Appetizer

Red, Mango and Blue Pops

Instructions: 
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.
Image: 
Preparation Time: 
20 minutes
Ingredients
multiple_ingredients: 
{"rows":5,"measurement":["3","6","6","2","2"],"ingredient":["mangos (about 3 pounds), peeled, pitted and diced","ounces raspberries","ounces blueberries","cups coconut water","tablespoons light agave nectar"]}
Serves: 
8
Nutrition Information: 
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

Grilled Corn and Mango Salad

Instructions: 
In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder and ½ teaspoon salt. Preheat outdoor grill or indoor grill pan over medium-high heat. Brush corn with vegetable oil and season with salt and pepper. Grill corn, turning occasionally to char all sides, 5 to 6 minutes. Remove from grill and using chef’s knife, cut corn from cob into large bowl containing dressing. Fold in bell pepper and diced mango; top with mango, cheese and cilantro. Serve at room temperature or chilled in individual mango cheek bowls.
Image: 
Preparation Time: 
20 minutes
Cooking Time: 
5 minutes
Ingredients
multiple_ingredients: 
{"rows":11,"measurement":["3","2","1","1/2","4","2","3","1","1/4","2",""],"ingredient":["tablespoons low-fat mayonnaise","limes, zested and juiced","small Serrano chili, ribs and seeds removed and minced","teaspoon chili powder","ears corn, husks removed","teaspoons vegetable oil","mangos (about 2 pounds) (2 mangos peeled, pitted and diced, save hollowed mango cheeks for bowls; Cut cheeks off of remaining mango and scoop out enough mango flesh to form a shallow bowl, dice for garnish)","red bell pepper, finely diced","cup crumbled cotija, queso fresco or feta cheese","tablespoons chopped cilantro","Salt and pepper"]}
Serves: 
6
Nutrition Information: 
Nutritional analysis per serving (for 6 servings): Calories 220; Protein 5 g; Carbohydrates 39 g; Fat 7 g; 11% Calories from Fat; Cholesterol 7 mg; Sodium 248 mg; Potassium 513 mg; Fiber 5 g

Endive Boats with Fresh Mango Chicken Salad

Instructions: 
In a medium size bowl, combine sour cream, mayonnaise, lemon juice, parsley, tarragon, salt and pepper; set aside. In a large bowl, combine mango (reserving some for garnish), chicken, celery and green onion. (Reserve 1 tablespoon green onion for garnish.) Pour dressing over mixture and toss to coat. Fill endive leaves and garnish with reserved mango, green onion and toasted nuts.
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Preparation Time: 
30 minutes
Ingredients
multiple_ingredients: 
{"rows":12,"measurement":["1/2","1/4","2","1","1","","1","1","3","4","3","1/4"],"ingredient":["cup sour cream","cup olive oil mayonnaise","tablespoons fresh lemon juice","tablespoon Italian parsley, fresh chopped\t","teaspoon tarragon, fresh chopped (optional)","Kosher salt and black pepper to taste","large mango, peeled, pitted, thinly sliced, divided","rotisserie chicken, shredded","celery stalks, thinly sliced","green onions, thinly sliced ","large fresh Belgian endives, leaves separated","cup raw macadamia nuts, chopped and toasted"]}
Serves: 
6
Nutrition Information: 
Nutritional analysis per serving (for 8): Calories 236; Protein 21 g; Carbohydrates 9 g; Fat 14 g; 21% Calories from Fat; Cholesterol 85 mg; Sodium 403 mg; Potassium 417 mg; Fiber 2 g

