Who says you can't bring a little summer to the winter months? Tropical mango brings the feeling of summer to winter menus; it’s like a winter escape. Check out these recipes from the National Mango Board!
Mango Baked Brie
Ingredients
1 ea. fresh mango, divided and cut into small cubes
1 T flour
1 ea. piece frozen puff pastry, thawed to room temp
1 ea. brie wheel
1 ea. egg white, whisked
3 T honey
2 T candied nuts
1 pinch flaky salt
Method
- Preheat oven to 400°F
- Prepare mango by cutting it into small chunks and set aside.
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Add some flour to a clean work space and add your puff pastry. Using a floured rolling pin, roll it out to flatten and stretch the dough.
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Place the brie in the middle and top with half of the mango.
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Pull the ends of the puff pastry to the middle, and then repeat again until the brie is completely covered.
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Place the brie on a piece of parchment paper in a cast iron skillet or baking sheet.
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Brush the entire exterior of the puff pastry wrapped brie with the whisked egg white and sprinkle with salt.
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Bake for 20-25 minutes or until golden brown.
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Remove from the oven and place on your serving tray. Add the remaining mango, honey and candied nuts and serve immediately.
Brussels Sprouts With Mango And Bacon
Yield: 4
Ingredients
6 slices bacon
1 lb brussel sprouts
2 ea. whole mangos
1 T brown sugar
¼ tsp salt
¼ tsp black pepper
Method
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Place chopped bacon in large non-stick skillet on medium heat. Cook until crisp and fat renders, eight to 10 minutes. Remove bacon with slotted spoon and transfer to paper-towel lined plate; set aside.
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Remove all but one tablespoon bacon fat from skillet and increase heat to medium-high. Add Brussels sprouts, mango, brown sugar, salt and pepper. Cook until Brussels sprouts and mango are beginning to brown and become tender; about six minutes, stirring occasionally.
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Remove from heat and toss with reserved bacon.
Mango Harvest Wild Rice
Ingredients
2 cups vegetable stock
1 cup water
½ tsp sea salt
1 cup wild rice (or use a wild rice blend if it's easy to access)
2 T olive oil
½ cup diced red onion
1 garlic clove, minced
Juice of 1 ea. lemon
1 cup diced Honey Mango
¼ cup pistachios
¼ cup toasted unsweetened shredded coconut
¼ cup chopped parsley
1 tsp ground cumin
Pinch of sea salt
Fresh black pepper
Method
- Bring two cups vegetable stock and one cup of water to a boil. Add ½ teaspoon of sea salt and one cup wild rice. Bring everything to a boil, then reduce the heat to simmer (low boil). Cook until the rice is tender, about 35-40 minutes. Drain the rice using a colander. Set aside in a large mixing bowl.
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In the meantime, while the rice is cooking, on medium heat add olive oil, onion, and garlic and cook until fragrant, about five minutes.
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In a large mixing bowl, combine the cooked wild rice, sauteed onions, and garlic, with the remaining ingredients — mango, pistachios, coconut, lemon juice, and parsley. Adjust seasonings by adding sea salt and black pepper to taste.
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Serve warm or cold, store leftovers in an air-tight glass container for up to 1 week
Tropical Eggnog
Yield: 15
Ingredients
¼ cup spiced rum
5 cups Milk
1 tsp vanilla extract
½ cup mango puree
12 large eggs
½ lb white granulated sugar
1 tsp cinnamon, ground
Method
-
Separate eggs. Set egg whites in the refrigerator.
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In a mixing bowl beat yolks until creamy.
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Gradually add ¼ pound of sugar, beating at high speeds until thick. Stir in milk, spiced rum, vanilla, cinnamon, and mango puree.
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Place in refrigerator to chill, at least two hours.
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Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining ¼ pound of sugar, beating into stiff peaks.
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Fold the chilled spiced rum and mango mixture into egg whites. Serve in a goblet, garnish with freshly ground nutmeg.
Method for Custard Base
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Whisk eggs and sugar in a medium bowl.
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Heat the milk in a large saucepan over medium-low heat just until hot, not boiling.
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Add 1 cup of the hot milk to the egg mixture and whisk well.
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Add that mixture to the saucepan and whisk again to combine.
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Cook, stirring constantly, until the custard covers the back of a spoon thickly, about five minutes.
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Pour custard through a fine sieve, into a large bowl and let cool about 10 minutes.
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Cover and chill in the refrigerator.
Mango Mustard Glazed Ham
Ingredients
10 lb bone-in, spiral sliced ham
1 cup ripe mango, cubed
⅓ cup apple cider vinegar
⅓ cup honey
1 T Dijon mustard
1 garlic clove
¼ tsp ground black pepper
Method
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Allow ham to sit at room temperature for 30 minutes prior to cooking.
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Preheat oven to 325°F. Place ham cut-side down in a roasting pan and bake for one hour and 10 minutes.
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While the ham is cooking, make the glaze by combining mango, vinegar, honey, mustard, garlic and pepper in a blender. Puree until smooth.
