A Crespo Organic Kitchen Cooking Class
Class Description: This class is a no-BS introduction to the top ways to slice and dice a mango (visit this link for a sampling of cuts we may go over). We’re not into the cookie cutter method of doing things. We’ll meet you where you’re at based on your knife skills, mango varietals, and ripeness of the fruit to teach you how to hold your own while cutting your mangoes. We’ll have something for everyone, and we will even show you the advanced Mexican flower method! We will also whip up a few simple recipes putting all of our cuttings to good use (because we hate waste and love these recipes).
Recipes to be Made: Mango Puree; Mango Pico De Gallo; Mango Smoothie Freezer Packs
Date: Monday July 19th
Time: 6:30 PM CST
Location: VIRTUAL! Watch on Instagram live or follow along on Zoom!
Participate Via Zoom
Meeting ID: 849 5382 5586
Class Notes: There is some prep work needed for this class so check out Pre-Class Needs Photo on this post for all the details plus the full ingredient list you will need!
Recipes for the Class
Makes about 1 ½ cups of puree
The trick to mango puree is to know the desired thickness needed for the recipe, thick, thin or regular. The juiciness or ripeness of the mango matters. Here is the thick and thin of it in recipe form.
1 ½ cup fresh, chopped mango ( if super juicy reduce water by ¼ cup)
½ cup water or liquid (get creative here)
Combine the mango and liquid in a blender and blend until totally smooth, adding 1 tablespoon of water at a time until desired consistency. Alternatively blend using a hand-held emersion blender.
*Average organic round mango will yield about 1 ½ cups of chopped fruit, but sizing and variety can differ and change that yield so measure to be sure when a recipe calls for one mango!
Mango Pico De Gallo
Makes 3 cups
2 cups cherry tomatoes, cut in halves or quarters
1 cup chopped mango, semi ripe or ripe
¼ cup chopped red onion
¼ cup chopped red bell pepper
¼ cup cilantro leaves, chopped
½ to 1 jalapeño, deseeded and chopped fine
Juice of 2 limes
1 teaspoon of salt (more to taste if desired)
Gently toss the ingredients together until well mixed. Serve room temperature for optimal flavor.
Mango Smoothie Freezer Packs
This one is easy, just pack Ziplock bags with all the fruit, herbs, spices and flavorings you want and freeze. We like to put yogurt in big square ice cube molds and add those too, so all we have to do in the morning is put the pack in the blender with water or liquid of choice!
This class will be taught by:
Nissa Pierson is a noted herb expert and founder of Ger-Nis Culinary & Herb Center. A cooking instructor, food writer and recipe developer with over 25 years’ experience, Nissa travels the globe in search of food and cultural knowledge while working with small growers in her produce consultancy business. She specializes in sustainable, organic, fair trade and local agriculture. She writes about fresh herbs on her blog MyHerbalRoots.com and educates consumers about organic mangoes. Find her UnderTheMangoTree.CrespoOrganic.com