Mango Recepies

1. Mango Salsa

Ingredients
2 to 3 mangoes, peeled and diced
1 cup diced pineapple
1/2 green pepper, diced
1/2 red pepper, diced
Diced fresh jalapeno to taste
2 to 3 scallions, sliced
1/2 cup (or to taste) chopped fresh cilantro
1/4 teaspoon ground coriander
1/4 teaspoon cumin
Juice of 1/2 lime

Instructions
Mix all ingredients in medium bowl. Refrigerate for at least one hour before serving. Keeps in the fridge for at least a couple of days. Great on grilled fish, shrimp or chicken.

2. Mango Salad with Grilled Shrimp

Ingredients
For mango salad:
2 tablespoons packed dark-brown sugar
2 tablespoons fresh lime juice
1 to 2 jalapenos, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled and thinly sliced

For shrimp:
16 jumbo shrimp (11/4 pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeno, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Lime wedges to accompany

Instructions
To make salad, whisk together brown sugar and lime juice in a large bowl until sugar is dissolved. Whisk in jalapeno, shallot, cilantro and mint. Add mangoes, tossing gently. Grill shrimp: Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.

Prepare grill. Whisk together oil, jalapeno, cumin and salt, then brush on skewered shrimp until well-coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

Toss mango salad again and divide among four plates. Arrange four shrimp on top of each serving.

3. Mango Upside-Down Cake

Ingredients
2 tablespoons lemon juice
2 cups sliced ripe mangoes
1 tablespoon margarine
1/3 cup brown sugar
1/4 cup margarine
3/4 cup sugar
1 egg
1/2 cup milk
1 1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt

Instructions
Pour lemon juice over mangoes and let stand 15 minutes. Melt margarine in 8-inch cake pan or casserole. (Do not use iron skillet as mangoes will darken.) Add brown sugar and cover with mango slices.

To prepare cake batter: In another bowl, cream margarine; add sugar and cream; add beaten egg. Sift dry ingredients and add to wet ingredients alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375 degrees. When cake is done, turn upside down and serve warm.

4. Mango Creams

Ingredients
5 medium mangoes, chopped to equal about 2 cups
2 Tbsps. plus 2 tsps. Cointreau
1/3 cup plus 3 Tbsps. orange juice
1 Tbsp. plus 1 tsp. gelatine
1/3 cup plus 3 Tbsps. water
1/3 cup plus 3 Tbsps. thickened cream, beaten until soft peaks form
1 Tbsp. plus 1 tsp. castor sugar
2 egg (whites), beaten until soft peaks form
1-1/3 cups thickened cream (optional), extra
2/3 cup toasted almonds (optional)

Instructions
Lightly oil 8 moulds
(1/3 cup capacity). Place first 3
ingredients in a blender or food processor and process until smooth. Transfer to a large bowl. Sprinkle gelatine over water a in small bowl and stand in a small pan of simmering water. Stir until dissolved and cool. Stir gelatine mixture into mango mixture. Fold beaten cream into mango mixture. Add sugar to beaten egg whites and beat until sugar is dissolved. Fold egg white mixture into mango mixture. Pour into prepared moulds and refrigerate until set. Turn onto plates and serve with extra cream and toasted almonds, if desired.

5. Black Bean and Mango Salsa

Ingredients
1 ripe mango, diced
1 lb. canned black beans, drained and rinsed
2 green onions, chopped
1 clove garlic, peeled and finely chopped
1/2 tsp. crushed red pepper
1/4 tsp. salt
1/4 tsp. black pepper

Instructions
Combine all ingredients and let sit for 30 minutes before serving.

6. Mangoes and Berries with Ice Cream

Ingredients

1 cup strawberries, sliced
1 cup blueberries, picked over
2 cups mango slices, or papaya, drained and cut into bite size pieces
1/3 cup brown sugar, packed
2 cups strawberry ice cream

Instructions
Combine fruit and brown sugar in a mixing bowl. Set aside 30 minutes. Serve with ice cream.

