Recipe: 29 Recipes Using Mango

FYI, Where I'm originally from, NE PA, Green Peppers are called mangoes. :-)

Hope these help.

Joe

CHUTNEY
6 lbs. mangos, peeled
4 lbs. peeled apples or pears, or combine, as desired
1 qt. cider vinegar
5 lbs. white sugar
15 oz. raisins
10 garlic cloves, pressed
1 1/2 c. finely chopped green pepper
2 limes, juice and grated rind
1 lg. onion, finely chopped
1/3 c. candied ginger, cut in strips
2 tbsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. allspice
1 tbsp. mustard seed
1/2 tsp. cayenne pepper
Cut fruit into small pieces or slices. Put vinegar and sugar into a large pot, bring to a boil, add fruit and other ingredients. Simmer approximately 2 hours, or until fruit is tender and sauce thick. Stir carefully to prevent sticking. Pour chutney into hot, sterilized jars and seal. Wait 2 weeks to open. Delicious with meat, shrimp Creole, or over cream cheese as an hors d'oeuvre. Makes 8 to 10 pints.
PEACH AND MANGO JAM
2 c. sliced peaches
2 c. sliced mangos
3 c. sugar
1/4 c. lemon juice
Combine peaches, mangos, and sugar in a heavy saucepan. Cook over very low heat 1 hour; stir frequently. Blend in lemon juice and continue cooking about 45 minutes or until thickened. Ladle into clean, hot jars and seal. Process in water bath 10 minutes. 3 to 4 1/2 pint jars.

MANGO JAM
6 med. mangos
3 c. water
4 c. sugar
1 cinnamon stick
2 cloves
1 tsp. vanilla
Peel and cut mangos in chunks. Combine mangos, cinnamon, cloves, and water and bring to hard boil. Cook at low heat to medium for 10 minutes. Add sugar and mix well. Continue cooking in medium heat until mixture registers 220 degrees on candy thermometer. Remove from heat and skim off foam. Add vanilla, mixing well. Can and store as usual.

PINEAPPLE-MANGO JAM
2 c. crushed pineapple, drained
2 c. mashed can mangoes
7 c. white sugar
1/2 bottle liquid pectin
2 tbsp. lime juice
Combine first three ingredients and boil hard one minute. Add pectin and lime juices, stir a few minutes. Ladle in sterilized jars. Top with hot paraffin wax.

MANGO CREAM CHEESE DESSERT
--Crust:--
3/4 c. butter
1/4 c. brown sugar
1 1/2 c. flour
1/2 c. chopped nuts
--1st Layer:--
1 (8 oz.) pkg. cream cheese
8 oz. whipped cream
2/3 c. suga
r--2nd Layer:--
2 (3 oz.) pkg. lemon Jello
1 c. boiling water
2 c. cold water
4 c. sliced and peeled mangoes
Mix crust ingredients and press onto bottom of 9x13 pan. Bake at 350 degrees for 10 to 12 minutes. Cream together cream cheese and sugar. Fold in whipped cream. Spread over cooled crust and refrigerate. Dissolve Jello in boiling water for 2 minutes. Add cold water. Arrange mangoes over cream cheese layer. Gently pour cooled Jello over mangoes. Refrigerate until firm.

MANGO COFFEE CAKE
2 c. sifted flour
1 1/2 c. white sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/2 c. salad oil
2 c. sliced mangoes
1/4 c. flour
1/2 c. brown sugar
4 tbsp. melted butter
1/2 c. coconut
1/2 c. chopped nuts
Put sifted dry ingredients into bowl and mix in other ingredients. Beat 2 eggs with 1/4 cup milk and add to dry ingredients. Add: Mix all together. Pour into 9x12 or 8x13 pan and sprinkle with following mixture: Mix above 5 ingredients together and put over batter. 350 degrees, 50 minutes.

MANGO-ORANGE COOLER
1 1/2 c. ripe mango puree
2 tbsp. sugar
2 c. orange or pineapple juice
Combine mango puree, sugar and juice. Chill. Pour over crushed ice and serve.

MANGO DAIQUIRIS
1 c. ripe mango
3 lg. strawberries
1/2 c. light rum
Juice of 2 limes
2 tbsp. super fine sugar
2 c. crushed ice
In a blender, blend all ingredients until smooth and frothy. Serve in chilled glass and garnish with strawberries.

