Mango Recipes → Cooking With Mangos & Kids #MakeItMango

Disclaimer: Sponsored by Mango.org.

“Hello, Mango! It is very nice to meet you! I had no clue there were so many Mango Recipes available! I also didn’t know how much I would enjoy eating them and having my two darling daughters eat all your deliciousness! “

When being asked to learn how to cook with Mangos and include my 5-year-old daughter in local cooking class, I was excited because it sounded like a lot of fun! Cooking with Mangos & Kids sounds like a blast, and it was!  I had no clue that I would enjoy the recipes as much as I did. My daughter and I are some of the pickiest eaters you would ever meet. When we eat quesadillas. We like them with just cheese. When I eat a salad I don’t think fruit should be included in the salad nor should you add it to salsa. BUT it was a cooking class, mangos were nutritious, I love all other fruit, so why not give the magical mango a try!

If I am going to cook something, then I might as well try it! So I did! The last thing I want is for my daughter to be as picky as an eater that I am…so I encouraged her to add those Mangos to our quesadillas and top them with Mango salsa. The combination of all of the flavors combined was amazing. I almost didn’t want to taste it and so happy that I did. I even went to the class on a full tummy because I was nervous that I wouldn’t like what I cooked! So here I am to share a few yummy Mango Recipes with all of you!

Mango and Banana Smoothie

3 Mangos (about 3 pounds),
peeled, pitted and chopped
¾ cup low-fat milk
1 cup ice (OR you can use mangos that are individually frozen)
½ banana
1 teaspoon honey

Directions: Combine all ingredients in blender. Pulse until desired consistency. For a thicker smoothie, add more ice.

Mango Quesadillas

2 small boneless, skinless chicken breasts
1 8 oz can tomato sauce
1 dried ancho/pasilla chile pepper, stemmed and seeded
4 burrito size flour tortillas
6 ounces thinly sliced Jack cheese
1 ripe mango, peeled, pitted and thinly sliced
¼ cup minced red bell pepper ¼ cup sliced green onions
(TOP with Mango Salsa)

Directions: 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 an 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 salsal.

Mango Salsa

large mango peeled, pitted and chopped
1/3 cup chopped red bell pepper
¼ cup minced red onion
½ tablespoon chopped fresh cilantro
½ tablespoon lime juice
pinch or dash of salt.

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

Mango Pops

2 large mangos, cubed
1 cup Greek yogurt
2 tablespoons honey
Mini chocolate chips, slated cashes, sprinkles, toasted coconut
12 lollipop sticks
Wax paper

Directions: Place cubed mangos on a stick. Stir yogurt and honey together. Dip each Mango stick until coated. Then sprinkle with toppings. If you aren’t a fan of Greek Yogurt, you can use whipped cream! YUMMY!

FUN Mango Facts

• Mangos pack a nutritional punch at just 100 calories per cup, making them a perfect snack any time of day.
• Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber.
• Mangos are fat free, cholesterol free and a good source of dietary fiber.
• Mango’s sweet taste of summer make mangos a regular household snack to be enjoyed throughout the year with these simple tips for selecting, cutting and storing mango.
• Selecting: Don’t judge a mango by its color – red does not mean ripe. To find a ripe mango, just squeeze gently. A ripe mango will be slightly soft like a peach or avocado. A firm mango will ripen at room temperature over a few days.
• Prepping: To cut a mango, simply slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can get to the flesh and slice or dice as needed. Then, simply scoop it out of the skin. For more on how to cut a mango or delicious new recipes, visit Mango.org.
• Storing: Keep unripe mangos at room temperature. Never refrigerate mangos before they are ripe. Once ripe, mangos can be moved to the refrigerator to slow down ripening for several days.
• Year-Round Availability:
• Mangos are the world’s most popular fruit and are available year-round, so you can always get your hands on a perfect mango.
• Six varieties of mango make up most of what is available in the U.S. Because each variety comes into season at a different time of year, you’ll always find a mango in your produce aisle.
• While there are more mangos in the market during the summer than any other season, this tropical fruit can bring a little sunshine to your table any time of year.

Visit www.mango.org for additional information on mango varieties, availability and recipes.