Ingredients

• 4 large ripe mangos
• 6 cups low fat vanilla yogurt
• 12 tablespoons low fat granola

Instructions

Puree 2 mangos and spoon equal amounts into 12 clear plastic cups. Top each with 1/4 cup yogurt. Spoon cubed mango over the top, saving a few pieces for garnish. Top with remaining 1/4 cup yogurt and reserved mango. (Recipe may be made ahead at this point. Cover and refrigerate until ready to serve.) Top each serving with a tablespoon of granola just before serving

Ingredients

Quesadilla:

• 6 small boneless, skinless chicken breasts
• 3 (8-ounce) cans tomato sauce
• 3 dried ancho/pasilla chile peppers
• 12 burrito size flour tortillas
• 18 ounces thinly sliced jack cheese
• 3 ripe mangos
• ¾ cup minced red bell pepper
• ¾ cup sliced green onions

Mango Salsa:

• 3 large peeled mangos
• 1 cup chopped red bell pepper
• ¾ cup minced red onion
• 1 ½ tablespoons chopped fresh cilantro
• 1 ½ teaspoons lime juice
• 1/3 teaspoon salt

Instructions

To prepare quesadillas:

Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite size strips. Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa.

To prepare mango salsa:

In a small bowl, stir together mango, red bell pepper, red onion, cilantro, lime juice, and salt.

Ingredients

• 1 1/2 cup mango puree
• 1 1/2 cup roasted red bell pepper puree*
• 4 1/2 ounce goat cheese, crumbled
• Salt and pepper to taste
• 1/3 teaspoon cumin
• 1/3 teaspoon cayenne pepper
• 1 1/2 tablespoon fresh lime juice
• 1/3 cup freshly chopped cilantro
• 1 1/2 mango, peeled, pitted and diced
• Bread or arepas for dipping

Instructions

Preheat oven to 450°F and place pizza crusts on a large baking sheet. Spread with barbecue sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8 to 10 minutes or until lightly browned around the edges. Let cool slightly then cut into small wedges.

Ingredients

• 6 (7-inch) pizza crust
• 12 tablespoons barbecue sauce
• 3 cups shredded Italian blend cheese
• 12 strips bacon, cooked crisp and coarsely crumbled
• 6 tablespoons sliced green onion tops
• 6 mangos, peeled, pitted and diced

Instructions

Preheat oven to 450°F and place pizza crusts on a large baking sheet. Spread with barbecue sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8 to 10 minutes or until lightly browned around the edges. Let cool slightly then cut into small wedges.

Ingredients

• 6 large, ripe mangos peeled, pitted and slices
• 16 ounces fresh mozzarella cheese sliced
• 6 tablespoons freshly squeezed lemon juice
• 6 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper to taste
• Snipped fresh basil
• Crusty toasted baguette slices

Instructions

Place sliced mango on a platter, alternating with slices of mozzarella. Drizzle with lemon juice and oil and season with salt and pepper. Sprinkle with basil and serve with baguette slices.

Ingredients

• 1/4 cup whipped cream cheese
• 1 1/2 burrito size flour tortillas
• 3/4 medium ripe mango, peeled, pitted and cut into 1/2-inch thick strips
• 1 1/2 green onions (green tops only)
• 1/3 small red bell pepper, cut into thin julienne strips
• 2 1/4 ounce very thinly sliced smoked turkey or ham

Instructions

Spread cream cheese over tortillas and place mango, green onion and bell pepper over 2/3 of the surface. Top with meat and roll up tightly. Gently squeeze rolls to secure ingredients then cut into 1/2-inch thick slices.

