FRESH MANGO AND BLACK BEAN SALAD
WITH GRILLED CHICKEN
1/2 cup prepared vinaigrette salad dressing
1/4 cup chopped fresh cilantro
2 teaspoons grated lime peel
6 boneless skinless chicken breast halves or boneless pork chops, about 2 pounds
1 can (19 ounces) black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup finely chopped jalapeño peppers
2 ripe mangos from Mexico
In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place 1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes. Meanwhile, in a medium bowl, combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Cut flesh criss-cross, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit and chop. Repeat with remaining mango. Remove chicken from marinade; discard marinade. Grill or broil chicken until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and Black Bean Salad and mixed greens, if desired.
YIELD: 6 servings (about 3 1/2 cups)
PARTY DIP VARIATION: To turn the Mexican Mango and Black Bean Salad into party dip, mix 1 cup of the salad with 1/2 cup salsa or salsa verde from a jar; serve with tortilla chips.
Recipe developed by Lewis and Neale for Mangos from Mexico (212) 420-8808 or info@mangosfrommexico.co
top
|
| |
MANGO, AVOCADO AND SHRIMP APPETIZER
1 ripe mango
1 bag (8 ounces) frozen fully cooked small shrimp (about 1 1/2 cups), thawed and finely chopped
1 fully ripened avocado, halved, pitted, peeled and finely diced
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Tortilla chips or lettuce leaves
On a board, hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Cut flesh criss-cross into small cubes, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of the mango; cut off the remaining fruit and finely chop. In a bowl, gently combine mango with shrimp, avocado, red onion, cilantro, lime juice, pepper sauce, salt and pepper. Serve with tortilla chips or on lettuce leaves.
YIELD: 2 1/2 cups
Nutrition information per 1/4 cup: 68 calories, 5 grams protein, 3 grams fat, 5 grams carbohydrate, 173 mg sodium, 44 mg cholesterol
Recipe developed by Lewis and Neale for Mangos from Mexico
top
|
| |
MANGO-BLUEBERRY COLADA SALAD
2 mangos, peeled, seeded and cubed (about 1-3/4 cups)
2 cups fresh blueberries
1/4 cup frozen piña colada mix, thawed
1 tablespoon dark rum (optional)
In a large bowl, combine mango cubes, blueberries, piña colada mix and rum. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.
YIELD: 4 portions
Per Portion
130 Calories, 1g Fat 31g Protein, 1g Carbohydrate
top
|
| |
FRESH MANGO AND BRIE APPETIZERS
1 ripe mango from Mexico
32 round tortilla chips (about 2 1/4 inches)
8 ounces brie cheese
Fresh parsley leaves
On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek into 8 slices; cut slices in halves to make 32 pieces. Arrange chips on microwave-safe serving platters. Cut cheese into 32 pieces. Place one piece of brie on each chip. Microwave one plate at a time on high power until cheese just begins to melt, 10 to 30 seconds. Top each with a piece of mango and a parsley leaf. Serve immediately.
YIELD: 32 appetizers
Recipe developed by Lewis and Neale for Mangos from Mexico (212) 420-8808 or info@mangosfrommexico.com
top
|
| |
MANGO AND SMOKED TURKEY SALAD
2 ripe mangos from Mexico (about 18 ounces each)
2 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups mixed salad greens
1 pound thick-sliced (1/2 inch) smoked turkey, cut in 1-inch pieces
1 cup cucumber cubes
1 cup halved grape tomatoes
Cut mangos as directed.* Set aside 3 cups cubes; place 1 cup of trimmings and smaller pieces in a food processor container; puree (makes about 2/3 cup). In a small bowl, whisk together mango puree, vegetable oil, lime juice, cilantro, salt and pepper. In a large bowl, toss mixed greens, mango, turkey, cucumber and tomatoes with 1/2 cup of the mango dressing.
YIELD: 4 to 6 servings (about 8 cups)
* Holding each mango with one of the narrower sides facing up, slice on each side of pit to remove “cheeks.” With a knife, criss-cross cheeks (do not cut through skin) to make small cubes; press skin so cut side pops outward; cut or scrape off cubes. Peel center section; cut off mango pieces.
top
|
| |
FRESH MANGO SHORTCAKE
1 cup orange juice
1/4 cup sugar
1 teaspoon grated lemon peel
1 ripe mango from Mexico
4 slices (1/2-inch thick) pound cake (from a 12 ounce package)
1 pint vanilla ice cream or frozen yogurt
1/4 cup chopped macadamia nuts or almonds
In a small saucepan combine orange juice, sugar and lemon peel. Bring to a boil over medium heat; reduce heat; simmer until thickened and syrupy, 12 to 15 minutes. On a board hold mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Peel the center section of mango; cut off remaining fruit and dice. Stir diced mango into the syrup; set aside. With a knife or large spoon, carve out the flesh from cheeks in a single piece, cutting as close to the skin as possible. Thinly slice each cheek; cut slices in halves. To assemble dessert: Cut cake slices in halves, diagonally; on each plate place one cake triangle; top with one scoop of ice cream. Place second cake triangle on each plate, leaning against the ice cream. Spoon about 1/4 cup of the mango sauce over ice cream; sprinkle with nuts. Garnish with mango slices and mint leaves, if desired.
