The Electric Kitchen: Mango Jam Honolulu seeks winning recipes

Do you have a mango recipe that everyone says is the best ever? Mango Jam Honolulu is hosting a contest seeking that kind of recipe. Enter to win cash prizes in the categories of Sweet Mango Delight or Savory Mango Masterpiece. Deadline is 4 p.m. June 17. You must be able to bring your mango dish to Mango Jam Honolulu at noon on June 22 for tasting and judging.

The festival will include entertainment, food, craft booths and cultural activities. Visit mangojam honolulu.com for more on the festival and rules about the recipe contest.

In the meantime, get some inspiration from these delicious mango recipes.

PORK AND MANGO STIR-FRY

By Hawaiian Electric Co.

• 1 pound pork tenderloin
• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1/4 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 (8-ounce) package fresh sugar snap peas
• 1 medium sweet red pepper, cut into thin strips
• 1/3 cup orange marmalade
• 1/4 cup reduced-sodium teriyaki sauce
• 1 tablespoon packed brown sugar
• 2 garlic cloves, minced
• 1 cup chopped peeled mango
• 1/4 cup lightly salted cashews, coarsely chopped

Cut tenderloin lengthwise in half; cut each half crosswise into thin slices.

In a medium bowl, toss pork with 1 tablespoon oil, salt and red pepper flakes.

In a large nonstick skillet over medium-high heat, add half of pork, and stir-fry 2 to 3 minutes, until browned. Remove from pan; repeat with remaining pork. Set aside.

Add remaining oil and stir-fry the sugar snap peas and red pepper for 2 to 3 minutes, until crisp-tender.

Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1 to 2 minutes longer.

Return pork to pan; add mango and cashews. Heat through, stirring to combine. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 380 calories, 13 g total fat, 2 g saturated fat, 55 mg cholesterol, 800 mg sodium, 39 g carbohydrate, 3 g fiber, 32 g sugar, 28 g protein.

HOMEMADE MANGO FRUIT ROLL-UPS

By Hawaiian Electric Co.

• 4 cups diced ripe mango (from about 3 large mangoes)

Heat oven to 175 degrees. Line two rimmed baking sheets with parchment.

Puree mango in food processor or blender until smooth. Divide the puree evenly between the two prepared pans. Using an off-set spatula, spread puree as flat and as evenly as possible, to about 1/8-inch thick.

Bake 3 to 4 hours. The roll-ups are done when puree is dry and pliable. If the bottom is not drying, flip roll-ups over and continue baking until fully dried.

Remove roll-ups from oven. Place a piece of waxed paper on top, then peel both waxed paper and roll-ups off of parchment.

Cut mango sheet into long strips, then roll up strips.

>> Notes: Total baking time will vary depending on exact thickness of roll-ups and differing oven temperatures. The roll-ups will last up to 1 week when stored in an airtight container.

Approximate nutritional information, per serving (based on 5 1-ounce roll-ups): 90 calories, 22 g carbohydrate, 18 g sugar, no fat, cholesterol, sodium, fiber or protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.