Mango Recipes

Category	Desserts
Name Of Recipe	LIME MANGO MOUSSE IN CHOCOLATE CUPS
Servings	8
Ingredients
	6 oz. white or bittersweet chocolate
	2 cups prepared whipped cream
	1 tsp. grated lime rind
	1 tbsp. lime juice
	1/2 cup powdered sugar
	1 peeled & pureed mango
	1 (250g.) pkg. cream cheese
Directions	In an electric mixer, at medium speed, beat 1 pkg.(250g) Cream Cheese with 1 peeled, pureed mango,1/2 cup powdered sugar, 1 tbsp. fresh lime juice and 1 tsp. grated lime rind until smooth. Fold in 2 cups prepared DREAM WHIP. Spoon into chocolate cups and refrigerate. To make chocolate cups: melt 6 oz. white or bittersweet chocolate. Using a small spoon, lightly coat the inside of 8 foil-lined baking cups. Freeze for 10 minutes. Recoat any thin spots and freeze 1 hour.

Category	Desserts
Name Of Recipe	FROZEN MANGO YOGURT
Servings	6
Ingredients
	2-3 tbsp. honey
	2 tsp. chopped fresh ginger
	1 egg, separated
	pinch of salt
	pinch of cream of tartar
	2 tbsp. sugar
	2 cups unflavored yogurt
	2 medium mangos
Directions	Peel, pit and chop fruit. Puree with honey and ginger in blender or food processor. Bring puree to boil in small saucepan. Gradually whisk in beaten egg yolk, then set aside to cool. Beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir yogurt into mango mixture then fold in egg whites. Spoon into a shallow metal pan and freeze until firm, stirring occasionally.

Category	Snacks
Name Of Recipe	MANGO RASPBERRY PIZZA
Servings
Ingredients
	CRUST
	1 cup flour
	1/4 cup powdered sugar
	8 tbsp.margarine
	FILLING
	8 oz. cream cheese
	1/2 cup sugar
	3 - 4 large mangos, peeled and sliced
	GLAZE
	1 cup crushed raspberries
	1/2 cup water
	3/4 cup sugar
	2 tsp. cornstarch
Directions	To make crust; mix together flour, powdered sugar and margarine. Press into a large pizza pan and bake at 350 degrees for 10 minutes. Mix filling; cream cheese and sugar and spread over warm crust. Peel and slice fruit and place on filling. In saucepan mix glaze of crushed berries with water, sugar and cornstarch. Over medium heat, cook and stir until thickened and bubbly. Pour glaze over fruit. Chill or serve warm.

Category	Drinks
Name Of Recipe	MANGO FIZZ
Servings	2
Ingredients
	dash of light rum
	sparkling water
	1/2 cup mango puree
Directions	In tall glasses, combine mango and rum. Stir together. Fill each glass with sparkling water. Serve with an iced-tea spoon.

Category	Salads
Name Of Recipe	CURRIED CHICKEN AND MANGO SALAD
Servings	5
Ingredients
	4 cups cooked chicken breast halves, diced
	2 tbsp. lime juice
	2 mangos, peeled and chopped
	2 tsp. jalapeno, diced
	4 scallions, sliced thin
	1/4 cup plain nonfat yogurt
	1/4 cup low fat mayonnaise
	1 1/2 tsp. curry powder
	1/2 tsp. cumin
	salt and pepper
	lettuce
	2 tbsp. cashews, chopped (optional)
	1 tsp. mango chutney
Directions	In a large bowl, combine chicken, lime juice, mangoes, jalapeno, and scallions. In a small bowl, whisk together the yogurt, mayonnaise, mango chutney, curry powder, cumin, and salt and pepper to taste. Add to chicken mixture; toss. Arrange a mound of chicken on top of lettuce. Garnish each portion with 2 teaspoons of cashews if using.

Category	Appetizers
Name Of Recipe	AVOCADO, EGG AND MANGO
Servings	6
Ingredients
	6 eggs, hard-boiled and chopped
	2 avocados, peeled, pitted and chopped
	1 habanero chile, seeded, stemmed and finely chopped
	1 onion, finely chopped
	3 tbsp. parsley, finely chopped
	2 tbsp. apple cider vinegar
	1/2 tsp. sea salt
	3 mangoes, peeled, pitted and halved
	6 cilantro sprigs
Directions	Blend all ingredients except mangoes and cilantro in a food processor or blender at medium speed until smooth. Chill for several hours. Pour into mango halves and garnish with cilantro.

These soft, velvety puddings make the perfect end to a Chinese meal, satisfying all your sweet cravings.

Preparation Time

15 minutes

Cooking Time

5 minutes

Ingredients (serves 6)

• 3 frozen mango cheeks, thawed
• 250ml (1 cup) mango nectar
• 1 tbs fresh lemon juice
• 125ml (1/2 cup) coconut milk
• 125ml (1/2 cup) pouring cream
• 140g (2/3 cup) caster sugar
• 1 x 10g pkt gelatine powder
• Coconut milk, extra, to serve

Method

1. Place the mango, nectar and lemon juice in the bowl of a food processor and process until smooth.
2. Place the coconut milk, cream and sugar in a saucepan. Bring to a simmer over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Remove from heat. Sprinkle with gelatine and whisk with a fork until gelatine dissolves.
3. Place the cream mixture and the mango mixture in the bowl of a food processor and process until well combined. Strain through a sieve into a jug. Pour the mango mixture among six 200ml-capacity serving dishes. Set aside for 10 minutes to cool slightly. Cover and place in the fridge for 6 hours or until set.
4. Drizzle the extra coconut milk over the mango puddings and serve.

Notes

• You can prepare this recipe to the end of step 3 up to 2 days ahead. Continue from step 4 just before serving.

The king of Fruit - Mango! (Find more about mango here)


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