I Cooked 5 Mango Dishes From Around the World
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- Опубліковано 10 чер 2024
- 👟 Check out Vessi styles at www.vessi.com/beryl. Use code BERYL for 15% off your order. Free shipping for CA, US, AU, JP, TW, KR, SGP.
Thank you so much to Charlie, Alex, Bhargavi, Maymun, and Genesis for sharing your recipes with us!
Recipe for the fermented long bean dish I mentioned: • 酸豆肉末
Episode where I made a similar mango dessert from India called Aamras Poori: • What the World Eats Du...
RECIPES
Aunty Yvonne’s Mango & Red Onion Salad: www.beryl.nyc/index.php/2023/...
Bingjiang: www.beryl.nyc/index.php/2023/...
Amrakhanda: www.beryl.nyc/index.php/2023/...
Mango Shake: www.beryl.nyc/index.php/2023/...
Mango Verde en Miel: www.beryl.nyc/index.php/2023/...
CHAPTERS
00:00 Intro/My Favorite Mangoes
00:32 Chinese Bingjiang (Mango Sticky Rice Shake)
01:40 Trying Bingjiang
04:44 Honduran Mango Verde en Miel (Green Mangoes with Panela)
06:28 Trying Mango Verde en Miel
09:03 Indian Amrakhanda (Creamy Mango Yogurt)
10:48 Trying Amrakhanda
12:44 Aunty Yvonne’s Sri Lankan Mango & Red Onion Salad
14:23 Trying Aunty Yvonne’s Mango & Red Onion Salad
17:22 Somali Mango Milkshake
18:53 Trying Somali Mango Milkshake
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
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#mango #aroundtheworld #mangorecipe #mangojuice
👟 Check out Vessi styles at www.vessi.com/beryl. Use code BERYL for 15% off your order. Free shipping for CA, US, AU, JP, TW, KR, SGP.
VitaMix Blenders work really well Beryl. My sister has stomach surgery a while ago and was placed on a liquid diet for a long time. It pureed very well and she loved it. So yeah, my advice would be to try that blender, if you're looking for a really good one.
The green mango insyrup-. - just eat it with your hands. Add panch phoran to make an Indian dish.
I just want to comment on the community members who submitted recipes for this episode. They are wonderful storytellers, and hearing about their aunties and cousins and everybody gave me a warm feeling in my chest. Thank you.
Happy to see more and more Sri Lankan dishes featuring here. 😍🥰
Thank you so much for having me Beryl! It’s really heartwarming to see so much love for my Aunty Yvonne and her mango salad. 🥭❤️
Hi Charlie, I had to ask, I have googled miss Ceylon 1962 and it threw out a story of a lady named Jennifer Ingleton, and there is a horid mysterious story of circumstances under which she deciesed. Is that one about your Aunt :O
@@SamoSjenaNo. You’re looking at a different person. His aunt is Yvonne D’Rozario.
Aunty Yvonne sounds like a LEGEND 🔥 how cool to grow up with such an influence
Right?
She sounds like a real life Auntie Mame
Someone (hint, hint) should consider doing a whole show on the fabulous Auntie Yvonne...and, of course, make it pretty darling!
Thinking about Aunty Yvonne's mango salad and Beryl's comment about how we associate certain dishes with loved ones who have passed away, I think about my late husband Tim who LOVED Kraft macaroni and cheese, you know the stuff in the blue box. Money was tough for us, but he insisted on Kraft, no store brands for him. Actually I hadn't had the boxed Mac and cheese because my mom taught me how to make it from scratch. Now I will eat the boxed stuff every once in a while because it reminds me of my late husband, which is nice because considering it's been over 28 years since he passed. Maybe I will make some on our anniversary on Aug 3rd.
Loved Charlie’s story about his Aunt Yvonne! How lovely. I am so sorry for his loss!!! Now all of your viewers around the world will call this salad Auntie Yvonne’s Mango Salad!
Charlie, your Auntie sounds like an absolute icon-- And by sharing her story with us, she lives on in our hearts, minds, and at our dinner tables too.
