This has been an incredible year for mangoes on Maui. Everywhere I look this summer, I see enormous mango trees laden with golden orange and red orbs of fruit. While we ourselves do not have a mango tree, we have been fortunate to be the recipients of many of our friends’ and neighbors’ excess yields of the season.
It is hard to outdo the taste of fresh mango. Nothing exemplifies the exotic nature of Hawai’i quite like it.
With this season’s bounty we’ve enjoyed mango smoothies, mango lassis, mango pie, mango and sticky rice, mango in rice, mango and tofu, mango for breakfast, mango for lunch, mango for dinner …. you get the idea.
Earlier this week we received our latest batch of mangoes from a friend. We looked at these mangoes and decided that they were destined to be pioneers in our kitchen of new mango concoctions (new for us, at any rate). We test drove several recipes, and the one that I am sharing with you today is for a grilling marinade. (Feel free to ask the questions, “Who are you to tell me what to do with my marinade?” and use it as a baking marinade instead. I won’t be offended. I appreciate your renegade spirit.)
I marinated tofu for several hours and basted some veggies from our garden to make kabobs that we grilled for dinner – they were delicious. I, like Ben Stiller in “There’s Something About Mary”, love food on a stick … just make mine vegan. Something about food on a stick just says summer time. The marinade would probably work as well on seitan or tempeh and on any veggie of your choice. It’s also quite adaptable – by adjusting the curry or adding more chili garlic sauce (or chipotle … or Tabasco…) you can make your kabobs as spicy as you’d like. Enjoy the experiment!
1 ripe mango
2 tbsp teriyaki
1 clove garlic
½ tbsp sesame oil
1 tbsp grated fresh ginger
1 tsp curry
½ tsp chili garlic sauce
Process all ingredients in food processor until smooth.