A marvellous mango marinade
Looks like Summer may have decided to make a late show after all. It's been sunny now for most of this week and, if you don't mind me fitting in a bit of grumbling, it's about time too!
The sunny days have meant I've expanded my daily walks and this week I popped down to nearby Tooting to combine a food shop with a little bit of exercise. To be honest I went looking for the fresh chilli rotti with it's fiery coconut sambal which is often on sale in some of the smaller shops around Tooting Broadway. Anyway, I was too late as each of the five shops that I know sells it had sold out (one shopkeeper was guiltily nibbling on the coconut sambal when I called in). All agreed it was THE best rotti they sell and all said there had been a rush on them that day. No-one knew why, it seemed we all had need of a little spice that day. Defeated, I bought some plain fresh rotti and decided to try my hand at making a coconut sambal later (recipe soon).
However what I did purchase was a small box of honey mangoes. It's obviously mango season now because it seemed as if every shop, stall and doorway was filled with boxes of the sunniest, golden perfumed mangoes at great prices. Large boxes of Alphonsos, Kesar and many other varieties of golden mangoes that I had never heard of were being offered. I was seduced by a gentleman singing "honey, honey mangoes" and duly picked up a box of Kesar mangoes for £5 (there were even better deals for larger boxes but I have short arms so I settled for a small box of 6).
I was assured they would be deliciously ripe and he was true to his word. They were.But what to do with them apart from eating greedily with a spoon? Well, I decided to use one ripe mango in a marinade for some pork ribs. Bloomin' marvellous I say. MARVELLOUS. You need to make this... now.
And you will thank me, oh yes.
Marvellous Mango Marinade
It's the protease enzyme in mangoes (like in papayas, kiwis and pinapple) that works on raw meat, breaking down the connective tissues and thus tenderising the meat. Just as important, this mango marinade gives great flavour to the meat.
In fact I'd describe the end taste thus; 'the sweet perfumed honey note of the mango is discernible but balanced by the warmth and depth created by the garlic, chilli, soy and ginger. The sweet/sour of the pommegranate molasses and lime then ties up the flavours with a vibrancy that stops the marinade from being too flowery tropical.' Howzzat?
Of course, you could just make it and create up your own golden description!
1 ripe mango
1 juice and zest of lime
1 generously heaped tablespoon grated fresh ginger
2-3 cloves garlic, crushed
2 tablespoons light soy sauce
1 tablespoon honey
1 tablespoon pommegranate molasses
1 red chilli, seeds removed and finely diced
fresh ground black pepper, to taste
meat to marinade
(I used 2 racks baby back pork ribs, but any pork cut or chicken pieces or firm fish would work well)
Method:
Mix all the marinade ingredients together in a large non-metal flash dish that can accommodate the ribs easily.
Rub the marinade into the meat and leave for at least a couple of hours, preferably overnight so that the marinade magic can work. Turn thereat over every few hours to make sure all the meat gets marinaded. If using the marinade on fish leave on for 15-20 mins before cooking.
Preheat the oven to 150C. Remove the ceramic dish with the marinading meat from the fridge and cover tightly with foil (or greaseproof paper as I had to do, ran out of foil!).
Cook for 2.25 hrs, checking after the first 60 mins, then regularly after that. When the meat comes off the bone easily the ribs are done.
Serve with a crisp green salad and some bread to mop any juices.