Jul 20 2014

Cocomango Blueberry Parfait

A sweet and tangy summertime treat

Ingredients

2 Champagne mangoes, peeled and diced
Half cup of blueberries
Squeeze of lemon juice
5.3 oz. vanilla flavored Greek yogurt
2 tablespoons honey (like St. Dalfour Orange Blossom)
Quarter cup of coconut flakes
Optional – toasted sliced almonds, as a garnish

Directions

Place diced mangoes and blueberries in a mixing bowl; spritz with a squeeze of lemon juice. Add vanilla flavored Greek yogurt to the bowl and toss fruit mixture. Blend in your favorite honey, followed by coconut flakes. Chill in the refrigerator until ready to serve. Garnish with toasted almonds, if desired.

Nov 24 2012

Pumpkin Peach Mango Bread Pudding

A new twist on an old fashioned favorite

Ingredients

1 ¼ cups skim milk
7 ½ oz. pumpkin pulp
¼ cup peach preserves (like Bonne Maman^®)
2 large eggs
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
5 cups loosely packed cubed challah bread (about half a loaf)
¼ cup sliced almonds
¼ cup diced dried mango

Directions

1. Combine milk, pumpkin, peach preserves, eggs, ginger, cinnamon, vanilla, and salt in a large bowl.

2. Blend in challah, almonds, and mango; rest for 10 minutes.

3. Transfer into an 8” x 8” buttered baking dish. Bake at 350° until the bread pudding is cooked through, one hour or so.

4. Serve warm with whipped topping or vanilla ice cream.

Nov 4 2012

Hurricane Orange Mango Lassi

An irresistible mix of orange and mango

Ingredients

1 cup frozen mango chunks
1 cup plain low fat yogurt
¼ cup orange juice (like Tropicana^®)
¼ cup superfine sugar
Squeeze of lime
Orange slices as a garnish

Directions

Place mango, yogurt, orange juice, and sugar into a blender; blend until almost fully combined. Add a squeeze of lime juice; blend until completely smooth. Serve chilled; pour into glasses, if desired garnish with orange slices.

May 14 2012

Apple Ambrosia

An airy and light anytime delight!

Ingredients

2 apples
Lemon wedge
6 oz. frozen mango chunks
8 oz. crushed pineapple
½ pint vanilla ice cream
4 oz. Kraft® Cool Whip Lite
¼ cup golden raisins
½ cup Kraft® Jet-Puffed FunMallows
Mint sprigs for garnish

Directions

Core and chop the apples; sprinkle with lemon juice to prevent browning. Cut the mango chunks into smaller pieces, if desired. In a large bowl, add the apples, mango, and crushed pineapple, followed by vanilla ice cream and cool whip; mix together. Fold in the raisins and miniature marshmallows. Chill in the refrigerator for at least 30 minutes. Serve with fresh mint as a garnish.

Cook’s note:

Be my guest and substitute your favorite fruit.

Feb 6 2012

Raspberry Mango Candied Walnut Salad

A Winter Daydreamer’s Delight!

Ingredients

3 oz. baby spinach leaves
1/2 small red onion, cut into slivers
1/4 cup crumbled feta cheese
1/4 cup mango cubes, fresh or frozen
1/4 cup candied walnuts
1/8 cup coconut flakes
2 tablespoons, Olde Cape Cod® Raspberry Vinaigrette

Directions

Place spinach leaves in salad bowl.
Sprinkle red onion slivers, crumbled feta cheese, mango cubes, candied walnuts, and coconut flakes.
Drizzle top with raspberry vinaigrette.
Divide among individual salad plates and enjoy!

Jan 1 2012

Cranberry Mango Brie Tartlets

A sweet and savory treat all-in-one!

Serves 12

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
6 teaspoons New England Cranberry Co.® Cranberry Mango Chutney*
6 teaspoons Alouette® Crème de Brie® Spreadable Cheese
Sprig of thyme
Sprinkle of crushed red pepper
Dash of extra-virgin olive oil

Directions

Preheat oven to 375°F.
Lightly flour surface and unfold thawed pastry sheet. Divide pastry sheet into 12 squares, 2 ½ inches per side. Press the pastry squares gently into 12 greased mini-muffin pan cups.*
Layer each mini-muffin pan cup with ½ teaspoon chutney, followed by ½ teaspoon brie, a few leaves of thyme, a sprinkle of crushed red pepper, topped with a dash of olive oil.
Bake for 20 minutes or until the tartlets are golden brown. Allow the tartlets to cool for 5 minutes before enjoying. Bon Appétit!

Cook’s note:

Although I used cranberry mango, be my guest and substitute your favorite chutney.
If using a 24 cup mini-muffin pan, as I did, fill the 12 remaining cups with water.

My Cooking Nirvana

A Passport to Global Flavors

Tag Archives: Mango

Cocomango Blueberry Parfait

Pumpkin Peach Mango Bread Pudding

Hurricane Orange Mango Lassi

Apple Ambrosia

Raspberry Mango Candied Walnut Salad

Cranberry Mango Brie Tartlets