In the Kitchen with Sigona’s Featuring: Kent Mangos
We love Kent mangos! They’re juicy, sweet, fiberless, and taste excellent! Here are some things to keep in mind while selecting a mango to take home:
How to select a Kent mango:
- Don’t focus on color. It is not the best indicator of ripeness. Kent mangos don’t always have that red blush. Even green Kent mangos could be ripe inside.
- Ripe mangos will be slightly soft to the touch just like avocados and peaches, but not soft of mushy.
- If you do not plan on eating the mango for a few days, choose a mango with firmer skin and allow the mango to ripen at home.
- Make sure it feels heavy for its size.
Here are some recipes to get you cooking:
Sweet Mango & Strawberries Tossed with Fresh Tarragon
This simple serving suggestion is great for breakfast or an afternoon snack. Tarragon packs a strong, licorice-like herbaceous flavor that pairs deliciously well with fresh mango and sweet strawberries. A little tarragon goes a long way, so start with just one tablespoon, adding more to taste. Serves 2.
What you need:
- 1 Kent mango, peeled, sliced and diced into 1/2-inch cubes
- 4 strawberries, stemmed and quartered
- 1 to 2 Tbsp chopped tarragon, to taste
Directions: Toss the mango and strawberries with a bit of the chopped tarragon. Taste; add more tarragon if desired. Plate and serve.
Mango & Blackberry Smoothie Bowl with Almonds and Chia Seeds
Smoothie bowls are all the rage among breakfast enthusiasts and brunch bunches. This dish is simply what the name implies: a smoothie in a bowl. Top these creamy concoctions with additional fruits, seeds and flavors as you wish. Inspired by Eating Well. Serves 2.
Ingredients:
- 1 large Kent mango, peeled and chopped (about 1 cup)
- 3/4 cup plain Greek yogurt
- 1/4 cup milk (try almond or coconut, if desired)
- 1 tsp. vanilla extract
- 1/3 cup blackberries
- 1 Tbsp. sliced almonds, toasted if desired
- 1 tsp. chia seeds
Directions: Chill the chopped mango in the freezer for about 10 minutes, if desired.
Combine mango, yogurt, milk and vanilla; puree contents until smooth using an immersion blender or standard blender. Divide the puree between two bowls and top with blackberries, almonds and chia seeds.
Mango, Sweet Pepper & Orange Chicken Foil Packs
These foil packs loaded with flavorful, fresh ingredients, make for easy weeknight dinners at home or while enjoying the great outdoors; they’re even fancy enough for glamping! Cook them over a campfire, the grill or in the oven. The best part: clean up is a breeze. Adapted from Clean Eating. Serves 2.
Ingredients:
- 1 Kent mango, peeled and sliced into 1/2-inch strips
- 8 oz. boneless, skinless chicken tenders or breasts, cut into 1-inch chunks
- 2 small orange citrus fruits, such as tangerines, clementines or satsumas, peeled and segmented
- 4 to 6 mini sweet peppers, sliced into 1-inch chunks
- 2 green onions, cut into 1-inch pieces
- Half or more of a jalapeño, to taste, seeded and thinly sliced
- 1/4 cup chicken broth
- 1 Tbsp. Sigona’s Coconut Balsamic
- 1 Tbsp. soy sauce
- 1/2 Tbsp. Thai red curry paste
- 1 Tbsp. arrowroot starch or cornstarch
- 1 tsp. peeled and grated fresh ginger
- Torn fresh cilantro, for garnish
Directions: Preheat oven to 375˚F, stoke the campfire or heat a grill over medium-high.
Divide and arrange chicken, citrus, peppers, green onions and jalapeño in the center of two separate 12-inch-long pieces of heavy-duty foil. Top each with 5 or 6 strips of mango. Lift up edges of foil to form a bowl shape, leaving top open.
In a small bowl, whisk together the broth, balsamic, soy sauce, balsamic, curry paste, starch and ginger. Pour equally over chicken mixture.
To create a pack, bring the short edges of foil together, then fold inward a few times along each long edge to seal the packet.
Oven: Bake the packs on a rimmed baking sheet until chicken is no longer pink inside, about 15 to 18 minutes. Sprinkle with cilantro and serve.