Loved Charlie‘s description of his aunt! I‘m making the salad. Who knows, her coolness might rub on to me 😁
Charlie, your Auntie Yvonne was beautiful and was clearly a total rockstar and force of nature. I'm so sorry for your loss, but so thankful to you for sharing this recipe. I'll be introducing this recipe to my friends soon, and when I do, I'll be sure to tell them about your amazing Auntie.
My recipe contribution: MANGO MENASKAI from Mangalore, South India
It's delicious mango curry that was my favourite thing my grandmother used to make when I was younger. Use ripe or raw mangoes. It can also be made with pineapple or hogplum.
Here is the recipe she shared, but you could find something more precise online.
MASALA
5-6 Kashmiri red chillies,
One table spoon of urud dhal,
One table spoon of Thill,
1/4 Tea spoon of methi,
Pinch of Asafoetida(Hing).
Few curry leaves,
Roast the above ingredients in little coconut oil.
Add half a grated coconut and grind it with little tamarind.
Cook the mangoes with little water. When it is cooked add the ground masala. Add it to the cooked pine apple and allow it to boil. Add some jaggery at the end.
For Seasoning, add urud dhal, mustard seeds, curry leaves and red chillies to hot oil, preferably coconut oil.
Coconut oil is traditionally used.
Happy eating.
@RP-tl3no Thank you for sharing your grandmom's recipe, which looks good! Perhaps you can contact Beryl and she'll include it in some future mango video! (I hope so!) Also, the opposite of "ripe" is "unripe" - you seem to be using "raw," which means "uncooked." In your defense, Beryl may have done that, too, in this video - just a slip of the tongue, though, as "ripe" and "raw" have entirely different, but not opposite, meanings.
@@lisahinton9682I think they meant the still sour hard mangoes and not sweet ceamy ones...
Mangoes variation should be a lot
@@lisahinton9682 Indians refer to green, unripe mangoes as raw mangoes. Raw mangoes are treated like a whole vegetable unto itself and we have whole cooked dishes and raw salads and spice mixes across India that are created using raw mangoes. Calling it an unripe mango just wouldnt have the same ring to an indian as calling it a raw mango does! 🤗 Hope this helps to understand the context of using the word raw as opposed to unripe, although your confusion is justified. ☺️
I'm from udupi, and I've eaten this dish so many times, and it's just so delicious. But I prefer the pineapple one
Charlie's story was precious, but so what your channel has become about ...
Precious food moments with loved ones now being shared with the world ❤
Charlie's aunts salad looks delicious and she sounds like an exceptional woman! Charlie seemed very kind and lovely as well! Will share this recipe with my family when I finally see them in a few days!
I'm a career mixologist, and lemme tell ya, a can of *Kesar Mango Pulp* is an easy way to make your mixed drinks (especially frozen drinks) fruity and _taste_ like fresh fruit. Daiquiris, Pina Coladas, Mojitos, Margeritas, seriously try it next time you make drinks.🍹
And my favorite way to eat fish, is with a simple mango salsa. Just mangoes, red onion, jalepenos, cilantro, lime juice and salt. You gotta let it sit for a few hours first to let everything get to know everything else haha Especially good with denser, oilier fish, cuz the acidity and freshness really help cut the grease. Good on fish tacos, too!🥭🦈
I often eat my fish with mango salsa. My local Costco sells a great one, and it’s a way to make a meal really quickly.
@@traveljunkie59 I've had theirs and it IS good! Plus, it's already been marinating a few days, so all the flavors are well developed. Such a quick, healthy way to liven up an otherwise boring piece of fish!
Omg the mango and red onion salad sounds so amazing. Those are literally all my fav ingredients combined in a dish!! I’ve never even thought to do that. I’m so happy his recipe was featured!!!
