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.
Recipe courtesy of Chef Chuck Hatfield, Sodexo Corporate Services
Combine yogurt with cardamom and 4 Tbsp pistachios. (Hold refrigerated at 40 degrees F or below for use within 24 hours.)<br><br>
Per serving: In a 9-oz clear plastic snack cup, layer ingredients as follows: 3 oz mango, 3 Tbsp cardamom yogurt, 2 oz mango, 3 Tbsp cardamom yogurt and garnish with 1/2 tsp pistachios. Place dome lid on cup. (Hold refrigerated at 40 degrees F or below for same-day service.)
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).