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I don't know, but I would think that the person who deemed the mango skin "poisonous" is probably one of those people who is allergic to the skin and had an ugly reaction. That would make that skin poisonous to them, for sure!Originally Posted by misskitty;2481328;
prhoshay and lopevian: I didnt' know those facts. I might have eaten the skin and become poisoned
Well really, nobody eats a mango's skin. What happens though, is that in many parts of the world, they suck the mango's flesh off the skin. The little poison that the mango's skin contains is enough to swell your lips and give you a bad rash. At least that is what I heard.
Here is what Wiki says:
Mango - Wikipedia, the free encyclopedia
Medicinal properties
The mango is in the same family as poison ivy and contains urushiol, though much less than poison ivy. Some people get dermatitis from touching mango peel or sap. Persons showing an allergic reaction after handling a mango can usually enjoy the fruit if someone else first removes the skin. The leaves are toxic to cattle.
I love broiling or barbecuing skinless chicken breasts in mango chutney. In fact, I'm going to give your recipe a try because the smaller yellow (and much more delicious) mangoes are available now and the barbecue has finally been pulled out from behind all the crap in the garden shed.
This is a lot of mixing sweet with savory, is that correct, Lois, mrd, Rattus?
You're welcome, hope you enjoy.
The mixture of the sweet mango and the savory pork or chicken is very good.
The flavors really compliment each other well.
It's like having cantelope and proscuitto ham. LOVE the sweet, salty taste of that particular combo. It's one of my favorites.
I have to post this bean recipe that I got from my friend's mom.
Nancy's beans.
I do it in the crockpot, but it can be done on the stove top.
1 can red kidney beans
1 can navy beans
1 can butter beans
1 large can Bush's original baked beans
1/2 cup onion chopped
1 lb. hamburger
1 lb. bacon chopped into bitesize pieces
1/2 cup brown sugar
1/4 cup white vinegar
3 tbsp. mustard
1/2 cup ketchup
Brown hamburger and onion together. Put in crockpot and empty all beans with juice in with it. Add vinegar, mustard, brown sugar and ketchup.
Saute bacon in same pan as hamburger until its about half way done. You want it pretty pink, but not crisp.
Put in with beans, cook on low for about 4-6 hours. Or simmer on stove for 2 hours.
Freezes well. Big hit when I take it places. Plus, its a (high fat) meal in itself.
I think you could cut down on the bacon if you wanted.
This serves a crowd. One of the reasons, I like that it freezes well as I can make it for us and then freeze the rest.
NOTE: You can also tweak the ketchup, mustard, brown sugar and vinegar to your own taste if you like. I do. I don't use as much vinegar or brown sugar. I kind of eyeball it though.
But if you taste it about 1 hour into cooking time, you can tell if you need to add more of something. So maybe start out with less of those and then you can add more if needed.
Thank you mrd for the mango recipes!
Here's something I found for the raspberries I get free from across the lane! I think I'll try it with plain low-fat creamcheese and just add my fresh raspberries.
Raspberry-Lemon Fruit Dip
1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries
1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.
Raspberry-Lemon Fruit Dip Recipe from Betty Crocker
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