Delicious Ways to Use Mango

Recipes for This Sweet Summer Tropical Fruit

© Katherine Brind'Amour

Jun 26, 2009

Use this naturally sweet fruit to add a tropical taste to everything from chip dip to swordfish. Best of all, mango is a very healthy fruit that is sweet enough to eat on its own or paired with other fruits!

Mango Salsa

• 2 whole mangoes, peeled and cut into small chunks
• 1 small onion, diced
• 1/4 cup green onions
• 1 small cucumber, peeled and diced (optional)
• 3 tablespoons apple cider vinegar or lime juice
• Salt and pepper to taste

Combine fruit and vegetables, add cider vinegar. Mix thoroughly, and chill for a half hour before serving. Add diced hot peppers or tomatoes for a different flavor. Garnish with chopped fresh cilantro. Serve with tortilla chips. This salsa is also great as a dip for shrimp quesadillas or as a side relish for fish courses.

Mango Chicken

• 2 whole mangoes, peeled and sliced into 1/2-inch wide strips
• 1 onion, cut to preference
• 2 cups fresh green beans or snow peas
• 2 cloves garlic, diced
• 1/4 cup chopped green onions
• 1/2 teaspoon powdered ginger
• 1 and 1/2 lbs boneless skinless chicken strips
• 2-4 tablespoons olive oil
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Heat half of olive oil in a skillet, add sliced onions and garlic. Add green beans, snow peas, or other vegetable (consider red bell peppers) after onions soften, about 5 minutes. Sprinkle ginger over vegetables.
2. Heat other half of oil in a skillet and coat chicken pieces in mixture of flour, salt, pepper, and other seasonings as desired (consider dried basil or chili pepper). When oil is hot, place coated chicken pieces in pan until browned on bottom, about 5-8 minutes depending on size of pieces. Flip chicken and cook until it is no longer pick in middle.
3. Add mango strips to vegetable mixture, heat through. Combine the mango and vegetable dish with chicken or serve separately. If serving combined, keep separate until ready to eat to avoid soggy chicken. Garnish with green onions. Serves four.

Mango Glaze

• 1 and 1/2 cups rice wine vinegar
• 1/2 cup sugar
• 2 mangoes, peeled and diced
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon powdered garlic
• 3 tablespoons citrus juice (orange, lemon, or lime)
• 1 teaspoon minced jalapeno or hot pepper (optional)

Directions:

1. Heat vinegar over medium heat in saucepan, stir in sugar slowly until mixture thickens slightly. Stir in mango, powdered ingredients, and hot pepper if desired. When mango is soft, add citrus juice, stir, and remove from heat. When the mixture is cool, puree it in a food processor.
2. If it is too thick, thin it with water, honey, or a little additional citrus juice. Season to taste. Great brushed over pork, seafood, chicken, or even a spinach salad.

Use Mangoes in Meals This Summer

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