YIELD: 4 servings
Recipe developed by Lewis and Neale for Mangos from Mexico; (212) 420-8808 or info@mangosfrommexico.com
top |
| |
MANGO SMOOTHIE
Here’s a pure and simple mango refresher. For something more exotic, try the variations.
1 very ripe mango
1/2 to 1 cup milk
1/4 tsp. vanilla extract
1-1/2 cups ice cubes
Sugar to taste
On a board, hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice
along each side of the pit tocut off the “cheeks.” With a knife, carve out the fresh, cutting as close to the skin
as possible or scoop out with a large spoon; cut each piece in half. Peel center section of mango; cut off the
remaining fruit. In the container of a blender, place the mango, 1/2 cup milk and
vanilla; whirl until smooth, adding the ice, and additional milk and
sugar as necessary.
YIELD: 2-1/2 TO 3 CUPS
VARIATIONS: Replace the milk with:
1/2 to 1 cup fruit sorbet
1/2 cup peach-flavored yogurt
1/2 banana cut in chunks and 1/2 to 3/4 cup water
1/2 cup canned crushed pineapple in juice
1/2 cup bottled piña colada drink mix and 1/4 cup dark rum (optional)
1/2 cup cold apple juice
1/2 cup cold white cranberry juice and 2 tablespoons lime juice
1/2 cup cold guava juice or nectar
1/2 cup buttermilk and a couple of spoonfuls of honey
1/4 cup each sweetened condensed milk, water and lime juice
top |
| |
MANGO STUFFED FRENCH TOAST CASSEROLE
A double-luscious weekend treat, this breakfast casserole has mango tucked inside and is served with a sweet mango topping.
2 ripe mangos, divided
8 slices cinnamon-raisin swirl bread
4 ounces cream cheese, cut in 1/4-inch cubes
2 eggs
1 cup milk
2 tablespoons sugar
1/3 cup maple syrup
On a board, hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the
stem, slice along each side of the pit to cut off the “cheeks.” Cut fresh criss-cross, taking care not to cut
through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the
center section of mango; cut off remaining fruit and chop. Set aside. Butter an 8-inch square glass baking
dish. Arrange 4 slices of the bread in the baking dish to cover the bottom. Sprinkle with the cream cheese
cubes, then the diced mango. Top with the remaining bread. In a bowl beat eggs with milk and sugar; pour
over bread. Gently press bread down. Let casserole stand until liquid has been absorbed, about 10 to15 minutes.
(Or cover casserole and refrigerate until ready to bake, up to 12 hours.) Preheat oven to 375°F. Bake,
un-covered, until set and golden, 25 to 30 minutes. Meanwhile, for the mango-maple topping, cut the remaining
mango as directed above. In a medium microwave-safe bowl, heat syrup until warm, 20 to 30 seconds.
Stir in mango. Serve casserole with mango-maple topping.
YIELD: 4 PORTIONS
top |
| |
MANGO FOOL
Preparation 40 minutes
1 container (6 ounces) plain low-fat yogurt (about 3/4 cup)
2 ripe Mexican mangos, divided
1 cup heavy (whipping) cream
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
Line a sieve with 2 layers of paper towel; place over a bowl. Pour yogurt into the paper towel-lined sieve; set
aside to drain for at least 30 minutes. Meanwhile, on a board hold one of the mangos with one of the narrower
sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Cut
flesh criss-cross in 1/4-inch cubes, taking care not to cut through the skin. Press skin so fruit pops outward.
With a spoon or knife, remove the mango cubes. Peel the center section of the mango; cut off the remaining
fruit and dice. Set aside the mango. Cut “cheeks” off the second mango. With a large spoon, scoop the flesh
out of the skin; cut into quarters; place in the container of an electric blender. Peel center section and cut off
remaining fruit; add fruit to blender. Whirl until puréed; add sugar to sweeten if necessary. In a bowl, beat
cream with sugar, vanilla and ground ginger until stiff peaks form. Gently fold in drained yogurt and the cubed
and puréed mango until combined. Spoon into dessert glasses or wine goblets; sprinkle each serving with
toasted coconut and diced mango, if desired.
YIELD: 6 portions (about 3 1/2 cups)
Nutrition information per serving: 230 calories, 3 grams protein, 17 grams fat, 19 grams carbohydrate, 47 mg
sodium, 57 mg cholesterol
ALTERNATE VERSION: In wine goblets, alternately layer the Mango Fool with 10 crushed shortbread cookies;
top with coconut.
