Preheat the oven to 170°F. Line an 11-by-17-inch rimmed baking sheet with parchment paper.
Puree the mango and lemon juice in a blender until very smooth. Taste and, if needed, add honey 1 tablespoon at a time to reach desired sweetness. Pour puree onto the parchment paper and smooth it out evenly into a thin layer with a spatula.
Bake for 4 to 6 hours, until barely tacky and no longer wet. The cooking time will depend on your oven, the humidity of the day and ripeness of the mangos. Remove from the oven and allow to cool.
Using kitchen scissors, cut the fruit leather crosswise into 1-inch strips, roll the strips up and secure with cooking twine. Store in an airtight container for up to a week. To eat, simply remove parchment paper from the fruit leather and eat.
4 to 6 hours
Nutritional analysis per serving: Calories 21; Protein 0 g; Carbohydrates 5 g; Fat 0 g; 0% Calories from Fat; Cholesterol 0 mg; Sodium 0 mg; Potassium 53 mg; Fiber 1 g
With a sharp knife, slice off the sides of the mango, avoiding the large seed in the middle. Slice each half into vertical thirds. Then cutting on the diagonal, score each slice, creating 1-inch thick bites, but be careful not to cut all the way through to the skin. The result is several mango spears that are super easy to eat and portable with little effort.
Nutritional analysis per serving: Calories 202; Protein 3 g; Carbohydrates 50 g; Fat 1 g; 0% Calories from Fat; Cholesterol 0 mg; Sodium 3 mg; Potassium 565 mg; Fiber 5 g
In a medium saucepan, heat the oil over medium heat. Add the onions and garlic and sauté until onions are soft and translucent, about 8 minutes. Add the mangos, tomatoes, habanero (1 habanero for mild heat or 2 for high heat), lemon juice, honey, salt and chili powder. Bring to a boil, then reduce heat to a low simmer. Simmer for 10 minutes. Remove from heat and allow to cool.
Pour into a blender and pulse until the mixture is blended yet still has texture. Stir in the cilantro and serve. Cover and refrigerate any leftovers.
Nutritional analysis per serving (1/2 cup salsa): Calories 134; Protein 2 g; Carbohydrates 25 g; Fat 4 g; 27% Calories from Fat; Cholesterol 0 mg; Sodium 168 mg; Potassium 372 mg; Fiber 3 g
Serve with chips, tacos, fish, chicken and grilled vegetables.
Bake meatballs according to package directions. In a medium saucepan, combine barbecue sauce, mango cubes and chipotle seasoning; stir to blend. Simmer over low heat for 15 to 20 minutes, stirring occasionally. Add cooked meatballs to sauce and simmer for 5 to7 minutes.
Nutritional analysis per serving (for 8): Calories 394; Protein 25 g; Carbohydrates 38 g; Fat 16 g; 24% Calories from Fat; Cholesterol 81 mg; Sodium 777 mg; Potassium 611 mg; Fiber 2 g
To make the crunch: Combine cornmeal, curry, salt, and ¾ teaspoon olive oil. Set aside.
To assemble the jalapenos: Rub outside of each pepper half with olive oil. Fill center of each pepper with cheese, reserving 2 tablespoons to sprinkle on top. Place 3 or 4 sticks of mango into each pepper pushing down. Sprinkle a large pinch of crunch mixture on each pepper. Sprinkle a few shreds of reserved cheese on each pepper. Sprinkle another pinch of crunch mixture on top.
Bake at 400 degrees for 15 minutes; serve warm.
To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance.
To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated.
To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls.
Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.
*Caramelize peeled mango pieces/medium chunks in a large nonstick pan or nonstick electric griddle on high heat setting (preheated before adding mango) for 6 to 8 minutes, periodically stirring to get colorization. Cool before mincing in this recipe.
To make mango-coconut topping:
Mix caramelized mango and toasted coconut with ½ teaspoon salt; hold chilled.
To make Mango-Corn Custard
Preheat oven to 325 degrees F (165 degrees C). Butter six 8 to 10-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
Place corn into a large saucepan and stir in cream, sugar, salt and cayenne pepper. Bring to a simmer; remove from heat and stir in milk.
Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high until smooth and creamy.
Whisk egg yolks with eggs until smooth in a large bowl. Slowly whisk about ¼ cup hot corn mixture into eggs until corn mixture is incorporated. Repeat several times until all of corn mixture is incorporated. Fold in caramelized minced mango.
Divide mango-corn mixture equally into ramekins. Pour hot tap water into the baking dish to about halfway up the sides of the ramekins.
Bake in preheated oven until custard is set, 25 to 30 minutes. Let cool about 45 minutes before unmolding. (The mixture should be soft, similar to crème brûlée.) To unmold, run a knife around the edge to loosen. Transfer contents of all ramekins into a bowl, stir gently and fill piping bag for service.
Pipe 1 to 2 ounces Mango-Corn Custard into 3-ounce clear/glass shot glasses. Top with 1 tablespoon caramelized mango-coconut mixture; hold chilled.
Just before service. Mix lime juice, olive oil, salt and micro greens. Top each serving with 10 to 15 strands.
Gently push raspberries into bottom of Popsicle mold. Place diced mango into mold on top of raspberries, top with blueberries. In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top. Insert Popsicle sticks into each pop mold. Freeze overnight. Remove from molds and serve immediately.
Nutritional analysis per serving: Calories 118; Protein 1 g; Carbohydrates 30 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 16 mg; Potassium 358 mg; Fiber 4 g