CRISPY GREEN MANGO, APPLE AND JICAMA SALAD

My version of a Thai green mango salad. This salad goes perfect with anything fried like fried chicken, fried fish and even fried pork chop. Best and famous with Thai crispy fish. Thai crispy fish with green mango salad is one of the best dish i had during my visit to Thailand. That dish will be for another blog. In the meantime let's continue with the salad ;)

This salad is easy to make and you can substitute other ingredients to make it your own. The addition of the jicama is my version. So, you can probably add pears to the salad or any crispy/crunchy fruit...hhmmm now i need to try that. ;)

The secret to a fresh and crispy salad, is to make sure you buy fresh fruits and no blemish as much as possible

Ingredients: 

For 4 serving

1 green mango (choose a big size and make sure it's not ripe)

1 jicama (medium size)
1 apple (green and tart- granny smith is perfect)

1 lime or more if you want it sour

cilantro (washed, this will all depend on how much cilantro you want. Omit, if you don't like cilantro)

2 pieces of Thai bird chili 

1 small shallot or small sweet onion

2 T pounded roasted peanuts

1 T chopped roasted dried shrimps ( available at any Asian stores)

Dressing: ****

5 T fish sauce

4 T fresh lime juice

2 T sugar

 **** Taste and adjust the dressing to suit your taste.

Peel and grate or julienne the mango and jicama. Slice the apple and onion the same way.
Roast and chop peanuts.

Roast and chop dried shrimps (optional)

Mix all the dressing ingredients (Remember, taste it first and adjust if needed)

Toss the salad and garnish more cilantro or dried shrimp if you want.

Oh...so...delicious!!! Crunchy, crispy, sweet, sour and tangy!!!!!

Some of the ingredients.... green apple, jicama, green mango and lime

An important ingredient. Fish sauce. I love this brand but you can use any brand of course.

I  know this might not be available in your area, or you are allergic to shrimp,you can omit this ingredient. But if you ask me...really, i think this does add flavor to the salad.

I served this salad with my version of the Thai Crispy Fish. Recipe to follow;)
Now, i want to make this salad again!!!! lol!

MANGO CHEESECAKE

A family favorite during mango season aside from the Mango Ice Cream . Don't be deceived by how long the recipe is it's really easy. Another plus? it's no bake so you don't have to deal w/ the heat after all, mango season is summer season!! I strongly suggest that you use Asian mangoes or the yellow small mangoes (Atulfo kind) not the green/reddish mango it's not that sweet and it's stringy/ fibrous  as well. I don't like that variety.

I served this w/ a pizzelle, double yum!

Nice presentation for a party!

Ingredients:

1 store bought sponge cake or pound cake (bake your own if you want)

Simple syrup – equal parts of water and sugar (reduced to almost corn syrup consistency) i used 1/2 C each

Cheesecake filling:
2 (8oz.) packages of cream cheese
2 packets unflavored gelatin
1/2 C water
1 can condensed milk
1 t vanilla extract
16 oz. heavy whipping cream (2 half pint heavy whip cream)

Mango Puree/Juice mixture:
6 ripe mangoes ( for puree and rose petals)
1 packet unflavored gelatin
1/4 C water
1 C mango juice (I puree 2 mangoes and mix with 1 C mango juice)

1. Slice cake in half inch thick, and cut or shape to fit into the bottom of a ramekin or a large muffin pan.**I use clear wrap to serve as a ramekin or muffin liner so you can pull out the cheesecake in one piece.

2. Brush or drizzle simple syrup on top of the cake. Set aside.

3. Sprinkle 2 packets of gelatin into 1/2 C of water, leave for 2-3 minutes until dissolved.

4. Add the can of condensed milk to a saucepan, with the gelatin mixture; bring to a low simmer until mixed thoroughly.

5. Whisk cut up cream cheese into the condensed milk mixture.

6. Add the vanilla extract and blend well. Let cool thoroughly.

7. Whip the heavy whipping cream in another bowl, fold the cream cheese-condensed milk mixture into the whipped cream. (At this point you have the option to incorporate half of the mango puree mixture to your filling or pour it on top of the filling just like I did)

8. Pour on top of the cake base, then refrigerate for at least 1 hour.

Dissolve 1 packet of unflavored gelatin into 1/4 cup of water, leave to sit for 2 minutes. Mix the mango puree and juice mixture in a saucepan, add the dissolved gelatin and bring to a rolling boil for 2 minutes. Let it cool.

Slice mangoes and cut the flesh along the pit. Carefully scoop out the flesh just like you would an avocado. Slice the “cheeks” down the short side into thin uniform pieces (these will be your “rose petals”). Arrange the mango slices by slightly overlapping each piece, until you achieve a “rose shape”. Drizzle the juice-gelatin mixture over the mangoes. Chill again for another hour, or overnight.

I made a swirl to make a marbling effect.

I poured generous amount of the mango puree mixture. This was taken a day after i made the cheesecake. The mango has changed color, didn't look so fresh but still so good! If you noticed, there is a design on the cheesecake that's because of the clear wrap i used to line the ramekin.

This shot was taken years ago!

HOW TO SLICE A MANGO-NO MESS NO FUSS

MANGO ICE CREAM

Mango Ice Cream is one of our favorite Philippine Ice Cream, Magnolia Brand to be specific. I have been planning on making this but always end up buying Magnolia Ice Cream w/c is a bit expensive. Last couple of weeks i was in an Ice Cream mood, that i made 4 different flavors. I will be posting them one at a time.

Y: 1 Quart

Ingredients:
2 medium sized ripe mangoes, peeled and pitted (I suggest Asian mangoes, they are sweeter and not fibrous as the greenish/reddish mangoes we see at the grocery stores)
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks

Directions:
1. Puree one mango and finely chop the other mango. Put in separate bowls.
2. Lightly whisk egg yolks in a pan.
3. Add sugar in the pan and mix well.
4. Gradually add milk and mix it well.
5. Put the pan on low heat and heat the mixture, stirring constantly.
6.When the mixture is thickened, remove the pan from the heat.
7. Soak the bottom of the pan in ice water and cool the mixture.
8. Add the mango puree in the egg mixture and mix well.
9. Add whipped cream in the mixture and stir gently.
10. Fold in the chopped mangoes and stir gently.
11. Pour the mixture in an ice cream maker, following the manufacturers instructions. Freeze until firm.

Egg and Cream Mixture/ Mango Puree

Mango Ice Cream oh so yummy!