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Mango-Banana Bread
Snack American

Mango-Banana Bread

4.6

Prep
20 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Purée 1/4 of chopped mango in a food processor or blender. It should yield about 1/2 cup puréed mango and set aside. Reserve remaining chopped mango.
  3. 3 Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
  4. 4 Combine butter, white sugar, and brown sugar in a small bowl until blended. Mix in eggs and vanilla extract. Fold into dry ingredients until just combined. Fold in remaining chopped mango, puréed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes.

By sara therese

Magic Mango Bread
Snack American

Magic Mango Bread

4.6

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
  2. 2 Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
  3. 3 Beat sugar, butter, and oil together in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla. Add flour mixture; mix just until combined. Fold in mango, raisins, walnuts, and coconut, mixing just enough to evenly combine. Divide batter between the prepared pans; let stand for 20 minutes.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes.

By SACKPAC

Spicy Mango-Basil Paletas
Dessert Mexican

Spicy Mango-Basil Paletas

5.0

Prep
20 min
Cook
Total
860 min

Instructions

  1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
  2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Chamoyada
Drink Mexican

Chamoyada

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine mango and pineapple juice in a blender; blend until smooth. Set aside.
  2. 2 Rub lime wedge around the rim of a glass, then dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and remaining 1 teaspoon chili-lime seasoning. Pour 1/2 of the mango-pineapple mixture into the prepared glass. Add remaining 1 tablespoon chamoy sauce and top with remaining mango-pineapple mixture.

By Yoly

Mango Agua Fresca with Mint
Drink Mexican

Mango Agua Fresca with Mint

4.0

Prep
5 min
Cook
5 min
Total
145 min

Instructions

  1. 1 Combine ¼ cup water and sugar in a small saucepan; cook over low heat until sugar melts, 3 to 4 minutes. Set simple syrup aside to cool, about 15 minutes.
  2. 2 Combine 1 cup water, mangoes, simple syrup, and lime juice in a blender; blend until smooth, then strain through a fine-mesh sieve into a pitcher. Stir in remaining 3 cups water and mint; chill before serving, at least 2 hours.

By Abbi Heather

Sweet Salsa and Cinnamon Chips
Appetizer Mexican

Sweet Salsa and Cinnamon Chips

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.
  3. 3 Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

By Paige

Mangonada
Drink Mexican

Mangonada

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
  2. 2 Combine frozen mango, water, and lime juice in a blender; blend until smooth.
  3. 3 Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.

By Yoly

Spicy Fruit Salad
Lunch Mexican

Spicy Fruit Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
  2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
  3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

Grilled Pineapple Mango Salsa
Appetizer Mexican

Grilled Pineapple Mango Salsa

4.5

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. 2 Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  3. 3 After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

By Mama Smith

Mango-Tomatillo Guacamole
Appetizer Mexican

Mango-Tomatillo Guacamole

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
  2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Mango Pudding (Flan de Mango)
Dessert Mexican

Mango Pudding (Flan de Mango)

3.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
  2. 2 In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
  3. 3 Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

By Rossana

Mango Habanero Salsa
Appetizer Mexican

Mango Habanero Salsa

4.0

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
  3. 3 Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
  4. 4 Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.

By Van Dana

Mango Salsa Steak Fajitas
Dinner Mexican

Mango Salsa Steak Fajitas

4.4

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Heat oven to 400 degrees F. Line cookie sheet with foil.
  2. 2 In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
  3. 3 Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
  4. 4 Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.

By Old El Paso

Refreshing Avocado, Tomato, and Mango Salsa
Appetizer Mexican

Refreshing Avocado, Tomato, and Mango Salsa

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
  2. 2 Cover bowl with plastic wrap and refrigerate for 30 minutes.

By Citygirlincountry

Cucumber, Mango, and Black Bean Salad
Lunch Mexican

Cucumber, Mango, and Black Bean Salad

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Shrimp Tacos
Dinner Mexican

Shrimp Tacos

4.7

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Toss tomatoes, mango, avocado, cilantro, onion, lime juice, garlic, and salt together in a bowl. Cover and refrigerate for 30 minutes.
  2. 2 Melt honey butter in a skillet over medium-high heat. Add shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
  3. 3 Place a few shrimp on a warm tortilla, top with mango salsa, and fold up. Repeat with remaining ingredients.

By abewasabe