FOOD

'Fresh From Florida' Mangos

PAM GRIFFIN 654-8444 pgriffin@thedestinlog.com
Special to The Log
Grilled Mullet with Hot Mango-Honey Sauce

Related to cashews and pistachios, mangos were first grown in India over 5,000 years ago, and are reported to be the most widely consumed fruit in the world.

The sweet flavor of mangos make them excellent ingredients in pies, cobblers, muffins and dessert breads, and they are also delicious additions to salads, smoothies and salsas or as a complement to meat dishes, especially in Indian cuisine.

Enjoy these recipes from "Fresh From Florida."

Grilled Mullet with Hot Mango-Honey Sauce

1/4 cup honey

1/4 cup rice wine vinegar

2 Tbsp. Worcestershire sauce

1 Tbsp. Dijon mustard

1/4 tsp. hot pepper sauce

1 Tbsp. jalapeño, diced

1/2 cup pureed mango

4 (6-oz.) mullet fillets

Parsley sprigs for garnish

Preheat grill to medium hot.

For approximately 1 cup of sauce, combine all ingredients except fish fillets in a small bowl. Reserve 1/2 cup to serve with cooked fillets.

Brush both sides of fillets with sauce; place fillets in a single layer in well-greased hinged, wire grill basket.

Cook on medium-hot grill for 5 to 8 minutes.

Baste fillets with sauce and turn; cook 5 to 8 minutes more or until fish flakes easily.

Serve with reserved sauce and parsley garnish. Serves 4.

Mucho Mango Bread Pudding

Pudding

6 slices bread or pound cake, torn into small pieces

2 mangos, peeled, seeded and diced into medium-sized pieces

1/4 cup natural sugar

3 eggs, lightly beaten

2 cups low-fat milk

1 ½ tsp. natural vanilla extract

1 ½ tsp. ground cardamom

2 Tbsp. butter

1/4 cup natural sugar

Preheat the oven to 350. Lightly butter a 9x11-inch glass baking dish.

Toss together the pieces of bread and mango; pour into buttered baking dish.

In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread and mango mixture.

Place small dollops of butter on top of the pudding (approximately 1/4 stick of butter total).

Bake for 45 to 50 minutes, or until slightly puffed and golden brown.

Serve warm with ice cream and fresh, sliced mangoes.

Drizzle Rum Sauce over the top.

Rum Sauce

2 Tbsp. butter

1 Tbsp. cornstarch

1/2 cup natural sugar

1 cup low-fat milk

3 Tbsp. rum

Melt butter in a small saucepan over medium heat.

Mix together the sugar and cornstarch; stir into the melted butter.

Slowly pour in milk, stirring frequently until the mixture begins to lightly boil. Continue cooking until thick, stirring constantly.

Remove from heat and stir in rum. Serve warm. Serves 8.