Mix Greek yogurt and honey in a small mixing bowl until evenly combined. <br><br>
Place cake cubes in the bottom of each jar to form a solid layer. Top with mango cubes and a large dollop (2-3 tablespoons) of the Greek yogurt mixture on top of the mango cubes. Add another layer of cake cubes. Top with another layer of yogurt and mango cubes. Serve.
<i>Nutritional analysis per serving</i>: Calories 112; Protein 7 g; Carbohydrates 21 g; Fat 1 g; 8% Calories from Fat; Cholesterol 3 mg; Sodium 62 mg; Potassium 231 mg; Fiber 1 g
Preheat oven to 325 degrees. Butter mason jars or ramekins, set aside. <br><br>
In a large bowl, combine mangos, blueberries, sugar, cornstarch, lemon juice and salt. Divide mango blueberry mixture evenly among prepared jars.<br><br>
On a clean cutting board, unroll biscuits. Using a biscuit cutter just smaller than the jar or ramekin, stamp out six biscuit tops. (For 4oz ramekins or mason jars, use a 2-inch biscuit cutter.) Place biscuits on top of filled ramekins. <br><br>
Beat egg and milk together to create an egg wash. Brush biscuits with egg wash and sprinkle with raw sugar.<br><br>
Bake until mango mixture is bubbling and biscuit is golden brown, about 25 minutes.
<i>Nutrition Information</i>: Each serving (1-4oz. ramekin) contains 411 calories, 74 g carbohydrate (25% Daily Value), 5 g fiber (20% Daily Value), 7 g protein (15% Daily Value), 12 g fat (18% Daily Value), 3 g saturated fat (15% Daily Value), 33 mg cholesterol (11% Daily Value), 364 mg sodium (15% Daily Value), and 484 mg potassium (14% Daily Value), 85 mg vitamin C (141% Daily Value), 2563 IU vitamin A (51% Daily Value), 175 mg calcium (18% Daily Value), 2.5 mg iron (13% Daily Value).
In a high speed blender, puree all ingredients. Taste and adjust, adding more lime or a pinch of sugar if you like.<br><br>
Pour into plastic cups or popsicle molds and freeze for at least 4 hours. After the first 2 hours, place the sticks into the partially frozen pops.<br><br>
<i>Recipe from Jeanine Donofrio of Love and Lemons</i>
Simply sprinkle mango with raw sugar and broil in this quick mango treat.
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.
Nutrition Information: Each serving (1 half) contains 152 calories, 38 g carbohydrate (13% Daily Value), 4 g fiber (15% Daily Value), 2 g protein (4% Daily Value), 1 g fat (1% Daily Value), .5 g saturated fat (1% Daily Value), 0 mg cholesterol (0% Daily Value), 2 mg sodium (0% Daily Value), and 381 mg potassium (11% Daily Value), 83 mg vitamin C (138% Daily Value), 2454 IU vitamin A (49% Daily Value), 25 mg calcium (2% Daily Value), .5 mg iron (2% Daily Value).
Preheat oven to 350 degrees. Butter a 9-inch round cake pan, set aside.<br><br>
In small saucepan, melt ½ stick of butter and stir in brown sugar, simmer for about 2 minutes. Pour mixture into prepared cake pan and top with sliced mango, creating a fan pattern.<br><br>
In medium bowl, whisk together flour, baking powder, salt, cloves, and cinnamon. Set aside.<br><br>
In another bowl, using an electric mixer, beat remaining 1 stick softened butter, granulated sugar and orange zest on high until pale yellow and fluffy, about 5 minutes. Add whole egg yolks, 1 at a time until incorporated. Add vanilla. Decrease speed to low and add half of flour mixture. Mix in mango nectar and milk and then remaining flour mixture.<br><br>
In another bowl, beat egg whites until soft peaks form then fold into batter.<br><br>
Carefully pour cake batter over mangos, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes then invert cake onto plate. Cool completely on a wire rack. Garnish with whipped cream and candied orange peel.<br><br>
<i>For Mango Coconut Macaroons</i>: Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.<br><br>
In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated.<br><br>
Drop heaping tablespoonful of batter onto prepared baking sheets. Bake for 30 to 35 minutes until golden brown. Transfer to wire rack to cool.<br><br>
<i>For the Mango Jam</i>: In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low. Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam; simmer for 15 minutes until thickened.
Preheat a grill pan or outdoor grill to 400 degrees. Squeeze lime juice over mango wedges and sprinkle with natural cane sugar. Place mango wedges on the grill for about 2 minutes per side, or until grill marks are evident. Serve with vanilla ice cream or frozen yogurt.
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.
Recipe Courtesy of Chef Chuck Hatfield, Sodexo Corporate Services
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.