MANGO GELATINE

2 cups strained mango juice
1 lb. Sugar
1 cup water
6 envelopes unflavored gelatin
4 eggs

Prepare a heavy syrup whith sugar and water.
Soften the gelatin in a small quantity of cold water and then mix it into the syrup. Remove the pot from the heat, add the mango juice and blend until smooth. Beat the eggs, mix them and spread this evenly in a lightly oiled pan. Cool and allow to set before removing.

3 lbs. Mangos, peeled and chopped
2Lbs. Sugar
1/2 Lb. Raisins
10 cloves garlic
4 cloves
2 sweet red peppers, finely chopped
2 teaspoons salt
3 cups frit vinegar

Set the sugar aside. Simmer the remaining ingredients until the red pepper and the mango soften, the add the sugar and leave at medium heat for 40 min. Allow the chutney to cool and the preserve it in sterilized jars.
Chutney is a delicious sweet and sour condiment that enhances curry or pork dishes. It can also be used as a marmalade.

3/4 cup mango puree (1 large mango)
1 tablespoon lime juice
3 egg whites
Salt and pepper to taste

Pre-heat the oven to 200°. Lightly oil a soufflé pan and sprinkle it with sugar. In a pot, simmer the mango puree, sugar, lime juice and a pinch of salt. Stir constantly until this mixture is smooth and heavy, and then remove from heat. Beat the eggs whites until stiff but no t too dry and then fold them into the hot fruit. Now spread this mix evenly in the pan and leave at 350° for 30 minutes. Serve immediately. The fallowing sauce can be added:

Green mango sauce
1 cup sugar
1 cup unsweetened yogurt
2 eggs whites
1/2 cup cream
2 peeled green mangoes

Blend the pulp of 1 mango with the yogurt and half of the sugar. Separately, beat the eggs whites until stiff, adding the remaining sugar. In other bowl, whip the cream and pour in the egg whites and lastly the mango. Chop the other mango finely and add to the sauce.

CHICKEN BREAST MEDALLIONS A LA MARIQUITEÑA

6 chicken breasts
3 tablespoons flour
1 tablespoon worcestershire sauce
3 cups oil
1/2 lb. yellow cheese
Salt and pepper to taste

Bone the chicken and beat it with a mallet to soften it. Marinate it in the sauce, salt and pepper. Roll up each section of chicken around a piece of yellow cheese and fasten the ends with a wooden toothpick. Roll each piece in the flour and fry it in hot oil. Then cut the chicken into medallions and serve with the following hot sauce:

MANGO SAUCE

12 small ripe mangos
1 tablespoon butter
1/4 cup sugar
1 1/2 tablespoons cornflour dissolved in 1/4 cup water

Peel and pit the mangos. Heat the pulp until the fruit comes to a boil, stirring with a wooden spoon. Add the cornflour, butter and sugar, and allow to simmer for 10 minutes.

A perfect entré when you are short of time and need something special.


These recipes are taken from the book "Delicious Tropical Fruits" from Liliana Vargas.