7. Mango Dessert Cake

Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 85 minutes
Servings: 6

Ingredients

2 lbs. canned mango slices
1 oz. margarine
1/3 cup plus 3 Tbsps. caster sugar
9 oz. cream cheese
2 eggs, separated
2 oz. almonds, ground
2 Tbsps. plus 2 tsps. semolina or polenta
1 lemon, juice reserved and rind finely grated
1 Tbsp. plus 1 tsp. Cointreau


Instructions
Drain mangoes. Cut half the mangoes into dice and purée the remaining mangoes. Cream margarine and caster sugar, gradually beat in cream cheese and then egg yolks, semolina, lemon rind and juice. Whisk egg whites until stiff, fold into cake mixture with diced mangoes. Pour into lightly greased and lined 8 inch round cake tin. Bake at temperature 350°F for 45-50 minutes, until firm. Cool in tin. Mix Cointreau with mango purée and serve cake in wedges, accompanied by mango purée.

8. Mango Ricotta Cake

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Ingredients
1 lb. lowfat ricotta cheese
1/2 cup sugar
3 Tbsps. cornstarch
1 tsp. lemon zest
3 large eggs, separated
2 tsps. unsalted butter
1/4 cup sliced almonds
1/4 cup confectioner's sugar
3/4 lb. mango slices, drained

Instructions
Preheat oven to temperature 400°F. Combine first 4 ingredients and egg yolks in a mixing bowl. Beat with an electric mixer until smooth. Using clean dry beaters, beat egg whites in another mixing bowl until stiff but not dry. Gently fold egg whites into ricotta mixture. Melt butter in a 10 inch ovenproof skillet over medium high heat. Add almonds and sauté 1 minute or until golden. Remove from heat. Spoon ricotta mixture evenly into skillet. Cook about 1 minute without stirring. Transfer to oven and bake 12-14 minutes or until just set. Run a spatula around edge of cake and invert onto a serving platter. Sift confectioner's sugar over cake just before serving. Garnish with mango slices.

9. Mango Cream Shells

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients
1 cup orange juice
2 cups water
3/4 lb. extra large pasta shells
3/4 large mangoes, finely chopped
6 oz. ricotta or curd cheese
1 Tbsp. plus 1 tsp. sugar
2 oz. fresh passionfruit pulp
3 oz. sugar
1 cup water


Instructions
Bring orange juice and water to a boil in a large pan. Add pasta and cook 10 minutes, or until al dente. Drain and cool. Combine next 3 ingredients in a bowl and mix well. Fill pasta shells with mango mixture. Combine remaining ingredients in a heavy pan over medium high heat, stirring until sugar is dissolved. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and cool. Serve syrup over shells.

10. Indian Mango Lassi

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1

Ingredients

1/2 cup canned mango nectar
3/4 cup plain yogurt
1/2 cup water
1-1/2 tsps. sugar
1 tsp. rosewater

Instructions
Place all ingredients in a blender and mix thoroughly.

11. Mango Chutney

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

1 large mango, peeled, pitted, and cut into chunks
2/3 cup raisins
1/2 cup light brown sugar
1/4 cup apple cider vinegar
2 cinnamon sticks
1/2 tsp. cloves
1/2 tsp. ground ginger
1/2 tsp. cardamom seeds

Instructions
Mix all ingredients in a saucepan. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Remove from heat and let cool.

12. Tropical Fruit with Mango Sauce

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

1 lb. mango slices, chopped
1/4 cup unsweetened pineapple juice
3 Tbsps. sugar
2 Tbsps. lime juice
2 papayas, peeled, seeded and sliced
1/4 lb. guava halves, sliced
1 cup strawberries, hulled and halved
1 honeydew melon, seeded, peeled and cut into 1 inch pieces
1-1/2 Tbsps. lime zest, cut into julienne strips

Instructions
Combine first 4 ingredients in a blender or food processor. Purée and set aside. Combine remaining ingredients in a salad bowl. Pour mango sauce over fruit. Toss gently and let stand 15-20 minutes before serving.