Mangoes Matlacha (aka Mangoes Foster)

Mangoes Matlacha

(also known as Mangoes Foster)

As we neared the end of our Mango Harvest (which officially ended Sunday, July 7th) we felt the need for some Rum. Dark Rum to be specific and maybe some rich Brown Sugar. We needed some Mangoes Matlacha.

To clarify, Matlacha is about the cutest Florida island town outside of the keys. Most of it is located on Pine Island, but about a third is right before the bridge. The colorful buildings, restauarants and artisans are strongly reminiscint of the vibrant island culture that one sees in Key West. We drive through Matlacha everytime we visit our grove, so we felt it was appropriate that the marriage of Mango and alcohol, in such a flamboyant (emphasis on the "flam") manner should be named for Matlacha. Foster just doesn't cut it in this regard.

We adapted our recipe from Meganvt01's recipe on Food52.

 

Serves 4

 

2 Fresh Mangoes cut into 1/2 inch by 2 1/2 inch segments (steak fry shaped)

(preferably ones with good texture, like a Haden, Smith or Valencia Pride)

2 Tbsp Butter (Earth Balance also works, for our vegan friends)

1/3 cup brown sugar (dark brown works best)

1/2 tsp Cinnamon

1/8 tsp Clove

1/8 tsp Allspice

1/3 Cup Dark Rum (We prefer Myer's)

2 small lime's juice (approx 2 tsp)

enough lime zest to generously garnish each bowl

 

Vanilla icecream or frozen yogurt

 

 

Peel, clean and slice your mangoes. Set aside.

 

Zest and juice limes.

 

In a medium, uncoated (NOT a nonstick) saute pan, melt butter

over medium heat. If using "real" butter, allow the butter to brown to a golden color. If using a vegan substitue or margerine, saute for a few minutes. If using a vegan substitute, you may need to add a few drops of oil to keep the mixture from sticking too much.

 

Add brown sugar and spices. Stir until sugar is completely dissolved.

 

Add mangoes and cook for 1-2 minutes.

 Remove from heat. Add Rum. Using a match (or tip slightly so a gas burner can ignite it) light the mixture. Baste the mangoes with a wooden spoon or saute somewhat vigorously if you are "putting on a show." Continue to baste or saute until the flames are fully extinguished. Add the lime juice.

 

Serve over Vanilla Icecream. Garnish with Lime Zest and serve immediately.

 

Leftover Rum Sauce can be saved for further ice cream or French Toast (yum!)

 

Enjoy and Have a beautiful day!

 

(we forgot to take a photo of the finished product until after we had eaten it. We had to stage another one. It was so good!)

 

 



Triple M Cookies

After nearly a year of having this blog, we are finally posting recipes! Good things come to those who wait.

We attended the Lee County Ag Extension's Taste of Lee in Fort Myers this past weekend and we had these cookies as part of our booth. Man, we couldn't keep up with the demand! We made around 200 of them and we could have easily run out of 500.

This is an easy recipe to put together. All you need is a good stand or hand held mixer. We tried using a Swiss meringue first, but it just wasn't setting up the way we wanted. It made a fabulous macaroon type cookie though. It was of course Florida in the dead of summer with a tropical system moving in, so the humidity had a definite effect on the outcome. If you live in very humid climates, try to make these the same day you plan to serve them. I placed another sheet tray on top of the tray with the cookies and wrapped plastic wrap around them to keep the cookies safe and relatively dry until serving.

Let us know how they turn our for you and any variations you might make! The Mascarpone Cream is great on Mango Cake as well! (Recipe to follow)

Until next time, have a beautiful day!

-Nancy/Eve at PLM

 

Triple M Cookies (Mango, Meringue, Mascarpone) from Promised Land Mangoes   yields 25 large or 50 small cookies

Meringue:                                                                    Mascarpone Cream:                                               
3 egg whites                                                                 4 oz Mascarpone
¼ tsp Cream of Tartar                                              ½ cup Heavy Whipping Cream
¾ cup caster sugar                                                     1 ½ Tbsp Sugar                                               
2 Tbsp Cocoa Powder, sifted                                     ½ tsp Vanilla Extract

Mango Compote:One fresh mango (preferably a Smith or Haden variety mango)
Promised Land Mangoes Mango Jam

Preheat oven to 250°F. In a stand mixer or hand mixer and bowl, whip egg whites on low until foamy. Add Cream of Tartar. Continue whipping and gradually add the sugar. Once approx. half of the sugar has been added, increase the speed to medium. Add remaining sugar. Increase speed to high. Whip to hard, glossy peaks. Reduce to medium speed and add Cocoa Powder. Pipe or spoon the cookies onto a parchment lined baking sheet. Place in oven and immediately reduce heat to 200°F. Bake for 1 ½ hours, or until cookies are no longer overly tacky to the touch.

While meringues are baking, combine whipping cream and mascarpone in a bowl. Using a mixer on low speed, whip until combined. Add sugar and vanilla extract. Increase speed gradually and whip on high until soft peaks. Can be refrigerated for up to 5 hours. Yields approximately 1 ½ cup.

Peel and clean mango. Dice into fine cubes. Combine mango with jam to your preference.

When Meringues are done, allow to cool for 10 minutes. Add Mascarpone Cream and Mango mixture immediately before serving. Enjoy!