Grill: Place packets on the grill, reduce heat to medium-low and close the lid. Cook until chicken is no longer pink inside, about 15 to 18 minutes. Sprinkle with cilantro and serve.
Campfire: Place the packs on a grill rack over the coals or nestle them in among the coals. Cook until the chicken is no longer pink, about 15 to 18 minutes, depending on fire heat. Sprinkle with cilantro and serve.
Kent Mango, Jicama and Crisp Apple Salad
You’ll fall for the sweetness of the mango, bright flavor of the lime and the crunch of both the jicama and Granny Smith apple in this perfect summer salad. Adapted from Cooking Light. Serves 4.
Ingredients:
- 2 Tbsp fresh lime juice (from about 1 lime)
- 2 tsp. honey, such as Tangerine Orange honey from Honey Hole Honey Co. (available at Sigona’s)
- Salt, to taste
- About 4 oz. jicama, peeled and sliced into matchsticks, totaling about 3/4 cup
- About half a Granny Smith apple, cored and sliced into matchsticks, totaling about 3/4 cup
- 1 Kent mango, peeled and sliced into 1/4-inch thick wedges
- 1 to 2 green onions, sliced on a bias
- 1/4 cup chopped fresh cilantro
Directions: Whisk together the the juice, honey and salt in a large bowl. Add the jicama, apple, mango, onion and cilantro. Toss to coat well. Serve immediately.
Mango and Chia Pudding Parfait
Chia pudding is so easy, you’ll ask yourself why you don’t make it more often. This is a simple, delightful dessert that, when layered as a parfait, is aesthetically impressive, too. Serves 4.
Ingredients:
- 1 can (about 13.5 oz.) unsweetened Coconut milk, such as Thai Kitchen
- 6 Tbsp chia seeds, such as Bob’s Red Mill
- A splash of vanilla extract, about 1/2 tsp.
- A pinch or two of cinnamon
- 2 Kent mangoes, peeled and diced
Directions: In a medium bowl, whisk together the coconut milk, chia seeds, vanilla and cinnamon. Allow the mixture to rest at room temperature for 20 minutes. Cover and refrigerate for a minimum of 3 hours (can chill overnight).
Meanwhile, prepare the mango. Keep it chilled.
To serve: Divide the diced mango into thirds. Distribute one of the thirds evenly among 4 small juice or parfait glasses. Use half of the chia pudding to top the first mango layer. Repeat the layers, ending with mango on top. Serve chilled.
Parchment Packet Chicken & Mango Baked with Jalapeño and Sigona’s Honey Ginger Balsamic
Parchment-packet baking infuses the chicken with the flavors in which its wrapped, creating a fantastic taste explosion. Clean up is easy, too, which might be the best part. You can substitute fish for the chicken; snapper or salmon would work well. Adapted from Martha Stewart. Serves 4.
Ingredients:
- 1 Kent mango, peeled, pitted, and cut into 1/4-inch wedges
- 8 chicken cutlets (about 1 3/4 lbs. total)
- 4 tsp. Sigona’s Honey Ginger Balsamic, divided
- 1/3 cup fresh cilantro leaves
- 1 medium jalapeño, thinly sliced (shake the seeds out, or leave them in for more heat)
- Salt and pepper, to taste
- 2 Tbsp plus 2 tsp Sigona’s Fresh Press Persian Lime Olive Oil, divided
- 4 Lime wedges, for serving
- 4 (18-inches long) sheets of parchment paper
Directions: Preheat oven to 400°F.
Dice 4 of the mango wedges and set aside.
Place an equal amount of the remaining mango wedges in the center of each of the four parchment sheets, running lengthwise. Top each with 2 chicken cutlets, some jalapeño and cilantro; season with salt and pepper. Drizzle on top of each 2 teaspoons olive oil and 1 teaspoon balsamic.
Bring the long sides of the parchment together and fold down three times, creating a seam. Fold the ends a couple times in and tuck them under, creating neat packets.
Place the packets on a rimmed baking sheet and bake for 18 to 20 minutes, or until chicken is cooked through.
To serve: Place the packets on dinner plates, slice open along the seam with scissors. Top each with a little diced mango and a lime wedge.
