Mangoes are like books. You don’t really know how good they are until you open them.
At the bookstore, you pick a book off the shelf if you are intrigued by the cover or title. You check out the photos, read a page or two, and flip through it. You take it to the register and hope it’s a good read.
At the grocery store, you pick a mango off the shelf if you think it looks ripe or flavorful. You turn it over in your hands, squeeze it, and smell it. You take it to the register and hope it’s a juicy treat.
But it’s not until you crack open that new book or cut into that mango that you realize whether you made a mistake or picked the right one. With dried mangoes, there is no guesswork and you are a winner every time.
Our son loves dried mangoes. He would eat them until he made himself sick if we let him. More times than not, when the two of us go to the store we end up with dried mangoes in the cart and he’s eating them before we are out the door. So one very rainy afternoon, we decided to experiment and create an energizer biscotti, which included not only mango, but almonds, chai seeds, flaxseed, and wheat germ. Good for you and delicious!
Mango and Almond Biscotti with Chai Seeds
YIELD: approximately two dozen
2 cups whole wheat flour
½ cup almond meal
½ cup cornmeal
½ cup granulated sugar
2 teaspoons double-acting baking powder
1 teaspoon salt
2 tablespoons chai seeds
3 tablespoons ground flaxseed
3 tablespoons wheat germ
¼ cup agave nectar, plus more for drizzling on top
2 teaspoons mango flavored oil
1 cup chopped dried mango
½ cup whole almonds
1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.
2. In a large flat-bottomed bowl, whisk together the flour, almond meal, cornmeal, sugar, baking powder, salt, chai seeds, flaxseed, and wheat germ.
3. In a smaller bowl, whisk together the eggs, agave, and mango flavored oil.
4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
5. Add the mango and almonds and knead the dough until incorporated, about 10 – 20 times.
6. Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes.
7. Drizzle the tops with agave and spread to coat with your fingers.
8. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
9. Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
What to do with the ends #38: Cover the ends with peanut butter, roll in bird seed, and hang in a tree. Instant bird feeder!