Beryl, you need tie the curd/ yoghurt in a muslin cloth and hang it somewhere with a vessel below it to catch the drips. We usually hang it overnight in a very cold place or in the refrigerator if you have space. In my city there are dairies where you can buy hung curd by the kilo.
i thought so too, it's using yogurt "cheese"
Also, these flavoured thicken sweet curds are called shri khand in sime regions because lord krishna used to eat yogurt all the time mentioned in folk tales and indian religious texts. It can come in different flavours depending on what's available regionally, basic essence is you get to taste sweet curd, which feels like ice cream, but has this tagy flavour incorporated with whatever additions are there.
It is more like thicked lassi than a mango pure that Beryl explained in video mostly because she might not have tasted it since her inalws are from north and lassi is more common there. The sweet dessert has its own niche.
@@MaulikParmar210 Yes we used to help my grandmother make shrikhand or shrikhanda as we used to call it in Kannada. We used to tie muslin cloth to the mouth of a vessel . My grandmother would put a heaping tablespoonful of hung curd and a half tablespoon of sugar on the muslin cloth. We would rub both with the back of a wooden spoon. After a few minutes my grandmother would take over cos it required a lot of muscle strength. She would add flavours like cardamom, saffron or home-made mango pulp. Then she would keep it in the fridge to chill. By lunchtime it would be deliciously cold. Luckily my sister did not like Shrikhand so I had more
PS Nowadays it is much simpler. We put powdered sugar and hung curd in a mixie/ blender voila your shrikhand is ready. If you add mango pulp while blending, then you get amrakhand. I add the saffron/ cardamom while I am grinding the sugar. This helps in dispersing the flavour across the whole shrikhand properly.
As a Cambodian, let me tell you that is South East Asians share a love of green mangoes which definitely come in a larger size than the green mango you had in the video. We eat it raw with either a chili salt (where you use a mortar and pestle to grind the chilis in with salt to make a beautiful pink color) or a really funky and probably stinky shrimp paste. You can either dip it into either depending on your taste. It’s such a homely snack for the afternoon and I have endless memories of it.
Bagoong, or fermented shrimp paste, is also a great partner to green mangoes.
Tabasco with salt
South Asians as well. In Bangladesh, we prepare it with salt, chilies and a special kind of mustard paste. It’s perfect for hot summers!
As a Viet, I’ve seen people eat it with shrimp salt or a syrupy fish sauce dip!!
She actually reviewed raw mango with shrimp paste in her last video!! As a south Asian, I’ve gotta say raw mangos with salt and chili powder truly are amazing :)
I cooked the Auntie Yvonne salad for a BBQ. A huge hit! Thank you
You should try more Sri Lankan recipes!! they are sooo worth it
The Philippines and Mexico have so many amazing approaches to mango, can’t wait to see you add them. Philippines goes both sweet and sour (for example, green mangoes with, of course, fermented shrimp paste). Mexico goes sweet and/or spicy as you know, like candy paletas or street mangoes on a stick with chile.
Please, could you do a struggle/end of the month/using scraps/leftover/budget meal episode? Under several of your vids people where asking and collecting ideas, there is so much potential and so many need it right now!
Is this like those end-of-month meals? Yes please
@@ianhomerpura8937for example, if that's the only time you need it ^^.
using left overs, making the best out of cheap ingredients, doing a lot with very little, basicly everything that saves you money and fills your belly.
Using vegetable greens most people throw away, like for nargesi(eggs poached in greens) stretching foods, for example congee and Cantonese steamed eggs, cabbage noodles or potato onion stew where you only need 4 ingredients for that all are affordable and a lot of flavor without condiment or spices needed.... Everything that makes most out of what you got ^^
all the contributors always have lovely stories, but i was so touched by charlie's story about his aunt. it was such a beautiful tribute. thank you, charlie, for sharing your story with beryl -- and thank you, beryl, for providing an outlet for everyone's stories, allowing all of us to enjoy them too.
