PETER BURGESS

A COMPLETE GUIDE TO MANGO

A COMPLETE GUIDE TO MANGO

MANGIFERA

MANGIFERA:

Mango, long an important staple in the Eastern Culture made its way to
the West by means of commerce and trade. At first considered an exotic
commodity this fruit, over time, became a regular part of life in the West.
This event shows how the exchange of goods and in essence, culture,
help create a global community.

MANGIFERA
A COMPLETE GUIDE TO MANGO
PETER BURGESS

MANGIFERA

A COMPLETE GUIDE TO MANGO

This book is printed on acid-free paper.

Welcome to Mangifera: A Complete Guide to Mango.

My goal is simply to document one of the most important
fruit of South East Asia, namely mango. This effort would
not have been possible without the help of those around
me. You know who you are. Thank you for sharing your
time, your wisdom, and your insights.
Printed in the United States of America. 2015.

PETER BURGESS

OVERVIEW
Mango is undoubtedly one of the most consumed fruits in the
world. Native to southeastern Asia, mango has been cultivated
for over 4,000 years. Nowadays, different varieties of mangoes
are mainly grown in tropical climates near the equator, such as
the Malay Peninsula, Indonesia archipelago, Thailand and India.
Given the time mango has existed adds with the emergence of
new breeding methods, it is fairly difficult to say in exact number
how many varieties of mangoes in existence. In countries with
living standard adn serious nutrition deficiencies, mango has become an essential food staple. In the western world, mango is an
exotic commodity.

CONTENTS

Mango
10 Etymology
11 The Tree
13 The Leaf
14 The Flower
15 The Seed
16 The Fruit
18 Varieties

Cultivation

21 History
23 Distribution

Relevance

27 United States
30 Anthropology
31 Nutrition
34 Other Usage
35 Mango In Design
38 Maos Mango
39 Buddhism
42 Hinduism

Recipes

46 Mango-Banana Smoothie
47 Mango Colada
48 Donny
49 Mango Salad and Egg
52 Mango-Pineapple Grilled Chicken
53 Mango Spaghetti
56 Mango Mousse
57 Mango Cheesecake
61 Mango Layer Cake
66 Mango-Pineapple Sorbet
67 Bibliography

MANGO

 Aamra-Phalam
Sanksrit

Aam-Phal
Hindi

Mky
Tamil

Maangai
Malayalam

MANGA
Portuguese

MANGO
Spanish

MANGO
English
12

MANGO

ETYMOLOGY
The word mango derives from over 3,000 years of evolution. Originally, mango was called aamra-phalam in Sanskit; with the word aamra
meaning mango and phalam meaning fruit. In Hindi, the most common language spoken in India, the word for mango is aam-phal or
Ama for short. Once the tree migrated to Tamil speaking areas such as
Sri Lanka, aam-phal become aam-kaay, which then evolve to maamkaay and maangai. In the Malayalam language, which developed from
the Tamil language, maangai became maanga. Adopted by the Portuguese during the spice trade, maanga shortened to become manga,
which then turned into mango once English adopted it. The origin of
the o however is still unclear. It is thought that the letter "o" was
added to show commodities found in the new world, such as tomato,
avocado, potato, etc.

THE TREE
The mango tree is believed to have evolved from a canopy species
type of tree in the tropical rainforest of South and South-East Asia. In
todays age, mango is widely domesticated using open seedling populations. This cross-breed technique resulted in the generally arborescent with broad and round canopy architecture, with the exception
of those with more upright with a rather slender crown. Furthermore,
mature mango tree can attain a height of 30 to 70 ft (1040 m) or
more, and able to survive for several hundred years. Once a mango
tree reaches maturity, in 10 to 20 years, they lose their fruit bearing
efficiency, which then are designated for cut down. Although as far
as hardwood go, mango wood can be considered a soft wood, this
densely grained wood is still a perfect material for chairs and other
framed items.

