Type what you have

Ingredients

• ✓ mango
• lime juice
• red bell pepper
• ancho chili pepper jam
• cilantro
• salmon
• sea salt
• vegetable oil

Instructions

1. 1 Stir together mango, lime juice, pepper jam, and cilantro in a large bowl until well combined. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
2. 2 Season salmon fillets with sea salt.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges start to cook through, about 2 minutes. Flip fillets, remove the skillet from heat, and let salmon sit in the hot skillet until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

By John Mitzewich

Ingredients

• ✓ mango
• bacon
• butternut squash
• thyme
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.

By Chris Denzer

Ingredients

• ✓ mango
• pineapple tidbit
• green chile pepper
• cilantro
• lime juice
• orange juice
• dark rum
• garlic
• chicken breast

Instructions

1. 1 In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
2. 2 Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

By Lois

Ingredients

• ✓ mango
• pineapple
• strawberry
• kiwifruit
• tomato
• cilantro
• balsamic vinegar
• tilapia fillet
• seasoned pepper blend

Instructions

1. 1 In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
2. 2 Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

By Allen Goforth

Ingredients

• ✓ mango
• pork shoulder
• black pepper
• salt
• chipotle chile powder
• balsamic vinegar
• water
• honey
• bourbon whiskey
• barbecue sauce

Instructions

1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Ingredients

• ✓ mango
• salmon fillet
• avocado oil
• curry powder
• salt
• red onion
• serrano pepper
• cilantro
• lime

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
3. 3 Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
4. 4 Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

By Utonah Ruiz

Ingredients

• ✓ mango
• lime juice
• honey
• ancho chile powder
• salt
• rice wine vinegar
• olive oil
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
2. 2 Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
3. 3 Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

By France Cevallos

Ingredients

• ✓ mango
• black bean
• avocado
• tomato
• red onion
• cilantro
• lemon
• salt
• black pepper

Instructions

1. 1 Combine black beans, avocados, mango, tomatoes, red onion, and cilantro in a large bowl. Pour lemon juice on top and season with salt and pepper. Mix until well combined.

By Kate B

Ingredients

• ✓ mango
• tuna
• avocado
• red onion
• cilantro
• jalapeno pepper
• lime juice
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

By France Cevallos

Ingredients

• ✓ mango
• polenta
• tofu
• olive oil
• banana
• black bean
• avocado
• onion
• jalapeno pepper
• salt

Instructions

1. 1 Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. Grease a baking sheet.
2. 2 Slice polenta and tofu into slabs of equal thickness; brush with olive oil and arrange on the prepared baking sheet.
3. 3 Cook under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.
5. 5 Pour black beans into a blender and blend until a thick sauce forms. Set aside.
6. 6 Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.
7. 7 To build arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.

By angloesque

Ingredients

• ✓ mango
• olive oil
• ginger root
• lemon juice
• orange juice
• brown sugar
• white sugar
• chicken breast
• salt
• skewer

Instructions

1. 1 In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.
2. 2 Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade.
3. 3 Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.

By FOOD_DIVA

Ingredients

• ✓ mango
• olive oil
• chicken breast
• thyme
• salt
• black pepper
• lemon
• orange juice
• ginger
• cinnamon

Instructions

1. 1 Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
2. 2 Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

By Michael Soucie

Ingredients

• ✓ mango
• peach
• lime
• red onion
• cilantro
• water
• rice
• lime
• cilantro
• cooking spray
• turkey sausage
• orange juice
• garlic salt

Instructions

1. 1 Place mango and peach in a small bowl. Squeeze juice of 1 lime over mango mixture; add onion and 1 tablespoon cilantro. Stir well.
2. 2 Bring water to a boil in a saucepan over high heat. Add rice, juice of 1 lime, and 1 tablespoon cilantro; stir well. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Set rice aside and keep warm.
3. 3 Spray a large nonstick skillet with cooking spray and place over medium heat. Cook and stir sausages in hot skillet until browned, 5 to 10 minutes. Remove sausages from pan; cut into bite-sized pieces.
4. 4 Pour orange juice in skillet used for sausage; bring to a simmer. Return chopped sausage to skillet; cover and simmer in the orange juice until juice has reduced to a syrup and sausage is cooked through, about 5 minutes. Add mango salsa to sausage; stir to combine, about 30 seconds. Sprinkle with garlic salt; serve over rice.

