Recipes: March Mango Madness

We’re mad for mangoes and that’s why we’ve pulled together the best recipes that highlight the world’s most popular fruit!

Mango juice goes a long way in this fruity Champagne Cocktail.

1. Apple, Mango & Cranberry Coleslaw

INGREDIENTS

Spiced Pecans

1½ cups pecan halves
2 tbsp packed brown sugar
1 tbsp melted butter
1 tsp Worcestershire sauce
¼ tsp kosher salt
1/8 tsp garlic powder

Vinaigrette Dressing

2 tbsp rice vinegar
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp sugar
¼ tsp kosher salt
¼ cup olive oil

2 Granny Smith apples, peeled and cubed
1 tbsp fresh lemon juice
3 cups thinly sliced Napa cabbage
3 cups thinly sliced red cabbage
1 cup dried cranberries or dried cherries
1 medium mango, peeled and cut into 1/2-inch cubes

DIRECTIONS

1) Preheat oven to 350°F.

2) For the pecans, in a large bowl, combine pecans, brown sugar, butter, Worcestershire, salt and garlic powder. Mix well. Spread mixture on a baking sheet and bake 12-15 minutes, stirring every 5 minutes, until lightly toasted. Set aside and cool completely.

3) For the dressing, in a small bowl, whisk rice vinegar, cider vinegar, Dijon mustard, sugar and salt. Gradually whisk in olive oil.

4) In a large bowl, toss sliced apples with lemon juice. Add the cabbage, mango and dried fruit to the apples. Mix with the dressing and chill for 30 minutes before serving to blend flavors. Add pecans just before serving.

Serves 6-8

 

2. Easy Mango & Coconut Chicken Curry

INGREDIENTS

5 boneless, skinless chicken breast halves, thinly sliced
½ cup coconut milk
½ tsp kosher salt
¼ tsp freshly ground black pepper

2 tbsp vegetable oil
1 large white onion, chopped
1 large red bell pepper, chopped
1 large garlic clove, minced
2 tbsp yellow curry powder, mild, medium or hot depending on your spice preference
2 tsp grated fresh ginger
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
1¼ cups water
2 tbsp apple cider vinegar
1 cup peeled and diced ripe mango

1½ cups peeled ripe mango, cut into 1-inch cubes
½ cup coconut milk

DIRECTIONS

1) Place sliced chicken in a large resealable plastic bag, add ½ cup coconut milk, ½ tsp salt and ¼ tsp pepper and toss to coat. Marinate 1 hour.

2) In a large skillet, heat vegetable oil over medium heat. Add onions and red peppers, stirring until softened, about 4-5 minutes. Reduce heat to low, add garlic, curry powder, ginger, cumin, salt and pepper and stir continuously for 1 minute. Increase heat to high and add water and vinegar. Bring to a boil, reduce heat to low and add 1 cup diced mango, cooking 15 minutes. Using a handheld or countertop blender, puree sauce until smooth. Return to skillet and bring back to a simmer.

3) Remove chicken from marinade and add to mango-curry sauce. Discard marinade. Over low heat, cover skillet and cook 10 minutes or until cooked through. Add remaining 1½ cups mango and ½ cup coconut milk. Stir to combine, cooking 1 minute longer.

Serves 6

 

3. Mango, Cranberry & Candied Pecan Salad

INGREDIENTS

Sugared Pecans

1 large egg white
1 tbsp water
4 cups pecan halves
1 cup sugar
1 tsp ground cinnamon
3/4 tsp kosher salt

* Put half the sugared pecans in the salad – save the rest for a sweet snack.

Honey Mustard Dressing

1/4 cup honey
1/4 cup seed mustard
1/4 cup honey mustard
1/4 cup rice vinegar
1/4 cup canola oil
2 tbsp orange juice
1/4 tsp kosher salt

10 cups romaine lettuce torn into bite-size pieces
2 mangoes, peeled and diced
1/4 cup dried cranberries

DIRECTIONS

1) For the pecans, preheat oven to 250°F. Coat a baking sheet with non-stick cooking spray. In a large bowl, whisk the egg white and water until bubbles form. In a medium bowl, mix sugar, cinnamon and salt. Add pecans to egg whites, mixing to coat. Add sugar mixture, tossing pecans until they are coated. Spread pecans on prepared baking sheet and bake for 1 hour, stirring every 20 minutes.

2) For the dressing, in a medium bowl, whisk honey, seed mustard, honey mustard, vinegar, oil, orange juice and salt.

3) In a large bowl, place lettuce, diced mango and cranberries. Add 1/2 cup sugared pecans and salad dressing, tossing well to combine.

Serves 6

 

4. Veggie Mango Salad Roll

INGREDIENTS

Vegetable Salad Rolls

1 package (6oz/175g) rice stick noodles
10 round rice paper sheets
10 green curly lettuce leaves
1 medium carrot, peeled and shredded
2 ripe mangos, peeled and julienned
1 English cucumber, peeled, seeded and julienned
3 tbsp plus 1 tsp fresh chopped basil

Thai Dipping Sauce

1/4 cup soy sauce
3 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sugar
1 tsp sesame oil
1 tsp grated fresh ginger
1/8 tsp hot sauce (Sriracha brand)

DIRECTIONS

1) For the salad rolls, bring a medium pot of water to a boil. Add rice stick noodles and cook according to package directions. When tender, drain, rinse with cold water and drain well again. Set aside.

2) Place 1 rice paper sheet in a shallow bowl or pie plate of hot water until just softened, about 1 minute. Lay rice paper sheet on tea towel. Place a lettuce leaf down the center of the rice sheet leaving a 1-inch border at the top and bottom. Place 1/4 cup rice noodles lengthwise on the lettuce leaf followed by 1 tbsp shredded carrots, 6 slices of mango, 4 slices of cucumber and 1 tsp chopped basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.

3) For the dipping sauce, in a medium bowl, whisk soy sauce, mirin, rice vinegar, sugar, sesame oil, ginger and hot sauce.

Yield: 10 large salad rolls

 

5. Sweet Mango Chutney Chicken Salad

INGREDIENTS

5 boneless, skinless chicken breast halves
1 Granny Smith apple, diced
1 mango, peeled and diced
1 cup seedless red grapes, halved
1 cup chopped celery
1/4 cup raisins
1/4 cup salted cashews

Chutney Dressing

1/2 cup mayonnaise
1/4 cup sour cream
3 tbsp mango chutney
2 tbsp fresh lime juice
1 tsp lime zest
1 tsp mild curry powder
1 tsp honey
1/4 tsp kosher salt

DIRECTIONS

1) Place chicken in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat, cover saucepan and simmer for 13 minutes or until chicken is no longer pink inside. If you have the time, allow the chicken to cool in the water, but if not, remove cooked chicken and chop into bite-size pieces.

2) In a large bowl, combine chicken, apple, mango, grapes, celery, raisins and cashews.

3) For the dressing, in a medium bowl, whisk mayonnaise, sour cream, chutney, lime juice, lime zest, curry powder, honey and salt. Pour over chicken and toss well.

Serves 6

 

6. Banana Mango Smoothie

INGREDIENTS

1 cup frozen peeled and diced mango
1 large ripe banana, sliced
½ cup skim milk
1 tsp honey
¼ tsp vanilla extract

DIRECTIONS

Using a blender, blend mango, banana, milk, honey and vanilla extract on high speed until slushy and well combined.

Serves 1

Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at BiteMeMore.com.

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