These restaurant recipes featuring mangos are sure to be a Tropi-Culinary Inspiration for your own unique mango creations.

Beverage | Dressing | Entree | Side Dish | Salad | Dessert

Beverage

Mango Margarita ("Mangorita") Chef Rodney Woodley

1 mango, peeled, pitted and diced (about 1 cup)
1 can limeade (frozen concentrate)
3/4 can Tequila
3/4 can Grand Marnier
2 cans water

Peel, pit, and dice mango and put in a blender.
Pour in the limeade and keep the can to measure the other ingredients. Add all of the liquids to the blender and blend at high speed till all is mixed well. Pour over ice.

Dressing

Mango / Celery seed dressing

Submitted by Chef Brian Hay, Austin Community College's CULA Department

1 teaspoon dry mustard
1/3 teaspoon granulated onion powder
1/3 teaspoon granulated garlic powder
1/2 teaspoon Celery seed
2.3 ounces Cider vinegar
4 ounces Olive oil
4 ounces (v) Fresh mango puree
2 ounces Mango nectar
Sugar as needed

Instructions

1) Whisk all ingredients in a stainless steel bowl (to prevent reactions). Taste and adjust sugar as needed.

Commentary

This is a modification of our basic house salad dressing. This can be used for a dressing or for a marinade on seafood or chicken. In addition, we have also taken this dressing and used it for pasta. Take one mango and one red bell pepper (both diced) and saute in a little olive oil until softened and slightly golden brown. Toss in 8 ounces of cooked pasta of your choice and 3-4 ounces of the above dressing to coat the pasta. Serve under grilled salmon glazed with the same dressing during cooking.

Entree

Grilled Swordfish with Blood Orange Vinaigrette and Mango Pepper Relish

by Phil Bouza, Executive Chef, Barton Creek Country Club

Ingredients:

2 1/2 pounds swordfish steaks (7 ounces each)
3 cups cooked jasmine rice (1/2 cup serving each)

RELISH
(Makes 1 tablespoons per serving)

1/4 ripe mangos, peeled, pitted, and diced
1/2 small red bell pepper, diced
1/2 small yellow bell pepper, diced
1/4 small red onion, diced
1/2 jalapeno, minced
1/4 cup cilantro, chopped

Stir together and then add:

1 teaspoon lime juice
1 teaspoon rice wine vinegar
Salt & Pepper to taste

BLOOD ORANGE VINAIGRETTE
(Makes 2 oz per serving)

8 ounces blood orange concentrate
2 ounces honey
1/2 cup canola oil
Salt & Pepper to taste

Whisk together until it emulsifies.

MIZUNA SALAD
12 ounces mizuna leaves (a Japanese lettuce) or baby field greens or spinach can be substituted
3 ounces daikon, julienned
3 ounces red radish, julienned
3 ounces carrot, julienned


Method
Toss with 1/2 of blood orange vinaigrette before serving.

1. Grill swordfish steak.
2. Arrange a steak on each hot plate with equally divided jasmine rice and Mizuno.
3. Drizzle with remaining vinaigrette.
4. Top with 1 tablespoon relish.

Makes 6 servings.

Side Dish

Polenta Mango Souffle by Chef Rodney Woodley

Makes 6 each

1 1/4 cup milk
1/2 orange, peeled
1/2 cup sugar
3 tablespoons fine ground cornmeal
1/2 cup fresh mango puree
1/2 cup mango, peeled, pitted, and diced
3 egg whites, beaten stiff with 2 tablespoons sugar

Method:
Prepare 6 ramekins by coating with soft butter and dusting with sugar.

Bring milk and orange peel to a boil. Remove from heat, cover and let steep for 30 minutes. Remove peel by straining liquid.

Place milk in a saucepan and bring to a simmer. Stir in all but 2 tablespoons sugar and cornmeal, whisking well. Add mango puree and diced mango.

Simmer for an additional 20 minutes, stirring occasionally, until the mixture is thick and pulls away from sides of sauce pan. Remove from heat and cool slightly.

Beat egg whites w/ remaining 2 tablespoons sugar until you have stiff peaks. Whisk 1/3 of the egg whites into souffle base, mixing very well. Add remaining 2/3 of egg whites and carefully fold into base.

Add to prepared ramekins. Place in a water bath and bake.

Bake at 375 for 30 minutes, turn off heat and leave in oven for an additional 10 minutes.

Dust with powdered sugar and serve.

Salad

Jonah Crab and Mango Salad

Crisp Won Ton, Avocado, Champagne Emulsion by Chef Josh Watkins, Driskill Hotel

Serves 4

For the assembly:
On four medium sized dinner plates, place a bit of the salad in the center of each one. The remaining salad should be filled into the won ton cups. Place each won ton cup in the center of the pates, using the salad top balance the cup. Garnish each with Small diced mango, champagne emulsion, and micro cilantro.

8 ounces Jonah Crab
4 small mangos, peeled, pitted, and diced
2 small avocados, peeled, pitted, and diced
4 each (fried in two ladles to for a cup)won tons
2 ounces champagne
2 each, juiced and zested Meyer lemon
3 egg yolks
4 ounces canola oil
2 shallots, finely diced
Sea salt to taste

For the Champagne Emulsion:
In a blender, combine the yolks and lemon juice. Turn on high and slowly drizzle in the canola oil in order to form an emulsion. As the mixture thickens slowly add the champagne to thin and form bubbles.
Season with salt to taste.

For the Salad:
Gently fold together the crab, mango, avocado and shallot. Dress with some of the champagne emulsion and season with salt.

Dessert

Mangos Flameados (Flamed Mangos over Ice Cream)

From Fonda San Miguel
Miguel adapted this classy flaming dessert from a recipe that Diana Kennedy discovered years ago at a hotel in Monterrey. It makes use of several delicious tropical flavors-mangos, citrus juices, Mexican cinnamon, and tequila. For cooks with a dramatic flair, this dish can be prepared in a chafing dish and flamed at table side. At Fonda San Miguel, the mangos are prepared to order in the kitchen and served over scoops of ice cream in a balloon wine glass. It makes a romantic dessert, and the generous portion is just enough to be shared by two.

Half of an orange
Half of a lime
1 tablespoon butter
1 tablespoon granulated sugar
2 4-inch Mexican cinnamon sticks
2 mango halves (fresh or canned), peeled, pitted, and cut into chunks
1 ounce orange liqueur, such as Cointreau or Triple Sec
1 ounce Tequila
2 scoops vanilla or coconut ice cream

Using a sharp knife of zester, remove the zest from the citrus fruits in thin strips and set aside. Squeeze the juice of the citrus fruits and combine to yield 3 to 4 tablespoons of juice. In a 10-inch, nonreactive saute pan over medium heat, melt butter until it bubbles. Add the sugar and stir to dissolve. Add the citrus zest, juice, and cinnamon sticks. Heat the liquid over medium heat until it begins to thicken and turn a slightly golden color. Add the mangos and heat through. Remove the cinnamon sticks. Add the liqueur and tequila and flame the liquid. Once the flame dies out, put ice cream in a balloon wine or parfait glass with hot fruit. Serve immediately. Serves 1 or 2.