Ingredients

Mango Salsa:

• 6 large ripe mangos, peeled, pitted and chopped
• 3/4 cup minced red bell pepper
• 3 tablespoons lime juice
• 3 tablespoons chopped fresh cilantro
• 6 green onions, sliced (green tops only)
• 3 small jalapeno peppers, stem, seeds and membrane removed

Tacos:

• 3 pounds cod fillets, rinsed and patted dry
• 3 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons Mexican oregano
• 1 1/2 teaspoons garlic salt
• 24 corn tortillas, warmed
• 6 cups shredded green or red cabbage
• 1 1/2 cups crumbled cotija cheese (may substitute shredded Monterey)

Instructions

Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside. Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

Ingredients

• 4 pound boneless, skinless chicken breasts
• 2 large ripe mango, peeled, pitted and pureed
• 2/3 cup balsamic vinegar
• 4 tablespoon oil
• 1 1/2 teaspoon salt
• 1 teaspoon pepper

Mango Chutney

• 4 large ripe mangos, peeled, pitted and chopped
• 1 cup onion, chopped
• 1/2 cup white wine vinegar
• 1/2 cup brown sugar
• 2 tablespoon fresh ginger, grated
• 1 tablespoon lime zest
• 1/2 teaspoon allspice

Instructions

Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag and marinate in the refrigerator for several hours or overnight. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.) When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side minutes, or until cooked through. Serve with Mango Chutney.

Ingredients

• 412 boneless, skinless chicken breasts, flattened Salt and freshly ground pepper to taste
• 6 cups prepared brown and wild rice mix
• 6 large, ripe but firm mangos, peeled, pitted and diced 1/2 cup thinly sliced green onion
• 1 cup shelled roasted and salted pistachios
• 1/2 cup dried cranberries
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice

Instructions

Season chicken with salt and pepper; reserve. Stir together rice, mango, onion, pistachios, cranberries and spices. Place about 1/3 cup of rice mixture in the center of each chicken breast. (Transfer remaining rice mixture to a hotel pan, cover and heat for service.) Bring in the ends and sides of the chicken breast to enclose rice mixture; tie to secure.

Per order, grill over medium-high until cooked through, 5 to 8 minutes, turning to brown on all sides. Serve with an additional 2/3 cup hot rice mixture.

Ingredients

• 1 1/2 cup prepared mango chutney, chopped if coarse
• 1 1/2 cup bottled teriyaki sauce
• 6 tablespoon balsamic vinegar
• 2 1/4 pound boneless, skinless chicken breast
• 54 medium shrimp, shelled and deveined
• 54 large bamboo skewers (about 12 inches long)
• 3 medium yellow onion
• 3 medium red onion
• 6 firm-ripe mangos, peeled, pitted and cut into large cubes
• 3 large green bell pepper, halved, trimmed, seeded and cubed Nonstick cooking spray, as needed

Ginger Mango Sauce:

• 3 mango
• 3/4 cup frozen orange juice concentrate
• 9 tablespoon water
• 6 teaspoon grated fresh ginger

Instructions

For marinade:

Combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting. Cut chicken into 1-1/2 to 2-inch cubes. Place chicken and shrimp in wide, shallow glass dish or pan. Pour remaining marinade mixture over, then cover and marinate in refrigerator at least 3 hours or overnight. Soak bamboo skewers in water at least 1 hour before using.

Peel onions and trim off both ends. Cut each onion into six wedges, approximately 1/2-inch wide. Separate the wedges into double layers. To prepare kabobs, alternate chicken, onions, mango, green pepper, and shrimp onto soaked skewers, keeping them near the pointed end of each skewer, leaving a long �handle� of skewer open. Coat the grill grate with nonstick cooking spray. Place skewers over medium coals for 15 to 20 minutes. Brush often with remaining marinade mixture and turn skewers until cooked through.

Serve with Ginger Mango Dipping Sauce: Combine pulp from 1 mango (about 1 cup) with 1/4 cup frozen orange juice concentrate, 3 tablespoons water and 2 teaspoons grated fresh ginger root in electric blender. Puree until smooth.

