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Bacon Wrapped Pork with Spicy Mango-Basil Relish
Savory pork just got sweeter.
Recipe Categories
Ripe
Salsa
Entrée
Serving Size: 12
Ingredients
Pork:
12 boneless pork chops, 1 ½ - inch thick
24 strips bacon
1 ½ cups soy sauce
1 ½ cups fresh lime juice
1 ½ teaspoons cayenne pepper
6 cloves fresh garlic, minced
Mango-Basil Relish:
3 mangos
6 tablespoons fresh lime juice
6 tablespoons fresh basil
¾ teaspoon cayenne pepper
Instructions
To prepare Pork:
Wrap 2 strips of bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the soy sauce, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish. Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor.) Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times, until pork is 160°F., as measured with an instant-read thermometer. Serve with a large dollop of Spicy Mango-Basil Relish.
To prepare Spicy Mango-Basil Relish:
In a small bowl stir together mango, lime juice, basil and cayenne pepper.
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Brandied Mango Bread Pudding
Source: Ingrid Hoffmann
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
18 cup 1-inch cubes King's Hawaiian Sweet Bread
2 ripe mangos, peeled, pitted, and diced
4 1/2 cup fat free half and half
2 1/4 cup egg substitute
2 cup sugar
3/4 cup brandy
3 teaspoon vanilla extract
1 1/2 teaspoon cinnamon
1 1/2 teaspoon allspice
1 1/2 teaspoon nutmeg
9 tablespoon butter, melted
Powdered sugar (optional)
Instructions
Preheat oven to 350F. Lightly spray a 9-inch banking 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 absborbed. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Buttermilk Panna Cotta with Mango Salsa
Try this recipe made with juicy, sensual mangos. Silky smooth Buttermilk Panna Cotta with Mango Sauce offers an intriguing combination of bold, tangy buttermilk with sweet and tropical mango sauce.
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
Panna Cotta:
2 cup heavy cream
18 tablespoon sugar
4 1/2 teaspoon Knox gelatin
3 cup buttermilk
Mango Sauce:
6 ripe mango, peeled, pitted and pureed
3 cup dessert wine
6 tablespoon sugar
6 cinnamon stick
Instructions
Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk. Pour into two 6- to 8-ounces heart shaped molds and chill until set. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick. Unmold each onto a dessert plate and top with mango sauce.
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Cinco de Mango Quesadilla
Add a lot more excitement to a favorite Mexican dish.
Source: Chef Allen Susser
Recipe Categories
Chef Allen
Appetizer
Ripe
Serving Size: 12
Ingredients
Quesadillas:
6 Small boneless, skinless chicken breasts
3 (8-ounce) cans tomato sauce
3 dried ancho/pasilla chile peppers
12 burrito size flour tortillas
18 ounces thinly sliced jack cheese
3 ripe mangos
¾ cup minced red bell pepper
¾ cup sliced green onions
Mango Salsa:
3 large peeled mangos
1 cup chopped red bell pepper
¾ cup minced red onion
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons lime juice
1/3 teaspoon salt
Instructions
To prepare quesadillas:
Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite size strips. Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa.
To prepare Mango Salsa:
In a small bowl, stir together mango, red bell pepper, red onion, cilantro, lime juice, and salt
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Crab and Mango Salad
Crab and mango unite to make this perfect, eye-catching salad.
Source: Chef Allen Susser
Recipe Categories
Ripe
Salad
Entrée
Chef
Serving Size: 12
Ingredients
3 large rip mangos
9 tablespoons fresh lime juice
6 tablespoons Thai fish sauce
6 tablespoons sugar
1/3 teaspoon red pepper flakes
3 tablespoons each: chopped fresh cilantro, basil, mint
3 cups fresh jumbo lump crabmeat, any shells removed
1 ½ cups coconut milk
6 tablespoons flaked coconut
Instructions
Thinly slice the mango, slicing from the 2 wider sides of the fruit, to make 24 thin slices. Cut 24 circles using a 3-inch round cookie cutter and finely dice remaining mango; set aside. Stir together lime juice, fish sauce and sugar in a small bowl; stir to dissolve sugar. Add red pepper flakes, onion and herbs. Gently stir in the diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate for 30 minutes. To arrange salad, set a 3-inch ring mold or springform pan on a salad plate. Place a mango slice on the bottom then fill with crabmeat salad. Carefully press down on the mixture to pack into mold, letting some of the juices run onto the plate. Top with another mango slice then carefully remove mold. Repeat with remaining mango and salad.
