Our Favorite
Recipes
màn•go n.pl. -goes, gos: oblong tropical fruit reminiscent of
pineapple and apricot.
Mango Margaritas -
Printable version
These Margaritas
have sugar - rather than salt - around the rims of the glasses.
Look in the produce section of your supermarket for the sliced
mangos in jars.
Granulated sugar
2½ cups drained sliced jarred mangos in juice (about 1¼ 26
ounces jars), ¼ cup juice reserved
1¼ cups gold tequila
1 cup Grand Marnier or Cointreau
1 cup frozen limeade concentrate
7½ cups ice cubes
10 lime slices
Place sugar on
plate and ¼ cup mango juice on another plate. Dip each of 10
Margarita glasses into juice, then sugar.
Puree half each of
mangos, tequila, Grand Marnier and limeade in blender until
smooth. Add 3¼ cups ice cubes; blend. Pour mixture into pitcher.
Repeat with remaining ingredients. Pour Margaritas into glasses.
Garnish with lime slices.
Makes 10 servings.
Mango-Mustard
Glazed Chicken -
Printable version
1 cup chopped
peeled mango
1 cup pineapple juice
½ cup apricot or peach preserves
½ cup dry white wine
1 ½ tablespoons stone-ground mustard
1 tablespoon cornstarch
1 tablespoon water
6 (4-ounce) skinned, boned chicken breast halves
¼ teaspoon salt
¼ teaspoon pepper
Cooking spray
Combine first 7
ingredients in a bowl; stir well with a whisk.
Sprinkle chicken
with salt and pepper. Heat a large non-stick skillet coated with
cooking spray over medium heat until hot. Add chicken; cook 3
minutes on each side or until browned. Remove chicken from pan.
Add mango mixture; bring to a boil. Return chicken to pan; reduce
heat, and simmer 15 minutes or until chicken is done and sauce
thickens, stirring occasionally.
Make 6 servings
Raspberry Mango Buttermilk Pancakes -
Printable version
The buttermilk makes these pancakes thick and the extra baking powder makes them rise high.
2 cups of Bisquick
2 teaspoons of baking powder
½ teaspoon cinnamon
2 tablespoons sugar
1-1/2 cup buttermilk
1 egg
¼ cup frozen raspberries (still frozen)
¼ cup fresh or frozen mango, diced
Combine Bisquick, baking powder, sugar and cinnamon in large bowl. Add buttermilk, egg, and whisk till combined. Gently fold in frozen fruit. Bake on griddle at 325 degrees six minutes per side. Garnish with whipped cream, cinnamon and a sprig of fresh mint.
Mango Smoothie -
Printable
version
A great way to knock out the summer heat.
Pulp of 2 peeled mangoes
1 medium banana, peeled and sliced
1 scoop vanilla ice cream
2 tablespoons of rum
2 tablespoons sugar
1 cup milk or 1 cup orange juice.
Put all ingredients in a blender and blend until smooth. Pour into tall glass over cracked ice.
Mangoes Flambé -
Printable
version
This is an usual twist to the old standard Bananas Foster
2 tablespoons butter
2 tablespoons sugar
zest of orange, in ½" strips
zest of lime, in ½" strips
2 ounces Triple Sec
Juice from orange
Juice from lime
4 fresh mangoes, cubed
2 ounces tequila
Melt butter in pan. When very hot, add sugar. Add zest parings, then Triple Sec. Light it with a match. When flames have died down, add juices and cook until mixture has reduced slightly. Add mangoes and heat until bubbly. Add the tequila and flame again, gently shaking pan. Remove zest. Serve immediately. Serve over best quality vanilla ice cream.
Serves 4
Oat and Whole Wheat Waffles with Mango Sauce and Fresh Fruit
-
Printable version
¾ cup rolled oats
1 cup plus 2 tablespoons whole wheat flour
1 cup plus 2 tablespoons cake flour (not self-rising)
3 tablespoons instant nonfat dry milk
4 tablespoons sugar
¾ teaspoon salt
1-1/2 tablespoons baking powder
1-1/2 teaspoons baking soda
1 large whole egg
2 large egg whites
2-1/4 cups nonfat buttermilk
3 tablespoons unsalted butter, melted
Mango Sauce (recipe follows)
1-1/2 pints assorted fresh fruit such as blueberries, raspberries, strawberries
1. Heat waffle iron to medium-high setting. Place the oats in a food processor and process until coarsely ground, about 30 seconds. Transfer to a medium bowl and whisk in the whole wheat flour, cake flour, dry milk, sugar, salt, baking powder and baking soda.
2. In another medium bowl, whisk together the egg, egg whites and buttermilk. Pour the egg-buttermilk mixture into the dry ingredients, add the melted butter and whisk together until thoroughly combined.
3. Pour batter onto waffle iron. Cook until golden brown. Transfer to a warm oven. Repeat until all batter is used.
4. Top with mango sauce and fresh berries.
Serves 6.
Mango Sauce
1 mango
2 tablespoons freshly squeezed lemon juice
1-1/2 tablespoon sugar
Peel mango; remove and discard the pit. Cut the mango into chunks and place in food processor. Process with 5 tablespoons water, lemon juice and sugar until pureed, about 1 minute. Transfer to bowl. Serve over waffles or ice cream.
Lobster Salad with Curried Mango Dressing -
Printable version
½ mango, cubed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
white pepper
8 ounces haricots verts
8 ounces asparagus
½ red bell pepper, thinly sliced
8 cups mixed baby greens
½ cup fresh cilantro leaves
white pepper
1-1/4 pounds cook lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or cherry tomatoes
Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water. Drain. Repeat process with asparagus. Cut asparagus and beans. Place asparagus, beans, bell pepper, greens and cilantro in large bowl and toss lightly with dressing. Season with salt and white pepper to taste.
Arrange salad on plate. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.
Serves 4.