MANGO BREAD
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/2 c. sour cream or evaporated milk
2/3 c. mashed well-ripened mangoes (3-5 med. size)
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. finely chopped cashew nuts
Mix shortening, sugar, and eggs. Add sour cream and mangoes. Mix well. Add flour, baking powder, soda, salt, and vanilla. Mix with electric mixer at medium speed for 2 minutes. Fold in cashew nuts. Pour into 2 greased loaf pans. Bake for 40 minutes to 1 hour at 350 degrees.

MANGO CAKE
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt3 well beaten eggs
1 1/4 c. sugar
3/4 c. salad oil (Mazola)
2 c. chopped mango (2 lg. mangoes)
1 c. chopped walnuts
Sift all together. Make a well and add: Add these ingredients to the flour, etc. Pour into 2 loaf pans (5x7). Bake at 350 degrees for 40 minutes.

MANGO UPSIDE-DOWN CAKE
2 c. sliced ripe mangoes
1 tbsp. margarine
1/2 c. brown sugar
2 tbsp. lime juice
1 sm. pkg. yellow cake mix
1 egg (as directed on cake mix pkg.)
Melt margarine in 8 inch cake pan; add brown sugar. Add lemon or lime juice to sliced mangoes. Arrange mangoes in pan on brown sugar. Mix yellow cake according to directions and spread evenly over mangoes. Bake at 350 degrees about 40 minutes or until done. Serve hot or cold with whipped cream or topping as desired.

HOMEMADE MANGO ICE CREAM
4 c. peeled mango slices, chopped fine
1 c. sugar
4 (13 oz.) cans sweetened milk, chilled
1/2 gal. Half and Half
6 eggs, well beaten
1 tbsp. vanilla extract
1 tsp. almond extract
Combine mango slices and sugar in a microwave proof bowl. Heat until sugar dissolves. Place in refrigerator to chill slightly. In a churn, combine sweetened condensed milk, Half and half, eggs and extracts. Add chilled mango mixture. Follow manufacturer's directions for making ice cream.

MANGO TROPICAL FREEZE
1 c. mango pieces
1 (6 oz.) can limeade concentrate
1/2 c. vanilla ice cream
6 oz. water or other beverage
Ice
Combine all ingredients in a blender, filling to the top with ice. Process until smooth and icy and then serve at once.

MANGO BAVARIAN CREAM
1 env. unflavored gelatin
1/2 c. sugar, divided
Generous dash of salt
1 c. milk
2 eggs, at room temperature, separated
1 tsp. vanilla
1 med. to lg. ripe mango
2 to 3 tbsp. lime juice
1 c. heavy cream, whipped stiff
In large saucepan, mix gelatin, 1/4 cup sugar, salt, milk and egg yolks; blend well. Stir over low heat until gelatin is dissolved and mixture coats metal spoon (175 degrees on candy thermometer). Remove from heat. Remove from heat. Stir in vanilla. Chill until mixture mounds slightly when dropped from spoon, stirring occasionally. Meanwhile, peel mango. Cut flesh off seed in slices, scraping off any flesh clinging to seed. Reserving prettiest slices for garnish, puree enough mango (about 1 1/4 cups) in blender or food processor to yield 1 cup. Mix in lime juice. Stir into chilled custard. In small bowl of mixer, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form. Fold egg whites and whipped cream into mango mixture. Turn into 6-cup ring or other mold rinsed with cold water. Chill until firm. Unmold. Garnish with reserved mango slices. Makes 8 servings.

ONO MANGO CRISP
5 c. ripe firm mangoes,* peeled & thinly sliced
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. lemon juice
1/4 c. soft butter
1/2 c. brown sugar
1/2 c. flour
Mix mangoes with nutmeg, lemon juice and 1 teaspoon of the cinnamon. Place in a buttered 10 x 6 x 2 inch glass baking dish. Set aside. Blend butter and brown sugar. Add flour and the remaining 1/2 teaspoon of cinnamon. Mix until crumbly. Spread evenly over mango slices. Cook in microwave oven 9-11 minutes, rotating a half turn after 5 minutes. Serve warm or cold. *Substitute thinly sliced apples or peaches for mango slices if desired.

