All Food Recipes

Ingredients:
70 g mango, peeled and shredded
170 g mango, cubed
3/4 cup chilled low-fat high-calcium milk
2 mint leaves

1. Put the shredded mango is a tall chilled serving glass.
2. Blend the cubed mango together with the chilled milk. Pour the mixture into the glass.
3. Garnish with mint leaves and serve immediately.

Nutritional value per serving
Energy  250 kcal
Calcium  437 mg
Carbohydrate 50 g
Protein  7 g
Cholesterol 7.4 mg
Dietary fibre 4.3 g

Ingredients:
1 kg julienne unripe mango
3 clove garlic, chopped
3 small chillies, chopped
1 tbs fish sauce
2 tbs lemon juce
2 tbs crushed peanuts

1. Mix grated mango with garlic, chillies, fish sauce, lemon juice and peanuts.
2. Season with pepper.
3. Serve on a bed of lettuce and cabbage leaves. Garnish with slices of tomato.

Mangoes came originally from India, but have been cultivated all over Indonesia for a long time, wherever the climate is dry enough to give them a chance to fruit. They need no introduction to Western readers, though I cannot say that the imported mangoes I have bought in London have really been worth all that money. There is no substitute for fresh ones, and to my mind the best are from Indramayu or Cirebon in West Java. They need not be ripe; unripe mangoes, apart from making the best chutney, can be cooked like vegetables or simply sliced and served raw in Rujak.

Literally, ’sliced young mangoes’. Surprisingly, this fruit makes a delicious vegetable dish cooked in santen or, when cold, a salad. Like most dishes from Alor, it uses no garlic. Try it with unripe apples-they make a good substitute.

2 large unripe mangoes
3 shallots, sliced finely
1 cup thick santen (coconut milk)
Salt
A pinch of ground white pepper

Make ready a saucepan half-fiiled with cold water with 1 teaspoon of salt. Peel the mangoes and them thinly. Put them into the salted water and keep them there while you slowly boil the santen and shallots for about 2 to 3 minutes, stirring all the time. (more…)