White Pirie Mango Archives - My Lilikoi KitchenMy Lilikoi Kitchen

Canning, Fruit, Jams & Jellies, Lactose Free, Recipes

Mango Lilikoi Jam

August 24, 2020

This delightful lower sugar jam combines the taste and texture of Hawaii’s favorite fruit, mango, with the exotic flavor and scent of lilikoi (passion fruit). With two prolific mango trees in our yard, every year we make dozens of jars of this jam, which has become our favorite.

We have two varieties of mango trees in our yard, White Pirie and Rapoza. The jams are usually a mix of the two.

After peeling and removing the seeds from the mangos, I roughly crush the fruit with my hands for a more rustic texture. You could also chop the fruit with a knife into 3/4-1-inch pieces.

Pictured above are lilikoi from our garden. The best way to juice them is to place the pulp in a blender and mix on low speed. This will break up the membranes and release the juice. We use our food mill to remove the seeds but pressing through a sieve will work too.

Essential canning utensils: large ladle, jar lifter, canning funnel, headspace measuring tool, long handle spoon.

Low or no-sugar pectin and Fruit-Fresh (ascorbic acid/vitamin C).

Mango lilikoi jam on homemade English muffins.

Mango Lilikoi Jam

Save Print

Author: Kiyo Miller

Serves: 8 half pint jars

Ingredients

6 (generous) cups of crushed or chopped mango (1,450g)
½ cup fresh lilikoi juice
¼ cup bottled lemon juice (best for safe canning)
4 cups granulated sugar (800g)
3 tablespoons low/no sugar pectin
2 tablespoons + 1 teaspoon Fruit Fresh (ascorbic acid, optional but recommended for maintaining vibrant color of jam)

Preparation

Special equipment: Boiling water canner with jar rack, 8 half-pint mason jars with two piece lids, 8-quart stock pot, large ladle, jar lifter, canning funnel, headspace tool, long handle spoon.
Prepare boiling water canner, 8 half-pint mason jars and two piece lids: Wash jars and lids, place jars in canner pot and fill with water to 1-inch over top of jars. Place on stovetop and heat to a simmer.
Peel and seed about 12 mangos, crush or chop into irregular pieces, about ¾-1-inch in size. You are aiming for a rustic look. You want to to have a generous 6 cups total (1,450g). Place mangos in large 8-quart stock pot, add lilikoi and lemon juice. Add pectin and Fruit-Fresh and stir to combine. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove pot from burner.
Remove jars from canning pot (water from jars can be emptied back into canner), and ladle hot jam into jars leaving ¼-inch headspace. Wipe rims with a damp cloth or a paper towel and affix lids and rings. Turn rings with fingertips until just tight, reverse, and tighten again until just finger tight. Place jars into canner, cover with lid and bring to a boil. Once boiling, set timer for 10 minutes, adjust burner temperature to maintain steady boil. At the end of 10 minutes, turn off burner, remove lid and let jars sit in the canner for 5 more minutes.
Remove jars, wick off water from lids with a towel and let cool for 24 hours on a kitchen towel or cooling rack. Remove rings, check that lids are sealed. Sealed jars are shelf stable for 18 months. It's a good idea to date your jars.

Dessert, Fruit, Lactose Free, Recipes

Mango Tart

October 24, 2019

This summer dessert tart is for those lucky people who have mango trees in their yards. If you don’t have mangoes, use peaches just as the original recipe from Amanda Hesser calls for. The tart is excellent on its own, or with vanilla ice cream or whipped cream.

It is now October and our two mango trees are bare of fruit, so we will patiently wait for their return next summer. Both the Rapoza and White Pirie varieties are delicious, however, the White Pirie is what I used for the tart because of its firmer texture. It’s a super sweet mango that we also use in mango bread and mango jam.

The White Pirie has a gorgeous orange color to it.

The dough ingredients are mixed together then pressed into the tart pan. If you don’t own a tart pan, a pie pan is an adequate substitute.

The mangoes are arranged in a concentric circle with the center portion filled with smaller pieces.

A good sprinkling of the butter, sugar, and flour mixture is layered over the entire top of the fruit before baking. It may seem as though there is too much of the crumble mixture, but use it all. It will melt into the mangoes enhancing this beautiful tart.

