These Mango Recipes Are MMMM-MMMMMM!!
At a recent Costco trip, I bought a huge bag of frozen mangoes. I had no specific plans for these mangos; I had just recently seen a picture of yogurt with sliced mango and thought it looked so delicious. I’ve also been trying to get my kids to try a variety of fruits and veggies, and I thought mangos were a good option.
It’s been hit and miss with my kids for sure. My 9 year old LOVES them. She can’t get enough. My other kids aren’t too keen on them, but I think more exposure will definitely help ;). I mean, it’s technically the most consumed fruit in the world, so they’ve gotta catch on sometime right??
While my daughter and I could probably go through the whole bag of mangoes by just topping them on yogurt, there are certainly other ways to use them as well! Mangoes also have some great health benefits. They are super high in Vitamin C and Vitamin A (one cup will give you 70% of your recommended Vitamin C intake!!) They improve your digestive and immunity health, they’re great for your skin and eyes, promote cell growth and repair, and they’re an antioxidant! They’re also relatively low in calories and high in fiber. There have even been studies that adding mango to your diet can lower your risk of diabetes! They’re just a delicious, superfruit all around!
If you’d like some ideas on how to incorporate mango into your diet, here are some ideas!
1 can (400 ml) coconut milk
2 1/2 cups (625 ml) milk (see note)
1/2 cup (125 ml) white long grain rice
1/2 teaspoon (2.5 ml) vanilla extract (see note)
1/2 cup (125 ml) sugar
2 cups (500 ml) fresh or frozen and thawed mangos, cubed
3 tbsp (45 ml) sugar
Directions:
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This Mango Swirl Cheesecake looks divine! This strikes me as the perfect summer dessert!
2 tablespoons butter
1 3/4 cups graham cracker crumbs
1 cup mangos
2 tablespoons water
1 teaspoon coconut optional
4 packages cream cheese
1 cup sugar
5 large eggs
1 tablespoon flour
Directions:
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This curd looks intriguing and delicious. I bet it’s absolutely heavenly inside a crepe and topped with coconut whipped cream!!
1 ripe large mango, peeled, flesh cut away from pit
1/2 cup fresh lime juice
1/2 teaspoon kosher salt
3/4 cup sugar, divided
1 vanilla bean, split lengthwise
3 large eggs yolks
1 large egg
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Directions:
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These scones are intriguing! They look so refreshing and beautiful!
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
1 beaten egg
1/2 cup half & half or light cream
1 cup chopped mangos (fresh or frozen)
1 cup powdered sugar
4 teaspoons milk or half & half
1/2 teaspoon vanilla extract
Directions:
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If you want something a little less sweet, this Mango Black Bean Chili would certainly be a unique version to take to your neighborhood cookoff!
1 1/2 cups cooked (about 3/4 c. uncooked)
1 large yellow onion
1 green pepper
4 garlic cloves
2 cans black beans (or 3 cups cooked black beans)
1/2 cup chopped cilantro
3 mangos — 2 1/2 cups diced, plus garnish
2 tablespoons olive oil
1 tablespoon vegan Worcestershire sauce
6 cans -ounce tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon allspice
1 can ( 28 ounce) crushed fire roasted tomatoes
1 can (28 ounce) diced fire roasted tomatoes tomatoes
1 1/2 teaspoons kosher salt
lime wedges, for serving
Directions:
Add Recipe to Cook'n
How are you planning on enjoying mangoes?
It’s been hit and miss with my kids for sure. My 9 year old LOVES them. She can’t get enough. My other kids aren’t too keen on them, but I think more exposure will definitely help ;). I mean, it’s technically the most consumed fruit in the world, so they’ve gotta catch on sometime right??