BLENDER MANGO CHEESECAKE
1 1/2 c. crushed graham crackers
1/2 c. desiccated coconut
1 1/2 tsp. cinnamon
2 1/2 tbsp. sugar
2/3 c. melted butter
FILLING:
2 1/2 tbsp. gelatin
1 1/4 tbsp. grated lemon rind
2 tbsp. lemon juice
1/2 c. boiling water
1/2 c. sugar
3 egg yolks
3/4 lb. cream cheese
1 lb. mashed mango pulp
1/2 c. cold water
1 1/2 c. sour cream
2/3 c. cream
1. Mix the crushed graham crackers, coconut, cinnamon, sugar and melted butter together. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.
2. Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
3. Add the sugar, egg yolks and softened cream cheese. Whirl on high speed for another 30 seconds.
4. Add the mango pulp (keep some aside for the top of the cake), cold water and sour cream. Blend until all the ingredients are well mixed.
5. Pour into the prepared crust and chill until firm.
6. Whip the cream and gelatin fold in the reserved mango pulp. Spread over the cake and serve. Serves 8.

CHUTNEY
6 lbs. mangos, peeled
4 lbs. peeled apples or pears, or combine, as desired
1 qt. cider vinegar
5 lbs. white sugar
15 oz. raisins
10 garlic cloves, pressed
1 1/2 c. finely chopped green pepper
2 limes, juice and grated rind
1 lg. onion, finely chopped
1/3 c. candied ginger, cut in strips
2 tbsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. allspice
1 tbsp. mustard seed
1/2 tsp. cayenne pepper
Cut fruit into small pieces or slices. Put vinegar and sugar into a large pot, bring to a boil, add fruit and other ingredients. Simmer approximately 2 hours, or until fruit is tender and sauce thick. Stir carefully to prevent sticking. Pour chutney into hot, sterilized jars and seal. Wait 2 weeks to open. Delicious with meat, shrimp Creole, or over cream cheese as an hors d'oeuvre. Makes 8 to 10 pints.
MANGO JAM
6 med. mangos
3 c. water
4 c. sugar
1 cinnamon stick
2 cloves
1 tsp. vanilla
Peel and cut mangos in chunks. Combine mangos, cinnamon, cloves, and water and bring to hard boil. Cook at low heat to medium for 10 minutes. Add sugar and mix well. Continue cooking in medium heat until mixture registers 220 degrees on candy thermometer. Remove from heat and skim off foam. Add vanilla, mixing well. Can and store as usual.

MANGO BREAD
2 c. mangos
2 c. flour
1 c. sugar
1 tsp. salt
1 1/2 tsp. baking soda
3 eggs
3/4 c. oil
1 tsp. vanilla
Beat the 3 eggs. Pour oil into eggs and mix. Pour into eggs and mix. Pour into dry ingredients and mix. Add mangos and mix well. (Optional: add 1/2 cup walnuts, raisins, or coconut.) Bake at 350 degrees for 1 hour.

MANGO NUT BREAD
1 3/4 c. sifted all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. soft shortening
2/3 c. granulated sugar
2 eggs, unbeaten
1 c. mashed ripe mangos
1/2 c. chopped pecans
1/2 c. raisins
Preheat oven to 350 degrees. Grease loaf pan. Sift flour, baking powder, soda and salt, set aside. Beat shortening and sugar with mixer at medium speed or by hand until creamed. Add eggs and beat until light and fluffy. Blend in flour mixture alternately with mangos just until smooth. Add pecan and raisins, fold in until blended. Blend in flour mixture, place in loaf pan.

MANGO CREAM
2 lg. or med. ripe mangos
2 tbsp. fresh lemon juice
1/4 c. plus 1 tbsp. sugar
2 egg whites
Pinch of salt
6 tbsp. whipping cream
2 tbsp. grated chocolate flakes
Peel mangoes and cut flesh from stones finely dice half of the fruit. In blender or food processor, puree remaining fruit, lemon juice and 1/4 cup sugar. Beat egg whites until soft peaks form. Beat remaining ingredients, 1 tablespoon sugar and salt until stiff but not dry. Whip cream until stiff. Gently fold beaten egg whites into whip cream. Fold mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate. Makes 4 servings.

FRESH MINTED MANGO CHAMPAGNE SORBET
3 mangos (peeled, seeded and chopped)
1 c. sugar
1/2 c. water
1/2 c. champagne
1/2 c. chopped mint
Dissolve the sugar with the water over low heat and let cool. Puree the mango and pour into the central container of the ice cream machine. Add the champagne, syrup and chopped mint. Put the beater and motor in place, following the manufacturer's instructions.
PAVLOVA
4 egg whites
1/4 tsp. salt
1 c. sugar
4 tsp. cornstarch
2 tsp. vinegar
1 tsp. vanilla
3 c. diced fresh tropical fruit in season:
bananas, peaches, papayas, mangos, kiwi
1 c. heavy cream, whipped until it holds a soft shape
Set oven at 275 degrees. Whip the egg whites with salt until they hold a stiff peak. Add the sugar, one teaspoon at a time, beating until the mixture is stiff and shiny. Beat in the cornstarch, vinegar and vanilla. Butter a shallow baking dish and fill with the meringue mixture, slightly hollowing out the center. Bake for 1 1/4 hours or until meringue is very slightly brown. Cool slightly, then unmold and cool completely. Just before serving, add sugar to taste to the whipped cream and fill the center of the pavlvoa. Pile the fruit on top. Note: Sugar must be added 1 teaspoon at a time for this recipe to work.

