Recipe: Mango Recipes

Here are a couple more for you.

* Exported from MasterCook *

Chicken and Fruit Salad with Mango Vinaigrette

Recipe By : Better Homes and Garden Low-Fat Low-Cal
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Salads

Amount Measure Ingredient -- Preparation Method
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2 to 3 mangos
12 ounces skinless boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarse ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe -- cut in 1" chunks
1 cup halved or sliced strawberries
Mango Vinaigrette
1/4 cup orange juice
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
2 green onions -- thinly sliced

1. Pit , peel and slice mangoes. Measure 1-1/2 cups for use in the vinaigrette; set aside remaining slices for salad.
2. Rinse chicken; pat dry with paper towels. Stir together curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over med. coals about 13 to 15 min. or till tender and no longer pink, turning once halfway through grilling. (Or, place on the unheated rack of a broiler pan. Broil 4-5" from from the heat for 10-12 min., turning once.) Cool slightly; slice into 1/4" thin strips.
3. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved mango slices. Drizzle with Mango Vinaigrette. Sprinkle green onion over all.
4. For vinaigrette, combine reserved 1-1/2 cups mango, orange juice, vinegar, honey and mustard in blender or food processor. Cover and blend till smooth. Cover and chill till serving time. Makes about 1-1/4 cups.
232 cal
3 g fat

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* Exported from MasterCook *

Mexican Sea Breeze Salad

Recipe By : Better Homes and Garden-6/98
Serving Size : 6 Preparation Time :0:00
Categories : Salad Seafood
Tex-Mex

Amount Measure Ingredient -- Preparation Method
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6 cups mixed baby greens
2 cups fresh cooked lump crabmeat or
imitation crabmeat
2 medium tomatoes -- cut in wedges
1 medium ripe avocado -- peeled and sliced
1 (4oz) can diced green chili peppers -- drained
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
1/4 cup white vinegar
2 tablespoons olive or cooking oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
yellow sweet pepper rings -- optional
sliced black olives -- optional

Divide greens among 6 salad plates. Arrange 1/6 of crabmeat, tomatoes, avocado, and green chili peppers on top of each serving of greens. Sprinkle with red onion and cilantro.

In a screw top jar combine the vinegar, olive oil, sugar, salt, and cumin. Cover and shake well. Pour some over each salad. If desired, arrange yellow pepper rings and black olives on top of each salad.

173 cal, 11 g fat, 45 mg chol, 368 mg sod, 11 g carb, 11 g pro

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* Exported from MasterCook *

Pineapple Cheese Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Title: Pineapple Cheese Casserole
Categories: Favorite, Fruit, Vegetables, KntryKit
Yield: 4 servings

20 oz Can pineapple tidbits
1/2 c Sugar
3 tb Flour
1 c Grated cheese
1 c Butter flavored cracker
-crushed fine
3 tb Pineapple juice
1 Butter/margarine, melted

Drain pineapple, saving 3 tablespoons juice. Mix juice, sugar and flour. Stir in fruit and cheese. Pour into a 1 quart casserole
dish. Combine crumbs and butter, sprinkle on top. Bake at 350 degrees for 20 to 30 minutes.

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* Exported from MasterCook *

Mango Tango Chicken Salad

Recipe By : Cooking Light-3/98
Serving Size : 5 Preparation Time :0:00
Categories : Low Fat Salads

Amount Measure Ingredient -- Preparation Method
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3 1/4 cups chopped ready-to-eat roasted skinned, -- ( about 4 breast
boned chicken breasts (such as Tyson) -- halves)
1/2 cup diced peeled mango
1/2 cup diced fresh pineapple
1/2 cup drained sliced water chestnuts
1/2 cup sliced celery
1/4 cup sliced green onions
1 tablespoon mango chutney
1 tablespoon light mayonnaise
1 tablespoon fat-free sour cream
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon minced peeled fresh ginger
1/4 teaspoon pepper
10 slices peeled papaya -- (about 1 large)

1. Combine the first 6 ingred. in a large bowl. Combine chutney and next 6 ingred. in a small bowl, and stir chutney mixture into chicken mixture. Arrange papaya slices on each of 5 plates, and top with chicken salad.

163 cal, 2.8 g fat, 8.7 g pro, 16.2 g carb, 51 mg chol, 685 mg sod

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