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I Heart Mango Tart
Ingrid Hoffmann’s "I Heart" Mango Tart is a delicious Valentine’s Day dessert to enjoy with that special someone.
Source: Ingrid Hoffmann
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
12 frozen 3-inch individual tart shells
6 ripe mangos, peeled, pitted and diced
1 cup sugar, divided
2 tablespoon lemon juice
1/2 teaspoon salt
2 cup all-purpose flour
2 cup sweetened flaked coconut
1 teaspoon cinnamon
1 cup (1 stick) butter, at room temperature
Instructions
Preheat oven to 375°F. Spray a cookie sheet with nonstick spray and place tart shells on sheet.
To make the filling: combine the mangos, 1/4 cup sugar, lemon juice and salt in a large bowl; spoon into the tart shells.
To make the topping: combine the flour, coconut, cinnamon and the remaining 1/4 cup sugar in a large bowl. Add butter, squeezing mixture together to form a loose ball, then break into small pieces and sprinkle evenly over each tart. Bake until filling is bubbly and topping is golden, about 10 to 12 minutes.
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Mango Almond Crepes
These sweet crepes with lucious mangos will become a family favorite in no time.
Recipe Categories
Ripe
Breakfast
Serving Size: 12
Ingredients
6 tablespoons butter
1½ cups brown sugar
1½ teaspoons almond extract
6 tablespoons heavy cream
6 medium mangos
4½ cups lowfat ricotta cheese
9 tablespoons honey
2/4 teaspoon 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.
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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 Bellini
A unique twist on an old favorite, the Mango Bellini is perfect for special occasions, brunch or anytime.
Recipe Categories
Beverage
Ripe
Fully Ripe
Serving Size: 1
Ingredients
1 tablespoon fresh mango pureed
4 ounces chilled Prosecco
Chilled champagne flute
1 mango pitted and sliced for garnish
Instructions
Combine mango puree and chilled Prosecco in each champagne glass and serve. Garnish with fresh mango slices on the rim.
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Mango Caprese Salad
This delicious mango and mozzarella salad drizzled with lemon juice and oil and topped with fresh basil is perfect for entertaining.
Recipe Categories
Ripe
Appetizer
Salad
Serving Size: 12
Ingredients
6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Snipped fresh basil
Crusty toasted baguette slices
Instructions
Place sliced mango on a platter, alternating with slices of mozzarella. Drizzle with lemon juice and oil and season with salt and pepper. Sprinkle with basil and serve with baguette slices.
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Mango Cardamom Granita
This refreshing dessert from Ingrid Hoffmann can cool off even the hottest summer nights.
Source: Ingrid Hoffmann
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
2 1/4 cup sugar
2 1/4 cup water
Zest of 1 lime, finely grated
9 ripe mangos, peeled, pitted and cut into chunks (about 2 cups)
1 1/2 teaspoon cardamom
1 1/2 cup crisp white wine, such as Pinot Grigio
Instructions
To make the simple syrup: In a small saucepan, combine sugar, water, lime zest and cardamom over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until sugar has dissolved completely. Remove from heat and set aside to cool.
Put mango chunks in a food processor with wine and cooled simple syrup. Process for 2 to 3 minutes until granita thickens. When done, mixture will have a slushy consistency. Pour mixture into an airtight container and place in freezer overnight. Use within 1 month.
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Mango, Chicken and Avocado Salad with Poppy Seed Dressing
Source: Ingrid Hoffmann
Recipe Categrories:
Salad
Entree
Ripe
Serving Size: 12
Ingredients
1 cup olive oil
1/2 cup fresh lime juice
1/2 cup honey
4 teaspoon spicy brown mustard
1 1/2 teaspoon cayenne pepper (or more to taste)
coarse salt and freshly ground black pepper to taste
3 pound chicken tenders, rinsed and patted dry with paper towels
2 tablespoon poppy seeds
4 large ripe mangos, peeled, pitted and cut into 1/2-inch cubes
4 ripe avocadoes, peeled, pitted and cut into 1/2-inch cubes
1 cup coarsely chopped fresh cilantro
2 cup shelled pistachio nuts, lightly toasted and chopped
2 (12-ounce) bag baby spinach
4 teaspoon grated lime zest
Instructions
Combine the olive oil, lime juice, honey, mustard, cayenne pepper, salt and black pepper in a medium jar with a tight fitting lid; shake well to combine. Place the chicken and ¼ cup of the dressing in a zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally, at least 2 hours. Add the poppy seeds to the remaining dressing in the jar; set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the chicken with salt and pepper to taste, add to skillet and cook, turning occasionally, until the center is no longer pink, 6 to 8 minutes. Transfer the chicken to a cutting board; let cool slightly then cut into ½-inch cubes. Transfer the chicken to a large bowl. Add the mangos, avocados, cilantro and half of the pistachios. Add the reserved dressing, tossing well to coat.