Into the Wild Kebabs

Instructions: 
Cut a slit in each strawberry head and add a very small piece of mango for the tongue. Place two dots of vanilla frosting on the top of each strawberry head. Put two mini chocolate chips in the center of the white dots for the eyes. Thread the strawberry head on the wooden skewers and alternate threading the mango and brownie cubes behind it. Thread three grapes on the end of each skewer for the snake tail.
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Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
{"rows":7,"measurement":["4 ","4","1 ","8 ","1 ","4 ","12 "],"ingredient":["wooden skewers","large strawberries, hulled","teaspoon store-bought vanilla frosting","mini chocolate chips","large ripe mango, peeled, pitted, cut into 1-inch cubes","store-bought brownies, cut into 1-inch cubes","green grapes"]}
Serves: 
4
Nutrition Information: 
<i>Nutritional analysis per serving</i>: Calories 281; Protein 17 g; Carbohydrates 268 g; Fat 113 g; 47% Calories from Fat; Cholesterol 9 mg; Sodium 413 mg; Potassium 1985 mg; Fiber 2 g

Brussels Sprouts with Mango and Bacon

Instructions: 
Place chopped bacon in large non-stick skillet on medium heat. Cook until crisp and fat renders, 8 to 10 minutes. Remove bacon with slotted spoon and transfer to paper-towel lined plate; set aside. <br><br> Remove all but 1 tablespoon bacon fat from skillet and increase heat to medium-high. Add Brussels sprouts, mango, brown sugar, salt and pepper. Cook until Brussels sprouts and mango are beginning to brown and become tender; about 6 minutes, stirring occasionally. <br><br> Remove from heat and toss with reserved bacon.
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Preparation Time: 
10
Cooking Time: 
15
Ingredients
multiple_ingredients: 
{"rows":6,"measurement":["6 ","1 ","2 ","1","¼","¼"],"ingredient":["slices bacon, chopped","pound Brussels sprouts, halved","large mangos (about 2 pounds), peeled, pitted and diced","tablespoon brown sugar","teaspoon salt","teaspoon pepper"]}
Serves: 
4
Nutrition Information: 
<i>Nutrition Information</i>: Each serving contains 172 calories, 31 g carbohydrate (10% Daily Value), 5 g fiber (21% Daily Value), 7 g protein (14% Daily Value), 4 g fat (6% Daily Value), 1 g saturated fat (6% Daily Value), 9 mg cholesterol (3% Daily Value), 255 mg sodium (11% Daily Value), and 596 mg potassium (17% Daily Value), 119 mg vitamin C (199% Daily Value), 2209 IU vitamin A (44% Daily Value), 51 mg calcium (5% Daily Value), 1.5 mg iron (8% Daily Value).

Grilled Bratwurst with Mango Relish

Instructions: 
Combine mangos, mustard, sugar and thyme in a medium bowl. Mix well. Season with salt and pepper to taste, set aside.<br><br> Preheat outdoor grill or indoor grill pan over medium-high heat. Place four bratwurst on hot grill, cover and cook for 15 to 20 minutes; turning often until internal temperature reaches 160 degrees. To serve, place cooked bratwurst in hot dog bun and top with mango relish.
Image: 
Preparation Time: 
5
Ingredients
multiple_ingredients: 
{"rows":8,"measurement":["2 ","2 ","½ ","½ ","¼ ","¼","1 ","1 "],"ingredient":["mangos (about 2 pounds), peeled, pittted and diced ","teaspoons coarse grain mustard","teaspoon sugar","teaspoon chopped fresh thyme","teaspoon salt","teaspoon pepper","package store-bought bratwurst (uncooked)","package store-bought hot dog buns"]}
Serves: 
4
Nutrition Information: 
<i>Nutrition Information</i>: Each serving (1 bratwurst with ¼ cup relish) contains 340 calories, 35 g carbohydrate (12% Daily Value), 4 g fiber (15% Daily Value), 24 g protein (48% Daily Value), 13 g fat (20% Daily Value), 12 g saturated fat (59% Daily Value), 80 mg cholesterol (27% Daily Value), 258 mg sodium (11% Daily Value), and 626 mg potassium (18% Daily Value), 85 mg vitamin C (142% Daily Value), 2576 IU vitamin A (52% Daily Value), 40 mg calcium (4% Daily Value), 1.5 mg iron (8% Daily Value).
Serving Suggestions: 
Makes about 1 cup relish (enough for four bratwurst)

