Mango Recipes
Mangos have been cultivated in India for
over 4,000 years. Gradually, mangoes were distributed throughout the
tropics of Africa, Asia and the Americas. Mangoes were successfully
introduced into Miami, Florida in 1863. The first commercial variety
selected was the "Haden" mango. Florida is the major producer of mangos in
the U.S.
Mango is regarded as the queen of fruits
in tropical areas of the world. Prior to the severe freezes of the 1980s,
numerous mango trees were in production in yards across the lower Rio Grande
Valley, including a small orchard near Mercedes. Grown for its large,
colorful and delicious fruit, the medium to large evergreen mango tree is
also attractive in the home landscape. Its rounded canopy may be low and
dense to upright and open, with dark green foliage that is long and narrow.
Mangos freeze well and can be frozen
with no additives if they are very ripe. Peel, slice and package them in
moisture-proof freezer bags or containers. They can also be pureed and
frozen. Greener mangos should be frozen with sugar or sugar syrup.
Source: Plant
Answers
MANGO CREAM CHEESE DESSERT
Crust
3/4 c. butter
1/4 c. brown sugar
1 1/2 c. flour
1/2 c. chopped nuts
1st Layer
1 (8 oz.) pkg. cream cheese
8 oz. whipped cream
2/3 c. sugar
2nd Layer
2 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 c. cold water
4 c. sliced and peeled mangoes
Mix crust ingredients and press onto bottom of 9x13 pan. Bake at 350 degrees
for 10 to 12 minutes. Cream together cream cheese and sugar. Fold in whipped
cream. Spread over cooled crust and refrigerate. Dissolve Jell-O in boiling
water for 2 minutes. Add cold water. Arrange mangoes over cream cheese
layer. Gently pour cooled Jell-O over mangoes. Refrigerate until firm.
MANGO COFFEE CAKE
2 c. sifted flour
1-1/2 c. white sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
Put sifted dry ingredients into bowl and mix in other ingredients. Beat 2
eggs with 1/4 cup milk and add to dry ingredients. Add: 1/2 c. salad oil
2 c. sliced mangoes
Mix all together. Pour into 9x12 or 8x13 pan and sprinkle with following
mixture: 1/4 c. flour
1/2 c. brown sugar
4 tbsp. melted butter
1/2 c. coconut
1/2 c. chopped nuts
Mix above 5 ingredients together and put over batter. 350 degrees, 50
minutes.
MANGO-ORANGE COOLER
1-1/2 c. ripe mango puree
2 tbsp. sugar
2 c. orange or pineapple juice
Combine mango puree, sugar and juice. Chill. Pour over crushed ice and
serve.
MANGO DAIQUIRIS
1 c. ripe mango
3 lg. strawberries
1/2 c. light rum
Juice of 2 limes
2 tbsp. super fine sugar
2 c. crushed ice
In a blender, blend all ingredients until smooth and frothy. Serve in
chilled glass and garnish with strawberries.
MANGO BREAD
1/2 c. shortening
1-1/2 c. sugar
2 eggs
1/2 c. sour cream or evaporated milk
2/3 c. mashed well-ripened mangoes
(3-5 med. size)
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2-1/2 c. finely chopped cashew nuts
Mix shortening, sugar, and eggs. Add sour cream and mangoes. Mix well. Add
flour, baking powder, soda, salt, and vanilla. Mix with electric mixer at
medium speed for 2 minutes. Fold in cashew nuts. Pour into 2 greased loaf
pans. Bake for 40 minutes to 1 hour at 350 degrees.
MANGO NUT BREAD
1/2 c. butter or shortening
3/4 c. sugar
2 eggs
2/3 c. mango, chopped
2 c. flour
1 tsp. baking soda
1 tbsp. lime juice
1/4 tsp. salt
1/2 c. chopped pecans
Cream shortening and sugar. Add eggs. Stir in flour, baking soda, mango and
lime juice. Mix all together, add nuts. Bake in a greased loaf pan at 375
degrees for 1 hour. Do not cut until the following day.
