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.
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
Mangos, berries, spinach, and feta cheese make for a colorful twist on pasta salad, with the perfect balance of sweet and tangy.
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>.
Total Fat: 15g
Saturated Fat: 3g
% of Calories from Fat: 31%
% Calories from Sat Fat: 6% Protein: 12g
Dietary Fiber: 14g
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.
Source: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, New York, NY
Layer the green papaya, enoki mushrooms, cucumber, and mango. Dress each salad with 2 tablespoons Yunnan Tomato Salsa and sprinkle with 1 tablespoons ground peanuts. Garnish each salad with 1 tablespoons each: cilantro, basil, and mint leaves. Serve immediately.<br><br>
To make Yunnan Tomato Salsa:<br>
Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove the seeds, and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate in not using immediately. Makes 2 cups.
To make Mango Citrus Syrup:<br>
In a medium pan, combine the first 3 ingredients and bring to a boil, stirring until sugar has dissolved. Add diced mango to syrup. Reduce temperature to low; keep warm. Makes 2-2/3 cups.<br><br>
To make Vanilla Mascarpone Cream:<br>
Combine all ingredients until well blended. Makes 2 cups.<br><br>
To make pancakes (2 per serving):<br>
In a large bowl, combine flour, sugar, baking soda, and salt and whisk until blended. In a smaller bowl, combine the milk and eggs, whisking well. Add the egg and milk mixture to the dry ingredients and gently whisk to combine. Stir in melted butter. Do not over beat the batter; there should be no lumps.<br><br>
Heat 1 teaspoon oil in a skillet over medium heat. When pan is hot, ladle on 1/3-cup portions of pancake batter and swirl around to make 6-inch diameter pancakes. When bubbles form on the top, flip and cook another minute until the bottom is golden brown.<br><br>
Place a single pancake in center of plate. Top with ½ cup Vanilla Mascarpone Cream in the center of the pancake. Ladle 2/3 cup of the warm mango mixture on top of the cream. Place another pancake on top and press down lightly. Sprinkle 2 tablespoons of honey granola on top and dust the stack with powdered sugar. Garnish with mango slices; serve immediately.
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.
1. Bring 4 quarts of water to boil in a large pot. Add salt and pasta and cook according to package instructions for al dente. Reserve 1 cup cooking water. Drain pasta in colander, rinse with cold water, drain again and transfer to large bowl. Add toasted sesame oil and toss to coat. <br><br>
2. In a separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar; adding pasta water as needed to thin. Add cooled pasta, mango, red peppers, scallion, and cilantro to peanut sauce and toss to coat. Serve at room temperature.
<i>Nutrition Information: Each serving (1/10 of recipe) contains 376 calories, 52 g carbohydrate (17% Daily Value), 4 g fiber (17% Daily Value), 12 g protein (24% Daily Value), 15 g fat (22% daily value), 3 g saturated fat (13% Daily Value), 0 mg cholesterol (0% Daily Value), 946 mg sodium (39% Daily Value), and 423 mg potassium (12% Daily Value).</i>
Saffron-Mango Rice Pudding with Cardamom and Flowers
Recipe courtesy of Aarti Sequeira
Pour milk into a large saucepan and bring to a boil over medium heat, stirring frequently to prevent burning. Once hot, pour about 2 tablespoons milk into a small bowl, and gently crumble saffron into the milk. Stir and allow the saffron to steep into the milk.<br><br>
Meanwhile, stir rice into the saucepan, and bring back to a boil, stirring frequently to avoid burning. Sprinkle cardamom into the saucepan with your fingers to distribute evenly. Once at a boil, turn heat down to medium-low and cook for about 35 to 45 minutes uncovered, stirring very often, until rice has absorbed most of the liquid, and resembles a soft porridge.<br><br>
Now, stir in sugar, mango puree and saffron-milk. Add a pinch of salt. Taste.<br><br>
Remove from heat and chill 4 hours or overnight until ready to serve. When you’re ready to serve, top individual servings with soft chunks of mango, chopped pistachios and edible flowers (if using).
Mango and Cucumber Salad with Spicy Lime-Cilantro Dressing
Recipe courtesy of Aarti Sequeira
<i>Optional step</i>: Toss sliced cucumbers with 1 teaspoon kosher salt in a colander and allow to sit for 15 minutes. Cucumbers will soften slightly. Wash very well, tasting to make sure salt is washed off. The insides of the cucumber will taste slightly salty.<br><br>
In a large bowl, mix together the lime juice, cilantro and Serrano pepper with a small pinch of salt. Add pepper to taste.<br><br>
Dunk a piece of mango into the dressing and taste to decide whether it needs any more salt, lime juice, cilantro or Serrano pepper.<br><br>
Gently toss the mango, cucumbers and radishes in the dressing. Garnish with peanuts and whole cilantro leaves. Chill and serve.
<i>Each serving (1/4 recipe) contains 175 calories, 30 g carbohydrate (10% Daily Value), 6 g fiber (23% Daily Value), 6 g protein (11% Daily Value), 6 g fat (9% daily value), 1 g saturated fat (4% Daily Value), 0 mg cholesterol, 85 mg sodium (4% Daily Value), and 859 mg potassium (25% Daily Value), 63 mg vitamin C (105% Daily Value),1511 IU vitamin A (30% Daily Value), 83 mg calcium (8% Daily Value), 1.4 mg iron (8% Daily Value).</i>