Hello Beryl Rajat and fellow commentators. We have 3 mango trees in my garden and they alternate, some years they give tons of fruit and others less. I tried to enjoy the raw mango but my Irish Puertorican stomach couldn't hold it down, but I do enjoy them when ripe. Charlies Story of his Sri Lankan Aunty Yvonne reminded me of my Puertorican Matriarchal Aunt Alminda who was always made up, hair done, and a snappy dresser. When she was 50 she married a 20 year old guy and was quite a character. Thank you Charlie for sharing the fascinating recipe. I love south central asian cuisine. And speaking of China, Alex's drink also looked fabulous. Beryl you did it again thanks . All the best to you guys Jim Oaxaca, Mexico
Oh snap! Go 'head, Auntie Alminda! Age ain't nothin' but a number! haha
It reminded me of my titi too. Some aunties are just a force of nature. They stay with you in the most wonderful of ways.
Love the mango and onion salad .the contrast of sweet and savoury really appeals to me .
How I would have love to have met Charlie’s aunt. The story along with the recipe was remarkable. Reminds me of the best part of a family recipe,- the story behind it.
Before the arrival of tomatoes from the New World, green/un-ripened mango was the OG sour vegetable (un-ripened mango is pretty much a vegetable in South Asian cuisine) in South Asia. Green mango daal is still a very popular summer delicacy.
I had one of the most memorable and delicious ways of eating mango while on my honeymoon in Thailand. On the islands there was a mango restaurant (literally every dish contained mango) I ordered this thick brioche toast that was warmed on a griddle topped with cream cheese, sliced mango and topped with lime zest. To this day it is my absolute favorite way to eat mango. While pregnant with my first son I craved and made it very often! Definitely give it a try with your extra mangos!! Love your videos, I look forward to getting the notification when a new video is posted!
Hey Beryl, I'm from Goa, India, but I'm brought up in Bombay. The highlight of my summer vacations would be having mangoes in all sorts of forms all summer. As soon as the first mangoes appeared on the trees, we'd find ways to pluck them out (stones or long sticks😂) and make this quick pickle we called "Korom". We'd slice mangoes add some finely chopped Chilli and garlic and salt sugar Chilli powder. This would be our mid day snack, or we'd eat it at the side with our meals (Rice, Curry and fish fry). I could give you 10 different mango recipes. But this one is surely my fondest and the first I prepared as a kid.
That sound delicious, thanks for sharing!
Curried Mango over white rice. My favorite and first vegetarian dish I learned to cook. So good!
Charlie's aunt's story made me cry...❤
I absolutely loved the story about Auntie Yvonne 💓And the mango slaw sounds amazing too, I will definitely be trying it as a side or topping for when I make bbq roast beef sandwiches soon.
Mango Verde is similar to a dish I grew up eating in India. It is called Laungi and is pretty much a summer staple in my neck of the woods.
Also, unlike in the mango verde here, launji has raw mango slices cooked in the spiced jaggery syrup. So, you don't have the problem of how to eat it :)
In the Amrakhand, to make hung curd, the trick is to keep the curd actually hung after removing the water to let it drain naturally for 2-3 hours. Another quick option is just to use no flavour Greek yogurt and you'll get the same result
Colombian recipe for green mango: spiralize it until you have shoestring mango and mix it with lime juice, vinegar, salt and freshly ground black pepper. Simple to prepare and tasty for a summer snack.
Hey Beryl, I must have missed the episode about people making recipes from their late relatives. Could I suggest that you do another one of those? I have an awesome Welsh rarebit recipe that I regularly make from my late grandmother, and I’d love to share it with you and your viewers.
Beryl is such a fun person to watch and learn from! She could convince me to eat concrete with a dash of kewpie or Maggie sauce
Charlie’s story was so sweet. I wish I had known his Aunt💕
It was so nice to see Genesis with an Honduran recipe. Honduran people really knows how to make sweet stuff! I'm from Central America also, but I did not know mangos verdes en miel. Sending hugs from Costa Rica!
Love the similarity between aunties salad and our traditional mango bhorta
I love all these recipes. Charlie’s story was amazing.
We love a shrimp salad with mangos, red onions, cherry tomatoes, arugula, with a lime vinaigrette.
LMAO I was thinking, "I wonder how that lingonberry jam tastes in that ma - " and then you said, "It's not lingonberry jam in case you were thinking that!" Oh, girl, you know your audience well!