BANANA MANGO BREAD
Sift together:
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 1/2 c. sugar
1/2 tsp. salt
Combine in bowl:3 eggs
1 tsp. vanilla extract
1 c. oil
2 c. bananas (or any other fruits)
Optional - 1/4 c. nuts, 1/2 c. each
coconut and raisins
Mix together all ingredients. Grease loaf pans with shortening. Pour batter
into loaf pans (3/4 filled). Bake at 350 degrees 50-60 minutes. Small pans
40 minutes or until toothpick comes out clean.
HOMEMADE MANGO ICE CREAM
4 c. peeled mango slices, chopped fine
1 c. sugar
4 (13 oz.) cans sweetened milk, chilled
1/2 gal. Half and Half
6 eggs, well beaten
1 tbsp. vanilla extract
1 tsp. almond extract
Combine mango slices and sugar in a microwave proof bowl. Heat until sugar
dissolves. Place in refrigerator to chill slightly. In a churn, combine
sweetened condensed milk, Half and half, eggs and extracts. Add chilled
mango mixture. Follow manufacturer's directions for making ice cream.
MANGO TROPICAL FREEZE
1 c. mango pieces
1 (6 oz.) can limeade concentrate
1/2 c. vanilla ice cream
6 oz. water or other beverage
Ice
Combine all ingredients in a blender, filling to the top with ice. Process
until smooth and icy and then serve at once.
MANGO MOUSSE
1 envelope unflavored gelatin
6 tbsp. sugar
1/4 c. cold water
1-1/2 c. fresh mango puree (from 2
lg. ripe mangoes)
1 tbsp. lemon juice
2 lg. egg whites, at room temp.
1/2 pt. (1 c.) heavy or whipping cream
18 ladyfingers
2 kiwi fruit, chilled
In microwavable 1-quart bowl, combine gelatin and 4 tablespoons sugar. Stir
in water and microwave uncovered on high 1 to 1 1/2 minutes or until gelatin
and sugar dissolves. Stir in mango puree and lemon juice. Chill mixture just
until it mounds slightly. In small bowl, with electric mixer, beat egg
whites until foamy. Gradually beat in remaining 2 tablespoons sugar until
stiff peaks form. Fold egg whites into mango puree mixture. In small bowl
with beaters, whip heavy cream until stiff peaks form. Fold mango mixture
into whipped cream. Divide mango mousse among 6 serving dishes; cut
ladyfingers cross-wise into halves. Insert 6 halves into each dish. Chill
mousse until firm. To serve, peel and cut kiwi into wedges. Garnish each
with kiwi and mint sprigs, if desired. Serves 6. Honolulu, Hawaii
MANGO CREAM DESSERT
2 lg. or med. ripe mangos
2 tbsp. fresh lemon juice
1/4 c. plus 1 tbsp. sugar
2 egg whites
Pinch of salt
6 tbsp. whipping cream
2 tbsp. grated chocolate flakes
Peel mangoes and cut flesh from stones finely dice half of the fruit. In
blender or food processor, puree remaining fruit, lemon juice and 1/4 cup
sugar. Beat egg whites until soft peaks form. Beat remaining ingredients, 1
tablespoon sugar and salt until stiff but not dry. Whip cream until stiff.
Gently fold beaten egg whites into whip cream. Fold mango puree, then fold
in diced mango. Spoon into a serving bowl or individual dessert dishes;
refrigerate 30 minutes. To serve, decorate with chocolate. Makes 4 servings.
MANGO BAVARIAN CREAM
1 envelope unflavored gelatin
1/2 c. sugar, divided
Generous dash of salt
1 c. milk
2 eggs, at room temperature, separated
1 tsp. vanilla
1 med. to lg. ripe mango
2 to 3 tbsp. lime juice
1 c. heavy cream, whipped stiff
In large saucepan, mix gelatin, 1/4 cup sugar, salt, milk and egg yolks;
blend well. Stir over low heat until gelatin is dissolved and mixture coats
metal spoon (175 degrees on candy thermometer). Remove from heat. Remove
from heat. Stir in vanilla. Chill until mixture mounds slightly when dropped
from spoon, stirring occasionally. Meanwhile, peel mango. Cut flesh off seed
in slices, scraping off any flesh clinging to seed. Reserving prettiest
slices for garnish, puree enough mango (about 1 1/4 cups) in blender or food
processor to yield 1 cup. Mix in lime juice. Stir into chilled custard. In
small bowl of mixer, beat egg whites until foamy. Gradually beat in
remaining 1/4 cup sugar until soft peaks form. Fold egg whites and whipped
cream into mango mixture. Turn into 6-cup ring or other mold rinsed with
cold water. Chill until firm. Unmold. Garnish with reserved mango slices.
