Best Ever Mango Recipes0
IT’S SUMMER! SAVOR IT WITH ONE OF THE SEASON’S BEST GIFTS – JUICY, CREAMY, SUPER-SWEET MANGOES.
The chefs at Pritikin have created the best ever mango recipes because all their recipes deliver everything that’s great for us, like great flavor and great nutrition, and virtually nothing that’s harmful, like saturated fat, sugar, and salt.
“It’s not summer until you’ve eaten a mango,” laughs Anthony Stewart, Executive Chef at the famed Pritikin Longevity Center. Chef Anthony began his culinary career in the land of gorgeous mangoes – Jamaica. Here are 8 of his best ever mango recipes. “If you like food that explodes with luscious, tropical flavor, you’ll love these mango recipes.”
Many traditional compotes are sickly sweet and packed with calories. Not this always-popular Mango Compote from the Pritikin health resort!
Make your morning hot cereal anything but ordinary by topping it with this zesty, subtly sweet Mango Compote. It’s also a superb dessert. No added sugar, no added fat, but loads of luscious flavor!
- 3 mangoes peeled, medium-diced
- pinch cinnamon
- 1/2 cup raspberries for garnish (optional)
- 2 tablespoons apple juice concentrate
- 2 tablespoons white wine
- 1 teaspoon vanilla extract
- small pinch nutmeg
- In a large stockpot add all ingredients. Cook over medium heat for 5 minutes.
- Cool and portion.
- Serve cold.
- Optional garnish: Raspberries dotted with Creamy Vanilla Sauce*
Creamy Vanilla Sauce: Enjoy this simple sauce as a topping for your favorite dessert or fruit. Dairy foods are not created equal. Some are full of artery-clogging saturated fat and cholesterol, and are terrible for our hearts and overall health. Others, like nonfat varieties, are excellent choices.
Servings: 2 cups
- 1 cup 1% soymilk, vanilla
- 1 teaspoon vanilla
- 3/4 cup sour cream, fat free
- 1 tablespoon Splenda or stevia Brand choices for stevia include SweetLeaf and Truvia.
Instructions: In a medium bowl, mix well all ingredients. Cover and chill.
Spinach-Stuffed Salmon With Mango Sauce
Love salmon, spinach, and mangoes? You’ve got to try this delectable combination of all three! It’s a real show-stopper in the dining room at the Pritikin health resort.
Salmon is naturally rich in heart-healthy omega-3 fatty acids. This Spinach-Stuffed Salmon With Mango Sauce is also naturally rich in sumptuous, downright addictive flavor. You’ll keep coming back to this recipe!
- MANGO SAUCE
- 1 mango peeled and diced
- 1/2 cup yogurt plain, nonfat
- Juice of 1 lime
- 1 cup oyster mushrooms sliced, stalks removed
- 1 tablespoon shallots sliced
- 2 tablespoons garlic chopped
- 1 pound spinach fresh, chopped
- 4 4-ounce salmon fillets butterflied (cut crosswise and spread open flat)
- 1/4 cup pineapple sliced very thin
- 1 teaspoon paprika
- 1/2 teaspoon black peppercorns ground
Servings: 4 people
For the Mango Sauce: In a food processor, purée all ingredients until smooth. Chill. If desired, garnish your Mango Sauce with a little swirl of balsamic glaze.*
In a large, hot nonstick skillet, sauté the mushrooms, shallots, and garlic until garlic is light brown. Add the spinach. Cook for 1 minute, and remove from heat.
On one side of butterflied salmon, layer the pineapple slices and the spinach mixture. Close salmon, and dust with the paprika and pepper.
Lay salmon fillets skin side up in a hot nonstick skillet. Sear for about 30 seconds, then cook over medium heat for about 3 minutes. Cover and lower heat. Cook until done, about 8 more minutes.
Serve with seared side facing up, with Mango Sauce on the side.
Citrus Fennel Mango Salad
This salad is proof positive that healthy food can be as enticing to the palate as expensive red wine! You’ll love this recipe’s complex blend of citrus, licorice-flavored fennel, tropical mango, red onion, and snappy stone ground mustard.
Serving: 6 servings
- 1 fennel bulb Cut off and discard stalks. Trim bottom of bulb. Remove tough core.
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion peeled
- 1 grapefruit
- 1 orange
- 1 mango
- 1 tablespoon cilantro leaves finely chopped (optional)
- 2 tablespoons red wine vinegar
- 1 tablespoon apple juice concentrate undiluted
- 1 garlic clove peeled, finely chopped
- 2 teaspoons stone ground mustard (no salt added)
- Wash fennel bulb and halve. Slice thinly. Place into large mixing bowl.
- Wash bell peppers, then cut into quarters. Remove seeds and membranes. Slice thinly and add to bowl.
- Thinly slice red onion and add to bowl.
- Remove ends, skin/membranes, and seeds from grapefruit, orange, and mango. Slice and add to bowl. If using cilantro, add to bowl.
- Place red wine vinegar, apple juice concentrate, garlic, and mustard in a container with a tight fitting lid. Shake until thoroughly combined.
- Pour dressing over fruits and vegetables. Toss.
- Serve on a bed of mixed lettuce greens.
Recipe Notes: Substitute any fresh seasonal fruit that you enjoy.
Tropical Mango Salsa
Mango Lemon Cooler Cocktail recipe has only five ingredients but loads of lemony-mango pizzaz!
We can easily down 250 calories or more with most tropical-style drinks. And don’t forget that calories that we drink do virtually nothing to curb appetite. For a fraction of the calories (only about 40), savor this sensational Mango Lemon Cooler Cocktail.
- 2 mangoes peeled, cut
- 1/2 lemon both juice and zest
- 2 half-liter bottles sparkling water such as Pellegrino or Perrier
- 4 packets Splenda or stevia Brands of stevia include SweetLeaf and Truvia
- 1 cup blackberries or raspberries chopped
- 6 orange slices (optional) garnish
Servings: 6 people
- Chill 6 water glasses.
- In a food processor or blender, blend together mangoes, lemon juice, and lemon zest.
- In a large pitcher, pour in mango mixture, sparkling water, and no-calorie sweetener. Stir.
- Pour beverage into chilled glasses. Distribute blackberries evenly into glasses.
- If desired, garnish with orange slices.
Mango Lemon Cooler Cocktail
Here’s a mango-pineapple-papaya salsa that’s sure to make your taste buds sing. his Tropical Salsa recipe has just about everything that’s deliciously divine, from mangoes to pineapple, but absolutely nothing that’s bad for you. No salt, no added sugar, no waist-expanding oil or other fat. Wow!
- 1 red onion diced
- 1 tablespoon garlic minced
- 2 tablespoons tomato sauce (no-salt-added )
- 1/4 teaspoon Tabasco
- 1 mango peeled and diced
- 1 cup pineapple diced
- 1 cup papaya peeled and diced
- 1 tomato diced
- 1 tablespoon oregano (fresh) chopped
- 2 tablespoons basil (fresh) chopped
- Garnish green onions chopped (optional)
- Garnish chives chopped (optional)
In a small nonstick skillet over low heat, saute red onion, garlic, tomato sauce, and Tabasco until well combined, about 5 minutes. Stir regularly. In a large mixing bowl, gently combine remaining ingredients (except garnishes). Spoon red onion mixture into bowl, and gently toss all ingredients until combined. If desired, garnish with a sprinkling of green onions and/or chives.
Servings: (about 1/4 cup per serving)
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