These all looked fantastic. I hope for another mango episode some day soon! Thanks for the giggle, and see you next time, Beryl!
Auntie Yvonne 😢 I will make your mango salad and honor your wonderful memory.
Thank you, Charlie. She sounded like an amazing person.
My condolences to you and yours.
Wow, Charlie's aunt, aunty Yvonne was Miss Ceylon for Miss Universe in 1962 and she's so beautiful. Great to know her recipe and the description of her. Thanks Charlie.
Awwweee I'm all the way here for auntie Yvonne ❤❤❤
Gudamma is a dish made in India, very similar to Verde en miel. A different blend of slices, and how I was served the dish, the mangoes were in slices. It was much easier to eat it that way. You can try to slice the mango before cooking when you make it again.
I loved, loved the story about the aunt! I told my husband about the milkshake version with ice cream, and mentioned that it could be made with butterscotch ice cream. I think we will be making it this weekend. 🥰🥭🥰🥭🥰🥭
That salad looks awesome. I love food that has tension between things - sweet and sour; crunchy and smooth; hot and cold.
So thrilled you have a website! Been hoping for that, thank you!!
We have a dish which is quite similar to Mango Verde en Miel. We call it manga (raw mango ) pachadi. It is a tangy and sweet chunky mango chutney that is packed with taste and flavours from raw mango, jaggery and a delicious seasoning. It’s traditionally made on special occasion like weddings, festivals and especially Tamil New Year Day.
Add the raw mango into the pressure cooker, along with jaggery, salt, turmeric powder and red chilli powder. Add 1/2 cup of water and pressure cook for 3 whistles and turn off the heat.
Allow the pressure to release naturally. Once it does, open the cooker and you will notice the Manga Pachadi has reached a jam like consistency.
The last step is to season the Manga Pachadi.
Heat oil in a pan over medium heat; add the mustard seeds, cumin seeds and red chillies. Stir until the seeds crackle.
Add the curry leaves and finally stir it in with cooked Mango Pachadi.
Bring it to a brisk boil and turn off the heat. Transfer the Raw Mango Pachadi/Manga Pachadi to a serving bowl or store in an airtight container.
The Raw Mango Pachadi/Manga Pachadi will keep for at least a week when refrigerated.
Yum!! Thanks so much for sharingA
For the green mangos, maybe next time cut the seed out first, then boil? That might help 😁
It feels like such a blessing to have stumbled across this channel. What a beautiful community, and now I'm craving mango. Absolutely subscribing!
Not me, crying over a mango recipe video. You always do this to me, Beryl.
🇭🇳 I personally eat the green mango en miel with my hands. It gets messy but sometimes green mangos are too tiny and is hard to manage with a spoon or fork.
Just in time for mango season here in South Florida! Our tree produced so many this year. Yum! I make mango salsa, which is great on fish and chicken. Use slightly greeen mangos, onion, jalapeño, lime juice, salt, and cilantro. Simple and delicious.
I was going to comment this too.... every year we make salsa once our hot peppers ripen up. No mango trees here but we grow various hot peppers and tomatoes every year so it's fun to mix up the salsa varieties.
Beryl I just love your channel. I have a suggestion. Maybe others have said this. Do a whole episode on an herb or a spice. With the mango shake where the spice Cardamom was added, I thought “oooo a whole episode of recipes with cardamom “. Whatdaya think?
Love that idea!!!
Cardamom, coriander, cumin, nigella, bay leaf, juniper berries, sumach,.... so many great spices one is hesitant to get into cause one does not know what to do with it.... This is my second favorit suggestion after struggle meals now! ^^
@@SingingSealRiana oh yes! Struggle meals for sure. The world would give us such great ideas and who better to ask the world than Beryl
@@majo3423agree ^^
And everyone can use those ^^
Oh my god, I love that you have a website now!! can't wait to cook more of the recipes. Every video you made had something in it that I wanted to recreate, so having them in one place now makes it so much easier to do so.
that mango onion dish from Sri Lanka looks AMAZING! I live in Rio de Janeiro, so we have LOT'S of mangoes around. Thanks for sharing, handsome!
