Recipes with mango you need to try
Table of Contents
- Tropi-Cobb Salad, To make this fruity, healthy-ish twist on a traditional Cobb salad vegetarian, substitute chickpeas for the chicken.
- Mango pineapple salsa, A bright and fresh-flavored mango salsa with pineapple, jalapeños, red onion, lime juice, and cilantro.
- Ayesha Curry’s Mango Crab Avocado Salad with Lemon Vinaigrette.
- BEER BATTERED FISH TACOS WITH MANGO MARGARITA SALSA, Beer batter is one of my favorite ways to prepare seafood because even though it’s fried, it’s a fairly light coating. It’s nothing like food that comes from a deep fryer – you know how it all just ends up tasting like whatever has been in the fryer? Eeek. No thank you.
- Ayesha Curry’s Jerk Rubbed Chicken Skewers with Mango Salsa.
- Mango-Yogurt Pudding with Lucuma and Chia Seeds, Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.
- Cucumber & Green Grape Gazpacho | Quinoa Salad with Mango, Lime & Ginger. This was my first go with red quinoa — I love it. It’s got a nice crunch and lovely nutty flavor.
- Quinoa & Mango Salad With Lemony-Ginger Dressing, This salad has its roots in a salsa. Trader Joe’s used to carrying a mango-black bean salsa that I thought was the best on the planet; I used to eat it right from the jar. They stopped making it for a while, and that’s when I began improvising and making it myself. At one point it hit me: Can’t I make this a meal? So here we are. I’ve added other things I can’t do without, like onions and avocado. You can certainly omit to roast the onions, but try it at least once with them roasted – the flavor really adds to this dish. The sweetness of the onions and mango plays well with the dressing.
Tropi-Cobb Salad
INGREDIENTS
- 7 Tbsp. extra-virgin olive oil, divided
- 6 garlic cloves, lightly crushed
- 4 skinless, boneless chicken thighs, cut into ¾” pieces
- Kosher salt
- 1 Tbsp. vadouvan or curry powder
- 2 Tbsp. fresh lime juice
- 6 cups torn Little Gem or green lettuce
- 2 ripe avocados, sliced
- 2 small ripe mangos, sliced
- ¼ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Flaky sea salt, mild red pepper flakes, and basil and/or mint (for serving)
Full recipe is here : Tropi-Cobb Salad
Mango pineapple salsa
INGREDIENTS:
- 1 ripe mango (peeled, cored and diced small (about 2 cups))
- 1 cup diced pineapple
- ½ cup minced red onion
- 1 jalapeno pepper (seeded and minced)
- 3 tablespoons lime juice
- 3 tablespoons chopped cilantro
- Salt (to taste)
Full recipe is here: Mango pineapple salsa
Ayesha Curry’s Mango Crab Avocado Salad with Lemon Vinaigrette
INGREDIENTS
Lemon Herb Vinaigrette
- Mason jar with lid
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoon freshly chopped cilantro
- 1 tablespoon honey
- 1 teaspoon finely minced jalapeno
- pinch salt and pepper to taste
Mango Crab Salad
- 1 pound fresh lump crabmeat, picked over, separated into chunks
- 2 cups cubed mango
- 1 pitted and cubed avocado
- 1 tablespoon fresh lime juice
- Pinch of salt
- 4 cups chopped romaine lettuce
Full recipe is here: Ayesha Curry’s Mango Crab Avocado Salad with Lemon Vinaigrette
BEER BATTERED FISH TACOS WITH MARGARITA MANGO SALSA AND JALAPEÑO CREMA.INGREDIENTS
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle chili pepper
- 10 ounces your favorite beer
- 1/4 cup canola, vegetable or olive oil
- 4 (4-ounce), at least fresh or thawed cod filets
- 1 head napa cabbage, chopped
- 1 lime, juiced
- 4- inch flour tortillas
MANGO MARGARITA SALSA
- 1 mango, chopped
- 1/4 onion, diced
- 1/2 jalapeño, seeded and diced
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced and zest freshly grated
- 1 1/2 teaspoons silver tequila
- 1/4 teaspoon salt
- 1 pinch of sugar
JALAPEÑO CREMA
- 1/2 cup sour cream
- 1/2 jalapeño pepper, seeded and diced
- 1 lime, juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Full recipe is here: BEER BATTERED FISH TACOS WITH MARGARITA MANGO SALSA AND JALAPEÑO CREMA.
Ayesha Curry’s Jerk Rubbed Chicken Skewers with Mango Salsa
INGREDIENTS
Mango Salsa
- 2 cups chopped mango
- 1/4 cup red onion
- 1/4 cup cilantro
- 1/2 tablespoon lime juice
- 1 teaspoon finely diced jalapeno
- 1/4 teaspoon salt and pepper
Jerk Chicken Rub
- 3 cloves minced garlic
- 3 tablespoons olive oil
- 1 shallot finely minced
- 1 tablespoon fresh thyme leaves, finely minced
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground allspice
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 pound cubed chicken breast
- Skewers (soaked in water)
Full recipe is here: Ayesha Curry’s Jerk Rubbed Chicken Skewers with Mango Salsa
Mango-Yogurt Pudding with Lucuma and Chia Seeds
INGREDIENTS
- 3 small very ripe Ataulfo mangoes or 1 Tommy Atkins mango
- ⅓ cup plain whole-milk Greek yogurt
- 2 tablespoons lucuma powder
- ¼ cup fresh lime juice, divided
- Kosher salt
- 2 teaspoons agave syrup (nectar)
- 1 teaspoon chia seeds
- ½ teaspoon nigella seeds
Full recipe is here: Mango-Yogurt Pudding with Lucuma and Chia Seeds
quinoa salad with mango, lime & ginger
INGREDIENTS
- 1 cup quinoa (I like red quinoa, Alter Eco brand, if you can find it)
- 1 cup snap peas, stem removed
- 1/2 cup cashews, (roasted unsalted)
- 4 to 5 scallions or spring onions, rinsed and trimmed
- 2 mangoes, peeled
- 1–2 serrano chilies (or Thai bird chilies or jalapenos — whatever hot chilies you like best)
- an inch-long (or slightly bigger) knob of ginger, peeled
- kosher salt and pepper to taste
- 1/3 cup extra-virgin olive oil
- 1 to 2 limes, juiced
Full recipe is here: quinoa salad with mango, lime & ginger
Quinoa & Mango Salad With Lemony-Ginger Dressing
INGREDIENTS
- Quinoa and Mango Salad
- 1 cup regular, red or black quinoa, rinsed well in a strainer
- 2 cups water
- 3 mangoes
- 1 large red onion, halved stem to root and slivered
- 1 can black beans, rinsed and drained
- 2 cups micro greens (I used a rainbow blend package from Whole Foods herb section: mizuna, curly cress, red and yellow beet, arugula, cabbage) – if not available, mesclun, spring or baby greens are fine, rinsed and dried
- 3 tablespoons chopped cilantro
- 2 avocados, halved, pitted and sliced
- 1 tablespoon olive oil
- 1 pinch salt and pepper, to taste
- Lemony-Ginger Dressing
- 3 teaspoons lemon juice, plus more to taste
- 3 tablespoons olive oil, plus more to taste
- 1/2 teaspoon freshly grated ginger (or 1 tsp ground ginger)
- 1 pinch salt and pepper, plus more to taste
Full recipe is here: Quinoa & Mango Salad With Lemony-Ginger Dressing