Place the spinach in a large serving bowl; top with the chicken mixture, gently toss to coat. Sprinkle with the lime zest and the remaining pistachios. Serve at once.
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Mango Shortcake with Ginger Cream
A unique tropical spin on an old favorite
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
2 cup heavy whipping cream
4 tablespoon sugar
1/2 teaspoon cinnamon
4 tablespoon finely minced crystallized ginger
24 (1/2-inch) thick slices pound cake
6 tablespoon butter, softened
3 tablespoon cinnamon sugar
4 firm but ripe mangos, peeled, pitted and cut into small slices
Mint sprigs (garnish)
Instructions
Beat cream, sugar and cinnamon with an electric mixer until stiff peaks form; stir in crystallized ginger and set aside in the refrigerator until shortcakes are ready to assemble. Stir together butter and cinnamon sugar; spread lightly over one side of each cake slice. Grill over medium heat for a few minutes on each side to lightly brown. Place half the cake slices on 6 dessert plates, sugar side up. Top with half the whipped cream and half the mango slices. Repeat layers and garnish with mint sprigs.
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Mango Shrimp and Mango Ginger Sauce
Chili oil gives this sweet dish a surprise kick but is tempered by the tangy, sweet mango sauce, providing a flavor combination sure to stimulate even the toughest critic’s palate.
Recipe Categories
Ripe
Appetizer
Serving Size: 12
Ingredients
Mango Ginger Sauce:
3 large ripe mangos, peeled and pitted
6 tablespoons rice vinegar (unseasoned)
6 tablespoons honey
3 teaspoons grated ginger
Coconut Shrimp:
3 pounds large raw tail on shrimp, peeled and deveined
1 cup honey
6 teaspoons soy sauce
6 teaspoons hot chili oil
6 cups flaked coconut
Instructions
To prepare Mango Sauce:
Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.
To prepare Shrimp:
Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. Serve mango sauce on the side for dipping.
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Mango Shrimp Coctail
Souce: Allen Susser
Recipe Categories:
Appetizer
Chef
Ripe
Serving Size: 12
Ingredients
6 small ripe mangos, peeled and pitted
3 small red onion, diced
1 1/2 cup diced cucumber
1 1/2 cup diced watermelon
3 small jalapeno chile, seeded and diced
6 tablespoon freshly squeezed lime juice
6 tablespoon extra-virgin olive oil
6 tablespoon chopped fresh cilantro
3 teaspoon kosher salt
1 1/2 teaspoon freshly ground black pepper
36 jump shrimp, shelled, deveined, cooked and chilled
6 tablespoon crushed peanuts
Instructions
Cut 1 mango into eight 1-inch-wide wedges for garnish. Cut the remaining mango into ½-inch dice.
To make the salsa: In a large bowl, combine the diced mango, red onion, cucumber, watermelon, chile, lime juice, olive oil, cilantro, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes or up to 4 hours.
Divide the salsa among 4 stemmed glasses. Place 3 shrimp on the rim of each glass.
Garnish each with 2 mango wedges and sprinkle with ½ tablespoon peanuts.
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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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Mini Mango Amaretto Cheesecakes
Mango and macadamia nuts add depth of flavor to this rice and the spices perfume, creating an alluring accompaniment to poultry, pork and as part of a vegetarian plate.
