Dip into a fresh mango

The appetite is sharpened by the first bites. —

Jose Rizal (1861-1896)

Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” — Francois Minot 

During my childhood, mangoes were always part of my diet, whether as a a drink, in ice cream, bars, or jam for my sandwich. So when good friend Marivic Dominguez surprised us with her abundant baskets of mangoes from her beautiful farm in Zambales, I was grateful and touched by her sweet gesture. Mango is a tropical fruit that originated from India with skin colors varying from golden yellow, green, red and orange. It is one of the Philippines’ treasures and chief exports. Depending on the type of fruit, flavor can range from sweet to sour. It contains a digestive enzyme, which is sometimes used to tenderize meats and is a good source of vitamin C and E. It also contains pectin, a soluble fiber that helps control blood cholesterol.

When choosing yellow mangoes there should be no dark spots as this indicates that it is bruised. A flowery fragrance means it is full of flavor and ripe. The texture should be similar to the palm of your hand, though some would purchase unripe mangoes, put them in a paper bag and leave them in a cool area for three days to soften. It is important to keep the unripe mango away from sunlight because it spoils easily, and when ripe it should be eaten as soon as possible.

Whether you are watching the NBA playoffs, American Idol or just having friends come over for a weekend together, it’s always a thrill to serve a mango dip to spice up the occasion. A versatile recipe is an all-around dip that can be served with buffalo wings, fish, chips, and fries. Ingredients include cream cheese (a soft, mild, white cheese made from cows milk and cream and must contain 33 percent milk fat and not more then 55 percent moisture), mayonnaise (the classic French emulsion of egg yolks seasoned with vinegar or lemon juice, mustard, salt, pepper, herbs, and oil added slowly to from a thick sauce), Dijon mustard or the white wine based mustard name after the capital of Burgundy, white onion which is sweeter than violet onions, and salt and pepper to taste. For extra bite, poppy seeds or dried opium seed is added for its nutty flavor. Corn syrup is added for sweetness.

Marivic Dominguez Mango Dip

A) Put in a blender: 2 cups cubed Mango, 1-220grams Magnolia cream cheese cubed, 1/4 cup each of mayonnaise and chopped onion, corn syrup; 1 tbsp. Dijon mustard, 1/4 tsp. each of salt and pepper.

B) Portion unto 4 -one cup capacity ramekins or custard cups. Top each with 1/4 tsp. McCormick poppy seeds. Will last one week in the refrigerator.

Discovery Of The Week

Chef’s Quarter of Mau Arjona Jr., Larry Cortez, and partners at the newly opened Sm Megamall Atrium’s third floor has the best roast chicken (my dad’s favorite), fall of the bones lamb ribs, and impeccable service. Its sister restaurant Old Vine Grill, ground floor Eastwood City Mall, Libis offers the same consistent good food. Their motto “fine dining at a fair price” is what packs both places.