or on the patio. As for my little condo, I have only one spot for photos, but I DO have GREAT lighting in my tiny kitchen, 3 different types which are very helpful for photos!

Enough of the photos...still up to our 'eyeballs' with the mangoes, as you can see in Lora's recent post as well!

Since she came back from Italy, we've been busy making all kinds of things with mangoes...but she's the one that made the majority of the jams.

See what I mean? ...natural lighting is 'everything'...same mango chutney inside, by the glass door...can't even correct the color...and the same one, in the jar.

BTW-this pretty dish is an American antique from the 1930's 'thrift find' for $2.99 that I gave to Lora. I just love the ruffled details and the 18 carat gold...if that's not an amazing treasure, than I don't know what is!

Although Lora brought back with her Italian pectin and has used the metric system measure with her little scale to weigh the fruit, the sugar, and use the pectin accordingly, I am satisfied with our 'good old' American made by KRAFT FOODS, which I'm happy to say, I also used for the Sweet Mango Chutney, which I will give you a full recipe for the 'spicy' version, but you can eliminate the spicy peppers, onion, and garlic for the sweet version that I used, because the little ones love this even as a thick jam!

Just to let you know how much I love this product, I did buy a double VALUE PACK just the other day, to use it for a GIVEAWAY gift for any one, that would be interested of using that great pectin, made in the U.S. by KRAFT FOODS!
It is a double pack, sealed in plastic, with instructions on the box, and inside with a packing slip, as well for other suggestions of uses. It is 100% natural, and no 'animal' products added. If you are interested in receiving this amazing product, which takes the place of AGAR...that is a lot more expensive...than by all means let me know, and mention what you wold like to use it for! I will use the RANDOM.org calculation, to determine the winner, by Friday @ 11:00PM Eastern Standard time.

On another serious note:
Did you know that on Aug. 1, 2012, Foodbuzz will no longer exist?...or is it joining Daily Buzz Food? As a Foodbuzz Publisher, I don't recall getting any notice in my e-mail...but I do know that for several months now, I have not been getting paid for ads into my Pay Pal account. I have close to 3,000 friends on Foodbuzz that I have been so fortunate to befriend in the nearly last two years on Foodbuzz, among them my dear friend Lizzy, Gina, Chef Dennis, and Jo...from day #1 we've been supporting one-another all this time, and I've had the pleasure of meeting them (except Lizzy)...at last year's fantastic Foodbuzz Food Festival, in San Francisco...another question?
What is happening this year with the Food Festival? I've gotten the invite, but have not responded...and now, THIS?...I am totally perplexed!

I've submitted an application to be a content contributor for DailyBuzz Food, and given you my RSS feed. Why don't I see my content yet?

Diane
posted this on Jul 23 12:16

Our system soon will push your RSS content onto appropriate channels automatically, but for the time being we're manually processing posts. They'll show up as soon as we can mark them active. Thanks for your patience!

This was just one of the questions posted re: the new Daily Buzz Food...if anyone knows more info regarding the change on Foodbuzz, please let us hear about it...I'm in the 'dark'...and have no answers other than what you may all know!

For the Mango recipe:
Follow the instructions of the Sure-Jell, or other pectin of your choice, package instructions. You can make any kind of jam easy, as long as you have a sterilized jar, and lid...make sure you refrigerate it, otherwise you would have immerse the jars with the jams in boiling water for 10 minutes, and let it cool completely. before storing it in a cool place in your cupboard. (Personally, I prefer the fridge method)

Mango Chutney
adapted from Cooking Light

2 medium ripe mangoes
peeled and cut into chunks
1/2 sweet onion chopped
1/2 red bell pepper chopped
1 jalapeno pepper diced
1/2 cup golden raisins
3 Tbsp brown sugar
Juice of 1 lime
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh ginger
1 teaspoon of pectin
(you can use powdered instead)
dash of salt
dash of black pepper
1 garlic clove minced

Combine all ingredients in a medium saucepan Cook over medium heat for 20 to 30 minutes or until thick. Stir occasionally. Remove from heat, Cool completely. If too chunky, mash with potato masher. Spoon carefully into sterilized jars with sterilized lids, and refrigerate. It will keep fresh for up to 3 weeks (if it stays that long)

For the sweet version:
Just omit the hot peppers, including the black pepper, and also the onion and garlic...otherwise, follow as in the original method. (the original version did not use pectin; but it really does make a great difference in texture and flavor, so I added it)

note: either one is great as a condiment on burgers, fish tacos, or as a side sauce, heated up and thinned out a little, or even as a jam on toast!