Recipe Categories
Ripe
Dessert
Serving Size: 12
Ingredients
Wontons
12 square won ton wrappers
2/3 (8 ounce) package 1/3 less fat cream cheese (Neafchatel)
2/3 egg
½ cup sugar
1 1/3 tablespoons light sour cream
2/3 tablespoons flour
1/3 teaspoon almond extract
2/3 large mangos, peeled, pitted and diced, divided
2/3 tablespoon amaretto or other almond liqueur
¼ cup sliced almonds, toasted
Garnish
Tiny mint leaves (optional garnish)
Instructions
To prepare won ton:
Preheat oven to 350°F and spray 12 mini muffin tins with nonstick cooking spray. Press a won ton wrapper into each; set aside. In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth. Mince 1/4 cup mango and stir into mixture. Carefully spoon equal amounts into each lined tin using a small spoon. Bake for 20 minutes, then let cool before removing from tins. Stir together remaining mango and amaretto. Top cheesecakes with mixture just before serving, then sprinkle with toasted almonds. Store in the refrigerator loosely covered.
Per won ton:
Garnish with mint leaves, if desired.
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Sweet Caramel Mango Nachos
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
Cinnamon Cream:
3 cup heavy whipping cream
6 tablespoon sugar
3/4 teaspoon cinnamon
Mango Nachos:
18 fajita size flour tortillas
Nonstick cooking spray
3/4 cup sugar
3 teaspoon cinnamon
1 1/2 cup caramel sauce
4 1/2 cup mango, peeled, pitted and diced
Instructions
To prepare cinnamon cream, beat ingredients in a medium bowl with a mixer until stiff peaks form; transfer to a decorative bowl and refrigerate while preparing nachos.
To prepare nachos, preheat oven to 400°F. Cut each tortilla into 6 wedges. Working in batches, line a baking sheet with foil or parchment paper and spray both sides of tortilla with nonstick cooking spray. Bake tortillas for 10 minutes until browned, turning halfway through until crisp. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter. Heat caramel sauce for 20 to 30 seconds in the microwave until thin enough to pour. Drizzle over tortillas and sprinkle with mangos. Serve with Cinnamon Cream.
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Thai Steak and Mango Salad
Textures play a predominate role in this salad. The ingredients should be chilled but don’t chill the salad after it is composed.
Recipe Categories:
Salad
Entree
Chef
Ripe
Serving Size: 12
Ingredients
9 cloves garlic, finely chopped
12 coriander roots, finely chopped
3 teaspoon Kosher salt
1 1/2 teaspoon freshly ground black pepper
9 tablespoon peanut oil
36 ounce sirloin steak
3 small bib lettuce, washed, leaves torn
3 small firm mango, peeled, pitted and diced
3 medium cucumber, diced
12 large green onions, diced
1 1/2 cup fresh cilantro leaves
6 tablespoon Asian fish sauce
6 tablespoon lime juice
3 tablespoon soy sauce
6 teaspoon chopped, fresh red chili
6 teaspoon brown sugar
Instructions
To Prepare the Beef: Using a food processor, pulse together the garlic, corriander roots, salt, black pepper and 2 tablespoons oil. Spread the mixture on the steak. Heat the remaining oil in a heavy bottomed fry pan. Cook the steak about 3-4 minutes on each side. Remove from pan and allow to cool.
To Prepare the Salad: Slice the cooked steak into thin strips. Place the prepared lettuce on the serving plate and arrange the mango, cucumber, green onion and strips of steak on top.
To Make the Dressing: In a small bowl combine the fish sauce, lime juice, soy sauce, red chilies and brown sugar. Stir until sugar is dissolved.
To Serve: Drizzle the salad with the dressing and scatter cilantro leaves over the top.
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Tropical Mango Sorbet
Let this cooling Tropical Sorbet take you away!
Recipe Category:
Dessert
Ripe
Serving Size: 12
Ingredients
4 1/2 ripe mangos, peeled, pitted and cubed (makes two cups of puree)
3 tablespoon sugar
3 tablespoon lime juice (juice from 1 medium lime)
1/3 teaspoon coconut extract
1 1/2 cup chilled pineapple juice
lime peel or small lime wedge (garnish)
Instructions
Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer's instructions. Cover and place in the freezer for at least 1 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.
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Tropical Mango S’mores
Recipe Categories
Ripe
Dessert
Serving Size: 12
Ingredients
24 marshmallows
24 (3-inch) soft molasses cookies
3 large mangos
Instructions
Toast marshmallows on long metal skewers over hot coals until golden brown on the outside and soft on the inside. Place marshmallows on four cookies (2 marshmallows per cookie) and top with mango slices. Drizzle with caramel sauce and sprinkle with coconut and nuts, as desired. Top with remaining cookies.
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*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.