Makes 8 servings.
MANGO CREPES
2 c. milk
2 eggs
2 tsp. margarine
1-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 or 4 fresh ripe mangoes*
1 tsp. sugar when enclosing fruit, eliminate for chicken, seafood,
a-la-king, etc.
Blend milk, eggs, margarine, flour to form batter. Spray skillet with Pam or
wipe oil around pan with napkin and heat. Pour 1/4 cup batter into skillet;
turn and lift pan to spread thin and brown. Turn crepe with lifter and brown
other side, then remove finished crepe. Slice fruit and using about 1/4 cup,
roll crepes. Serve with whip cream, non-dairy topping or yogurt. *When
mangoes are not in season, use strawberries or any other filling like
chicken or seafood.
BLENDER MANGO CHEESECAKE
1-1/2 c. crushed graham crackers
1/2 c. desiccated coconut
1 1/2 tsp. cinnamon
2 1/2 tbsp. sugar
2/3 c. melted butter
FILLING:
2-1/2 tbsp. gelatin
1-1/4 tbsp. grated lemon rind
2 tbsp. lemon juice
1/2 c. boiling water
1/2 c. sugar
3 egg yolks
3/4 lb. cream cheese
1 lb. mashed mango pulp
1/2 c. cold water
1-1/2 c. sour cream
2/3 c. cream
Mix the crushed graham crackers, coconut, cinnamon, sugar and melted butter
together. Firmly press on the bottom and sides of a 9 inch springform pan.
Chill until ready to use. Put the gelatin, lemon rind, lemon juice and
boiling water in an electric blender and whirl for about 30 seconds. Add the
sugar, egg yolks and softened cream cheese. Whirl on high speed for another
30 seconds. Add the mango pulp (keep some aside for the top of the
cake), cold water and sour cream. Blend until all the ingredients are well
mixed. Pour into the prepared crust and chill until firm. Whip the
cream and gelatin fold in the reserved mango pulp. Spread over the cake and
serve.
Serves 8.
MANGO PIE
Pastry for 9" two crust pie
5 c. fresh mango, sliced, 5 sm. or 4 lg.
1 tsp. lemon juice
1 c. sugar
1/4 c. all purpose flour
1/4 tsp. cinnamon
2 tbsp. butter or margarine
Heat oven to 425 degrees. Prepare pastry. Mix mango and lemon juice. Stir
together sugar, flour and cinnamon. Mix with mango. Turn into pastry lined
pie pan; dot with butter. Cover with top crust which has slits cut into it;
seal with flute. Cover edge with 2 - 3 inch strip of aluminum foil to
prevent excessive browning; remove foil last 15 minutes of baking. Bake 9
inch pies for 35 to 45 minutes, or until crust is brown and juice begins to
bubble through slits in the crust. Serve warm with vanilla frozen yogurt as
a side dish.
MANGO BANANA PIE
1 baked pie shell
2 or 3 lg. mangoes, depending upon size
Cinnamon and honey, to taste
Cornstarch
3 tbsp. apple juice
5 bananas, sliced
Whipped cream
Prepare the pie shell. Make sure your fruit is very ripe. The mangoes should
be sweet and orange. (The Spiral currently uses Haitian mangoes.) Slice
mangoes and cook with their own juice in a pot over medium heat. Add a touch
of cinnamon and honey, to taste. Add enough cornstarch to thicken. Add apple
juice and blend well. (Other compatible fruit juice can be substituted for
the apple juice.) The longer the mangoes are cooked the thicker the mixture
will be. Remove from heat and cool. Mix with sliced bananas in a separate
bowl. Fold in baked pie shell. Chill and serve topped with whipped cream.
Makes 1 pie.
