Print PageMango Side Dish Recipes
Crisp Mango Slaw
A new, refreshing take on traditional coleslaw from Chef Allen Susser. This dish can be served on the side of any yummy summer platter, or stand alone as a delicious snack.
Source: Allen Susser
Recipe Categories:
Side dish
Serving Size: 12
Ingredients
3 large firm mangos, peeled, pitted and shredded
1 1/2 large carrot
1 1/2 small red onion
3 tablespoon chopped fresh mint
3 tablespoon chopped fresh basil
4 1/2 tablespoon chopped fresh cilantro
1 1/2 teaspoon minced garlic
1/3 cup freshly squeezed lime juice
3 tablespoon sugar
1 1/2 teaspoon serrano chile
3 tablespoon less sodium Thai fish sauce
Instructions
In a large bowl combine the mangos, carrot and onion. Add the mint, basil and cilantro and toss together. In a small bowl combine the garlic, lime juice, sugar, chile and fish sauce. Stir until the sugar is dissolved. Pour the lime mixture into the slaw and toss together, coating all the ingredients well. Cover and refrigerate for at least 1 hour, or up to 24 hours before serving.
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Green Mango Slaw
A new, refreshing take on traditional coleslaw from Chef Allen Susser. This dish can be served on the side of any yummy summer platter, or stand alone as a delicious snack.
Source: Chef Allen Susser
Recipe Categories
Green
Sides
Chef
Serving Size: 12
Ingredients
3 large firm mangos, peeled, pitted and shredded
1 ½ large carrots
1 ½ small red onions
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
4½ tablespoons chopped fresh cilantro
1½ teaspoons minced garlic
1/3 cup freshly squeezed lime juice
3 tablespoons sugar
1½ teaspoons serrano chile
3 tablespoons less sodium Thai fish sauce
Instructions
In a large bowl combine the mangos, carrot and onion. Add the mint, basil and cilantro and toss together. In a small bowl combine the garlic, lime juice, sugar, chile and fish sauce. Stir until the sugar is dissolved. Pour the lime mixture into the slaw and toss together, coating all the ingredients well. Cover and refrigerate for at least 1 hour, or up to 24 hours before serving.
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Mango and Almond Yams
Recipe Category
Side Dishes
Serving Size: 12
Ingredients
4 pounds yams or sweet potatoes
3/4 cups brown sugar
1 1/2 teaspoons cinnamon
2 medium ripe but firm mangos, peeled, pitted and diced
1/4 cups butter
3/4 cups sliced almonds
Instructions
Peel yams and cut into 1/4-inch slices; drop into a bowl of water to keep from discoloring. Drain water and transfer to a large pot fitted with a steamer basket. Steam for 10 to 15 minutes or until tender when pierced with a fork. Preheat oven to 350 degrees and lightly butter a 13 x 9-inch baking dish. Stir together the brown sugar and cinnamon. Place half the yams, mangos, brown sugar mixture and butter in the dish. Repeat layers. (Dish may be covered and refrigerated for up to 24 hours at this point.) Bake at 350°F for 20 minutes; sprinkle with almonds and cook for 20 minutes more.
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Mango Coconut Rice
Source: Ingrid Hoffmann
Recipe Category:
Side Dish
Serving Size: 12
Ingredients
4 cup long-grain white rice
4 cup water
2 14-ounce can light coconut milk
2 tablespoon plus 1 1/2 teaspoon sugar
Salt to taste
1 cup raisins
1/2 cup toasted almond slices
2 mango, peeled, pitted and diced
InstructionsPlace rice, 2 cups of water, coconut milk, sugar and salt in a medium saucepan and stir to combine. Bring rice to a boil, then reduce heat to medium low and simmer, stirring occasionally so that rice doesn’t stick to the bottom of the pan and burn, until the water has evaporated to just below the level of the rice and little holes begin to form on the surface. Reduce heat to the lowest setting, cover saucepan, and continue to cook until the rice is tender, 20 to 25 minutes.
Fluff rice with a fork and stir in raisins. Cover saucepan and let it sit off the heat until raisins are plump and warm, about 10 minutes. Sprinkle rice with toasted almonds and mango and serve.
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Mango Macadamia Nut Rice
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.
Source: Chef Allen Susser
Recipe Categories
Appetizer
Entrée
Serving Size: 12
Ingredients
Nuts and spices:
3 tablespoons olive oil
3/4 cup macadamia nuts
15 whole black peppercorns
3 whole cloves
3 cardamom pods
1 cinnamon stick (2-inch piece)
Rice:
1-1/2 pounds Basmati rice
3/4 teaspoon saffron, soaked in 1 tablespoon hot water
1-1/2 teaspoon Kosher salt
3 cups water
1 ripe 9 count mango, 3/8-inch dice*
1/4 cup golden raisins
Garnish:
2 tablespoons thinly sliced green onion
Instructions
To prepare nuts and spices:
Heat oil in a large saucepan over medium low heat. Add nuts and continuously shake pan until nuts are golden brown. Remove nuts from pan with a slotted spoon, keeping oil in the pan, and set aside. Add all spices to the same pan and stir constantly until aromatic, about 2 minutes.
To prepare rice:
Stir rice into spice mixture. Add saffron and salt, stirring until rice is well coated. Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until liquid has been absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand for 5 minutes.
Per order:
1. Garnish 1/2 cup rice mixture with slightly less than 1 teaspoon green onion.
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Sweet Mango Slaw
Recipe Category:
Side Dishes
Serving Size: 12
Ingredients
1 1/2 pounds shredded cabbage or coleslaw blend
1 1/2 mangos, peeled, pitted and chopped
1/2 cups finely chopped red bell pepper
1/2 cups sliced green onion
1/2 cups light mayonnaise
4 1/2 tablespoons honey
4 1/2 tablespoons cider vinegar
Salt and pepper to taste
Instructions
Place cabbage, mango, bell pepper and green onion in a large bowl. Whisk together remaining ingredients and add to bowl; toss well to coat. Serving tips: Best served within 1 hour.
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*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.