Recipes with mango you need to try

1. Tropi-Cobb Salad, To make this fruity, healthy-ish twist on a traditional Cobb salad vegetarian, substitute chickpeas for the chicken.
2. Mango pineapple salsa, A bright and fresh-flavored mango salsa with pineapple, jalapeños, red onion, lime juice, and cilantro.
3. Ayesha Curry’s Mango Crab Avocado Salad with Lemon Vinaigrette.
4. 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.
5. Ayesha Curry’s Jerk Rubbed Chicken Skewers with Mango Salsa.
6. 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.
7. 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.
8. 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

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