Side Dishes

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.
Image: 
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.
Image: 
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.
Image: 
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).

Mango Cucumber Soup

Sweet, ripe mangos are the basis for this refreshing and quick chilled summer soup. It's a no-stove recipe that's perfect when outdoor temperatures rise.

Instructions: 
Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish. Slice off ¼ of the cucumber and chill for use with garnish. Coarsely chop remaining ¾ of the cucumber. Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth. Blend in yogurt. Chill until ready to serve. <br><br> About 15-30 minutes before serving, prepare garnish. Dice chilled mango half, removing peel and pit; dice remaining cucumber. Mix mango and cucumber dices with cilantro. To serve, top bowls of soup with garnish.<br><br> Recipe is courtesy of Produce for Better Health Foundation. Learn more at <a href="http://www.fruitsandveggiesmorematters.org" target="_blank">www.fruitsandveggiesmorematters.org</a>.
Image: 
Preparation Time: 
30 minutes, plus 2-3 hours to chill
Ingredients
multiple_ingredients: 
{"rows":7,"measurement":["2","1","2 ","1","1/2","2 ","1/4 "],"ingredient":[" ripe mangos, Divided","english cucumber, divided","tbsp Chopped onion","jalapeno pepper, finely diced (optional)"," cup water","6-oz containers plain non-fat Greek yogurt","cup fresh chopped cilantro"]}
Serves: 
4
Serving Suggestions: 
Serve with a slice of whole-grain rustic bread and sparkling water with lemon.

Mango Berry Rotini Salad

Mangos, berries, spinach, and feta cheese make for a colorful twist on pasta salad, with the perfect balance of sweet and tangy.

Instructions: 
In a small bowl, whisk vinaigrette ingredients; set aside. Boil water and cook rotini according to package instructions. Drain cooked rotini and rinse in cool water. While rotini is cooking, cut mango into chunks, removing peel and pit. Place salad ingredients in a large bowl; drizzle with vinaigrette. Toss gently.<br><br> Recipe is courtesy of Produce for Better Health Foundation. Learn more at <a href="http://www.fruitsandveggiesmorematters.org" target="_blank">www.fruitsandveggiesmorematters.org</a>.
Image: 
Preparation Time: 
30 minutes
Ingredients
multiple_ingredients: 
{"rows":13,"measurement":["","3 ","2 ","1 ","1","1/4 ","","1 ","1","1 ","1 ","2 ","1/2 "],"ingredient":["VINAIGRETTE ","tbsp extra virgin olive oil","tbsp raspberry vinegar","tsp sugar"," tsp poppy seeds","tsp salt","SALAD","cup (4 oz) whole-wheat rotini pasta, uncooked","ripe Mango","cup raspberries","cup blueberries","cups fresh baby spinach","cup reduced-fat feta cheese"]}
Serves: 
4
Nutrition Information: 
Calories: 430 Total Fat: 15g Saturated Fat: 3g % of Calories from Fat: 31% % Calories from Sat Fat: 6% Protein: 12g Carbohydrates: 65g Cholesterol: 5mg Dietary Fiber: 14g Sodium: 400mg

Spinach Salad with Mango Vinaigrette and Cashews

Recipe from the Tasting Table Test Kitchen

Instructions: 
In a fine-mesh sieve or colander, mix the onion with ½ teaspoon salt. Set aside for 5 minutes, then rinse under cold water. Transfer to paper towels. <br><br> In a large skillet set over medium heat, melt the butter. Add the cashews and cook, shaking the pan often, until the cashews are golden-brown, 3 to 4 minutes. Stir in ½ teaspoon salt and turn out onto a large plate to cool. <br><br> In a salad bowl, whisk together the mango chutney, oil, remaining ½ teaspoon salt, the black pepper and the juice of ½ lime. Add the spinach, onions and cashews and toss to coat. Sprinkle the mangos over the salad, squeeze the remaining ½ lime over the top, gently toss and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>
Image: 
Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
{"rows":10,"measurement":["½ ","1½","2 ","1","3 ","2 ","","1","6 ","2 "],"ingredient":["small red onion, thinly sliced","teaspoons kosher salt","tablespoons unsalted butter","cup roughly chopped raw cashews","tablespoons mango chutney","tablespoons grapeseed or canola oil","Freshly ground black pepper","lime, halved","cups baby spinach","ripe mangos, peeled, pitted and chopped into ¼-inch cubes"]}
Serves: 
1

Crab-Mango Crostini

Recipe from the Tasting Table Test Kitchen

Instructions: 
Adjust an oven rack to the top position and preheat the broiler to high. In a medium bowl, use a wooden spoon to combine the mango, crabmeat, mayonnaise, lime juice, chopped mint, chile, 1 tablespoon of the olive oil, ½ teaspoon of the salt and ⅛ teaspoon of the black pepper. <br><br> On a baking sheet, place the sliced baguette. Drizzle the remaining 2 tablespoons of olive oil over the sliced baguette. Season with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Broil the bread until the baguette is golden-brown and toasted, 1½ to 2 minutes (watch the bread closely, as broiler intensities vary). Remove the bread from the broiler and rub each slice of baguette with cut side of the garlic halves. <br><br> Spoon 1 tablespoon of the crab mixture onto each slice of toasted baguette. Sprinkle the sliced mint leaves over each crostino and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>
Image: 
Preparation Time: 
5 minutes
Cooking Time: 
2 minutes
Ingredients
multiple_ingredients: 
{"rows":11,"measurement":["1 ","8 ","3 ","2","1 ","1","3 ","¾","¼ ","1 ","1 "],"ingredient":["ripe mango, peeled, pitted and chopped into ¼-inch cubes","ounces cooked lump crabmeat, picked through for shells","tablespoons mayonnaise","tablespoons fresh lime juice","tablespoon finely chopped mint plus 2 tablespoons thinly sliced mint leaves","fresno chile, stemmed, seeded, and very finely chopped","tablespoons extra-virgin olive oil, divided","teaspoon kosher salt, divided","teaspoon freshly ground black pepper, divided","baguette, sliced into 16 thin pieces","large garlic clove, halved"]}
Serves: 
16

Mango Salsa with Watermelon & Cilantro

Source: Gourmet Garden

Instructions: 
Combine lime juice and cilantro in a medium bowl. Add remaining ingredients. Toss to combine.
Image: 
Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
{"rows":6,"measurement":["1","2","1","1/2 ","1","1"],"ingredient":["tablespoon Gourmet Garden Cilantro","tablespoons fresh lime juice","large ripe mango, peeled, chopped (about 2 cups)","cup finely chopped Vidalia onions","cup chopped watermelon","serrano pepper, seeded, finely chopped"]}

Mango, Pineapple And Rasberry Yogurt Snack Cup

Recipe Courtesy of Chef Chuck Hatfield, Sodexo Corporate Services

Instructions: 
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.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
15 minutes
Ingredients
multiple_ingredients: 
{"rows":10,"measurement":["6","6","6","3","6","4","2","1","1/4","1"],"ingredient":["ounces fresh pineapple, diced 1/2 inch","ounces fresh mango, diced 1/2 inch","tablespoons raspberry puree","cups low fat vanilla yogurt","1-ounce portions coconut granola topping, recipe follows","ounces low fat granola","ounces shredded coconut","ounce unsalted butter, melted","ounce honey","tablespoon maple syrup"]}
Serves: 
6
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