PINEAPPLE MANGO
PIE
1 (14 oz.) can chunk pineapple, drained
4 lg. ripe mangos, peeled and sliced
(3 c.)
1/2 c. sugar
3 tbsp. flour
In a bowl, mix mangos, pineapples, sugar. Sprinkle with flour. Stir
constantly, mixture should be thick. Pour into a 9 inch double pie crust and
bake at 325 degrees for 40-45 minutes or until done.
MANGO KEY LIME PIE
1/4 c. lime juice
1 can sweetened condensed milk
2 egg yolks
1 1/2 c. mango puree
2 egg whites
1 (9 inch) graham cracker crust
Thoroughly mix lime juice, condensed milk, egg yolks and mango puree. Beat
egg whites with dash of salt to stiff peaks. Fold in mango mixture. Add to
crust and chill until firm.
MANGO CUSTARD PIE
2/3 c. brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1-1/2 c. mashed or pureed mango
3 eggs, unbeaten
1 lg. can evaporated milk (1 2/3 cup)
1 (9 inch) unbaked pie shell
Put all ingredients into the blender; pour into pie shell and bake in oven
at 350 degrees for 45 minutes or until knife blade inserted into center
comes out clean. This pie is popular in Florida at Thanksgiving as it
resembles pumpkin pie but is lighter and more healthful.
GREEN MANGO PIE
1-1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. flour
3 1/2 c. sliced green mango*
1 tbsp. lime juice
Pastry for 2 crust pie
(*Ripe mango may be substituted but reduce sugar). Mix sugar, cinnamon,
nutmeg and flour. Add mango. Put in pie shell. Bake at 450 degrees for 10
minutes, and then 375 degrees for 45 minutes.
MANGO CRISP
3 to 4 peeled, sliced mangos
1 c. sugar
1 c. flour
1 tsp. baking powder
1 egg, beaten with fork
Cinnamon
1/3 c. melted butter
Mix sugar, flour, and baking powder well, then add egg and mix again. Grease
9 x 9 inch pan, cover bottom with mangoes. Then spoon crumb mixture over
mangoes. Dribble butter over crumb mixture and sprinkle lots of cinnamon on
top. Bake in 370 degree oven for 45 minutes can also use fresh peaches.
MANGO PUDDING
6 mangos, firm yellowish red
1/2 c. sugar
1/2 c. water
1/2 c. milk
3 tbsp. cream
1 egg
Peel and chop mangos. Simmer with sugar and water until soft. Beat
thoroughly. Heat milk and pour into lightly beaten egg. Heat again and stir
constantly until custard thickens. Do not allow to boil. Cool and stir in
mangos and cream. Pour into glasses. Chill and serve.
MANGO MINT SORBET
3 mangos (peeled, seeded and pureed)
1 c. sugar
1/2 c. water
1 c. milk
1/2 c. chopped mint
Dissolve the sugar with the water over low heat and let cool. Pour the
pureed mango into the central container of the ice cream machine. Add the
milk, syrup and chopped mint. Put the beater and motor in place, following
the manufacturer's instructions.
MANGO SALSA
2 ripe, but firm, mangoes
1/2 tsp. minced jalapeno pepper
2 tbsp. coarsely chopped cilantro leaves
1 tbsp. fresh lime juice
1/4 tsp. ground cardamom or coriander
Peel mangoes and chop coarsely. Combine with other ingredients and serve
right away. Makes 2 cups.
MANGO AVOCADO
SALSA
1 lg. mango, peeled, diced
3 tbsp. red onion, minced
3 tbsp. diced green pepper
3 tbsp. diced red pepper
1-1/2 tbsp. white wine vinegar
1 tbsp. chopped fresh cilantro
1 tbsp. olive oil
1 tsp. minced fresh chives
1/2 lg. avocado, diced
mix all ingredients except avocado in large bowl. Add avocado to salsa and
stir gently to combine. Salt and pepper to taste.