Mango Jicama Enchiladas

Chef Chris Mortenson, La Condesa, St Helena, CA

Instructions: 
To prepare enchiladas:<br> Blanch jicama slices in boiling water until very flexible, about 10 seconds. Quickly plunge into ice water to cool. Remove jicama slices from ice water and pat dry. Lay a jicama slice on a work surface and brush with 1 to 2 teaspoons Pastor Sauce. Place one mango wedge on bottom third of each slice and roll up. Repeat. Place enchiladas on a platter for family service or individual plates (2 per serving); top with your choice of garnishes.<br><br> NOTE: Assembled enchiladas can be held, refrigerated, up to one hour before service.<br><br> To make Pastor Sauce:<br> Place all ingredients in a food processor and process until pureed. Cover and refrigerate for up to six days. Makes 1-2/3 cups.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
15 minutes
Ingredients
multiple_ingredients: 
{"rows":15,"measurement":["1","","1","Garnish options:","","8","2","1 3/4","3","1","3","3/4","1/2","1/2","3/4"],"ingredient":["large jicama, peeled, sliced 1/16-inch thick ","Pastor Sauce","ripe fresh mango, peeled, seeded, cut into 12 long wedges","Maldon salt, Aleppo chili powder, micro cilantro, crumbled cotija","PASTOR SAUCE","ounces guajillo chili paste","ounces cider vinegar","ounces chipotles in adobo","tablespoons grapefruit juice","teaspoon grapefruit zest","cilantro stems","teaspoon ground oregano","bay leaf","clove garlic","teaspoon ground black pepper"]}
Serves: 
6

Crispy Fried Oyster Appetizer

Source: Executive Chef/Partner Kevin Gin, Bridges Restaurant & Bar, Danville, CA

Instructions: 
To make oysters:<br> Heat oil in a deep fryer or a deep, heavy pot to 350 degrees F. After shucking oysters, drain in a colander. Dip each oyster in flour, shaking off excess, then dip into egg, then panko. Gently place the oysters in the hot oil and fry 1 to 3 minutes, until golden. Remove oysters and let drain on a paper towel lined tray.<br><br> To make Creamy Cilantro Dressing:<br> Mix all ingredients together. Refrigerate until service. Makes ¼ cup.<br><br> To make Kimchi Vinaigrette:<br> Place all ingredients except green onion and cilantro in a blender. Blend until smooth. Add sugar as needed. Mix in cilantro and green onion. Makes ½ cup.<br><br> To plate:<br> Arrange mango slices in a star pattern from the middle of the plate fanning out. Mix both cabbages together in a bowl with 1 Tbsp Creamy Cilantro Dressing, salt and pepper. Place this mixture in the center of the mango star. Place oysters around the cabbage forming a point in the middle. Drizzle 1 Tbsp Kimchi Vinaigrette around the oysters and on the mango. Scatter diced avocado around the plate and top oysters with micro greens. Serve immediately.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
15 minutes
Ingredients
multiple_ingredients: 
{"rows":29,"measurement":["3","1/4","1","1/4","","1/4","1/4","1","1","1/4","","","2","1","1","1","","","1","1","2","1/2","3","1 1/2","1 1/2","3/4","","1","1"],"ingredient":["Pacific oysters, medium size","cup flour","egg, beaten","cup panko breadcrumbs","Vegetable oil for frying","ripe fresh mango, thinly sliced","ounce Napa cabbage, chiffonade","tablespoon Creamy Cilantro Dressing","tablespoon Kimchi Vinaigrette","ripe, fresh California avocado, peeled, seeded, diced small","Micro greens for garnish","CREAMY CILANTRO DRESSING","ounces sour cream","teaspoon cider vinegar","teaspoon half and half","tablespoon chopped cilantro","Salt and pepper to taste","KIMCHI VINAIGRETTE","tablespoon kimchi","tablespoon kimchi seasoning","teaspoons Korean chili paste","teaspoon minced garlic","tablespoons rice vinegar","tablespoons canola oil","teaspoons sesame oil","teaspoon fish sauce","Sugar to taste","teaspoon minced cilantro","green onion, finely chopped"]}
Serves: 
1