Ingredients

• 18 cup 1-inch cubes King's Hawaiian Sweet Bread
• 2 ripe mangos, peeled, pitted, and diced
• 4 1/2 cup fat free half and half
• 2 1/4 cup egg substitute
• 2 cup sugar
• 3/4 cup brandy
• 3 teaspoon vanilla extract
• 1 1/2 teaspoon cinnamon
• 1 1/2 teaspoon allspice
• 1 1/2 teaspoon nutmeg
• 9 tablespoon butter, melted
• Powdered sugar (optional)

Instructions

Preheat oven to 350°F. Lightly spray a 9-inch baking dish with non stick cooking spray. Place bread cubes and mangos in baking dish. In a medium bowl whisk together half and half, egg substitute, sugar, brandy, vanilla, and spices. Whisk in butter, then pour over bread and mangos, stirring lightly to coat bread with egg mixture. Let stand for 30 minutes or until liquid is absorbed. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Ingredients

• 12 tablespoons unsalted butter
• 6 tablespoons unsweetened pineapple juice
• 4 1/2 tablespoons honey
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons cayenne pepper
• 6 tablespoons dark rum
• 6 firm mangos, peeled, pitted and cut into strips
• 3 pints vanilla ice cream
• 1 1/2 cups flaked coconut sweetened, lightly toasted
• 3/4 cup sliced almonds, lightly toasted
• 12 lime wedges

Instructions

Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely. Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 - 5 minutes. Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.

Ingredients

• 12 frozen 3-inch individual tart shells
• 6 ripe mangos, peeled, pitted and diced
• 1 cup sugar, divided
• 2 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 cup all-purpose flour
• 2 cup sweetened flaked coconut
• 1 teaspoon cinnamon
• 1 cup (1 stick) butter, at room temperature

Instructions

Preheat oven to 375°F. Spray a cookie sheet with nonstick spray and place tart shells on sheet. To make the filling: combine the mangos, 1/4 cup sugar, lemon juice and salt in a large bowl; spoon into the tart shells. To make the topping: combine the flour, coconut, cinnamon and the remaining 1/4 cup sugar in a large bowl. Add butter, squeezing mixture together to form a loose ball, then break into small pieces and sprinkle evenly over each tart. Bake until filling is bubbly and topping is golden, about 10 to 12 minutes.

Ingredients

• 1 1/2 (8 ounce) container mascarpone cheese
• 1 1/2 (6 ounce) container vanilla yogurt
• 9 tablespoons sugar
• 3/4 cup heavy whipping cream
• 1/2 cup mango nectar
• 1/3 cup rum
• 27 split (36 pieces) small, soft ladyfingers
• 3 small, ripe mangos, peeled, pitted and thinly sliced, divided
• 1/3 cup shaved white chocolate
• Mint leaves

Instructions

In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a small shallow dish. Quickly dip each side of the ladyfingers into the mango nectar mixture. Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly. Spread with half of the cream mixture, then top with 3/4 of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for at least 6 hours or up to 24 hours. Cut into 8 equal pieces; garnish with remaining mango slices and mint leaves

Ingredients

• 1 cup sugar
• 1 3/4 cup mango puree
• 1 1/4 mango, peeled, pitted and diced
• 7 1/4 large eggs, at room temperature
• 1 1/4 14-ounce can sweetened condensed milk
• 1 1/4 12-ounce can evaporated milk
• Pinch of salt
• Mint sprigs for garnish

Instructions

Place 10 4-ounce ramekins in a 9x13 baking pan. Spray ramekins lightly with cooking spray. Place the sugar in a medium saucepan. Stir constantly over medium heat, until the sugar melts and turns the color of honey, about 8-10 minutes. Distribute the caramel among the ramekins, working quickly before the caramel hardens. Sprinkle 1 tablespoon diced mango in each ramekin. Set aside. Preheat oven to 350° degrees.

Ladle custard over caramel in the ramekins, filling them to 1/2 inch from the rim. Place filled ramekins in a baking dish and pour enough hot water to reach halfway up the sides of the ramekins. Cover baking dish tightly with foil and place in the oven. Bake until flan is set, about 45 minutes (when you tap the edge of a ramekin the flan should still wobble a little in the center).

Carefully remove baking dish from oven, remove foil, and let ramekins cool slightly. Using tongs, remove the ramekins from water and set on a towel to cool for at least two hours before serving. Once it is cooled completely, flan can be refrigerated for up to one day before unmolding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen flan, and then invert it onto the plate. Add a sprig of mint for garnish.