The sixth annual Big Island Mango Festival was held on June 29 at the Sheraton Kona Resort &Spa.
Part of the festival was a cooking contest with the criteria used in judging the winners being best use of mango, taste, appearance, presentation and originality of the recipe.
Best of show winning recipe went to Brenda Cloutier of Hilo with her Mango Sushi Roll with Coconut and Mint.
Mango Sushi Roll with
Coconut and Mint
Yield: 4 rolls (32 pieces)
For the rolls:
1 mango, about 1 pound, peeled and seeded, cut into 8 1/2-by-1/2-inch sticks. Save trim for sauce
1 1/3 cups rice, dry, Calrose
1/2 cup coconut, organic shredded
1/2 cup coconut milk
2 teaspoons sugar
1/4 teaspoon salt
2 teaspoons rice vinegar
For the sauce:
1/2 cup mango, chopped ( leftover trims from mango sticks)
2 teaspoons sugar
1 tablespoon water
1 teaspoons rice vinegar to taste
4 rice paper summer roll wrappers, square, not round
Spearmint or basil leaves, 4 per roll, place garnish, cut in half lengthwise
Prepare rice in rice cooker — wash rice. Fill cooker to appropriate line with cold water. Add grated coconut, coconut milk, sugar, and the salt.
Reserve vinegar for mixing with the cooked rice. Avoid using brown rice. Spoon cooked rice to a bowl and stir in vinegar. Mix well. Allow to cool.
Prepare mango sauce:
In a small saucepan, combine mango, sugar, water and simmer on low until translucent, about 40 minutes. Add vinegar and blend until smooth. Adjust sugar and vinegar to taste. Chill. Brenda put this in a squeeze bottle for easy application at the Sheraton Kona.
Rice wrapper — prepare one at a time.
Wet 2 clean kitchen towels, gently squeeze out most of the water. Fold in half. Layer rice wrapper on one towel and cover with the other. Allow to sit for 10 minutes or until pliable.
On a plastic covered sushi mat, spread sushi rice across mat, about 3 inches wide. Add a thin line of mango sauce down center, add mango sticks end-to-end (should need 2 or 2-plus a small piece), roll.
Lay spearmint or basil pieces on softened rice paper and then carefully transfer sushi to wrapper and roll. I cut the wrapper, leaving 1/2 to overlap. Cut into 8 segments.
Cover with damp towel until ready to cut and serve. If storing, wrap in waxed paper.
Serve sprinkled with toasted coconut (optional) and a small side of sauce. Garnish with sauce and spearmint or basil leaves.
The entrée winner was Grilled Mango Glazed Firecracker Chicken submitted by Renn Giblin of Ohana Farms Orchards in Captain Cook.
Yield: 6 to 8 servings
2 pounds chicken pieces (use drummettes if making appetizers)
For seasoning coating:
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper powder
1 teaspoon cumin powder
1 teaspoon oregano leaves, crushed
1/2 teaspoon ground ginger
2 teaspoons Hawaiian sea salt or kosher salt
1/2 teaspoon black pepper
For the Mango Chili BBQ Dippin’ Sauce:
2 mangoes, ripe, peeled, pitted, and cubed
1 cup prepared BBQ sauce ( Renn used Sweet Baby Ray’s from Target)
1 tablespoon lime juice
2 tablespoons light brown sugar
Chipotle chile peppers in adobo sauce, chopped ( Renn used one pepper, you can adjust the heat to taste)
Create the seasoned coating for the chicken by mixing all of the “Seasoning Coating” ingredients in a large plastic bag, add chicken, seal and shake and rub it to coat the pieces. Leave the coated chicken pieces in the bag and put it in the refrigerator for at least an hour, but no more than 24 hours, to marinate the flavors.
Make the BBQ Dippin’ Sauce while the chicken is in the refrigerator by placing all ingredients in a food processor or blender and blend until smooth.
Preheat the grill. Add chicken pieces and grill 10 minutes on medium heat and turn. Once turned, brush the Mango BBQ Sauce on the grilled side of the chicken pieces. Cook another 1 to 15 minutes or until almost done, turn and brush the other side with the sauce. When the sauce is nicely caramelized on one side, turn the piece for a couple of minutes to caramelize the other side. Remove from grill when done.
Serve with extra Mango Chili BBQ Dippin’ Sauce on the side.
Tip: If it’s too spicy, serve it with a nice creamy side of coleslaw to which you’ve added diced mango and pineapple. So yummy!
Dessert winner was Renn Giblin of Ohana Farms Orchard, Captain Cook, who also won in the entrée division. Great job Renn!
Mango Ice Cream
Yield: 8 to 12 servings
8 cups mango, peeled and chopped
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ginger, ground
2 cups all-purpose flour, sifted
1/4 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup butter, unsalted, cold
1 cup yogurt
1/4 cup ginger, crystallized, finely chopped
Preheat oven to 375 degrees. Prepare a 13-by-9-inch glass dish with cooking spray. Individual ramekins may be used for single servings.
In a large saucepan, mix the mangoes, cornstarch, 3/4 cup sugar and ground ginger. Cook over medium heat for 8 to 10 minutes, stirring constantly, until bubbly and thickened. Carefully pour the fruit mixture into the prepared dish or ramekins.
For the topping:
Mix the flour, remaining sugar, baking powder and baking soda. Cut in the butter with a fork or pastry blender until it forms coarse crumbs. Stir in yogurt and crystallized ginger, stirring just until a soft dough forms.
Drop the dough by heaping 1/4 cup scoops on top of the hot fruit to cover it.
Bake 35 to 40 minutes until the topping is golden brown and the fruit filling is bubbly around the edges.
Best served warm.
Serving tip: Serve with a scoop of ice cream or dollop or whipped cream and a sprinkle of finely chopped crystallized ginger!
The 2014 Mango Festival was sponsored by Sanctuary of Mana Ke‘a Gardens, Hawaii Tropical Fruit Growers, West Hawaii Today and Sheraton Resort &Spa at Keauhou Bay.
Thank you, Sonia Martinez, for the recipes!
Please feel free to email me at firstname.lastname@example.org if you have questions.