Para Niños

Preheat broiler to high. Place mango halves on small baking sheet or nestle inside small baking dish. Top each with 1 tablespoon sugar and broil until sugar is melted and beginning to turn golden brown, watching closely to avoid burning, 5 to 7 minutes.<br><br> Let cool slightly then serve.

Spread 1 tablespoon butter on one side of each piece of bread. On first slice of bread, place 1 slice cheese, ham and mango on unbuttered side of bread. Top with remaining slice of cheese and second piece of bread, buttered side up.<br><br> Heat small, nonstick skillet over medium-low heat. Place sandwich in skillet and cook until golden brown and cheese is melted, 3 to 4 minutes per side.<br><br>

Spread one tablespoon of almond butter on each piece of toasted bread. Top with sliced mango.

Set aside 3 tablespoons of mango. Toss the remaining mango, 2 tablespoons sugar and raisins in a medium bowl. Cover and let stand about 90 minutes to make compote. Heat a waffle iron according to the manufacturer's directions. Lightly oil the grids. Meanwhile, whisk the flour, remaining 1 tablespoon sugar, baking powder and salt in a large bowl to combine. Make a well in the center and pour in the melted butter, milk, eggs and coconut milk. Whisk just until smooth; do not over-mix. Mix in the 3 tablespoons mango that was set aside. Spoon about 2 heaping tablespoons of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, according to manufacturer’s instructions. Serve the waffles hot, topping with the mango compote.

Over a double boiler, melt the chocolate then set aside to cool. Sift the flour, cinnamon and salt together, set aside. Using a whisk, mix the olive oil, vanilla and almond extracts. Add in the sugar to the oil mixture, and then the eggs one at a time. Stir in the cooled chocolate. Using a spatula, fold in the flour mixture until just incorporated. Stir in walnuts and half of mangos.<br><br> Preheat the oven to 350 degrees. Using a non stick prepared baking spray with flour, spray an 8” x 8” pan. Pour batter into the prepared pan. If needed, spread using a spatula to make an even layer. Sprinkle remaining mango evenly over top of batter. Bake for 40 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before cutting into 16 pieces.

1. In medium microwave-safe bowl, toss diced potatoes with oil and cover tightly with plastic wrap. Microwave until cooked through, about 5 minutes. Drain potatoes, set aside.<br><br> 2. In medium non-stick skillet cook sausage until no longer pink and internal temperature reaches 170 degrees, about 10 minutes. Remove from pan with slotted spoon; drain and cool on paper towel lined plate.<br><br> 3. Heat same skillet over medium heat and add potatoes. Cook until golden brown, about 5 minutes. Transfer hot potatoes to large bowl and mix with cooked sausage, mango, cheese and cilantro. Divide sausage and potato mixture among tortillas.

1. Layer half of cheese on 4 slices of bread, divide basil, red onion, mango chicken and remaining cheese among bread slices. Top with second sliced of bread.<br><br> 2. Heat grill pan, panini press or large non-stick skillet over medium-high heat, spray with non-stick cooking spray. Place 2 sandwiches in pan (close lid or weight down sandwiches in skillet with heavy pot). Cook sandwiches until bread is golden brown and cheese is melted, about 4 minutes per side. Repeat with remaining sandwiches.

1. Preheat oven to 400 degrees. Line muffin pan with paper muffin liners. Puree half of one mango in food processor or blender until smooth, set aside (will yield about ¼ cup pureed mango). <br><br> 2. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, milk, pureed mango and egg.<br><br> 3. Stir wet mixture into dry. Fold in chocolate-hazelnut spread and remaining diced mango. Spoon approximately 2 tablespoons into prepared muffin pan. Bake for 20 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean. Cool in pans for 5 minutes then remove and cool on wire rack.

Combine pineapple and mango to make tropical fruit mix. Layer ingredients in 9-oz clear plastic cup: 2 oz tropical fruit mix, ½ cup yogurt, 1 Tbsp raspberry puree and 1 oz granola. Place flat lid over entire snack cup to close. Hold refrigerated at 40 degrees F or below.<br><br> Shelf life: If leftover, do not reuse.<br><br> <b>Coconut Granola Topping</b><br> In a large bowl combine all ingredients; mix well. Spread mixture in single layer on parchment lined sheet pan. Bake at 350 degrees F 10 to 15 minutes, stirring often. Cool completely before use.<br><br> Shelf life: Store in airtight container at room temperature for up to 72 hours.

<b>To Prepare</b><br> Sprinkle the cubed mango with the cumin and malt, toss well until evenly distributed. Set aside. Top angel food cake with a scoop of vanilla ice cream, then top with the prepared mango mixture. </br>