With mango season in full swing, discover a range of delectable dishes including black pepper chicken with mango, coconut curry fish, and delightful desserts like honeycomb cake.
Culinary Delights: Mango Chicken, Curry Fish, and More
With mangoes currently in peak condition, Melissa Clark presents a recipe for black pepper chicken thighs with mango, rum, and cashews. This dish has been successfully recreated using both fresh and defrosted frozen mangoes.
Millie Peartree offers another golden and subtly spicy option with her coconut curry fish, a fantastic recipe that utilizes frozen white fish fillets like whiting or cod.
Ali Slagle’s grilled pork chops with dill pickle butter have quickly garnered positive reviews. One reader, Annie Bananie, shared her successful experience, noting that the tangy and moist pork chops were a hit, especially when paired with zucchini fritters.
For a fresh green option, Farideh Sadeghin’s maroulosalata combines romaine hearts, fresh dill, crumbled feta, and sliced scallions tossed with olive oil and lemon juice, seasoned simply with salt and pepper. Also, Ali Slagle’s vegan pesto pasta salad features a vibrant pesto made with capers and a choice of pistachios, almonds, or pine nuts.
For dessert, Hannah Pham’s bánh bò nướng (honeycomb cake), adapted by Genevieve Ko, features a unique stretchy honeycomb texture from tapioca starch and rice flour, with a striking green hue from pandan paste. This cake pairs perfectly with Vietnamese iced coffee.