Mango Chutney and Mango Lassi

What a wonderful world we live in in which scrumptious things like mangoes are available year-round and, nearly as good, dried and frozen in lots of markets. Here are two mango recipes—one with dried mangoes, the other with fresh or frozen.

Mango, Apple, and Apricot Chutney

1 1/4 lb. sour cooking apples, peeled, cored, and coarsely chopped
4 oz. dried mangoes, cut or broken in pieces
4 oz. dried apricots
2 oz. sultanas
6 cloves garlic, peeled and mashed
2 1-inch cubes fresh ginger, peeled and grated
14 fl. oz. white wine vinegar
14 oz. sugar
2 tsp. salt
½ tsp. cayenne papper

1. Combine all of the ingredients in a heavy non-reactive saucepan and bring to a boil over medium-high heat.
2. Reduce the heat and simmer for about 30 minutes or until the chutney has a thick, jam-like consistency. Stir frequently—don’t let it stick to the bottom.
3. Let the chutney cool.
4. Pour it into a clean jar and cover with a non-reactive lid.
5. Store the chutney in the refrigerator.

I guarantee you that once you’ve tried making your own you’ll never go back to the store-bought stuff again.

Mango Lassi

1 mango
1 cup of whole milk
½ cup of regular yogurt
2 tablespoons of sugar
1 cup ice-cold water

1. Cut the mango into small pieces and whip it in a blender until its well-blended but not completely liquified.
2. Add the yogurt, sugar, milk, and water and blend for two to three minutes or until foam starts to form.
3. Serve chilled.

This is for SarahK who said she liked them. You can get a beautiful result on these from frozen mangoes or frozen peaches.