10:48 FYI, _aamras_ आमरस and _aamrakhanda_ आम्रखंड are entirely two different recipes, and those are equally popular here.
_Aamras_ is more like a seasonal dish, but _aamrakhanda_ comes in packaging year round. _Aamrakhanda_ is a mango flavourd _shrikhanda_ श्रीखंड.
In India there are just too many recipes around ripe as well as raw mango. The one shown here with raw mango and jaggery combo is called _loungi_ लौंजी, but here it comes with traditional spice combo of cumin and *fenugreek* seeds along with other spices.
And yes, try sometime raw mango pickle(s), it's a self preservative condiment, not a main dish, those come in different spice combos as well. This might be the most popular way of raw mango consumption, in the world.
I loved Charlie’s the most. I could listen to him do audiobooks lol. AND that dish sounds fresh and zesty! I’ll try it!
That salad really speaks to my soul...and maybe bc my middle name is also Yvonne! Thanks for sharing Charlie!
I always love it when I can share recipes with diet particular friends. The rice mango drink was great!! Thanks. And so excited about the website with the recipes loaded. Just delighted. Like a 1980's 8 year old girl getting ALL the Strawberry Shortcake items. That's how happy I am!!!!
Beryl the first Indian mango dish that you made is very different from this one. The earlier one is called aamras. We use
special varieties of mangoes that cannot be cut by a knife. If you want to eat them you have to suck them . They are very soft and very fibrous. We squeeze them with our hands . We remove as much of the pulp as possible . Then we put the fibrous squeezed pulp in a blender with little sugar. Once it is smooth we chill it in the fridge and have it with Puri/ roti.
I used to tutor a Somali kid, and his mum would always insist I have a meal when I was over. From this experience I found that Somali food is almost Indian, but less spice forward, more subtle and about enjoying the taste of the bread, rice and meat. And by almost Indian I mean that Somalia has their own version of samosa, their own version of biryani, their own version of curries etc. while also having their own versions of kebab and halva. This has a great deal to do with history, as Somalia is associated with the ancient spice trading nation of Punt and throughout history has been a middle man of the India to Europe spice trade. Somalia also has some Italian influence due to the occupation, so pasta dishes + sauces that have a west/east flavour are also common. All this on top of the horn African cuisine you would find in Ethiopia and Eritrea that is also present in Somalia.
I craved this raw sour mangoes with spicy chili salt that we, in Indonesia, usually found at the street vendor during school break or small village-style festival. Super sour (hey, at least i've warned you 😂) but the chilli salt with its saltiness and a hint of spiciness will hit the core of your soul and wake you up from any forms of sleepiness 😂
This is fab! Definitely gonna make Aunt Yvonne's salad. I love all of these ingredients, although I am a spice baby. My Irish the whole way back genes refuse to let me enjoy the spice levels I want so I may use less chilli.
Would you consider a fruit salad episode Beryl? I don't like traditional fruit salad because autism (I can't deal with the unpredictable textures) but I make one with mango in it that I think is summery perfection!
Hi Rose! What you can do with the green chillies to reduce the heat is, cut them lengthwise, scoop out all the seeds and then chop up the green chilli. Then you get the actual chilli taste, and less of the heat! Enjoy!!
The focus of your videos is natural mostly on the food, but I always notice the dishes and bowls that you use, and I love them. I really liked seeing the bowl you put the unripe mango in. My grandma had a whole set of those bowls and would use them at lunch to serve salad (almost always with thousand island or French dressing) or her famous green jello and celery salad. I have some myself now, sourced from thrifting, and seeing them and using them just makes me feel happy and nostalgic.
I've been noticing lately more of the little details Beryl puts into her videos, thank you for caring so much and making every little thing so beautiful!
Dear Beryl, when you describe the mango salad at 16:17, don't you rather mean symphony?Cacophony has a negative connotation. Cacophony comes from a joining of the Greek prefix kak- (from kakos,meaning "bad") with phōnē, so it essentially means "bad sound." Now symphony, on the other hand, has a positive meaning. "Symphony" indicates harmony or agreement in sound, ethymologically it traces back to phōnē and the Greek prefix syn-, which means "together."
