Gather Your Herbs and Spices and Meet Me by the Mangoes

I’m the proud owner of a mango tree, a Kent variety. In the past few years I have learned not to wait too long to leave them on the tree. There is no jungle justice for tree ripened mangoes!

This season I have a bounty that I mostly eat out of hand, but I played nice in the kitchen to produce a great cole slaw.

I am offering you one of my most successful original recipes on this site, but you first need to make my Mango Tango Chutney. It’s a lacto-fermented crunchy mix of mango and jicama that is a delicious sweet-tart side dish on its own. When that is complete you are ready to make an equally awesome cole slaw.

Left Middle: Jicama

INGREDIENTS: Serves 6-10

• cabbage – green, 1/2 head, finely sliced [4-5 cups]
• salt – 1 tsp, to taste
• carrot – 1 large, shredded
• mango chutney – 2 cups [recipe is in chutney section of site]
• DRESSING:
  • neutral oil – 1/4 cup
  • lime zest – from 1 lime
  • lime juice – from 1 lime
  • Tajin – 1 tsp [optional] Mexican seasoning (salty-sour-spicy)
  • chile powder – 1 tsp, if not using Tajin
  • cilantro – 1/2 cup, chopped
  • sesame seeds – dry toasted, 1/4 cup

INSTRUCTIONS: I like to press the cabbage with the salt to soften and infuse with seasoning. Toss the shredded cabbage with salt and place in a wide shallow bowl, then place a plate on top and a gallon of water or other weight for about an hour.

1. Dry toast the sesame seeds by preheating a heavy skillet, stir in the seeds and stir regularly [don’t leave the stove] until brown and fragrant
2. Toss all the ingredients and refrigerate

Recipe by B. Hettig

For other cole slaws check out:

• MEXICAN COLE SLAW
• COLE SLAW
• TORQUATO’S TUSCAN SLAW