Worawit | Dreamstime.com

14

MANGO

THE LEAF

16

THE FLOWER

The anatomy of mango leaf is highly dependent on the tree. As such,

mango leaf can be lanceolate (narrow oval as illustrated below), oblong, ovate, or combinations of the aforementioned. Generally however, mango leaf can be between 213 cm, with copper-color at young
which then gradually change to light and dark green with age.

Mango flower self-pollinates rather well. A mature branch generally

holds a pyramidal stem of pubescent flowers. The inflorescent is adamant and can be as tall as 30 cm, covered in hundreds of small flowers. These flowers are generally 5-10 mm in diameter and function as
monoecious, or capable of providing pollen and sets fruit. The fruit is
usually based on four to five sepals surrounded by four to five thinly
pubescent petals that are ovate to ovoid to lanceolate.

Picstudio | Dreamstime.com

Seeyes | Flickr.com

MANGO

THE FRUIT

THE SEED

The mango fruit is a stone fruit, meaning the stone, or the seed, is
surrounded by resinous mesocarp, the flesh, of varying thickness
and covered in exocarp, or the skin. Due to mass domestication of
mango, the edible mesocarps thickness, shape, color, size, and
the taste are highly variable depending on the cultivar. In general,
mango is commonly characterized by its beak at the proximal end
of the fruit; and the color, which generally a mixture of green, yellow and red pigments.

Mango has only one seed, which in most cases are large and flat.
At maturity, this seed is usually ovoid oblong and covered in fibrous endocarp. The seed coat forms from 2 outer layers of cells
protecting the ovule; the outermost thick covering is called testa,
while the inner thin and papery is called tegmen. Similar to bean,
mangos embryos are dicotyledonous, meaning it typically has
two or more embryonic leaves. These amount are varies between
mango cultivars. Mango seeds however, cannot survive for more
than few days in ambient temperature.
Mesocarp
Exocarp

Endocarp
Testa
Tegumen
Embryo

18

Mohamed Osama | Dreamstime.com

MANGO

VARIETIES
With a better understanding of the mangos life cycle and new breeding and grafting methods, it is thought that there are over 2,000 different varieties of mangoes ranging in size, color, shape and taste.
Despite their vast variations, fresh, ripe mango is generally very juicy
and delicious, with sweet pleasant odor if touched and pressed. Some
mangoes would have soft and pulpy texture similar to an over-ripe
plum, and some have a firmer flesh similar to that of a cantaloupe.

Haden

Ataulco

Tommy Atkins

Florida, U.S.

Mexico

Brazil

Bombay
India

MANGO

| 21

 Phanumassu | Shutterstock.com

CULTIVATION

HISTORY
Mango was grown and consumed extensively starting 4,000 years ago in and around the
Indian peninsula. It is thought that the Indian
monks, who went on religious missions, during
the Buddhist period in 4th5th BC were responsible for introducing mango into the Malaysian peninsula and other East Asian countries. With the growth of commerce, mango
became one of the many commodities being
sold and traded in and around East Asia. In the
10th century AD, Persian traders were thought
to have taken it into Middle East and East Africa. With the arrival of Portuguese traders in
India by the 15th century, mango was then
spread from Goa to East Africa ultimately
reaching West Africa and adjacent island possessions and subsequently Brazil. There were
also other major traders engaged in spreading this juicy fruit all over the world, such as
the Spaniards who brought mango into Mexico from the Philippines, and the Dutch East
India Company, which unveiled this fruit onto
the European continent (Mukherjee, 1972).

24

CULTIVATION

Mango Route
4th - 5th
10th
15th
16th

Century BC
Century
Century
Century

Indian Buddhist Monks

Persian Traders
Portuguese Explorer
Spanish Explorer

DISTRIBUTION
Mango, regarded as the queen of fruits by
many, is a juicy stone fruit that belongs to the
genus Mangifera. Scientificaly named Mangifera Indica L, mango nowadays is one of the
most consumed fruits in the world, produced
in over 87 different countries. Currently, India
accounts for 54.2 percent of the total production worldwide, followed by China, Thailand
and Indonesia respectively.

