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June is Mango Month!

Posted Jun 02 2008 8:06am

Did you know that June is Mango Month due to the many varieties available this time of year? Ingrid Hoffmann of the Food Network has created three mango-licious recipes that come together as the perfect summer meal, including Tilapia Ceviche with Mango; Mango, Chicken, and Avocado Salad with Poppy Seed Dressing; and Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream.

www.mango.org


Tilapia Ceviche with Mango

6 to 8 Servings
Prep Time: 30 minutes
Cook Time: 20 minutes to 1 hour

4 6-ounce skinless tilapia fillets, cut into small cubes
1 cup orange juice
½ cup lemon juice
½ cup lime juice
¼ cup soy sauce
½ cup rice vinegar
1 red onion, halved and thinly sliced
2 mangos, peeled, pitted and diced
2 to 3 jalapeños (depending on how spicy you like your ceviche), finely chopped, seeds removed
¾ cup fresh cilantro leaves
Tortilla chips for serving

Place the tilapia in a medium bowl and mix with the orange, lemon and lime juices. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Drain the tilapia, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour. Just before serving, stir in the soy sauce, rice vinegar, onions, mangos, jalapeños and cilantro into the tilapia. Toss to coat and serve immediately.

Mango, Chicken and Avocado Salad with Poppy Seed Dressing

6 servings
Prep time: 20 minutes, plus 2 hours to marinade
Cook Time: 10 minutes

½ cup olive oil
¼ cup fresh lime juice
¼ cup honey
2 teaspoons spicy brown mustard
¾ teaspoon cayenne pepper (or more to taste)
Coarse salt and freshly ground black pepper to taste
1 ½ pounds chicken tenders, rinsed and patted dry with paper towels
1 tablespoon poppy seeds
2 large ripe mangos, peeled, pitted, and cut into ½-inch cubes
2 ripe avocados, peeled, pitted and cut into ½-inch cubes
½ cup coarsely chopped fresh cilantro
1 cup shelled pistachio nuts, lightly toasted and chopped
1 (12-ounce) bag baby spinach
2 teaspoons grated lime zest

Combine the olive oil, lime juice, honey, mustard, cayenne pepper, salt and black pepper in a medium jar with a tight fitting lid; shake well to combine. Place the chicken and ¼ cup of the dressing in a zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally, at least 2 hours. Add the poppy seeds to the remaining dressing in the jar; set aside.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the chicken with salt and pepper to taste, add to skillet and cook, turning occasionally, until the center is no longer pink, 6 to 8 minutes. Transfer the chicken to a cutting board; let cool slightly then cut into ½-inch cubes.

Transfer the chicken to a large bowl. Add the mangos, avocados, cilantro and half of the pistachios. Add the reserved dressing, tossing well to coat.

Place the spinach in a large serving bowl; top with the chicken mixture, gently toss to coat. Sprinkle with the lime zest and the remaining pistachios. Serve at once.

Nutrition per serving: 783 calories (63% calories from fat), 54.7 g total fat, 46.5 mg cholesterol, 723 mg sodium, 55 g carbohydrates, 10 g fiber, 24 g protein


Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

4 tablespoons unsalted butter
2 tablespoons unsweetened pineapple juice
1 ½ tablespoons honey
½ teaspoon chili powder
½ teaspoon cayenne pepper
2 tablespoons dark rum
2 firm mangos, peeled pitted and sliced into strips
1 pint vanilla ice cream
½ cup flaked coconut sweetened, lightly toasted
¼ cup sliced almonds, lightly toasted
4 lime wedges

Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely.

Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 – 5 minutes.

Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.

Nutrition per serving: 440 calories (56% calories from fat), 27 g total fat, 66 mg cholesterol, 69 mg sodium, 45 g carbohydrates, 4 g fiber, 4 g protein

Apple-Oat Crisp Oatmeal


Breakfast this morning was leftover Apple-Oat Crisp mixed with 1/4 cup of oatmeal, which made a hardy, dessert-like meal. I was full from eating the whole big bowl, but if there was more Apple-Oat Crisp, I probably would have finished it off! So yummy!


Another busy day ahead! Happy Monday, all!
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