MANGOS:

"Mango, common name for a tree, and for its fruit..  The tree, which is native to India, grows up to 15 m (50 ft) high, with spreading top and numerous branches.  It is widely grown in the tropics for its succulent fruit. The fruit, which is a fresh drupe, is somewhat kidney-shaped or oval, from 5 to 15 cm (2 to 6 in) in length: greenish, yellowish, or reddish in color; contains a large flattened stone.

 "Scientific classification:  The mango belongs to the family of Anacardiaceae.  It is classified as Mangifera indica."     "Mango," Microsoft(R) Encarta(R) 96 Encyclopedia.  (c) 1993-1995 Microsoft Corporation.  All rights reserved. (c) Funk & Wagnalls Corporation.  All rights reserved.

Information about mangos and recipes:
"The delicious and juicy mango has long been one of the world's most popular fruits. The fruit's flavor is often described as an exotic mix of pineapple and peach. Mangoes are available from April to September, but June and July usually offer the best pick and prices..."  This is the first paragraph from the immediately following web address below.

Mango recipes and tips for using mangoes are at the web address below [the plural can be spelled mangos or mangoes].         

http://southernfood.about.com/od/mangorecipes/a/mango_recipes.htm

A mango crisp and other recipes are at the web address below:

http://southernfood.about.com/od/mangorecipes/r/bl80524j.htm

Mango recipes from Australia, including a mango curry, are at the web address below:

http://members.ozemail.com.au/~mjl1/mangorecipes.html

 MOLASSES CAKE RECIPE:

I used  a 7 3/4" X 7 3/4" square pan.  The original recipe is a gingerbread recipe in "Bakin' Without Eggs" by Rosemarie Emro, published by St. Martin's Griffin, New York.  That recipe calls for an 8" X 8" pan.  This recipe is 1/2 of Ms. Emro's recipe with a few changes. I looked up the calories for the ingredients.  If the cake is cut into nine pieces, each piece is **approximately** 141 calories. When I made the half recipe, I topped out the three ounces of flour with about a tablespoon of whole wheat flour.  I feel this made the cake hold together a little better.  It's moist and delicious. 

Molasses Cake       

1/2 cup plus 3 ounces [1/2 of 1 3/4 cups] all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
1/8 cup shortening
3 ounces white table sugar [1/2 of 3/4 cup]
1/2 + 1/8 teaspoons baking soda [1/2 of 1 1/4 teaspoons]
1/4 cup unsulphured molasses
1/2 cup boiling water

Preheat oven to 325 degrees F. Grease and flour a small square pan, no larger than 8" X 8". Mix the flour, spices and baking soda in a medium sized bowl. Use a fork to blend the sugar and shortening in another bowl.  Add the           baking soda and molasses.  Then add the boiling water and stir until the shortening has melted.  Add the molasses mixture to the flour mixture, stir to combine well then pour into the pan.  Bake for 30 minutes.  Let it sit and cool           for 20-25 minutes before cutting.

RUBS AND MARINADES:    
The following comes from something Kroger sent me in the postal mail.

"A world of flavors - you can give your main course some international flair by using these combinations in rubs and marinades.  No need for exact measurements, just follow your taste buds."