Top 10 Mango Producer

(TONS / YEAR)

Major Mango Producer

India : 16,337,400
China
:
4,351,593
Thailand : 2,550,600
Pakistan :
1,784,3 00
Mexico : 1,632,650

26

CULTIVATION

Indonesia
Brazil
Bangladesh
Philippine
Nigeria

: 1,313,540
:
1,188,910
: 1,047,850
:
823,576
: 790,200

Sources: UNCTAD. 2011

RELEVANCE

UNITED STATES
Mango, long considered an exotic fruit in the US, is now
mainstream. It was first introduced in the US as an import commodity from the Caribbean. With the rise on
demand for this fruit, the type of mango known as "No.
11" which originated in Cuba, was first planted in the Miami area in 1861, making it the first time that mango tree
was planted on US soil. By 1887 1000 trees of the "No
11" type had been planted at Port Pinellas, Florida, with
about the same number of trees planted in two nearby
plantations. With time, different types of mango trees
started to sprout all over Florida such as the Turpentine,
believed to proceed from East Africa, and the Mugoba
from India. In 1910 a new type of mango cultivar made its
appearance. This new tree was a hybrid named "Haden"
, so labeled in honor of retired US Army Captain John
Haden of Miami who grew Mulgoba trees in the Coconut
Grove area in Florida. Because of the accidental cross
pollination between Mulgoba and Turpentine trees, the
new mango tree, the Haden became the first commercially successful cultivar from the US. Later on the Haden became the seed parent of other cultivars such as
Tommy Atkins,Zill, Smith, Irwin, Eldon and Glenn just to
name a few (Knight, 1994).

30

RELEVANCE

ANTHROPOLOGY
Chalinee Worasin is a 28 years old professional who currently resides in Fairfax, Virginia. For her, mango was and still is a common
sight and dietary staple. Having previously lived most of her life in
Thailand, Chalinee shares some of her experience living within a
reach of mango tree.
You have lived most of your life in a country known for its natural resources, how significant is mango in the lives of the people in Thailand?

Mango tree is common in Thailand, it can be easily spotted in every

house or street corner of the suburb. I believe it is safe to say that
mango and its tree play a part in almost every Thai's life in many
ways.

Could you elaborate more on that?

For example, every year, my village and my family have a tradition

of making dried candied mango. The process is simple, mangoes
are blend until smooth, which then slowly stir on top of fire by also
adding sugar or honey, then leave them to dry. We would then
consume some, with some being distributed among family members and others, or some would sell them. In a sense, mango has
become one commodity that bring family and even society closer.

32

RELEVANCE

RELEVANCE 33

NUTRITION
Despite the uncountable varieties of mangoes, it is scientifically proven
that every ripe mango is known to hold within its structure a fantastic
source of vitamins C and E, niacin, potassium, iron, and beta-carotene,
which gets converted into vitamin A in the human body. Packing an
energy value of 250 kJ or 60kcal per 100 g or 3.5oz of servinghe delicious flavor of mango fruit consists of several volatile organic chemicals belonging mainly to terpene, furanone, lactone and ester classes.
Generally, different cultivars of mangoes can have flavor made up of
different volatile chemicals or same chemicals in different quantities.

Nutrition
Facts
Serving Size 1 Cup, Sliced (165g)
Amount Per Serving
Calories From Fat 3.7 (15.5 kJ)
Calories 107 (448 kJ)
% Daily Values*

Total Fat 0.4g
1%
Saturated Fat 0.1g
1%
Trans Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 0mg 0%
Potassium 257mg
7%
Sodium 3.3mg
0%
Total Carbohydrate 28.1g
9%
Dietary Fiber 3g
12%
Sugars 24.4g
2%
Protein 0.8g
Vitamin A 25.2%

Vitamin C 76.2%

Iron 1.1%
Calcium 1.7%

Vitamin K 8.6%
Vitamin E 6%
Niacin 5%
Vitamin B6 10%
Phosphorus 1.8% Magnesium 3.7%

Copper 10%
Zinc 0.7%
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily
Values may be higher or lower depending on your calorie needs.