Mango Tart

Save Print

Adapted from Food52, Amanda Hesser

Author: Kiyo Miller

Serves: 6

Ingredients

Tart Pastry:
1½ cups + 2 tablespoons all-purpose flour
½ teaspoon kosher salt
1 teaspoon granulated sugar
¼ cup + 1 teaspoon canola oil
¼ cup mild olive oil
2 tablespoons whole milk or half & half, lactose free or regular
½ teaspoon vanilla extract
Tart Topping:
¾ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
2 tablespoons cold Earth Balance Buttery Sticks or regular butter
Fruit Tart:
4 medium mangoes, peeled, seeds removed, and sliced about ½-inch wide

Preparation

Heat oven to 425 degrees. Wrap the exterior of a 10" tart pan (with a removable bottom) with foil (juices from fruit can seep through the tart pan).
Mix together 1½ cups + 2 tablespoons flour, ½ teaspoon kosher salt, and 1 teaspoon sugar in a medium mixing bowl.
In a small bowl, whisk together the oils, milk and vanilla extract. Pour this mixture into the flour mixture and mix gently with a fork (just enough to dampen; do not over work it). Transfer the dough to a 10" tart pan with removable bottom (I use a non-stick). You may also use a 9" tart pan if that's what you have available. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge (pat firmly). I find that using a 10" tart pan works perfectly. There won't be any leftover dough and it may seem there is not enough but keep pressing the dough until it is evenly distributed.
In the same bowl you used for the dough, combine ¾ cup sugar, 3 tablespoons flour, ¼ teaspoon kosher salt, and the Buttery Sticks. Using your fingers, pinch the butter into the dry ingredients until crumbly.
Starting on the outside, arrange mangoes overlapping in a concentric circle over the pastry. Fill in the center with the smaller pieces of mango. The mangoes should fit snugly. Sprinkle the pebbly butter mixture over the top (use it all). Place foil wrapped tart pan on a baking sheet and bake for 35 minutes until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. It's a good idea to check the tart crust after it has baked for 25 minutes. To protect the crust from over browning, drape a piece of foil over the tart and continue baking. Cool tart on a rack. Serve warm or at room temperature. You may refrigerate the tart until ready to serve once it has cooled. It is best eaten the day it is made.

Breakfast, Dessert, Fruit, Lactose Free, Recipes

Mango Streusel Muffins

September 8, 2019

I can’t imagine a better tasting fruit than one of our homegrown mangoes. We have two varieties, White Pirie and Rapoza. They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking. It makes the most delicious jam. The Rapoza is a very large mango, sometimes weighing up to 3 pounds. They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.

This delightful recipe comes from Sally’s Baking Addiction blog. I just switched out the peaches for mangoes. I’ve made them multiple times and they always turn out so well. I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.

These are just divine. Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.

Mango Streusel Muffins

Save Print

Adapted from Sallys' Baking Addiction blog

Author: Kiyo Miller

Serves: 12

Ingredients

Crumb Topping
⅓ cup (67g) packed light brown sugar
1 tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
¼ cup (60g) Earth Balance Buttery Sticks, melted (or regular butter)
⅔ cup (84g) all-purpose flour
Muffins
½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
2 teaspoons vanilla extract
1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon allspice (optional)
¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
3 tablespoons (45ml) lactose free milk (low-fat or regular)
1¾ cups diced mango, drained if very juicy
Glaze
1 cup (120g) confectioner's sugar
3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
½ teaspoon vanilla extract

Preparation

In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.

Dinner, Fish, Fruit, Recipes, Vegan, Vegetarian

Mango Salsa

July 2, 2014

Our mango tree (White Pirie) provides us with the sweetest fruit imaginable. These little, nondescript mangoes are a revelation to those who are not familiar with this particular variety. I have to give credit to my mom who told me how delicious this mango is, and, that I should plant a White Pirie tree in my yard. Now, more than 25 years later, this tree is the crown jewel of our garden.

This is a quick salsa that is particularly good with grilled fish. It goes especially well with Cajun style blackened fish: it’s really the perfect summer meal.

During the summer months when mangoes are in season, there are a number of ways I like to use them. Sorbet, jam, pickled and occasionally a nice mango crisp for dessert. This salsa recipe is one of the most delicious ways to enjoy this fruit.

