Mango & Tomato Menu

Olga of Mango & Tomato is is hosting a recipe contest for her 2 year blog-iversary that requires the use of mangoes and tomatoes in a dish. We were only required to make one item, but I couldn’t calm my imagination and decided on three different dishes.

Mango Bloody Mary
spicy tomato puree with mango juice, absolut peppar, mint and mango garnish

Spicy & Sweet Fish Fajitas
grilled red chile tortilla topped with tomato and mango fried rice, grilled mahi mahi, and mango & black bean salsa

Tomato Petit Fours with Mango Glaze
tomato cakes with a touch of cocoa powder drizzled with a sweet mango glaze and kinako-cinnamon

Most of these things were basically just assembled versions of the descriptions. The most successful were the fajitas and the petit fours. I took this opportunity to try a bloody mary for the first time (and use up some absolut peppar) and I did not like it. 2 parts tomato mixture, 1 part mango juice, 1 part absolut, and the drink was still too tomato-y! Some people like drinking tomato juice but I cannot stand it.

The fajitas were juicy, crispy, and acidic. The rice used some tomato soup, diced tomato, and diced mango. I crisped up the bottom before combining all the ingredients, which was a great textural contrast. I’m sure everyone has their own fried rice and salsa recipes, so I’ll leave that up to you. Mango salsa is one of my favorite things to eat, but I thought it was a predictable use of the ingredients so I tried to make a dessert. I was thinking about making a granita or sorbet duo using the mango and tomato, or even a tomato macaron with mango filling, but my laziness got the best of me and I chose to do a cake. I’ve heard of a tomato-soup cake before, so I adapted a recipe for donuts to be used for cake and subbed the milk for tomato soup. The result was spicy, savory, and paired well with sweet, sticky glaze I drizzled over the mini-cakes. The glaze came together easily and is an adaptation of a glaze I make when whipping up traditional petit fours.

Tomato Petit Fours with Mango Glaze

  • 1¼ cups cake flour, sifted
  • ½ cup granulated sugar
  • 1¼ tsp. baking powder
  • 1/8 tsp. ground nutmeg and/or cinnamon
  • dash salt
  • ½ cup tomato soup
  • 1 egg, lightly beaten
  • 1½ tbsp. butter, melted
  • ½ c. powdered sugar
  • 3-6 tbsp. mango juice
  • 1-2 drops vanilla extract

Preheat oven to 425°F. Sift together flour, sugar, nutmeg, cinnamon, and salt. Add egg and butter, stir until combined. Measure out soup, whisk in baking powder until frothy. Fold into mixture. Cook 2tbsp portions of batter, either in squares or circles (you can do this in liners or pans, whatever you have laying around. I used a brownie bites pan). Bake around 8 minutes or until the tops spring back when touched. Let cool for 4–5 minutes.

While the cakes are cooling, combine the mango juice and sugar. Add a little at a time until you get the consistency you want, it should be thin enough to be drizzled or poured. When you’ve reached the desired consistency, add a dash of vanilla and stir.

Assemble the cakes, drizzle glaze, and sprinkle with cocoa powder and/or kinako-cinnamon mixture. Top with diced mango and tomato and mint leaf.

p.s. look at the snazzy header I designed for mango & tomato! Olga was nice enough to come to my apartment and teach a friend and me a knife skills class in April, so we worked on a mini-face lift for her site~

Savory Challah Bread Pudding

After seeing a recipe for mini bread pudding using leftover challah bread on Mango & Tomato, I decided to try my hand at it. I chose to go the savory route since I wanted to be able to eat these as snacks or pack in my lunches. I also didn’t have any of the sweet ingredients on hand, and took this opportunity to make a nokorimono (leftover) dish!

I mixed all the ingredients together and let them mingle in the fridge overnight before popping them in the oven the following day. I chose to bake them in muffin liners so they’d release from the pan effortlessly and would be easy to transport.

makes ~10 mini bread puddings

  • leftover challah bread
  • diced tomato
  • parmesan cheese
  • chopped savory marcona almonds (made by my friend, Stephanie)
  • flax seeds
  • ground black sesame seeds
  • milk
  • eggs
  • soy sauce
  • turkey

Cut or pull the challah bread apart into manageable pieces. The ingredient amounts will depend on the amount of bread you have. Mix eggs, milk, sesame seeds, and soy sauce into a bowl and combine. Add tomato, cheese, almonds, flax seeds, and torn turkey into another bowl. Toss with hands to combine. Pour liquid mixture over bread mixture, combine with hands. Line muffin pan with liners, fill cups 75-90% full, sprinkle with more cheese on top. Bake at 375 degrees for 30 minutes, or until the “puddings” are done to your likeness. You can bake a little longer if you don’t like having spongey bottoms to the puddings.

I brought these over to my house for memorial day weekend and got my sister to try one~ They taste pretty good and can be considered one of those “freezer stash” items to keep for rainy days, or nice picnic lunches. The small, individual size lends itself to sharing, but you could definitely cook this mixture in a pan and serve it up family-style!

I was lacking herbs in the kitchen and think some dill, parsley, or even some spinach would work well in this dish.