Mango Pesto

Instructions: 
In a small food processor, place the basil, garlic, pine nuts, HALF the mango, lemon juice, salt and pepper. Pulse until everything is incorporated. Add the olive oil and pulse a few more times. Taste and adjust seasonings.<br><br> Pour the pesto into a small bowl and stir in the remaining diced mango, extra pine nuts, and a few pinches of red pepper flakes.<br><br> Serve with sliced cucumbers or toasts.<br><br> <i>Recipe from Jeanine Donofrio of Love and Lemons</i>
Image: 
Preparation Time: 
10 minutes
Cooking Time: 
5 minutes
Ingredients
multiple_ingredients: 
{"rows":9,"measurement":["1.5","1 ","1/4 ","1/3 ","","1/3 ","","",""],"ingredient":[" packed cups of fresh basil","garlic clove","cup toasted pine nuts, plus extra to go on top","cup diced mango","juice of 1 small lemon","cup olive oil","pinch of red pepper flakes","salt & pepper","sliced cucumbers, for serving"]}
Serves: 
4

Fish Tacos with Mango Pico de Gallo and Napa Slaw

Recipe from the Tasting Table Test Kitchen

Instructions: 
<i>Mango Pico de Gallo</i>: To a medium bowl, add the mango, tomato, red onion, cilantro, lime juice, chiles and red pepper flakes. Place in the refrigerator for 20 minutes, until ready to serve. <br><br> <i>Cabbage Slaw</i>: In a medium bowl, stir together the cabbage, lime juice, olive oil, salt and pepper. <br><br> <i>Fish</i>: To a medium bowl, add the flour and baking powder and whisk to combine. Slowly whisk in the seltzer until smooth. Set aside for 10 minutes. <br><br> To a Dutch oven or a large pot set over medium-high heat, add the canola oil and heat until it reaches 350° on an instant-read thermometer. Season the fish with ½ teaspoon of the salt and ¼ teaspoon of the black pepper, then dip each piece into the batter, turning the pieces to evenly coat. Add about half of the battered fish to the hot oil and fry until the fish is golden-brown, 3 to 4 minutes. Use a frying spider or a slotted spoon to transfer the fried fish to a paper-towel-lined plate. Repeat with the remaining fish, then season the fried fish with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. <br><br> <i>Tacos</i>: Set the warm tortillas on a platter. Divide the cabbage slaw among the tortillas and top with 1 to 2 pieces of fried fish. Top with some of the mango pico de gallo and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>
Image: 
Preparation Time: 
15 minutes
Cooking Time: 
15 minutes (plus 20 minutes chilling)
Ingredients
multiple_ingredients: 
{"rows":24,"measurement":["","2","1","½ ","½ ","¼ ","2 ","1 ","","4 ","⅓ ","2 ","","½","⅛","","¾ ","2 ","1 ","9 ","1 ","1 ","½ ","8"],"ingredient":["MANGO PICO DE GALLO","ripe mangos, peeled, pitted and chopped into ¼-inch cubes","large tomato, seeded and chopped into ¼-inch cubes","cup finely chopped red onion","cup roughly chopped cilantro leaves","cup fresh lime juice","jalapeño chiles, seeded, finely chopped (leave the seeds in for more heat)","teaspoon dried red pepper flakes","NAPA SLAW","cups thinly sliced Napa cabbage","cup fresh lime juice","tablespoons extra-virgin","olive oil","teaspoon kosher salt","freshly ground black pepper","FISH TACOS","cup all purpose flour","teaspoons baking powder","cup cold seltzer","cups canola oil","pound firm, skinless whitefish fillets (such as sea bass), cut crosswise into 1-inch-wide strips","teaspoon kosher salt, divided","teaspoon freshly ground black pepper, divided","6-inch corn tortillas, warmed"]}
Serves: 
8
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