How about Green Mango salad? We call it aam bhorta. It reminds me of my grandmother
I like taking toasted whole wheat bread, spreading the slices with peanut butter, and topping them with mango slices.😋
Mangoes are like a peach’s exotic cousin! 🧡
I still perfer peach over mango
"exotic" i'm crying
lmfao peaches are mangos exotic cousin for most of the world
@@culturedmonkey6395same for blond hair and blue eyes, very exotic
do you people have to call everything exotic?
I love cutting up a mango into chunks(or even just a package of prepared mango) and freezing it then dipping the frozen mango into lime juice and chilli powder. So good!
Mangoes make for such pretty dishes! Just as a tip for getting your yogurt super thick, a yogurt strainer is definitely worth it if it's something you do with any regularity! I think mine cost $20-25 and I use it for straining the whey from homemade ricotta. Letting it sit overnight in the fridge will usually yield a pretty solid product with most of the whey drained out, and will presumably work for yogurt as well since that's its intended use 😆 You may be able to get a similar result for cheaper with cheesecloth and a fine strainer over a bowl overnight, but in my book at least the yogurt strainer has been worth it for sheer ease and convenience
Green Mangoes with Chilis and salt with vinegar or a shrimp paste is heaven, Im drooling just thinking about it. Im Filipino btw.
caribbean has very similar to mango salad called mango chow but the caribbean flare. the somali mango shake is also how they make in north India but instead of jam, its rooh-of-zaa
I am also from Honduras and my family enjoys green mango but in a different way. With us, it’s a savory and salty snack. Cut the green mango into strips even those with the peel on. Drizzle vinegar, cumin, salt and, if you want to, a little bit of lemon juice. Refrigerate, serve and enjoy. It is delicious. Also enjoyed mid afternoon. Very cool and refreshing. This also works really well with cucumbers.
Oh man, when I was a kid I used to live in Honduras and every year my family and I would go to either Tela or Copán and everytime at the midway pit stop without fail there was a person selling baggies of mangoes seasoned exactly how you described it and we'd always grab some for the road. I need to find me some green mangoes 😭
Mango smoothie
1 orange
1 can of pineapple chunks
1 banana
1/2 cup of frozen mango
Peel the orange and put it in the bottom of the blender then open the can of pineapple and drane the juice from the can into the blender then peel the banana put it into the blender then some pineapple then put the frozen mango on top then blend until it is the consistency you like your smoothies hope you enjoy it.
Aam panna is a lovely drink you should try! It’s made using raw mangoes. I’ll be honest, I don’t have a recipe because it’s not one I’ve made, but I’ve had the pleasure of having versions family friends have made, and to be honest, I don’t think there’s a bad recipe out there!
I love you Beryl and i love these videos. They just bring me a lot of warm fuzzy feelings and we need that in this day and age lol
A simple snack that I grew up with, moms favorite, in Hawai'i is....
Ripe sweet mango, preferably Hayden, cut into "wedges"
A splash of white vinegar
A splash of soy sauce (Aloha soyu)
And a sprinkle of black pepper
Another recipe is called lihing-mui pickled mango... I've never made them, always purchased them through a fundraiser, on the side of the road vendors, or from a crack seed store
Enjoy.
Mahalo :)
So so glad I found this channel only recently so I can have an incredible backlog of videos to watch. One of the most refreshing (and entertaining!) foodtubers I’ve watched in a while, and I’m always waiting for the new upload. Great video - as always
For hung curd you don't have to squeeze but keep in cloth overnight hanging and in morning the water would be drained and you would get thick curd
this is a great episode! Mango is my favorite fruit. Here in Texas, there is a restaurant that makes a mango salsa. These cultural recipes is a golden nugget for me. Thanks Beryl.
You're so smart and this channel is fire. I love the lighting and the colour grade plus three content is great too. Keep it up.
