Mango Falooda

 Ingredients:

1 tablespoon basil seed
3/4 cup rice vermicelli, cut into 1 inch pieces
1 cup cream
a pinch of cardamom
a pinch of saffron, crushed
1 tablespoon agave
1/4 teaspoon salt
1/2 cup mango puree
1 large mango, diced
vanilla ice cream
chopped cashews

Add 1/2 cup water to the basil seeds and set aside to soak for half an hour.

Cook the rice vermicelli and set aside.

Simmer the cream with the agave, cardamom, saffron, and a pinch of salt. Optionally, add cornstarch slurry to slightly thicken. Set aside.

To assemble layer basil seed, vermicelli, mango pulp, mango chunks, flavored cream, and ice cream. Repeat layers, then sprinkle with cashews.

Mango Lassi

 Ingredients:

1 cup mango chunks
1/2 cup vanilla yogurt
1/4 cup milk
a pinch of saffron
vanilla, to taste
a pinch of cardamom
1/2 teaspoon rosewater

Combine all ingredients in a blender and puree until smooth, adding more milk to reach desired consistency.

Pineapple Mango Rum Punch

 Ingredients:

3 parts coconut water
1 part orange juice
frozen pineapple chunks
mango chunks
rum extract
ice, grenadine, lime slices, and edible flowers for garnish


Combine coconut water, orange juice, pineapple, mango, and rum in a blender and puree until smooth.

Serve over ice with garnishes.

Mangonada Popsicles

 Ingredients:

2-1/2 cups orange juice
juice of 1 lime
2-1/2 cups mango chunks
1/3 cup chamoy
tajin

Combine orange juice, lime juice, and mango in a blender and puree until smooth.

Drip chamoy down the sides of popsicle molds and divide puree between them. Sprinkle with tajin and freeze.

Unmold popsicles and dip the tips into tajin.

Jamaican Jerk Jackfruit and Bean Wraps

Ingredients:

20 ounces young jackfruit
2 teaspoons jerk seasoning
1 teaspoon lime juice
1/4 teaspoon agave
water, as needed
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon coconut oil
1/2 teaspoon thyme
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
salt, to taste
1-1/2 cup black beans
2 tablespoons orange juice
1/2 teaspoon agave
3 tablespoons water
1 mango, cut into strips
cucumbers, cut into strips
cilantro
lime
tortilla wraps

Cook the jackfruit with jerk seasoning, lime juice, agave, and water. Add salt as needed.

Cook onion and garlic in the oil. Add the spices and cook until aromatic. Stir in the beans, orange juice, agave, and water and bring to a simmer.

Arrange jackfruit, beans, mango, cucumber, cilantro, and a squeeze of lime juice on the tortilla wraps and wrap tightly.

Mango Cake

Ingredients:

cake:
1-1/2 cup flour
1 tablespoon cornstarch
1/4 teaspoon salt
1-1/2 baking powder
1/2 teaspoon baking soda
1/4 teaspoon vanilla
1/2 cup sugar
1/3 cup canola oil
3/4 cup mango juice or puree
1 cup mango, diced
2 teaspoons apple cider vinegar

filling:
1/2 cup mango
1/2 cup water
2 teaspoons lemon juice
2 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon vanilla

Combine dry ingredients and add the wet ingredients, followed by the vinegar. Divide between two lined or greased 6 inch cake pans. Bake at 350 for 30 minutes. Cool before removing from the pan.

Combine filling ingredients in a saucepan and whisk until thickened. Set aside to cool.

Slice both the cakes in half and spread mango filling onto each and stack. Frost with cream cheese style frosting and decorate with a mango rose.

Vietnamese Style Mango Salad

Ingredients:

1 large unripe mango, cut into matchsticks
1 green onion, sliced
2 tablespoons cashews, roughly chopped
2 tablespoons cilantro, chopped

juice of 1 small lime
1 tablespoon soy sauce
1 tablespoons rice syrup
1 thai chili, seeded and minced
1 small clove garlic, minced
1-1/2 tablespoons peanuts, crushed

Combine salad ingredients and dressing ingredients. Toss them together or sprinkle with the dressing before serving.

Mango Passion Fruit Tart

Ingredients:

1 cup buckwheat, roasted (or almond meal)
1 cup old fashioned oats
a pinch of salt
3 tablespoons coconut oil
3 tablespoons maple syrup
2 tablespoons cashew butter

4 passion fruits, seeds removed
2 cups mango, diced
1 can coconut cream
1 teaspoon vanilla bean paste
1/2 cup agave
1 teaspoon agar dissolved in water
juice of 2 mandarins

Process crust ingredients in a food processor and press into pan.

Combine filling ingredients in a blender and puree until smooth. Pour over the crust and refrigerate until set.

Garnish with more passion fruit, edible flowers, and mint or basil sprigs.