Calories
Total Fat
Less than
Sat Fat
Less than
Cholesterol
Less than
Sodium
Less than
Total Carbohydrate
Dietary Fiber

2,000

2,500

65g
20g
300mg
2400mg
300g
25g

80g
25g

300mg
2400mg
375g
30g

Source: Nutritiondata.self.com

34

RELEVANCE

OTHER USAGE
Flower:
Pixshark.com

Dried mango flowers contains 15% of tannins that can be use to

help treat diarrhea, chronic urethritis from gonorrhea.

Leaves:

Rosa Say | Flickr.com

Fire Burns: Burning a handful of mango leaves and applying the

ashes to the affected area can help provide instant relief and helps
heal skin burns.
Diabetes: Mango leaves contain tannins called anthocyanidins that
can be powdered, dried or used as an infusion to help treat early
angiopathy type of diabetes and diabetic angiopathy. Furthermore,
mango leaves also contain a tarakserol-3beta compound and ethylacetate extract that can activate Glucose transporter type 4 or
GLUT4, and stimulate glycogen synthesis which can help treat hyperglycemia.
Gall and Kidney Stones: Daily intake of ground powder of mango
leaves that has been dried and kept with water overnight, can help
break and flush Kidney stone.

Bark:
The bark of a mango tree contains 16 - 20% of tannin used for tanning hides. It possesses a yellow dye, or with lime and turmeric mix,
a rose pink.

Plants.swtexture.com

RELEVANCE 37

MANGO IN DESIGN
Paisley is an English term used to describe the use of a twisted
teardrop, mango, or the kidney-shaped vegetable of Persian origin. The word paisley is derived from the town of Paisley, in West
Scotland, a center for textiles where the pattern was first modernly mass-produced. The originality of the design However, can be
traced back to around 221 AD, an era of Sassanid Dynasty. In Tamil
culture, the paisley design is known as Mankolam as it resembles
a mango. Within this culture, mango is considered to be of a high
price, being a symbol of health, peace and prosperity. In Indian culture, this mango or paisley motifs are widely used in different embroidery styles and are commonly found in Kashmiri shawls and
Kanchipuram silk sarees ("The Brief", 2011).

38

RELEVANCE

MAOS MANGO
In August 1968, Chairman Mao Zedong hosted delegations from
Pakistan, led by the foreign minister at the time. On that occasion,
Chairman Mao was presented with a basket of mangoes. Instead
of eating them, Mao distributed all seven mangoes to his Thought
Propaganda Teams in the capital. These teams had been ordered to
restore peace, security and bring an end to the intense and bloody
factional struggles between various groups of Red Guards. Mao's
gesture of distributing mangoes to his Teams was perceived as an
indication that Mao had become dissatisfied with the Red Guards,
and supported the Teams instead. The universities and factories
that received the mangoes were overfilled with joy and happiness.
Mango then became an importand and symbolic role in the complex political situation of the Cultural Revolution.
The inscription reads: "Respect and Wishes to Chairman Mao for a Long
Life, Commemorate Great Leader Chairman Mao who gave this cherished giftMangoto Capital Workers Peasant Mao Tse-tung Thought
Propaganda Team"

Press.uchicago.edu

RELEVANCE 41

BUDDHISM
Similarly, mango is also sacred in Buddhism. It is believed that Buddha performed a mango miracle in
Svatthi, known as the Yamaka-patihariya. According
to the story, Buddha gave Ganda, the king's gardener, a mango seed of the fruit that he ate, and requested for the seed to be planted at the city gate. Once
planted by Ganda, a tree of one hundred cubits tall
covered with flowers and fruits emerged immediately. Nowadays, the tree is known as the Gandamba
Tree. It is also widely believed that Buddha regularly
meditated under the shade of a mango tree. Furthermore, according to the Mahavamsa: Great Chronicle
of Ceylon, or also known as the Great Dynasty, Sri
Lanka converted to Buddhism after an intense discussion and argument between the island's king,
King Tissa, and Prince Mahinda over mango trees.

