Michelle shared a popular yogurt drink in Indian restaurants in the South Arm Older Adults Kitchen.
Mango Lassi is a delicious combination of mangoes and yogurt that is cool and soothing. It is wonderful on hot summer days or as a compliment to spicy meals.
- 2 cups ripe mangoes, peeled and chopped
- 1 cup yogurt
- 1/2 cup milk
- 3 tablespoons sugar (or to taste)
- 1/8 teaspoon cardamom powder
- 1 tablespoon chopped mint leaves (optional)
- 3 cups crushed ice or ice cubes, use as needed
For the last kitchen of the season, the South Arm Seniors’ Kitchen decided to have a BBQ theme. Unfortunately, the weather was not as warm as desired, so, we prepared the food indoor instead of an outdoor BBQ.
The first recipe is a Black Bean Mango Salad. The twist to this pretty common salad is the use of BBQ sauce as dressing. It seemed to be a weird combination but it turned out really great.
- 1 can black beans, rinsed and drained
- 1 1/3 cups Peaches & Cream corn (we used frozen corn)
- 1/2 yellow peppers, diced
- 3 green onions, sliced
- 1 ripe mango, diced
- 1/4 cup chopped fresh cilantro
- 1/3 cup barbecue sauce (spicy preferred)
- 1 lime, juiced
Source: via Colleen
In the South Arm Community, Minoo decided to do four old recipes which are simple and well received. After more than 5 years of blogging the recipes from the Richmond Community Kitchen, there are at least 600 recipes in my collection. It’s not easy to come out with new recipes which are economical, simple and healthy. From time to time, Minoo will go back to her recipe repertoire to re-do some well received recipes. It does not matter much because not many of the members of the community kitchens stay for a long time except for a few loyal members. People come and go.
So, for this session at the South Arm Community Kitchen, Minoo re-do three recipes. They are Chicken Corn Chili, South Western Slaw and Roasted Sweet Potatoes. Minoo actually planned to make an Easy Lemon Cheesecake for dessert which is also a recipe that we had done before. Since it’s mango season, I volunteer to demonstrate a popular Thai dessert called Mango with Sticky Rice (Khao Niao Mamuang).
Mango with Sticky Rice is a popular street food in Thailand. It’s important to get sweet ripe mango for this dessert. This dessert can also made with ripe peaches, papayas and durian.
Mango is a fleshy stone fruit which is indigenous to the Indian subcontinent. Mango is rich in a variety of phytochemicals and nutrients such as potassium, copper and 17 amino acids. The fruit pulp is high in prebiotic dietary fiber, vitamin A, C, E, B6 and K.
Ripe mango is sweet and usually eaten raw. Unripe mango is sour and often eaten as a salad with fish sauce or salt such as bagoong in Phillipines. Mango is dried and eaten as a snack. Mangoes can be used to make juice, ice-cream, sorbetes or smoothies. There are so many ways to enjoy mango.
- 3 cups sticky rice
- 1 can (400ml) coconut milk
- 3/4 cups granulated sugar (can substitute with palm sugar or brown sugar)
- 1/2 teaspoon salt
- 3 to 4 ripe mangoes
- toasted sesame seeds or mint or Asian basil sprigs for garnishing (optional)
Source: this recipe is adapted from Jeffrey Alford and Naomi Duguid
Serves: 8 to 10
Sticky rice is also known as glutinous rice or sweet rice. Sticky rice does not contain dietary gluten. Therefore it’s safe for gluten-free diets.
The dessert for the Chinese theme dishes in the South Arm Cooking Club for Seniors is Easy Mango Pudding with Coconut Milk. Mango pudding is a very popular dessert item in dim sum restaurants.