Mango Salsa

2 generous servings

Ingredients

1 cup diced, sweet mango (ripe but not too soft)

2 tablespoons chopped cilantro

1 tablespoon finely chopped Maui onion

jalapeño to taste (I like to use our nacho jalapeños but feel free to use fresh jalapeños)

juice of 1/2 lime

Preparation

Combine mango, cilantro, onion and jalapeño in a medium bowl. Squeeze lime juice over and toss very gently to combine ingredients. Refrigerate until well chilled. Serve over fresh, grilled fish or chicken.

*Salsa is best made within a couple of hours before serving.

Bread, Breakfast, Dessert, Fruit, Recipes

Maui Mango Bread

November 9, 2013

Summer has come and gone and so have most of the mangoes on our two trees. I haven’t had to buy fruit for months since we’ve had fresh mangoes every day. What a dream! Well we have just a few of those glorious golden orbs left and as it happens they all ripened at the same time. I couldn’t let this opportunity pass: time to break out my mango bread recipe.

I adore these exceptionally sweet mangoes as do my family and friends. They don’t have a very long shelf life, they ripen a day or two after they’re picked. A quick chill in the refrigerator and they are ready to eat.

The White Pirie mango has a deep orange color and is delightfully fragrant.

Though mango is the star of this recipe, the combination of raisins, walnuts, coconut and cinnamon bring it all together to make a moist and luscious cake. Thanks to my friend Tamoe who shared her recipe with me.

Toasting a thick slice of mango bread and serving it with a pat of butter takes it to another level.

Maui Mango Bread

Adapted from Tamoe’s Mango Bread recipe

Makes two loaves

Ingredients

2 cups flour

1 1/4 cups sugar (or up to 1 1/2 cups sugar if your mangoes are not on the sweeter side)

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

3/4 cup plus 2 tablespoons canola oil

3 large eggs, well beaten

1/2 teaspoon vanilla

2 cups finely chopped mango

1/2 cup chopped walnuts

1/2 cup raisins

1/8 cup shredded sweetened coconut

demerara sugar (optional but recommended)

Preparation

Preheat oven to 350 degrees.

Butter two 8 inch loaf pans.

Place flour, sugar, baking soda, cinnamon and salt in a large bowl and mix well. Mix in the oil, beaten eggs and vanilla. Add the mangoes, walnuts, raisins and coconut. Pour into loaf pans and bake for 55 – 60 minutes. If using demerara sugar, bake the bread for 10 minutes then sprinkle the sugar over the tops of each loaf. (If you add the sugar before baking the bread, it will dissolve into the batter). Continue baking for another 45 minutes. Since oven temperatures vary, it’s a good idea to check the bread after it has baked for 53 minutes. If it needs more time, check again every 2 minutes to prevent over baking.

Note: If you are using dark pans the bread will bake quicker than in light pans so check for doneness at 50 minutes.

Photography, Recipes

Garden Pics

September 24, 2013

I took this photo a little while back when the Big Beefs were in full bloom.

Here’s a Big Beef ripening in the Maui sunshine.

Yikes! These Brown Anole lizards are everywhere these days. They scurry around in the garden jumping from one herb to another. They quickly run for cover when they see you but I was able to get pretty close to this guy.

Marjoram has a delicate floral aroma and goes exceptionally well in Braised Cannellini Beans in olive oil. They are beautiful cut and placed in a slender vase for your windowsill.

Arugula grows so easily, and fast. I love its rich, peppery flavor. Give this arugula salad a try.

Beautiful Sunset papaya flower. This particular papaya has a salmon-pink flesh and is sweet as can be. This papaya tree is “low bearing.” What this means is that the fruit develops lower on the stalk than the typical Solo Papaya.

Baby Sunset Papayas.

John under our huge White Pirie Mango tree!

“McChicken” has been living the good life across the street from us for years, keeping the neighborhood bugs at bay. We once saw “McChicken” gobble down a 6 inch centipede!

Green Gold avocados. Waiting patiently…

Home grown tomatoes can’t be beat. Slice and drizzle with good extra virgin olive oil, sprinkle with coarse sea salt, freshly ground pepper and feta cheese.

Hawaiian Chili Pepper. A popular condiment in Hawaii – Hawaiian Chili Pepper Water.

White Pirie Mango

Mango Lilikoi Jam

Share this:

Mango Tart

Share this:

Mango Streusel Muffins

Share this:

Mango Salsa

Share this:

Maui Mango Bread

Share this:

Garden Pics

Share this:

Follow My Lilikoi Kitchen