Love the recipes, the pothos and the new vids with PBS! :D
@beryl Kesar Mango puree may have some sugar which can cause additional sweetness. In such cases, you can use a bit less of powder sugar....or going for the healthy way, skip sugar entirely...just hung curd and kesar mango puree would be also great
But, if you yourself make the pulp of actual mangoes, it'd be super super super heavenly!!
From Trinidad and Tobago: 1. Mango Chow - peel half ripened mango and cut into slivers or around 1" cubes, add white vinegar, lime or lemon juice, chopped garlic and onion, thyme, culantro (NOT cilantro), chopped habaneros or bird's eye chilies, salt and black pepper to taste, mix well and leave to marinate half to 1 hour then serve, eaten with fingers or forks or toothpicks
2. Mango Chutney - peel then grate green mangos using the large holes in a grater, add same ingredients as mango Chow above, serve as a relish on sandwiches, hot dogs, wraps, or as a side in vegetable or curry dishes
You are so funny! I love you and the stories from the people that submit recipes, and their different cultures. ♥️😊
I LOVE mango! It really is the perfect summer fruit for me.
there are many exotic fruits you havent try yet. and i'm dead curious about you making a video about it
I love that you eat with such gusto!
In El Salvador, we make the mango en miel dish as well. Some people also add another fruit called jocote, and we usually make it during semana santa/Easter. It is delicious, and I gotta say, you made it look as if it belongs in a restaurant with that presentation!
I make a salad similar to Aunt Yvonne’s😊
Ripe Mangos, Avocados, red onion, balsamic vinegar, salt and pepper.
It doesn’t look pretty but the combination of sweet, creamy and tangy is very delicious😋
Me too! I also add lemon zest and small cherry tomatoes ☺️
@@bugbean5500 hmmm, the lemon zest sounds delicious! Thanks for sharing😊
Beryl, it was excruciating watching you try to access the thin flesh of that mango with a spoon. They’re generally not part of modern flatware sets, but late 19thC and early 20thC sets often included fruit knives. The set I inherited actually has two kinds of fruit knives. The one that would have been useful to you is similar to a paring knife-very sharp-which makes it easy to cut bite size pieces of a fruit that would otherwise travel all around your plate. When I used to entertain I frequently served poached pears. A fruit knife was essential to manage them.
My brothers and I had a "what do is do/is this for?" discussion concerning several pieces in the sets we inherited. One was a fruit paring knife, and there was a set of grapefruit spoons, but there are a couple that we are still baffled by!
@@bjdefilippo447 if you know the name of the maker and the pattern, search online for a catalog. Some of the silver replacement firms have quite a few. It was the only way I could identify many of my pieces, which included, for example, a lettuce fork (different from a salad fork), an ice cream fork, a cake fork, an ice cream spoon, and a toast fork (for serving). There are about a dozen each of knives, forks, and spoons, and about 30 serving pieces.
As an maharashtrian/ vidharbhian I had forgotten about amrakhand name cuz now in these modern days we have packed shreekhand after seeing this video you remind me of my childhood when my grandmother usse to make '' amrakhand '' 🥰🤗🤗💛.
Losing my mind over the website! So excited for you AND us 😂
Oh Beryl, i see you struggled with the panela! What we do in Colombia is to put a knife and then hit the knife with some heavy object, traditionally a stone 😅 that way we get chunks of it.
Gotta try some of these recipes, mangoes are very tasty but some are a complete surprise to me
Mango curry from Sri Lanka!! SO so good
This was such a good video; I'm definitely gonna save it and buy some mangos to try this stuff with.
Man- I grew up with a HUGE mango tree in my back yard!- fond memories of trying to get them before the fruit bats did, failing and then just deciding to harvest while they were unripe, and my mum turned them into a years supply of the BEST mango chutney I’ve ever tasted!🥰🥰
Every Xmas we always make a salad with lettuce cucumber, celery and sliced mango and orange, with a creamy dressing to with!- yummm!
But my fave way to eat mango would either be straight off the tree or in mango crepes at Yum Cha- slightly sweetened, softly whipped fresh cream and a slice of mango all wrapped up into a package with a crepe!🥰🥰