- 2 medium to large ripe mangoes, or 6 ounces frozen mango chunks
- 1 packet unflavoured gelatin
- 1/2 cup hot water
- 1/3 cup white sugar
- 1 cup light coconut milk
Source: adapted from Darlene Schmidt
Prep time: 20 minutes; Chill time: 2 hours; Serve 4 to 6
Paul and June prepared this Easy Mango Pudding with Coconut Milk
For this Chinese New Year lunch, Stella also prepared a Chinese Tangrams game for the seniors to exercise their brains. It’s a fun way to end a meal.
The last salad item in the South Arm Cooking Club for Seniors salad cook off was Quinoa Salad with Mango and Black Bean. You can use quinoa as a substitute for rice, or mix it with chopped vegetables, nuts, or dried fruit for a salad. One thing to remember when using quinoa is to wash it thoroughly before cooking. This is because each grain has a naturally bitter coating called “saponin” that needs to be rinsed off.
Jane (also a new member of the cooking club) and Karen prepared this salad which serves 6.
This yellow and red high protein grain is easy to cook and has a moist, fluffy texture.
- 1 1/2 cups quinoa
- 3 cups water
- 1/4 teaspoon salt
- 2 tablespoons rice, cider, or wine vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon ginger, minced
- 1/2 teaspoon salt
- 5 cups cooked quinoa (see above)
- 2 mangoes, diced
- 1 large red pepper, diced
- 1/2 jalapeno, finely minced
- 1/2 cup green onions, finely sliced
- 1 can black beans
It was mango season and Minoo made a dessert with mango in the Gilmore Park Community Kitchen. We are very lucky to have abundance of fresh fruit in Vancouver. When a fruit is in season, the price is so affordable. So, enjoy them while they are the cheapest and when they are the freshest.
This Mango with Chocolate Meringue has a base of succulent mango slices infused with orange zest and is topped with an airy topping of chocolaty meringue and nuts. Since the meringue is made of just egg whites, this dessert is good for people who is watching their cholesterol.
- 2 medium-sized ripe mangoes
- Finely grated zest of 1 orange
- Whites of 3 large eggs
- a pinch of salt
- 125g or 1/2 cup caster sugar (superfine granulated)
- 1 tablespoon cocoa powder
- 15g or 1 tablespoon chopped hazelnuts
Mango is considered as a superfruit for its phytochemicals nutrients. It is rich in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids. Mango also contains essential vitamins and minerals like vitamin A, B, B6, E and potassium, copper, 17 amino acids.
The pulp of mango is also a rich source of pectins and is great for making pudding.
Grace Lee made this delicious Mango Pudding with the guidance from Tanni and Heidy. Heidy brought a Mango Pudding during a Gilmore Community Kitchen potluck and the recipe was shared with other members of the Gilmore community kitchen.
This Mango Pudding is very rich in mango flavour and the addition of whipping cream made it extra rich. If you are watching your diet, you may just substitute the whipping cream with milk or cold water to make it less sinful.
- 500ml whipping cream or water
- 1 can (750ml) mango pulp
- 3 packages (15ml) unflavoured gelatine
- 1 cup hot water
- 3/4 cup sugar
- 1 ripe mango, optional
Here is the second of Juanna’s demonstration — the Mango Swiss Roll. Refer to my blog yesterday for making the sponge cake base. To make this, it is important to get ripe sweet mango for the filling. Unripe ones will produce a sourish cake.
The Swiss Roll, done right, is a very soft and moist cake with the sweetness of the fruit. I like this because it is not overly sweet unlike others where the sweetness comes from the icing. I think you and your family will like this. Try it, it’s not hard to make.
- Refer to the Fresh Fruit Cake blog for the sponge cake base and cream ingredients.
Click in the link below for the instructions.
Bought this Mango Pudding from the T&T Supermarket in one of our recent grocery shopping. We like mangoes and used to buy them when it is in season. We though we try out this mango pudding and see how it compares with the fruit.
The pudding is made in Malaysia. It’s packaged in a plastic mold giving a nice shape. It looks good enough to serve as dessert when we have guests. We bought this for $1.68 each.