MANGO CHERRY SALSA
1 onion, chopped
2-3 cloves minced garlic
2-4 jalapenos, seeded & minced
Juice of 2 limes
Juice of 1 lg. lemon
2 tbsp. vinegar (preferably white wine or cider)
1 lb. fresh cherries, seeded & cut in half
1 jar mangos or 2 fresh, cut in 1/2" cubes
Heat sauté pan over medium heat. Add enough oil to lightly cover bottom of
pan, about 1 tablespoon. Add onions, peppers and garlic and saute over
medium heat until onions begin to collapse, about 5 to 8 minutes. Add lime
juice, lemon juice and vinegar. Bring to a boil, add cherries and mangos.
Simmer for 8 to 10 minutes, stirring occasionally. Remove from heat. Place
in a serving bowl and chill. This may be served hot if preferred. If a
smooth sauce is preferred, puree in food processor before chilling. This is
served with grilled chicken or grilled or pan-seared fish. This makes about
one pint of salsa.
SWORDFISH WITH
PAPAYA AND MANGO SALSA
1/2 c. chopped ripe mango
1/4 c. peeled, seeded & chopped papaya
1 tbsp. finely chopped parsley
2 tbsp. finely chopped celery
1 tbsp. lime juice
2 tsp. finely chopped purple onion
1 tsp. freshly grated ginger
1 tsp. seeded minced jalapeno pepper
2 tbsp. rice vinegar
2 tbsp. Dijon mustard
1 tbsp. + 1 tsp. low sodium soy sauce
4 (4 oz.) swordfish steaks
Vegetable cooking spray
Fresh parsley (garnish)
Combine first 8 ingredients in a small bowl. Combine vinegar, mustard and
soy in a small bowl. Cover fish and marinate in refrigerator up to 2
hours. Coat grill rack with cooking spray. Place grill over medium hot
coals. Place steaks on rack and grill 5 minutes on each side or until
just cooked. Transfer steaks to individual plates and serve with 1/4 cup
mango-papaya salsa. Garnish with parsley sprigs. 8. Serve any
remaining salsa in small bowl at the table.
PINEAPPLE, MANGO
AND CUCUMBER SALSA
1/2 c. pineapple, diced sm.
1/2 c. firm ripe mango
1/2 c. cucumber, diced & peeled
1/3 c. red bell pepper, diced
1/3 c. tomato, diced
3 tbsp. green onion or chives, finely chopped
3 tbsp. cilantro or 1 tsp. mint
juice of 2 limes
Hawaiian chili pepper or jalapeno, to taste
Salt to taste
Cut all ingredients in small diced; mix well, adjust seasoning. Chill to
marinate and marry flavors. Good with white fish.
PORK CHOPS WITH MANGO CHUTNEY
4 pork chops
1 jar Mango Chutney
1/2 c. white wine
1/2 c. chicken stock
1/2 c. oil
Salt and pepper
Cook chops in hot oil. Deglaze pan with chicken stock and white wine. Pour
sauce over chops and spread with chutney
GRILLED TUNA WITH MANGO
CHILI SAUCE
3 lbs. fresh yellow fin tuna
3 mangoes, peeled and diced
1 c. cilantro leaves, chopped
1 jalapeno, chopped
1/2 tsp. chili powder
1/2 tsp. crushed red pepper
Juice of 2 limes
1 onion, chopped
Salt to taste
Lightly season the tuna and brush with some oil. Mix the rest of the
ingredients in a bowl and set aside. Grill the tuna and spoon the salsa over
it. Serve immediately.
MANGO RICE
CASSEROLE
1 mango, chopped
1 lb. hamburger
Salt & Pepper to taste
1/2 onion, chopped
1 c. rice
1 qt. tomato juice
Brown hamburger, mango and onion, then drain. Add salt, pepper, rice and
juice and simmer 30 minutes.
STEAK WITH MANGO
CHUTNEY SAUCE.
3 lb. sirloin steak, 1 inch strips
1/4 c. green peppercorns
1/2 c. butter
1/2 c. brandy or cognac
1 c. heavy cream
1/2 c. mango chutney
Little salt
Cut sirloin into 1-inch cubes, grind or with potato masher smash
peppercorns. Put cubes and peppercorns in plastic bags, toss well. Heat 1/4
cup butter in heavy skillet (very hot). Brown half of cubes, remove, brown
last half cubes in 1/4 cup butter. Keep warm. Add to chilled juices, bring
brandy to boil. Reduce heat to simmer, add salt, heavy cream and chutney.