While my daughter and I could probably go through the whole bag of mangoes by just topping them on yogurt, there are certainly other ways to use them as well! Mangoes also have some great health benefits. They are super high in Vitamin C and Vitamin A (one cup will give you 70% of your recommended Vitamin C intake!!) They improve your digestive and immunity health, they’re great for your skin and eyes, promote cell growth and repair, and they’re an antioxidant! They’re also relatively low in calories and high in fiber. There have even been studies that adding mango to your diet can lower your risk of diabetes! They’re just a delicious, superfruit all around!
If you’d like some ideas on how to incorporate mango into your diet, here are some ideas!
- Smoothies. This is my backup plan to get through our bag of mangoes! Frozen mango is a great way to add a sweet, tropical flavor to your morning smoothie!
- Add on top of your oatmeal or acai bowl!
- Put some on your green salad! Lots of green salads pair well with some added fruit, and mango is no exception!
- Layer your toast with mango slices! You could top it with shredded coconut, put it on top of jam, Nutella, or I even saw someone try it with avocado! With a bit of lime juice, I could see that combo working!
- Add some to chocolate chip cookies for a new dimension of flavor.
- Grill some kebabs with your favorite meats and veggies and add some chunks of mango for a sweet kick!
- Add it on top of French toast or pancakes for a tropical twist! This would be especially heavenly with shredded coconut or coconut syrup!
- Mango salsa- all you have to do is make pico and toss in mango! Though there are several variations out there as well. All I know is that mango, fish and tacos are a match made in heaven!
- Add it to guacamole for a similar taco upgrade!
- One of my favorite things to eat at a Thai restaurant is the coconut rice with mangoes! It’s heavenly!! I’m definitely going to need to try this recipe (Though I’ll probably double the rice to make it less soupy and more like a thick rice.)
Coconut and Mango Rice Pudding
Ricardo's recipe : Coconut and Mango Rice Pudding Author: Ricardocuisine Recipe Type: Desserts Total Time: 1 hr
Prep time:
Cook time:
Serving size: 8
Calories per serving: 122
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 122
1 can (400 ml) coconut milk
2 1/2 cups (625 ml) milk (see note)
1/2 cup (125 ml) white long grain rice
1/2 teaspoon (2.5 ml) vanilla extract (see note)
1/2 cup (125 ml) sugar
2 cups (500 ml) fresh or frozen and thawed mangos, cubed
3 tbsp (45 ml) sugar
Directions:
Coconut Rice Pudding
In a saucepan, bring the coconut milk, and milk to a gentle boil. Add the rice and simmer over low heat for about 30 minutes, stirring frequently, or until the rice is tender. Add the vanilla and sugar.
Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.
Mango Coulis
Meanwhile, in a blender, purée the mango until smooth. Add a little water if needed. Add the sugar and stir until dissolved. Strain if desired.
Assembly
To serve, divide the rice into 8 small bowls. With a spoon, swirl in the mango coulis.
Source: sricardocuisine.com
In a saucepan, bring the coconut milk, and milk to a gentle boil. Add the rice and simmer over low heat for about 30 minutes, stirring frequently, or until the rice is tender. Add the vanilla and sugar.
Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.
Mango Coulis
Meanwhile, in a blender, purée the mango until smooth. Add a little water if needed. Add the sugar and stir until dissolved. Strain if desired.
Assembly
To serve, divide the rice into 8 small bowls. With a spoon, swirl in the mango coulis.
Source: sricardocuisine.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
This Mango Swirl Cheesecake looks divine! This strikes me as the perfect summer dessert!
Mango Swirl Cheesecake
Create a smooth, scrumptious mango cheesecake at home with this simple recipe. Using fresh mango, this is a dessert with a tropical flair that anyone can make. Recipe Type: Dessert, Cake Total Time: 80 mins
Prep time:
Cook time:
Yield: 16
Serving size: 16
Calories per serving: 110
Ingredients:
Cook time:
Yield: 16
Serving size: 16
Calories per serving: 110
2 tablespoons butter
1 3/4 cups graham cracker crumbs
1 cup mangos
2 tablespoons water
1 teaspoon coconut optional
4 packages cream cheese
1 cup sugar
5 large eggs
1 tablespoon flour
Directions:
Gather the ingredients.
