Recipes courtesy National Mango Board
Brandied Mango Bread Pudding
makes 8 servings
6 cups 1-inch cubes Kings Hawaiian Sweet Bread
2 ripe mangos, peeled, pitted and diced
1/2 cup fat-free half and half
3/4 cup egg substitute
2/3 cup sugar
1/4 cup brandy
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3 tablespoons butter, melted
Powdered sugar (optional)
Preheat oven to 350° F. Lightly spray a 9-inch baking dish with non-stick cooking spray. Place bread cubes and mangos in baking dish. In a medium bowl whisk together half and half, egg substitute, sugar, brandy, vanilla and spices.
Whisk in butter, then pour over bread and mangos, stirring lightly to coat bread with egg mixture. Let stand for 30 minutes or until liquid is absorbed.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Grilled Corn and Mango Salad
makes 6 servings
3 tablespoons low-fat mayonnaise
2 limes, zested and juiced
1 small Serrano chili, ribs and seeds removed and minced
1/2 teaspoon chili powder
4 ears corn, husks removed
2 teaspoons vegetable oil
3 mangos (about 2 pounds) (2 mangos peeled, pitted and diced, save hollowed mango cheeks for bowls. Cut cheeks off of remaining mango and scoop out enough mango flesh to form a shallow bowl, dice for garnish)
1 red bell pepper, finely diced
1/4 cup crumbled cotija, queso fresco or feta cheese
2 tablespoons chopped cilantro
Salt and pepper
In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder and 1/2 teaspoon salt.
Preheat outdoor grill or indoor grill pan over medium-high heat. Brush corn with vegetable oil and season with salt and pepper. Grill corn, turning occasionally to char all sides, 5 to 6 minutes. Remove from grill and cut corn from cob into large bowl containing dressing. Fold in bell pepper and diced mango; top with mango, cheese and cilantro.
Serve at room temperature or chilled in individual mango cheek bowls.
Tropical Mango Guacamole
Recipe courtesy of Ricardo Muoz Zurita, Azul Restaurantes, Mexico City
makes 4 servings
1 ripe mango, diced into 1/4-inch cubes
1/4 cup jicama, diced into 1/4-inch cubes
1/4 cup red onion, finely chopped
1/4 cup garlic, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ripe avocados, peeled
2 tablespoons cilantro, chopped
1 tablespoon red pomegranate seeds, for garnish (optional)
In medium bowl, mix mango, jicama, onion, garlic, lemon juice, salt and black pepper. Set aside.
In another bowl, add avocado and mash until soft. Add mango mixture to avocado and mix. Top with cilantro and pomegranate seeds, if desired, and serve with tortilla chips.
Tip: Prepare these recipes while listening to Bruce Cockburn’s “Mango” found on the “Breakfast In New Orleans, Dinner In Timbuktu” album.