Print PageMango Breakfast Recipes
See below for the following recipes:
Mango Almond Crepes
These sweet crepes with luscious mangos will become a family favorite in no time.
Source: Chef Allen Susser 
Recipe Categories
Ripe
Breakfast
Serving Size: 12
Ingredients
6 tablespoons butter
1 ½ cups brown sugar
1 ½ teaspoons almond extract
6 tablespoons heavy cream
6 medium mangos
4 ½ cups lowfat ricotta cheese
9 tablespoons honey
3/4 teaspoons cinnamon
24 prepared crepes
6 tablespoons butter
Instructions
To prepare sauce:
Melt butter in a medium saucepan. Add brown sugar and extract; cook and stir until dissolved. Cook over low heat for 5 minutes then remove from heat. Stir in cream and cook for 1 minute more; stir in mango and set aside.
To prepare crepes:
Stir together ricotta cheese, honey and cinnamon in a medium bowl. Spread about 2 heaping tablespoonfuls onto half of each crepe. Fold in half then in half again. Melt butter in a large skillet. Add crepes and cook over medium heat for a few minutes on each side to lightly brown and warm. Transfer to serving plates and top with mango sauce.
To convert to a different serving size click here.
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Mango and Ham Popover
Stretch those traditional holiday staple ingredients even further and add a tropical twist with fresh mangos with Mango and Ham Popovers.
Recipe Categories:
Breakfast
Ripe
Serving Size: 12
Ingredients
2 ripe mangos, peeled, pitted and cut into 1/4-inch cubes
1 1/2 cup 1/4-inch cubes ham
3 tablespoon sliced green onions
1/2 teaspoon cinnamon
1 tablespoon butter, melted, plus extra soft butter for coating muffin tops
3/4 cup milk
1/4 cup water
3 eggs
3/4 cup plus 2 tablespoons flour
1/4 teaspoon salt (slightly heaping)
Instructions
Preheat oven to 375°F. Stir together mango, ham, green onions and cinnamon in a medium bowl. Coat 12 muffin cups liberally with softened butter and fill with equal amounts of mango mixture. Whisk together milk, water and eggs in a medium bowl. Slowly add butter, whisking constantly. Add flour and salt and whisk until smooth. Ladle equal amounts into muffin cups and bake for 25 to 30 minutes or until golden brown. Makes 12 popovers.
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Mango Macadamia Caramel Rolls
Add a tropical accent to a favorite brunch offering.
Recipe Category:
Dessert
Breakfast
Serving Size: 12
Ingredients
1 1/4 cups brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 cup softened butter, divided
1 large ripe mango, peeled, pitted and chopped
1/2 cup macadamia nuts, chopped
1 loaf frozen bread dough, thawed
Instructions
Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter. Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.
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Mango Yogurt Parfait
Recipe Categories
Ripe
Fully
Breakfast
Dessert
Serving Size: 12
Ingredients
4 large ripe mangos
6 cups low fat vanilla yogurt
12 tablespoons low fat granola
Instructions
Puree 2 mangos and spoon equal amounts into 12 clear plastic cups. Top each with 1/4 cup yogurt. Spoon cubed mango over the top, saving a few pieces for garnish. Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.) Top each serving with a tablespoon of granola just before serving.
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*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.