Preheat oven to 350 F. Prepare a 9-inch springform pan by lining it with tin foil or parchment paper. You can also use a standard cake pan or several ramekins. Grease either with butter or coconut oil.
In a large bowl, stir room-temperature or microwave-warmed butter into cracker crumbs (or pulse in the processor to combine).
Press into the bottom of the prepared pan to make a bottom crust. Set in refrigerator.
Place fresh mango slices in a food processor or blender. Add 2 tablespoons water and the coconut flavoring (if using). Blend well to make a thick puree. If using fresh mango, you may want to add 2 teaspoons sugar to sweeten it. Set aside.
Place the cream cheese in a large mixing bowl. If it's cold, cover with a plate and microwave for 1 to 2 minutes until soft. Add sugar and beat at low speed until smooth.
Begin adding eggs, one at a time, beating at low speed. This can also be done by hand with a whisk to avoid over-beating.
Add half the mango puree into the cream cheese mixture and sprinkle with flour. Mix on low speed or by hand just until incorporated. The small amount of flour in this recipe was added to avoid cracks in the baked cheesecake.
Pour batter into the prepared pan(s) and smooth out the top.
Now the fun part: drizzle the remaining puree onto the surface of the cake in 3 horizontal lines or dots all over the surface.
With a cake tester, skewer, or thin-bladed knife, swirl the batter and puree together using wide circular movements.
Bake for 1 hour, or 10 minutes longer if the cake appears undercooked. (If cooking in ramekins, it will take approximately 20 minutes, but make sure to watch it as it gets close to the time so as not to undercook or overcook.) Keep in mind that the top of cheesecake will always be a little jiggly, but it will firm up later.
Allow the cheesecake to cool in the pan before removing. Refrigerate until ready to serve.
Slice, serve, and enjoy.
Source: sthespruceeats.com
Preheat oven to 350 F. Prepare a 9-inch springform pan by lining it with tin foil or parchment paper. You can also use a standard cake pan or several ramekins. Grease either with butter or coconut oil.
In a large bowl, stir room-temperature or microwave-warmed butter into cracker crumbs (or pulse in the processor to combine).
Press into the bottom of the prepared pan to make a bottom crust. Set in refrigerator.
Place fresh mango slices in a food processor or blender. Add 2 tablespoons water and the coconut flavoring (if using). Blend well to make a thick puree. If using fresh mango, you may want to add 2 teaspoons sugar to sweeten it. Set aside.
Place the cream cheese in a large mixing bowl. If it's cold, cover with a plate and microwave for 1 to 2 minutes until soft. Add sugar and beat at low speed until smooth.
Begin adding eggs, one at a time, beating at low speed. This can also be done by hand with a whisk to avoid over-beating.
Add half the mango puree into the cream cheese mixture and sprinkle with flour. Mix on low speed or by hand just until incorporated. The small amount of flour in this recipe was added to avoid cracks in the baked cheesecake.
Pour batter into the prepared pan(s) and smooth out the top.
Now the fun part: drizzle the remaining puree onto the surface of the cake in 3 horizontal lines or dots all over the surface.
With a cake tester, skewer, or thin-bladed knife, swirl the batter and puree together using wide circular movements.
Bake for 1 hour, or 10 minutes longer if the cake appears undercooked. (If cooking in ramekins, it will take approximately 20 minutes, but make sure to watch it as it gets close to the time so as not to undercook or overcook.) Keep in mind that the top of cheesecake will always be a little jiggly, but it will firm up later.
Allow the cheesecake to cool in the pan before removing. Refrigerate until ready to serve.
Slice, serve, and enjoy.
Source: sthespruceeats.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
This curd looks intriguing and delicious. I bet it’s absolutely heavenly inside a crepe and topped with coconut whipped cream!!
