It is Mango Season, every mango tree here on the island has fruits ready to be picked, green ones for the pickled mangoes, and of course the juicy ripe mangoes for chilling and slicing, and dicing, or for the blender for a nice smoothie, or even for desserts like ice cream, gelato, or in cakes and pies. Mangoes can be made into chutneys and jams, great for dips, or for spreads. I love mangoes, so this is the time to go over the different mangoes we have here in Hawaii.
HADEN MANGO
The Haden Mango; or Hayden Mango is found in many a yard on Maui. The Hayden is a very popular mango that most locals grew up on, it makes a perfect pickled mango, and when it is ripe, it is a noticeable reddish, yellow/orange color. Okay, maybe my pigmentation radar is off? Well that's what I see when I see a ripe Haden. You have to pick these pups at the right time, I find the best way to pick em is like any fruit, pick them to allow them to ripen on the porch with sunlight hitting it, if you pick it when it is truly ripe, it's best to eat it right away, there's nothing worse than eating an over ripened mango. And to me, the Haden is the Cadillac of mangoes, the Michael Jordan of Mangoes, the Headman of all mangoes... ah you get the picture don't you? Yeah I think you do. Some may say that the Spanish is the best, or the Common is the best or this or that. Not me, the Haden has the perfect flavor, sweet baby, even when green, and pickled, it has this tart but sweet flavor...maybe I'm wrong to you, but nope, I loves me some Haden Mango in the midst of Summertime.
HADEN MANGO MUFFINS (VEGAN)
About 2 cups of Spelt Flour
2 1/2 cups of Haden Mangoes, ripened, and mashed well into a soft puree
1 tsp. sea salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 cup of safflower oil
3/4 cup of raw sugar
1 tsp. vanilla extract
Preheat oven to 375 dg. f.
1. In a mixing bowl, mix well the flour, sea salt, baking powder, baking soda
2. In another bowl, slightly larger, mix the mangoes pureed, cinnamon, oil, sugar, and vanilla extract until well blended
3. Add in the flour mixture to the wet mixture slowly, and fold it in, do not over mix, keep it textured, not too lumpy but not too smooth all the same
4. Divide the mixture into a muffin pan with 12 cups, line them with paper muffin cups, spray nonstick into the muffin cups, fill each cup to about 3/4 way, it should rise when baking
5. Bake for about 18 to 20 minutes, or until a toothpick comes out clean when you stick it into each muffin cup at the center
Let it cool when done, serve these for breakfast, it is great with a hot cup of Maui Grown Coffee.
HADEN MANGO
HADEN MANGO MUFFINS (VEGAN)
About 2 cups of Spelt Flour
2 1/2 cups of Haden Mangoes, ripened, and mashed well into a soft puree
1 tsp. sea salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 cup of safflower oil
3/4 cup of raw sugar
1 tsp. vanilla extract
Preheat oven to 375 dg. f.
1. In a mixing bowl, mix well the flour, sea salt, baking powder, baking soda
2. In another bowl, slightly larger, mix the mangoes pureed, cinnamon, oil, sugar, and vanilla extract until well blended
3. Add in the flour mixture to the wet mixture slowly, and fold it in, do not over mix, keep it textured, not too lumpy but not too smooth all the same
4. Divide the mixture into a muffin pan with 12 cups, line them with paper muffin cups, spray nonstick into the muffin cups, fill each cup to about 3/4 way, it should rise when baking
5. Bake for about 18 to 20 minutes, or until a toothpick comes out clean when you stick it into each muffin cup at the center
Let it cool when done, serve these for breakfast, it is great with a hot cup of Maui Grown Coffee.
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