Spiced Grapefruit with Mango Sorbet

Ingredients:

• 1/2 c water
• 1/4 c brown sugar
• 1/2 tsp ground ginger
• 2 lg grapefruit, cut into segments
• 4 sm scoops mango sorbet
• Mint sprigs (optional)

• Directions:
• Simmer water, sugar, and ginger in small heavy saucepan until reduced to 1/4 cup, about 5 minutes. Divide grapefruit sections among 4 dessert dishes. Pour spiced syrup over grapefruit, dividing evenly. Top each portion with a scoop of mango sorbet and garnish with a mint sprig, if desired. 4 servings

Recipe found at: http://www.prevention.com/food/cook/healthy-recipes-fresh-ideas-grapefruit?page=3

Refreshing Quinoa Salad with Mango, Cucumber, Avocado & Black Beans

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 can black beans, rinsed drained
• 1 fresh mango, cubed
• 1 ripe avocado, cubed
• 1 cucumber, seeds removed and diced
• ½ cup mint, chopped
• ½ cup fresh coriander (cilantro), chopped
• ⅓ cup olive oil
• 2 tbsp lime juice
• 1 clove garlic
• salt and pepper

Instructions

1. Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, and garlic.
3. Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately. 

Recipe found at: http://www.vegangela.com/2011/11/22/refreshing-quinoa-salad-with-mango-cucumber-avocado/

Homemade Mango Chutney Recipe

Ingredients

• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup golden raisins
• 1/4 cup crystallized ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes (hot)

Method

1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars

Recipe found at: http://www.simplyrecipes.com/recipes/homemade_mango_chutney/

 

Mango Chutney and Yogurt Nachos

Ingredients

• half a 12- to 14-ounce bag tortilla chips
• 2 cups grated Cheddar
• 1 small red onion, quartered and thinly sliced
• 1/2 cup Major Grey’s mango chutney
• 1/2 cup plain low-fat yogurt
• 1/2 cup fresh cilantro leaves

Directions

1. Heat oven to 450° F. On a foil-lined rimmed baking sheet, layer the chips, Cheddar, and onion. Bake until the Cheddar is melted, 3 to 5 minutes. Top with the chutney, yogurt, and cilantro.

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/mango-chutney-yogurt-nachos-00100000095461/index.html

Spicy Mango Ginger Soup

Ingredients:

• 1 large mango, peeled and destoned
• 1/2 onion, chopped
• 1/2 cup cold water
• 1-2 small chilli peppers, minced (or to taste)
• juice from 1 lime
• 1/2 tsp grated or minced ginger

Preparation:

Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed. Chill before serving. Makes two servings.

 

Recipe found at: http://vegetarian.about.com/od/rawfoodsrecipes/r/rawmangosoup.htm

Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango

Ingredients

• 1 2x1-inch piece fresh ginger, peeled, sliced
• 1 1x1-inch piece fresh galangal,* peeled, sliced
• 10 Thai basil leaves*
• 6 fresh cilantro sprigs
• 2 kaffir lime leaves* or 2 teaspoons grated lime peel
• 1 tablespoon sliced lemongrass*
• 2 cups water
  2 cups whole milk
• 1/2 cup sugar
• 1/2 cup small pearl tapioca* (not quick-cooking) 1 13.5- to 14-ounce can unsweetened coconut milk*
• 1 large mango, peeled, cut into cubes
• 1 tablespoon fresh lime juice
• Pinch of cayenne pepper

Directions

• Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
• Add milk and sugar to flavored liquid in pan; bring to boil. Stir in tapioca; return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny). Transfer to bowl. Cover and refrigerate overnight.
• Toss mango cubes, lime juice, and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture; garnish with basil sprigs.

*Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets.

Read More http://www.epicurious.com/recipes/food/views/Thai-Coconut-Tapioca-Pudding-with-Cayenne-Spiced-Mango-233724#ixzz1xhX3hfWo






Read More http://www.epicurious.com/recipes/food/views/Thai-Coconut-Tapioca-Pudding-with-Cayenne-Spiced-Mango-233724#ixzz1xhWD9zed

Mango Slaw with Cashew and Mint

2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.

Taken From:
http://smittenkitchen.com/2010/07/mango-slaw-with-cashews-and-mint/