Mango-Lime Curd
This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure the lucky recipient knows to keep it chilled. Author: By Claire Saffitz
Serving size: 3
Calories per serving: 540
Ingredients:
Calories per serving: 540
1 ripe large mango, peeled, flesh cut away from pit
1/2 cup fresh lime juice
1/2 teaspoon kosher salt
3/4 cup sugar, divided
1 vanilla bean, split lengthwise
3 large eggs yolks
1 large egg
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Directions:
Process mango in a food processor until smooth. Transfer to a medium saucepan and whisk in lime juice, salt, and ½ cup sugar. Scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring to dissolve sugar.
Meanwhile, whisk egg yolks, egg, and remaining ¼ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.
Whisking constantly, very gradually stream about half of hot mango mixture into eggs, then gradually whisk mixture back into saucepan. Cook over medium heat, whisking constantly, until curd thickens and whisk leaves a visible trail, 5–7 minutes (do not let it boil). Remove from heat and add butter a couple of pieces at a time, whisking until incorporated before adding more.
Strain curd through a fine-mesh sieve into a large measuring glass bowl or nonreactive bowl and cover, pressing plastic wrap directly onto surface. Chill until cold, at least 2 hours.
Do Ahead: Curd can be made 5 days ahead. Keep chilled.
Source: sbonappetit.com
Meanwhile, whisk egg yolks, egg, and remaining ¼ cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.
Whisking constantly, very gradually stream about half of hot mango mixture into eggs, then gradually whisk mixture back into saucepan. Cook over medium heat, whisking constantly, until curd thickens and whisk leaves a visible trail, 5–7 minutes (do not let it boil). Remove from heat and add butter a couple of pieces at a time, whisking until incorporated before adding more.
Strain curd through a fine-mesh sieve into a large measuring glass bowl or nonreactive bowl and cover, pressing plastic wrap directly onto surface. Chill until cold, at least 2 hours.
Do Ahead: Curd can be made 5 days ahead. Keep chilled.
Source: sbonappetit.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
These scones are intriguing! They look so refreshing and beautiful!
Bakery Style Mango Scones – Lemon Tree Dwelling
These Bakery Style Mango Scones are one of our favorite breakfast treats! They're golden brown and crispy on the outside, moist and delicious on the inside, and drizzled with a sweet vanilla glaze. The perfect scones...with Author: Cathy Trochelman Recipe Type: Breakfast Total Time: 30 min
Prep time:
Cook time:
Serving size: 8
Calories per serving: 338
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 338
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
1 beaten egg
1/2 cup half & half or light cream
1 cup chopped mangos (fresh or frozen)
1 cup powdered sugar
4 teaspoons milk or half & half
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 400° F.
In a medium mixing bowl, combine flour, granulated sugar, baking powder and salt. Mix well; set aside.
Add cold butter in very small pieces (I like to use a cheese grater and grate the butter directly into the mixing bowl).
Use a fork or pastry blender to combine butter with dry ingredients.
Add beaten egg and half & half or light cream. Mix just until combined.
Fold in chopped mango.
Transfer dough to a lightly floured surface; form it into an 8 inch disc. Cut into 8 equal wedges and place wedges on an ungreased baking sheet.
Bake at 400° for 15 minutes or until golden brown.
Cool 10 minutes on baking sheet, then remove to a wire rack to cool completely.
Once cool, combine icing ingredients and drizzle scones with icing as desired.
Source: slemontreedwelling.com
In a medium mixing bowl, combine flour, granulated sugar, baking powder and salt. Mix well; set aside.
Add cold butter in very small pieces (I like to use a cheese grater and grate the butter directly into the mixing bowl).
Use a fork or pastry blender to combine butter with dry ingredients.
Add beaten egg and half & half or light cream. Mix just until combined.
Fold in chopped mango.
