LET’S COOK! – September 4, 2025
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LINDA HOSKINS
I’m loving this beautiful weather! I certainly took advantage of it with several hikes and just sitting out on my patio. Could we please have this weather for a while yet?
I had some overnight visitors leave a bag of frozen mango cubes in my freezer. While trying to decide what I could do with it, I came across this recipe that calls for mango. It turned out to be pretty good!
Sauteed Pork with Mango Relish
2 servings
■ 1/2 cup mango cubes
■ 1 1/2 tsp light brown sugar
■ 1/4 finely diced red onion
■ 1 Tbsp lime juice
■ salt and pepper to taste
■ 3/4 lb pork tenderloin
■ 2 tsp olive oil
Mix the mango cubes, brown sugar, onion and lime juice. Add salt and pepper to taste. Set aside.
Remove visible fat from the pork tenderloin. Cut into 1’ thick slices. Press or pound to 1/2’ thickness. Heat the olive oil in a large skillet over medium heat. Add the pork slices and cook until brown on both sides, and temperature reaches 145 degrees.
Serve with mango relish.
I used frozen mango, but fresh will work very well.
Mango is an edible stone fruit that originated from Myanmar and India. This fruit is the national fruit of India, Pakistan and the Philippines. The mango tree is the national tree of Bangladesh. Years ago, mangoes were a seasonal fruit because they only flowered every 16 to 18 months. But in 1974, a Filipino horticulturist discovered that the use of potassium nitrate and ethrel could cause more flowering of the mango trees. So now it is grown year-round.
A raw mango is 84% water with 15% carbohydrates and a bit of protein. A raw mango weighing 3.5 oz has only 60 calories and is a rich source of Vitamin C. When buying fresh mangoes, look for one that feels heavy for its size. A ripe mango should give slightly when you gently press with your thumb. Also, sniff the stem end, you should smell a sweet and fruity aroma. Contrary to popular opinion, the color does not indicate ripeness or lack of. Many varieties have different colors when ripe.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