Recipe developed by Lewis and Neale for Mangos from Mexico
top |
| |
TROPICAL MANGO MELBA
Preparation: 10 minutes
1 ripe Mexican mango
2 cups fresh or frozen raspberries
1/4 cup sugar
1 pint vanilla ice cream or coconut sorbet
On a board hold the mango with one of the narrower sides facing up. Starting _-inch from the stem, slice
along each side of the pit to cut off the “cheeks.” With a knife, carve out the flesh in a single piece, cutting as
close to the skin as possible. Cut each mango cheek into 10 slices. Peel center section of mango. Cut off the
remaining fruit; place in a blender. For sauce: Add raspberries and sugar to mango in blender; whirl until
smooth. On each of four dessert plates arrange 5 slices of mango in a fan pattern. Top with one scoop of ice
cream and mango-raspberry sauce. Sprinkle with toasted almonds and raspberries, if desired.
Yield: 4 servings
Nutrition information per serving: 247 calories, 3 grams protein, 7 grams fat, 44 grams carbohydrate, 54 mg
sodium, 29 mg cholesterol
QUICK TIP
For a super quick sauce heat 1/2 cup raspberry preserves with 2 tablespoons lemon juice; stir in finely diced
mango.
Recipe developed by Lewis and Neale for Mangos from Mexico
top |
| |
SALAD OF THE TROPICS
Preparation 20 minutes
1 ripe Mexican mango
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 fully ripened avocado, halved, pitted, peeled and cubed
1 cup peeled and cubed jicama or sliced celery
1/2 thinly sliced red onion
On a board hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice
along each side of the pit to cut off the “cheeks.” Cut flesh criss-cross in 1/2-inch cubes, taking care not to cut
through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes; place in
a medium bowl. Peel center section of mango; cut off remaining fruit and finely chop. For dressing: Whisk
together oil, cilantro, lime juice, sugar, ginger, salt, and red pepper flakes; add finely chopped mango. To
mango in bowl add avocado, jicama and onion; gently toss with the salad dressing. Serve over mixed salad
greens, if desired.
YIELD: 6 servings
Nutrition information per serving: 179 calories, 2 grams protein, 14 grams fat, 14 grams carbohydrate, 108 mg
sodium, 0 mg cholesterol
Recipe developed by Lewis and Neale for Mangos from Mexico
top |
| |
MANGO-BLUEBERRY SOUP
In Sweden, chilled fruit soup is a popular summer treat that’s equally welcome as an appetizer or dessert.
Chef Samuelsson’s gently spiced version can also be served hot as a cold-weather appetizer. This versatile
soup becomes a sauce when drizzled over ice cream, sorbet, fresh fruit or panna cotta.
1 medium Fresh mango
6 cups Fresh blueberries*
3/4 cup Sugar
2 tablespoons Lemon juice
1 teaspoon Ground cardamom
1 cup Muscatel, ice wine or honey wine
1. Peel and chop mango; set aside.
2. In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Over medium-high heat, bring
mixture to a boil; cook and stir until sugar dissolves, about 7 minutes.
3. Slightly cool blueberry mixture; transfer to a blender container. Add chopped mango; purée. In a bowl,
combine mango-blueberry purée and wine. Strain mixture through a fine sieve. Chill thoroughly.
4. To serve: Ladle soup into shallow soup bowls or dessert dishes. Garnish with thin melon and mango slices,
fresh blueberries and lemon zest curls, if desired.
YIELD: 1 quart
* Frozen blueberries can also be used
top |
| |
 |
| 10 Ways To Indulge in Mangos From Mexico |
| Sweet and Spicy Snack: Sprinkle mango slices with lime juice and ground red pepper, as the Mexicans do, or with salt, as is common in Puerto Rico. |
| Tropical Fruit Compote: Toss a peeled and cubed mango with a sliced banana, some pineapple chunks and a handful of shredded coconut. Drizzle with orange-flavored liqueur or orange juice then sprinkle with chopped macadamia nuts or almonds. Serve in wine goblets or martini glasses for an elegant dessert. |
| PB and M Sandwich: For a twist on the traditional, spread peanut butter on toasted cinnamon-raisin bread; top with slices of mango and a light dusting of ground ginger. |
| South-of-the-Border Salad: Toss peeled and cubed mango with peeled and cubed avocado, sliced red onion and a hefty dash of hot sauce; serve on a lettuce leaf and drizzle with vinaigrette. |
| Fresh Summer Salad: Stir cubes of mango into carrot salad; stir in a squirt of lime juice. |
| Mango Sauce in a Minute: Purée fresh peeled and pitted mango with a little orange juice and serve over fruit salad. For chicken or fish, stir in a little lemon or lime juice, salt and pepper. |
| Sautéed Mango Topping: In a skillet heat 1 peeled and chopped mango in a couple of tablespoons of butter and a dash of rum or fruit liqueur; serve over vanilla ice cream or slices of pound cake. |
| Exotic Chicken Salad Roll: Stir cubes of mango into chicken, shrimp or lobster salad; serve on hot dog rolls with leaves of Boston lettuce. |
| Mango Melba Cheesecake: Top a cheesecake with mango slices, then scatter with a few fresh raspberries. Spoon warmed raspberry preserves over each serving. |
| Mango Appetizers: Spread crackers with goat cheese. Top each with a slice of mango and a dab of pepper jelly (or sprinkle with chili powder). |
|
|
| top |
|