MANGO OR PEACH ICE CREAM
1 jar (32 oz.) fresh canned mangos or 12 peaches
2 c. sugar
1 c. sour cream
1 can condensed milk
1 pt. cream
1 qt. or more milk
Blend mangos or peaches in food processor. Use juice with mangos. Add rest of ingredients except milk. Pour into freezer. Add milk to fill line. Freeze according to freezer instructions. Makes 1 gallon.

MANGO CAKE
1 1/4 c. sugar
1 tsp. vanilla
2 c. flour
1/2 tsp. ginger
1 1/2 tsp. baking soda
3/4 c. chopped nuts (optional)
2 1/2 c. diced mangos, marinated in 1 tsp. lemon juice
3 eggs
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1/2 c. raisins
3/4 c. oilICING:
1/2 c. butter
1 egg
1 tsp. vanilla
Powdered sugar
2 tbsp. milk
Nuts
Beat together eggs, oil, vanilla, and sugar. Add mangos. Sift dry ingredients together and mix in lightly and quickly. Gently add nuts and raisins. Pour into greased oblong cake pan. Bake at 325 degrees for 45 to 60 minutes. Cool. Cream butter. Beat in enough powdered sugar to make stiff. Add egg and beat. Add more sugar. Add milk and vanilla. Spread on cake and top with nuts.

MANGO JAM
4 c. chopped or pureed mangos
2 tbsp. lime juice
7 1/2 c. sugar
1 bottle liquid pectin
Combine first 3 ingredients, mix well and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and at once stir in liquid pectin. Ladle into sterilized glasses. Makes 9 (8 ounce) glasses.

MANGO SMOOTHIE
2 big mangos or 3-4 sm. mangos
1-2 ripe bananas
1 egg
2 tbsp. honey or sugar
1 c. vanilla ice cream
1 1/2 c. milk
1 1/2 c. ice
Mix everything but ice in blender. Then add ice; blend for a few seconds. Serves 4.

MANGO LEATHER
8-10 mangos
2 tbsp. lemon juice
Peel and cut 8-10 mangos into chunks and puree them in a blender. Add 2 tablespoons lemon juice and cook in a large, heavy pot until the mango butter is thick. It usually takes about an hour and you must keep stirring to prevent burning or sticking. Line a large baking tray with saran wrap and pour the mango butter in an even layer 1/8 inch thick. Bake at 150 degrees about 8 hours or until mango pulls away easily from the saran wrap. Remove from the oven and allow to cool before rolling up, with or without the wrap. The mango can be used in recipes the same way dried fruit is used or eaten as a snack. It keeps 6 months in the refrigerate, indefinitely in the freezer.

MANGO BUTTER
12 c. half ripe mangos
3 c. water
6 c. sugar
1/2 tsp. cloves
1/2 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
2 tbsp. margarine
Blend mangos and water in blender. Blend together. Add sugar and spices in large pot. Cook on low temperature as it likes to stick until thick. If mangos are stringy strain sauce through sieve. Pour into hot sterile jars and seal by water bath 1 inch over top of jars.

MANGO CRISP
3 to 4 peeled, sliced mangos
1 c. sugar
1 c. flour
1 tsp. baking powder
1 egg, beaten with fork
Cinnamon
1/3 c. melted butter
Mix sugar, flour, and baking powder well, then add egg and mix again. Grease 9 x 9 inch pan, cover bottom with mangoes. Then spoon crumb mixture over mangoes. Dribble butter over crumb mixture and sprinkle lots of cinnamon on top. Bake in 370 degree oven for 45 minutes can also use fresh peaches.

MANGO PUDDING
6 mangos, firm yellowish red
1/2 c. sugar
1/2 c. water
1/2 c. milk
3 tbsp. cream
1 egg
Peel and chop mangos. Simmer with sugar and water until soft. Beat thoroughly. Heat milk and pour into lightly beaten egg. Heat again and stir constantly until custard thickens. Do not allow to boil. Cool and stir in mangos and cream. Pour into glasses. Chill and serve.