Transfer dough to a lightly floured surface; form it into an 8 inch disc. Cut into 8 equal wedges and place wedges on an ungreased baking sheet.
Bake at 400° for 15 minutes or until golden brown.
Cool 10 minutes on baking sheet, then remove to a wire rack to cool completely.
Once cool, combine icing ingredients and drizzle scones with icing as desired.
Source: slemontreedwelling.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
If you want something a little less sweet, this Mango Black Bean Chili would certainly be a unique version to take to your neighborhood cookoff!
Mango Black Bean Chili – A Couple Cooks
This mango chili with black beans is a zesty spin on the typical chili! Allspice and a squeeze of lime take the flavor over the top. Author: Author: Sonja Total Time: 40 minutes
Prep time:
Cook time:
Yield: 6 1x
Serving size: 6
Calories per serving: 49
Ingredients:
Cook time:
Yield: 6 1x
Serving size: 6
Calories per serving: 49
1 1/2 cups cooked (about 3/4 c. uncooked)
1 large yellow onion
1 green pepper
4 garlic cloves
2 cans black beans (or 3 cups cooked black beans)
1/2 cup chopped cilantro
3 mangos — 2 1/2 cups diced, plus garnish
2 tablespoons olive oil
1 tablespoon vegan Worcestershire sauce
6 cans -ounce tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon allspice
1 can ( 28 ounce) crushed fire roasted tomatoes
1 can (28 ounce) diced fire roasted tomatoes tomatoes
1 1/2 teaspoons kosher salt
lime wedges, for serving
Directions:
Place the quinoa in a saucepan with 1 1/2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes until the water has been completely absorbed (check by pulling back the quinoa with a fork to see if water remains). Turn off the heat and let sit covered to steam for 5 minutes.
Meanwhile, dice the onion. Dice the pepper. Mince the garlic. Drain and rinse the beans. Roughly chop the cilantro. Dice the mango into chunks. Measure out 2 1/2 cups for the chili, then small dice the rest for the garnish.
In a large pot or Dutch oven, heat the olive oil, then sauté the onion for 5 minutes over medium high heat. Add the garlic and green pepper and sauté about 5 minutes. Stir in the Worcestershire sauce, tomato paste, chili powder, cumin, and allspice, and cook for 2 minutes, stirring constantly so that the mixture does not stick to the bottom of the pot.
Add the black beans, cans of tomatoes, chopped cilantro, kosher salt, and 1 1/2 cups of the cooked quinoa (reserve any remaining for future use). Pour in 2 cups water. Bring to a boil, then simmer on low for 15 minutes. Stir in the diced mango, then remove from the heat.
Serve warm topped with reserved mango garnish and a squeeze of lime juice. If desired, garnish with sour cream (or for vegan, vegan sour cream, cashew cream or nacho cheese).
Source: sacouplecooks.com
Meanwhile, dice the onion. Dice the pepper. Mince the garlic. Drain and rinse the beans. Roughly chop the cilantro. Dice the mango into chunks. Measure out 2 1/2 cups for the chili, then small dice the rest for the garnish.
In a large pot or Dutch oven, heat the olive oil, then sauté the onion for 5 minutes over medium high heat. Add the garlic and green pepper and sauté about 5 minutes. Stir in the Worcestershire sauce, tomato paste, chili powder, cumin, and allspice, and cook for 2 minutes, stirring constantly so that the mixture does not stick to the bottom of the pot.
Add the black beans, cans of tomatoes, chopped cilantro, kosher salt, and 1 1/2 cups of the cooked quinoa (reserve any remaining for future use). Pour in 2 cups water. Bring to a boil, then simmer on low for 15 minutes. Stir in the diced mango, then remove from the heat.
Serve warm topped with reserved mango garnish and a squeeze of lime juice. If desired, garnish with sour cream (or for vegan, vegan sour cream, cashew cream or nacho cheese).
Source: sacouplecooks.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
How are you planning on enjoying mangoes?
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
