Thursday, June 7, 2012

Sweet Mango Smoothie/Jis Mango

When summer comes around, there are 3 things that come to my mind hot days, mosquitos, and lots and lots of mangoes. I am fortunate enough to live in a S. Florida where mangoes are everywhere and just about everyone have at least one mango tree growing in their backyard.

Called the "Food of the Gods", mangoes are distributed worldwide but originated in India thousands of years ago.  Known to protect against heart disease and aide constipation this antioxidant rich super fruit is high in vitamins. It's no reason why some cultures use the skin of this delicious fruit to make facial masks to aid discoloration and combat sun damage.

Today, we will be making a classic Haitian smoothie called Jis Mango using our feature ingredient a sweet delicious mango.


        1 cup of mango cubed
3.5 heaping tablespoons of sugar
7 oz of evaporated milk  (half a can)
1.5 cups of ice
1 teaspoon of vanilla (optional)

Blend. Blend. Blend.

Get creative and add in some coconut milk, lime juice or try using other fruits like passion fruit or guava. Hmmmmmm.

Monday, June 4, 2012

2 Min. Epis


Pronounced munsh-pilon, in Kreyol, a pestle and mortar has been around for centuries for medicinal purposes and for cooking. Used to grind, crush and pound herbs together this ancient tool is still being used today. I remember being called into the kitchen as a child and having the task of mashing the herbs and seasoning together for my mom to use. 

Using a blender or food processor is often used in place of a pestle and mortar but using one actually gives one more control over the texture of the herbs and seasoning being pounded. I decided to write about a munsh-pilon because I ran out of Epis/marinade but needed some to marinate and tenderize the meat I was preparing. I pulled out my trusty wooden munsh-pelon/pestle and mortar from the back of the pantry. My mom would be proud.

Here's a 2 minute recipe for Epis/Marinage by hand, the old fashion way.


1 wooden pestle and mortar (used primarily for softer ingredients/herbs)
1 large garlic clove
3 pinches of salt
1/8 cup of cilantro
3 cloves
1/16 cup of onions


Pound, pound, pound until a wet paste (Literally for a minute or more).

**FYI: Garlic tends to linger in wooden mortars so to get the smell out just clean with lime juice or scrub with lime wedges.