Let heat to almost simmer. Add meat for a few minutes. Serve over rice.
Serves 10-12
WARM PORK SALAD WITH MANGO VINAIGRETTE
8 pieces pork scallopini
1 head curly endive, washed and
roughly chopped
1 lb. spinach, washed
1 c. jicama, julienne
1 c. carrots, julienne
1 c. sliced mushrooms
Fresh herbs:
Sorrel, basil,
mint, nasturtium
or any kind you
can find in the
market (roughly
chopped)
MANGO DRESSING:
1 mango, peeled and seeded
1 c. salad oil
1/2 c. red wine vinegar
1 tsp. whole black peppercorns
1 tbsp. honey
Salt to taste
Combine all ingredients in blender and blend at low speed until all are
mixed well. Adjust salt to taste. Yield: 2 1/2 cups. Sauté the pork
scallopini until done (1 minute). Warm up half the dressing in a wok and
toss all ingredients together. Be careful to only warm the salad, not to
cook it. Serve immediately. Serves 4
PEACH AND MANGO CHICKEN
2-1/2 to 3 lb. chicken
1/4 c. butter
1/2 c. diced peaches
3 strips lemon rind
1-1/4 c. chicken stock
1 tbsp. lemon juice
1/2 c. heavy cream
Salt and pepper
1 c. diced mangos
Preheat oven to 350 degrees. Fry chicken in butter until browned. Add
mangos, peaches, lemon rind, and stock. Cover and bake 1 hour. Remove
chicken from pan, keep warm. Remove lemon rind. Add lemon juice and cream.
Season to taste. Bring sauce to simmer and reduce until thickened. Pour
sauce over chicken and serve with rice. 4-6 servings.
CURRY MANGO
CHICKEN SALAD
1 ripe mango
3 tbsp. reduced-calorie mayonnaise
2 tbsp. orange juice
Pinch of curry powder
Pinch of allspice
1 (5 oz.) can chunk white chicken, drained
2 kiwifruit, peeled, cut in half lengthwise, sliced
Lettuce leaves
1 med. banana, sliced
1 tbsp. toasted coconut
In cup, combine mayonnaise, orange juice, curry powder and allspice. Cut
mango lengthwise through each flat side close to seed. With spoon, scoop out
flesh in long cured slices. Peel skin from seed section and dice flesh. In
medium bowl, combine diced mango, chicken, half the kiwi and 2 tablespoons
dressing. Refrigerate chicken mixture, covered, and remaining dressing 1
hour or until serving time. Divide chicken mixture between 2 lettuce-lined
plates. Arrange banana, remaining mango and kiwi slices around chicken
mixture. Drizzle with remaining dressing. Sprinkle with coconut. Makes 1 1/2
cups salad or 2 servings; 220 calories.
MANGO CHUTNEY
RECIPE
Slice 3 1/4 cups mango. Add: 2 1/2 c. white sugar
1 c. brown sugar
Let stand overnight. Strain liquid into saucepan.
Add:
1 c. cider vinegar
1/2 c. raisins
1/4 c. (or more) fresh ginger, chopped
2 tbsp. chopped fresh garlic
2 tbsp. salt
1 tsp. cloves, ground
2 tbsp. (or more) hot red peppers (in jar), crushed, make as hot as you like
Simmer 30 minutes, stirring constantly. Add strained mangoes and cook 30
minutes more, stirring; more if not thickened. Pour into sterile jars and
keep refrigerated. I double this recipe.
MANGO CHUTNEY
RECIPE #2
10 lg. firm, ripe mangoes
1/2 pt. raisins, seeded
1/2 pt. vinegar
1/2 pt. lime juice
1-1/2 c. brown sugar
2 chili peppers (or 1/2 tsp. dried)
2 garlic cloves, grated
1 onion, chopped fine
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. ground ginger
1-1/2 tsp. salt
Pare and cut the mangoes in small pieces. Put all ingredients together in a
crock or bowl. Cover and let stand overnight. Cook next morning for three
hours. Seal in sterilized jars. Makes 4 pints. |
