Posted on: Wednesday, May 18, 2005
LIGHT & LOCAL
Mangoes marvelous as dessert
By Carol Devenot
As I drove through Kapahulu on the way to Waikiki recently, I noticed that the mango trees are starting to bear fruit. How I miss those hana-batta days in Kaimuki. Mango season was my favorite time of the year.
I miss our old neighborhood, where we used to climb the mango trees and eat the fruit right off the branches. Any kine — green, half ripe and ripe but NOT overripe.
Today, I have to go to open markets to buy local mangoes. The imported ones don't taste as good. I was so 'ono for mango, I went and bought some at Costco. They were all right, but I missed the perfume and the pungent taste of our local mangoes.
I had so many mangoes that I decided to make a dessert with the rest — a sort of pudding made with mango, lychee (I used canned ones, packed in light syrup), lemon, mango juice (Safeway has Kern's brand), Vanilla Rice Dream and whole-wheat pastry flour.
Rice Dream is a rice-based milk substitute. I love it cold over cereal or in smoothies. It's a refreshing change from milk and lower in fat, too. You could make this with almond milk, too, found in the health-food store.
This is the kind of dessert that tastes better the next day. Warmed, of course! Spray it with a nonfat whipped topping and garnish with li hing powder and you will broke da mout'!
Warm Tropical Mango Lychee Dessert
Preheat the oven to 350 degrees. Combine the mango juice, mango, lychee, lemon zest and lemon juice. Set aside. Mix the whole-wheat pastry flour and baking soda in a bowl. Add Vanilla Rice Dream and stir until just moistened.
Spray a 1-quart, round casserole dish with cooking spray. Spread the batter into the casserole dish. Spoon the juice and fruit mixture over the batter. Place in the oven and bake for 40-45 minutes or until golden brown. Remove from the oven and allow to cool just to warm. Sprinkle the li hing powder over the surface. It tastes great warm with a non-fat whipped topping. Garnish with a sprig of mint.
Makes 8 servings.
• Per serving: 150 calories, 1.5 g total fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 34 g carbohydrates, 2 g fiber, 21 g sugar, 2 g protein.
My parents had two large Haden mango trees in the back yard. My dad even designed his own mango hook to pick the fruit. Our relatives used to drive all the way from "the country" (Pearl City and Waikane) to pick up their mangoes. In good years, even the neighbors would get their share.
The hardest part about the this recipe is slicing up the mangoes. I really didn't mind, because they were nice and cold, ready for snacking while I worked. When combining the dry ingredients, mix just until the granules of flour are moist. If you overmix the flour, you will develop the gluten and the dessert will be tough. The mixture will be lumpy, but don't worry — the juice will loosen up the texture. Break up any larger lumps into smaller pieces.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