Mango Mousse

I received so many ideas, suggestions,and recipes, for mangoes...plus researched some new ones online. I thank each and every one of you, and appreciate all of them so much . With all the mangoes still on the tree, there will be plenty of time this month to try out new recipes.

One recipe recipe and single perfect photo that I wanted to try out was my dear friend Ping's, @ping's pickings  in Malaysia... that called for agar powder, a replacement for gelatin, (which is animal based powder)...compared to agar that is pure vegetarian-vegan. I also had a small portion of agar powder, sent to me, as a gift...among a lot of other useful baking gifts, from my other dear friend, Amelia, @Amelia's De-ssert...also, from Malaysia. I'm so fortunate to have such amazing friends from all over the globe.

 Well, since I apparently have used up the agar powder from before, I did discover another powder, which will surprise my American friends. It is the ever so commonly used; PECTIN...which is also a vegetarian-vegan based thickening agent, mostly used for jams, and jellies. Let me tell you, it worked perfect. I did my homework, once again researching the Internet for replacing agar powder, and came up with pectin. It is really very nice, a light white powder; very affordable, and you only need to use a teaspoonful to slightly thicken your pudding, or mousse. Also, I created my own mango mousse, using the simple method, without the use of eggs, and just simple basic ingredients...it worked, and turned out amazing.

 Now, I have 2 amazing simple recipes for you, one is mine, and the second one is Ping's, which she featured in her June 25, 2012 post. Please visit her beautiful blog, and you will find other wonderful recipes from her, which are all her creative ideas (no source mentioned)...so I do believe they are all her secret recipes...sharing with you!

Mango Mousse
created by; Elisabeth

4 cups of  mango pulp
from 4 medium peeled, and diced mangoes
juice of 1 lemon
1 1/2 teaspoon pectin powder
2 Tbsp. cane sugar
1 pint heavy cream

In a blender, add the peeled, and cut up pieces of mangoes, along with the juice of 1 lemon, puree the  mangoes with the 2 Tbsp. sugar, and the  1 1/2 teaspoon pectin. In a medium saucepan, pour the mango pulp mixture and heat on medium-high, stirring, but not frequently; let it come to a slow bubble, take off the heat, to slightly cool. In the meantime whip up the heavy cream, and halfway through, add 1 or 2 Tbsp powdered sugar. Whip to a consistency, by testing with you finger to make sure that it has a "peak"...do NOT whip any further than that point, or it will become whipped butter!

Pour the cooled mango pulp into a large bow, and carefully fold the whipped cream incorporating it. Pour into dessert bowls, and place in fridge to cool, and set...about 2hrs, or overnight if you can wait that long. I will be very light, fluffy, not too "jelled"...but just the right consistency to enjoy as a beautiful and perfect summer dessert. Decorate according the way you like to, with pieces of mango, or whipped cream on top.

 
MANGO COCONUT CREAM AGAR

INGREDIENTS

200 ml milk

200 ml coconut milk

4 tbs sugar

1/2 tsp agar powder

1 medium-sized ripe mango (about 250 g uncut weight)

METHOD

Remove peel and seed of mango. Puree 3/4 of the flesh in a food processor with a little milk until smooth. (I had about 1/2 cup pureed flesh). Cut remaining flesh into slivers or cubes ... your preference. Set that aside.

Place milk, coconut milk, sugar and agar powder into a pot.

Stir over medium heat until sugar and agar have dissolved.

Stir in pureed mango and turn the heat off. Mix well.

Pour into moulds or cups.

Refrigerate until firm, about 1 - 2 hours, depending on how big your moulds are.

Serve with mango slivers or cubes.

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Mango Rum Cake

Here I am again, trying to get things done...at least, I did make something with the mangoes...not just any old mango cake, but added rum to it, and drizzled it with a light lemon glaze! I'm so happy I re-created my own recipe from a simple yellow cake mix...the second cake in the last two weeks, from a mix. So much easier to 'doctor; up a
mix cake, than to start from scratch.

Thank you so much for all your recommendations on the mangoes...each and every one of them sound so good, especially the salsa, which I have made last year, the jam, which is still waiting to be made, and also canning some, as well. The chutney, the salads, the puddings, and probably more cakes...all are so amazing with mangoes.



