First, I want to wish a Happy belated Mother’s Day to all the moms in Mexico (where it is celebrated May 10th) and the moms in the U.S.A. (where it’s celebrated the second Sunday of May) and all the other moms around the world that celebrated this weekend. Do they celebrate Mother’s Day in Canada on this date, too? You moms rock! I’ve always thought that women are the stronger gender and the day you girls decide to put an end to the male domination we males are going to pay for all the wrongdoing we’ve done to you for thousands of years. :\
Anyway, today I want to talk about that delicious fruit I love so much, yes mangoes again. After I submitted this recipe to the Cinco de Mango event hosted by Chris I got contacted by the public relations agency that represents the National Mango Board. They said they liked my mango recipes and were sending me a crate of mangoes! I was so excited when this was left at my door:
That might look like a lot of mangoes, but in my family we used to eat 40 pounds of mangoes a week each summer. I think I can handle these guys. One of the mangoes was just in perfect condition to be eaten that same day so I cut it, took the sweet and juice flesh off the seed and made these mango barbecue ribs for dinner:
Mango barbecue ribs
Makes enough mango bbq sauce for 4 ribs
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Method: Boil, grill (or bake)
For this recipe you will need:
- 1 ripe mango (Kent, Tommy/Adkins, Keitt or Haden click here to learn more about different varieties found in the U.S. and here to watch a video on how to cut a mango)
- 1 or 2 chipotle adobado peppers
- 1-2 TBSP brown sugar
- 1 TBSP vinegar
- 1/2 tsp ground cumin
- salt and pepper
- 4 pork ribs
- Puree mango and chipotle peppers in a blender until you get a smooth paste.
- Pour the paste in a saucepan and cook over medium heat.
- Add brown sugar, vinegar, cumin and salt and pepper to taste. Let it simmer for about 10 minutes. Retire from stove top and let it cool.
- Start grill or preheat oven to 425º F (220º C)
- Season pork ribs and apply mango sauce with a kitchen brush.
- Grill as usual or bake for 25 minutes.
- Serve with your favorite side dishes and enjoy.
About this recipe:
- There’s really nothing I’d change about this recipe. The sauce was sweet and spicy, just like bbq sauce is supposed to be, and the mango gave it an outstanding flavor. I liked it so much that I made it again for our camping trip (that was a total disaster, by the way) and used it to grill some chicken.
I want to take this opportunity to announce a contest launched for the National Mango Board. Rising Mango Star Video Contest is a cooking contest for aspiring chefs ages 8-14 to create their own signature mango recipe. Once their delicious recipe has been created, kids will then complete a video demonstration of their dish and submit via YouTube for a chance to win a trip to New York City to be on television’s video magazine Health & Home Report with Simply Delicioso star Ingrid Hoffmann! If you want to find out more, you can check out the link to the contest site at www.mango.org/risingstar.
Isn’t that cool? Kids, tell your parents you want to be a be a celebrity chef and start working on those mango recipes!
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