Britishlibrary.typepad.co.uk

42

RELEVANCE

HINDUISM
Mango tree is considered to be one of the sacred tree symbols in
Hinduism. Ever since the day of the Puranas or the deities, mango
has been associated with various Gods, Goddesses and spirits. According to some scholars, mango tree is where Vriksha, Lakshmi,
Govardhan and Gandharravam reside. Ganesha who is revered as
the god of beginnings and the obstacle remover, is often portrayed
holding a perfectly ripe mango as a symbol of attainment. Furthermore, Lakshmi (illustrated), the Hindu goddess of fertility, wealth
and love is commonly portrayed with Laksmi Ghata or the golden
pot filled with mango leaves. This pot, Lakshmi Ghata, contains five
sindoor or vermillion besmeared mango leaves, which then filled
with water and decorated at the brim with mango leaves topped
with a coconut. This tradition is known as Purnakumbha, a common sight in Hindu religious ceremony. It is believed that the mango leaves symbolizes life while the pot, Laksmi Ghata, personifies
Lakshmi herself, hence the name. Moreover, mango leaves are also
used in marriage ceremonies for these leaves are termed as Kama
or God of fertility. Furthermore, mangoes are also widely mentioned
in other famous and epic works of literature, such as in the Vedas
(Hinduism's sacred scripture), and in the Ramayana, one of the most
famous Sanksrit poem, which refers to mango as the kalpavriksha
or the wish-granting trees.

Hindusocietyofmanitoba.org

RELEVANCE 45

RECIPES

Mango-Banana Smoothie
Prep Time

Ingredients

10 Mins

Cook Time
5 Mins

Serves
2

1 cup cubed peeled ripe mango

cup sliced ripe banana (about 1 medium)
cup fat-free milk
1 tbsp nonfat dry milk (optional)
1 tsp honey
tsp vanilla extract

Directions
Arrange the mango cubes in a single layer on a baking sheet.
Freeze until firm ( 1 hour).
Place frozen mango and the remaining ingredients in a blender.
Process until smooth.
Serve in a chilled tall glass.

RECIPES
49

Mango Colada

Donny

Prep Time

Cook Time

Serves

Prep Time

10 Mins

5 Mins

6 Mins

Drink may contain alcohol

Ingredients
cup unsweetened pineapple juice
1 cup ripe mango cubes
2 tbsp fresh lime juice
3 ounces ( cup) cream of coconut
1 cup crushed ice
3 ounces ( cup) light rum (optional)

Cook Time

50

RECIPES

Serves
2

Drink may contain alcohol

Ingredients
1
4
3
1
1

cup cubed peeled mango

parts Absolut Vodka
parts lime juice
part lime and lemongrass cordial
part mango puree

Directions
Directions
Place all ingredients in a blender.
Process until smooth and thick.
Serve in a chilled tall glass.

1 Min

Freeze peeled mango into ice cubes.

Fill a shaker with regular ice cubes.
Add all ingredients.
Shake until mixed.
Fill glass with the mango ice cubes.
Strain into the glass.

Mango Salad
Prep Time

Ingredients

5 Mins

Cook Time
0 Min

Serves
4

2 ripe mangoes, diced

2 boiled eggs
1 tbsp fish sauce
1 tbsp sugar (or more to taste)
1 tbsp salt (or more to taste)
1 red bell pepper, diced
2 tbsp peanut oil
2 limes
lb uncooked shrimp diced
cup fresh cilantro

Directions
Zest peel from 1 lime and place in a measuring cup
along with cup of lime juice.
Whisk in fish sauce and sugar until sugar is dissolved.
Gradually whisk in peanut oil and thai pepper until blended.
Set dressing aside.
Boil shrimp with salt until ready.
Mix diced mango with diced red bell pepper,
dressing and boiled shrimp.
Cut boiled eggs in half and serve together.

