The mangos are winning! Every morning, I pick up a few and we try to keep up with the supply. Everywhere in Maui you see FREE mangos. We have more mangos than we know what to do with. Mango season is fairly short here with mango trees producing for about a month. But during that month we are blessed with sweet tropical fruits. A typical day starts with mango eggs, followed by a mango and chicken salad for lunch, mango slurry for snack, mango chicken, pork or fish for dinner and mango sorbet for dessert. Here are my husband’s best recipes.
Asian-inspired Mango Salsa
By Peter Liu
2 large ripe mangos, finely chopped (squeeze the remnants around the pit into the bowl)
Fresh ginger, about twice the size of your thumb, peeled and finely chopped
1 large shallot or 2 scallions (green onions) finely chopped
1 teaspoon Ponzu (Kikkoman is best. Ponzu is just a seasoned soy + citrus so you may get similar results w/splash of soy)
1 teaspoon rice vinegar
The juice of 1 calamansi (or 1/2 lemon or lime)
Handful of fresh cilantro, chopped (about 1/2 cup)
1/4 teaspoon of salt (just enough until you taste the shallots/onions)
1/2 teaspoon of black pepper
Fresh chile pepper or dried red pepper flakes to taste
Mix all ingredients together in a bowl and allow to sit for a 1/2 hour. Serve with chips or use with chicken, pork or fish.
Mango Pork Roast
By Peter Liu
Pork butt roast (shoulder), about 3 lbs.
2 ripe mangos, finely chopped
Fresh ginger, about twice the size of your thumb, chopped into large pieces for easy removal later. Smash to release flavor.
1 large onion, sliced
Several cloves of fresh garlic, smashed to release flavor
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon Ponzu (Kikkoman is best)
2 tablespoons dry white wine
Handful of fresh herbs — whatever you have on hand: basil, parsley, rosemary, etc.
Pile the onion slices in the middle of a piece of aluminum foil about twice the size of the pork. Rub the pork with salt and pepper and place on top of the onions. Place the smashed garlic cloves on top of the pork. Place the mango pieces on top of the pork and garlic. Distribute the smashed ginger around the pork. Place the handful of fresh herbs on top of the pile and sprinkle the Ponzu and white wine on the whole thing. Wrap the foil up tightly around the pile to trap as much moisture as possible inside. Wrap the whole thing in another piece of foil to ensure good insulation. Bake at 300F 6 hours in an oven or outdoor grill (do not allow temperature to go any higher).
After 6 hours, remove from heat and allow to rest for 10 minutes undisturbed. Cut open the foil from the top and extract the pork. Discard the spent herbs and ginger. Tease apart with forks and serve. Use the remaining mango, onions and garlic cloves as desired.