I just happen to find a box of yellow cake mix in my pantry, which I like to keep around for quick emergencies...and trust me, this one was an emergency...and why?...because I tried to make things easier on myself, since now, I'm a little bit clumsy with my left hand which requires to be used, but can't be lifting heavy things for a few weeks.


Well, remember when I mentioned in my last post that I got knocked on  the head with a falling mango, as I was picking the mangoes from under the tree?...I didn't mention that from the fall on my head, I lost my balance and awkwardly fell, over and kind of twisted my left hand...as a result, I noticed that my wrist was swollen the next morning, and for some reason my hand hurt...forget about the bump on the head, but can't ignore the swelling, so I went to get it checked, and x-rayed, and was told I have a sprained wrist. Last year, around this time, I sprained my left ankle...at least all the injuries are concentrated on the left side...left ankle, left side of the head bump, and left sprained wrist.!

...and NO, it didn't have anything to do with the rum..honest! I made the rum cake after my injury! What a "bummer'...could I be any more accident prone, other than my 6yr. old grandson vacationing in Italy, w/parents and sister, falling off from the 2wheeler bicycle, not once, but twice, learning to ride...Lora said he's got bruises from head to toe...poor baby!


...anyway, continuing with my rum cake!

Mango Rum Cake
My adapted version from yellow cake mix

1 box yellow cake mix
3 eggs
pulp of 2 ripe mangoes mixed in blender
mixed with 1 Tbsp water  (3/4 cup)
1/4 cup vegetable, or canola oil
1/4 cup golden rum
1/4 cup water


(baking bundt pan is a 'thrift find' made in Germany
cost, $3.99)

Preheat oven 350 degrees F. Mix all ingredients together in a large bow, with an electric mixer. Spray bundt pan or 2- 9 inch cake pans, or a tube pan, rectangular, whichever you prefer. Spray, and flour the pan.

Just make sure you mix everything together, start on low, to incorporate, and then on high to mix together the ingredients, so it will be golden, and thick...just like in the photo...it should take about 3 minutes, maybe 4.

Pour into the cake pan, and with a rubber spatula, clean the bowl to add all into the cake pan.

Cake batter should look, just like that, in the photo.

After 45 minutes in the oven, your cake will look like this! For the round 9 inch cake pans, it takes 35 minutes, but in the bundt pan will take at least 45 minutes to be done.

After about 20 minutes still warm...but you can carefully flip it out onto a cooling rack to cool for another 30 minutes, before drizzling it with the lemon glaze.

I almost forgot to mention, that you can poke holes in the cake and pour 1/4 cup more, of the gold rum...(optional)

with a metal skewer, or bamboo stick, prick some holes, all around the cake.

Slowly, pour all the rum around the cake into the poked holes.

Note: just don't make the same mistake that I did...what a shame...I forgot to put the cake on a plate, and instead it went all over the counter...(messy job, and a waste of good rum)

Now, you're ready for the lemon glaze, or you can just dust it with powdered sugar.

 Here's a little tip when you frost, or glaze a cake:
Set out your cake platter, or plate, and take 3 strips of wax, or aluminum foil, about 3 or 4 inches wide and lay them crossing each other on the platter.

For the lemon glaze: 3/4 to 1 cup powdered sugar. Add 1 the juice of 1 lemon...depending if you want a thin, or thick glaze (as for me, I only had about less than 3/4 cup sugar, so I ended up with a thin glaze)...for a nice rich thick glaze, use 1 cup of powdered sugar

Now you see, all the messy leftover glaze dripped on the paper, and not on the platter.



Drizzle cake with a spoon...it would look better, if the glaze was thicker.

You end up with a clean platter, and just dispose of the messy strips of paper.

I can't begin to tell you how amazing this awesome cake turned out. The Bacardi gold rum is the BEST rum I can recommend...so smooth, and mellow, just gave such a nice moistness and yummy flavor and texture to the cake...and the mango pulp?...oh, my, oh my...MANGO heaven!

I only had that one piece shown on the plate, and shared gave the rest of the cake to my ex, and my best friend~

I will be trying out your suggested recipes, and thank you so much for your gracious comments, ideas, and recipes...xo

Photo, courtesy of PINTEREST

HAPPY BIRTHDAY...AMERICA!...AND A HAPPY 4TH OF JULY to all! America is still the BEST of all the countries...LET FREEDOM PREVAIL THROUGHOUT ALL THE LANDS! GOD BLESS AMERICA ...AND GOD BLESS US ALL!

Strawberry Mimosas...Photo, courtesy of Pinterest