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Brush the glaze over the entire ham, return to the oven, and continue to cook for another 20 minutes, until the glaze is set and the internal temperature of the ham reaches 140°F. Serve.
Honey Glazed Chicken With Mango & Cranberries
Ingredients
2 lbs chicken thighs (skin on)
1 cup honey
¼ cup low sodium soy sauce or coconut aminos
1 T avocado oil
2 T fresh lemon juice
2 garlic cloves, minced
Pinch of sea salt and pepper
½ cup cranberries
½ cup fresh mango, cubed
Rosemary for garnish
Method
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In a medium sized bowl whisk honey, soy sauce, avocado oil, lemon juice, garlic, salt and pepper.
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Place chicken thighs in a Ziplock bag and pour in honey marinade. Be sure that each chicken thigh is evenly coated and refrigerate for three to six hours.
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Preheat oven to 400°F. Place chicken skin-side down in a casket iron skillet.
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Add a small amount of the marinade to the skillet (enough to coat the bottom) and discard the rest.
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Bake for about 25 minutes.
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Turn chicken over skin-side up and add cranberries, mango and rosemary.
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Bake for additional 20 minutes and enjoy!
Hawaiian Kalbi Short Ribs With Mango Salsa
Ingredients for Marinade
1 cup brown sugar
1 cup white soy sauce
1 cup water
¼ cup sambal
¼ cup mirin
1 ea. large sweet onion
1 ea. Asian pear
¼ cup garlic
2 T sesame oil
2 T chopped green onion
1 T sesame seeds
Method
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Grind all ingredients together (except green onion and sesame seeds), then bring to a boil and cool.
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Add chopped green onion and sesame seeds.
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Use to marinate the meat.
Ingredients for Mango Salsa
2 ea. mangos (peeled and deseeded, then medium dice)
4 ea.tomatoes, medium dice
1 ea. sweet onion, medium dice
1 ea. jalapeño, small dice
2 bunches cilantro, chopped fine
1 ea. lime, juiced
Salt and pepper (to taste)
Method
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Mix the salsa ingredients together.
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Season with salt and pepper to taste and set aside.
Ingredients for Ribs
5 lbs thin-cut bone-in short ribs (also called flanken beef short ribs)
Method
-
Soak short ribs inmarinade for a minimum of four hours to get the flavor incorporated.
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Remove meat from marinade and grill it until caramelizes a little, a couple minutes on each side.
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Serve with steamed jasmine rice and a healthy portion of salsa and enjoy!
Mango Crème Brûlée
Yield: 6
Ingredients
¾ cup fresh mango puree
½ each vanilla beans
⅓ cup granulated sugar
Turbinado sugar, as needed
2½ cup heavy cream
7 ea. egg yolks
1 ea. fresh mango, diced
Fresh sliced mango for garnish, as needed
Method
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In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
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Bring mixture to a scald.
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Remove from heat.
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Using a bowl and whisk, temper hot mixture into the egg yolks.
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Remove vanilla pod.
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Place brulee ramekins onto a sheet tray.
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Place diced mango in ramekins.
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Pour custard over fruit to fill ramekin.
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Pour hot water onto the sheet tray to create a bain marie.
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Bake in a preheated 280°F oven for 20-30 minutes.
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Check if it's done by shaking the ramekins slightly. It should jiggle like jello.
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Remove from the oven.
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Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least three to four hours.
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To serve, brulee top with turbinado sugar.
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Garnish with sliced mango "flower."
No-Bake Mango Gingerbread Cheesecake Parfaits
Ingredients for Gingerbread Crust
6 ea. gingerbread cookies
4 T unsalted butter
Method
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Place the ginger cookies in a food processor, and pulse until finely ground.
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Transfer the crumb mixture to a small bowl, add the melted butter, and stir to combine.
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Use immediately or transfer to a sealed container in the fridge for up to a week.
Ingredients for Vanilla Cheesecake
1 ea. block cream cheese
1 T vanilla extract
Salt
2 cups powdered sugar
Method
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Place the cream cheese in a large mixing bowl.
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Beat on medium speed until light and fluffy.
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Add the vanilla and salt, then beat until smooth.
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Place a fine-mesh strainer over the bowl, then pour the powdered sugar into the strainer and sift it directly into the mixing bowl.
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Beat on low speed for a few seconds to incorporate the sugar, then raise speed to medium-high and beat until light and fluffy, one to two minutes.
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Use immediately or transfer to a sealed container in the fridge for up to three days.
Ingredients for Assembly
Mango
Pomegranate
Mint leaves
Method
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Place half the chopped mango in a food processor or blender and blend until puréed.
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In a dessert glass, glass cup, or stemless wine glass, place a few generous spoonfuls of the crumb mixture.
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Use the back of a spoon to gently press it into the bottom of the glass, creating a crust.
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Spread a few spoonfuls of cheesecake filling over the crust in an even layer.
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Add a layer of chopped mangos, then top them with another layer of cheesecake.
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Pour a layer of the mango purée on top, followed by a final dollop of cheesecake.
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Serve immediately, garnished with pomegranate arils and a mint leaf, if desired, or keep refrigerated for up to one day.