52

RECIPES

Mango-Pineapple Grilled Chicken

Prep Time

Ingredients

For Salsa

20 Mins

Cook Time
15 Mins

Serves
8

For Chicken Marinade

1 ripe mango, diced 4 large boneless chicken breasts

1 small red pepper, diced
2 tbsp fresh minced thyme
1 garlic, minced
2 tbsp fresh minced garlic
cup cilantro or parsley, chopped 2 tbsp extra virgin olive oil
vidalia onion, finely chopped 1 tbsp black pepper
1 chipotle chile, seeded & chopped 1 cup of pineapple juice
2 tbsp of lime juice 1 pinch salt
1 tsp grated fresh ginger
1 pinch salt

Directions

For Chicken
Place boneless chicken breasts in a ziplock bag.
Add marinade ingredients shaking well.
Chill for hour.
Rub grill with oil.
Heat the grill on high for 5 minutes then reduce to medium.
Place the chicken breast skin side down and grill for 5 minutes.
Turn the chicken after the 5 minutes and grill another 5 minutes.
Reduce the heat to medium low and cook the chicken for another 5 minutes.

For Salsa
Mix all ingredients and chill till ready to serve.
Scoop salsa onto plate and top with half chicken breast.
54

RECIPES

RECIPES
55

Mango and Shrimp Spaghetti

Prep Time

Ingredients

15 Mins

Cook Time
10 Mins

Serves
6

1 box of spaghetti 2 mangoes, diced

lime juice
2 red peppers, chopped
3 tbsp canola oil
cup chopped red onion
2 tsp finely grated lime zest cup chopped green peas and carrot
2 tsp honey 2 chopped jalapeno peppers
3 cloves garlic tsp salt and pepper
1 lb peeled, uncooked large shrimp 1 cup chopped fresh coriander

Directions
Preheat the grill to medium-high heat.
Whisk the lime juice with the oil, lime zest, honey and garlic.
Toss the shrimp with 2 tbsp of the dressing,
Let stand for 10 minutes.
Thread the shrimp onto 6 large, soaked, wooden skewers.
Blend mango with the remaining dressing mixture,
along with red pepper, onion, jalapeno, salt and pepper,
until coarsely chopped.
Boil the spaghetti with carrot and green peas according
to the package directions; drain well.
Grill shrimp for 2 to 3 minutes per side or until
shrimp are pink all over.
Diced the other of the mango.
Toss the hot spaghetti with mango mixture.

56

RECIPES

Mango Mousse
Prep Time

Ingredients
1
2
2
4
4

15 Mins

Cook Time
30 Mins

Serves
6

tsp gelatin powder

tbsp water
tbsp granulated white sugar (or more to taste)
ounces of mango puree (about 1 mango)
ounces of heavy whipping cream

Directions
Dissolve gelatin into 1 tbsp of water.
Heat remaining 1 tbsp water until it is hot or almost boiling.
Add boiling water to the gelatin, stirring until the gelatin is fully dissolved.
Add gelatin and puree into blender and mix on high speed until fully blended.
Add sugar if needed, then reblend.
In a stand mixer, add 2 tbsp sugar and heavy cream and mix on high speed until
stiff peaks form.
Slowly add puree into the whipped cream, folding it into the cream until
completely mixed and uniform in color.
Pour into individual portion cups and refrigerate to set.
Store uneaten portions in fridge.

58

RECIPES

RECIPES
59

Mango Cheesecake
Prep Time

Ingredients

15 Mins

Cook Time

Serves

30 Mins

For Crust
1 cups graham cracker crumbs
cup sugar
6 tbsp ( stick) unsalted butter, melted

For Filling
3 ripe mangoespeeled, pitted and coarsely chopped
1 mango sliced
3 (8-ounce) packages cream cheese, room temperature
1 cups sugar
2 tsp vanilla extract
4 large eggs

Directions

For Crust
Preheat oven to 325F.
Lightly butter 9-inch-diameter springform pan with 2 -inch-high sides
Stir cracker crumbs and sugar in medium bowl to blend.
Add melted butter and stir until evenly moistened.
Press crumb mixture firmly onto bottom (not sides) of prepared pan.
Bake until crust is set, about 12 minutes.
Cool completely. Maintain the oven temperature.