Chipotle Black Bean and Mango Quesadillas

Ingredients:

1 cup cooked long grain rice
1-1/2 cup black beans
1 small mango, diced
1/4 red onion, thinly sliced
1 chipotle pepper, chopped
1/4 cup cilantro, chopped
12 small tortillas
mexican style cheese
1-1/2 cup baby spinach, chopped
avocado, thinly sliced
salsa verde (optional)

Combine rice, beans, mango, red onion, chipotle, and cilantro.

Place cheese on tortilla and top with the mixture, then the spinach. Add another layer of cheese and tortilla.

Bake 5-10 minutes at 450 degrees. Cut in half and allow to cool. Top with the avocado slices and salsa verde before serving.

Mango Lemonade

Ingredients:

6 tablespoons sugar
1 cup water
2 sprigs mint
1 cup mango
1/4 cup lemon juice
2 tablespoons lime juice
few drops rum flavoring (optional)

Boil the sugar in the water with the mint until the sugar is dissolved. Allow to cool.

Puree the mango with the lemon and lime juice. Add the simple syrup and rum flavor. Adjust with water as needed and serve over ice.

Mango Cucumber Jicama Salad

Ingredients:

1 mango, cut into spears
1/4 large jicama, cut into spears
2 cucumbers, sliced
1 jalapeno, seeded and minced
zest and juice of 1 lime
3 tablespoons cilantro, chopped
a pinch of cumin
a pinch of chipotle powder (optional)
salt, to taste

Toss all ingredients together and serve cold.

East African Cucumber and Mango Salad

Ingredients:

2 cucumbers, sliced
1 medium mango, diced
1 tomato, chopped
1/2 habanero (or green chili) pepper, seeded and minced
1/2 red onion, thinly sliced
1 tablespoon cilantro, chopped
1/4 teaspoon cumin
a pinch of cinnamon
1/4 teaspoon garlic powder
1/2 teaspoon ginger, minced
juice of 1 lime
1 teaspoon peanut oil
salt, to taste
1/4 cup roasted peanuts, roughly chopped


Combine all ingredients and toss with the peanuts before serving. Serve cold.

Mangonada

Ingredients:

2 cups mango nectar
2 mangoes
2 limes
3 tablespoons apricot jam
ice
1 tablespoon ancho chili powder
1/2 tablespoon tajin seasoning

Combine the mango nectar, one of the mangoes, lime juice, apricot jam, ice, and ancho chili powder in a blender and puree.

Chop the remaining mango and blend for 1 second just to mix it in.

Serve over ice and sprinkle with tajin.

Soba Noodles with Eggplant and Mango

Ingredients:

1/4 cup rice vinegar
1 tablespoon honey
salt, to taste
1 clove garlic, crushed
1 red chili, minced
1 teaspoon sesame oil
zest of 1 lime
juice of 2 limes

2 medium eggplants, quartered and sliced
1 package green tea or pain soba noodles
1 medium mango, diced
1 cup basil leaves, chopped
1 cup cilantro, chopped
1 small red onion, thinly sliced

Combine dressing ingredients and set aside.

Salt the eggplants and set aside for half an hour. Squeeze out their liquid and toss with some oil. Bake until they are tender then set aside to cool.

Cook the soba noodles and rinse. Set aside to cool.

Combine the noodles, eggplants, mango, basil, cilantro, and red onion. Toss with the dressing. Serve cold.

Tomato Mango Salad

Ingredients:

3 tomatoes, chopped or cut into wedges or slices
1 mango, diced or cut into wedges
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 shallot, minced
salt, to taste
3/4 cup basil, thinly sliced

Toss tomatoes and mango together or arrange on serving platter.

Combine dressing ingredients and toss with or sprinkle over salad. Garnish with the basil.

Variation: replaced minced shallot with sliced red onion and basil with cilantro.

Mango Arugula Salad with Spicy Citrus Vinaigrette

Ingredients:

6 cups arugula
1/2 red onion, thinly sliced
1 large mango, cut into strips
1 large avocado, thinly sliced

1 tablespoon apple cider vinegar
1/4 cup orange juice
2 tablespoons lime juice
1/4 cup olive oil
1/2 teaspoon cumin
2 tablespoons cilantro, finely chopped
1 red chili pepper, minced
salt and pepper

Soak the red onion in some ice water for 10 minutes and pat dry. Toss with arugula. Arrange mango and avocado on top or toss in as well.

Combine remaining ingredients in a jar and shake. Toss with salad just before serving.

Mango Habanero Salsa

Ingedients:

1 mango, finely diced
1/2 cup red onion, chopped
1 small red bell pepper, chopped
1/4 cup green onion, chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1 jalapeno, seeded and diced
1/2 large habanero, seeded and finely chopped
juice and zest of 1 lime
salt and pepper

Combine all ingredients and chill for half an hour before serving. Serve with tortilla chips.

Mango Salsa

Ingredients:

1 mango, finely cubed
1/2 cup cucumber, finely cubed
1 jalapeno, chopped
1/4 cup red onion, chopped
juice of half a lime
1/3 cup cilantro, roughly chopped
salt and pepper or tajin seasoning, to taste

Combine all ingredients and serve with tortilla chips.