Cinco de Mango!

festeggiare!/celebrate!

Cinco de Mayo is coming soon….just 3 weeks away! Cinco De Mayo - The 5th Of May - a celebration of Mexican culture, of food, music, and customs. Although May 5th is commonly thought of as Mexico's Independence Day, that’s actually incorrect. September 16 is the true day for Mexico's Independence. May 5th celebrates the Mexican militia’s win at The Battle of Puebla in 1862 over the French.

After being contacted by Fleishman-Hillard, on behalf the National Mango Board about trying some mango recipes, I thought it would be fun to promote their party, Cinco de Mango, with a blog event with the same name. Create an excuse to eat mango? Sure! So, I extend the thought to you…What dish can you create with Mango as its star? Will it be a salad? A dip/spread? A wrap? A pudding? A drink? A lover of Mango, I am excited to see all you come up with!

The rules are simple…

1. Mango must be included as one of the main components of the dish. While it is not required, you are encouraged to utilize the recipes on the National Mango Board website. Click here to check them out.
2. You must post your entry on your blog and e-mail the link to me by the May 4th, 2008.
3. Mention and link to this announcement and the National Mango Board in your post and if you can, also include a link to the round-up once it is up.
4. Send an email with the following information to CincoDeMango@gmail.com
-Your name
-Your blog’s name
-Your blog’s URL (homepage)
-The title of your entry
-Your entry’s permalink (individual URL)
- A picture of your dish, if possible – as close to 240 x 180 as you can

If you do not have a blog, you can post your write-up and picture (if any) in the comments to this post or send the write up to the email listed above.

***Update***
The mango in your recipe can be in any form you choose - raw, cooked, pulp, etc. You have complete freedom of choice!

I will start with the recipe courtesy of Ingrid Hoffmann (February 2008) and the National Mango Board. I tailored it a bit, based on what I had in my house, adaptations I noted at the end. I also put a twist on a second way to serve it.

Cinco de Mango Black Bean Salsa
an Ingrid Hoffmann recipe
6 servings/Prep Time: 5 minutes

½ cup olive oil
3 garlic cloves, finely minced
¼ cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 mangoes, peeled, pitted, and diced
1 red bell pepper, halved, seeded, and finely diced
1 green bell pepper, halved, seeded, and finely diced
1 yellow bell pepper, halved, seeded, and finely diced
1 large red onion, halved and finely chopped
1 serrano chile, finely chopped, optional
½ cup finely chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed

Whisk the olive oil, garlic, lime juice, salt, and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together. Makes 6 servings.

My slight tailoring - I added tomatoes and white onion, while decreasing the amount of red onion (since I am not a huge fan). I also omitted the serrano chile (I am not good with hot foods) and the Cilantro (didn’t have any in the house at the time).

The Twist

Wrap it up in wonton rolls and fry lightly. Serve with the dressing on the side!

Note - I thought of the “twist” after I tossed the mixture with the dressing. Next time, I will make the wontons before “dressing” the salsa so it won’t be as runny.

Don't forget to fight!
Deadline is 4/29/08