60

RECIPES

(Continue from previous page: Mango Cheesecake)

For Filling

Puree

mangoes in processor until smooth.

Set aside 2 cups mango puree (reserve any remaining).

Beat cream cheese, sugar, and vanilla in large bowl until smooth.
Add eggs 1 at a time, beating well after each addition.
Add 2 cups mango puree and beat until well blended.
Pour filling over crust in pan.

For Assembly

Bake cake until setpuffed and golden around edges. About 1 hour

Cool cake in room temperature for 1 hour.

Refrigerate uncovered overnight.

Run small knife between cake and sides of pan to loosen.

Remove pan sides.

Transfer cake to platter.

Serve with sliced mango and the remaining mango puree (if any).

RECIPES
63

Mango Layer Cake

Ingredients

For Cake

Prep Time

Cook Time

Serves

20 Mins

40 Mins

For Mango Curd

2 large eggs
2 tsp baking powder
1 cups sifted cake flour
1 cup granulated white sugar
cup milk
3.5 ounces unsalted butter
1 tsp pure vanilla
tsp salt
tsp lime juice

RECIPES

cups diced mangoes

cup sugar
cup light olive oil
large egg yolks
tbsp fresh lime juice
pinch of salt

For Whipped Cream

64

2


4
3

1
1
2
1
1

mango peeled and diced

cup double cream
tbsp icing sugar
tsp vanilla extract
mango diced

(Continue from previous page: Mango Layer Cake)

Directions

For Cake
Preheat oven to 356F.
Butter and flour two 8-inch round cake pans. Line bottoms of pans with parchment
paper and grease and flour parchment paper.
In a mixing bowl, sift or whisk together the flour, baking powder, and salt.

In bowl of electric mixer, beat the butter until soft (about 12 minutes).

Add cup of the sugar and beat until light and fluffy.

Add egg yolks, one at a time, beating after each addition.
Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, In three
additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg
whites until foamy.

Add the lime juice and continue beating until soft peaks form.

Gradually add the remaining cup of sugar and continue to beat until stiff.

With a rubber spatula gently fold a little of the whites into the batter to lighten it,
and then fold in the remaining whites until combined. Do not over mix.

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake in the preheated oven for approximately 2025 minutes.

Cool the cakes in their pans on a wire rack for 10 minutes.

Place a wire rack on top of the cake pan and invert, lifting off the pan and let cool
completely on the wire rack.

66

RECIPES

For Mango Curd

Puree mango, sugar, lime juice and salt in processor, scraping down sides of work
bowl occasionally.

Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl,
pressing on solids with back of spatula to release as much puree as possible.

Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to
touch water); whisk puree until thickened, about 10 minutes.

Remove from over water. Whisk in olive oil.

Cover and refrigerate overnight.
For Assembly

Whisk together all the ingredients for whipped cream, except mangoes, until soft.

Place one of the cake layers (top facing down), onto your serving platter.

Spread the cake layer with about cup of mango curd.

Spread about half of the whipped cream on top of the mango curd, followed by
half of the chopped mangoes.

Place the next cake layer, top of the cake facing down, onto the filling.

Repeat the layers; cup of mango curd, remaining whipped cream and remaining
chopped mangoes on top of the cake.

Refrigerate until ready to serve.

Mango-Pineapple Sorbet
Prep Time

Ingredients
1
1
2
1

15 Mins

Cook Time
30 Mins

Serves
4

Ice Cream Maker Required

large mango
cup pineapple
tbsp coconut milk
tbsp lime juice
cup white sugar

Directions
Peel and chop in large pieces both mango and pineapple.
In a large blender, blend the chopped mango and pineapple, with coconut milk,
lime juice, and sugar until smooth.
Freeze in ice cream maker according to manufacturers directions.
( 30 minutes for a perfect sorbet consistency)
Enjoy immediately out of the machine.
Freeze any leftovers.

68

RECIPES

Chris | Wikimedia.com

BIBLIOGRAPHY

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