Local Recipes

Nancy Lade's Mango Chutney

2 large mangos diced
1/2 cup raisins
1/2 cup cider vinegar
1 tsp dehydrated onion
1 cup brown sugar

1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp salt
1-1" peeled slice of fresh ginger root
1 tsp whole cloves

Peel and cut mangoes. Tie ginger and cloves in cheese cloth. In a pot place the fruit, sugar, and the remaining ingredients. Bring to a boil on medium heat. Stir until sugar dissolves. Reduce heat and simmer. Stir occasionally. Remove from heat when chutney has thickened. Remove cheese cloth bag and pour into a sterilized jar.

Mango Custard Pie

1 9" pie crust

1/4 cup all-purpose flour

2 cups pureed mango

3/4 cup sugar

1/2 tsp cinnamon

1/4 tsp salt

1 tbsp fresh lime juice

1/4 cup evaporated milk

2 eggs well beaten

Heat oven to 400. Bake pie crust 5 minutes and remove from oven. Reduce heat to 350. In large saucepan over medium heat, beat together mango puree, flour, sugar, cinnamon, salt, lime juice and mild. Cook 5 minutes. Let mixture cool to lukewarm, then fold in eggs. Turn into pie crust and bake 30-50 minutes in 350 oven or until knife inserted in center comes out clean. May be garnished with whipped cream and fresh slices of mango.

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