By ECARP76

Ingredients

• ✓ mango
• olive oil
• onion
• brown sugar
• pineapple chunk
• red wine
• olive oil
• mahi mahi steak
• salt
• black pepper
• blackening seasoning

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
2. 2 Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.

By bheher

Ingredients

• ✓ mango
• lime
• orange
• tomatillo
• red onion
• jalapeno pepper
• cilantro
• salt
• black pepper
• swordfish fillet
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
3. 3 Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
4. 4 Pour the pureed mango mixture over the salsa and mix well.
5. 5 Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
6. 6 Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

By Sarah

Ingredients

• ✓ mango
• chicken breast
• all-purpose flour
• egg
• water
• bread crumb
• cream cheese
• heavy cream
• mango jam
• vegetable oil
• shallot
• sea salt

Instructions

1. 1 Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.
2. 2 Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.
3. 3 Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.
4. 4 Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.
5. 5 Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.
6. 6 Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.

By katyee

Ingredients

• ✓ mango
• sweet potato
• vegetable oil
• chicken breast
• garlic
• water
• tamari soy sauce
• honey
• hot sauce
• red pepper flakes
• cornstarch
• water

Instructions

1. 1 Place sweet potatoes into a large saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until no longer pink in the center, about 5 minutes. Remove chicken from the skillet onto a plate and set aside.
3. 3 Stir garlic into the same skillet and cook and stir until fragrant, 1 to 2 minutes. Pour in 3/4 cup water, tamari, honey, and hot sauce. Bring to a simmer, then stir in sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot.
4. 4 Dissolve cornstarch in 1 tablespoon warm water in a small bowl; stir into simmering mixture in the skillet and cook until thickened.

By ArianeK

Ingredients

• ✓ mango
• green bean
• red bell pepper
• shallot
• feta cheese
• red onion
• white balsamic vinegar
• white sugar
• whole grain mustard
• poppy seed
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
2. 2 Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
3. 3 Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
4. 4 Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
5. 5 Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

By Aroma and Essence

Ingredients

• ✓ mango
• vegetable oil
• onion
• lemon juice
• sugar
• ginger
• cinnamon
• mace
• chicken breast
• salt
• pepper
• vegetable oil
• pecan

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
2. 2 While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
3. 3 To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

By morble

Ingredients

• ✓ mango
• macadamia nut
• bread crumb
• olive oil
• black pepper
• red pepper flakes
• heavy cream
• lemon juice
• sea bass
• salt
• black pepper
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine macadamia nuts, bread crumbs, 1 teaspoon oil, black pepper, and pepper flakes in the bowl of a food processor; pulse until smooth. Set aside.
3. 3 Combine mango, cream, and lemon juice in a small saucepan over medium heat; bring to a boil, reduce heat to low, and simmer until thickened.
4. 4 Season sea bass with salt and black pepper. Heat remaining 3 teaspoons oil and garlic in a large oven-proof skillet over medium heat. Add sea bass; sear on both sides.
5. 5 Transfer sea bass to the preheated oven; bake until cooked through. Cover sea bass with macadamia crust mixture; return to the oven until crust browns. Top servings with mango cream sauce.

By Deanna Passero Suppes

Ingredients

• ✓ mango
• avocado
• orange bell pepper
• jalapeno pepper
• lime
• cilantro
• salt
• sweet and spicy seafood rub
• chili powder
• salt
• black pepper
• salmon fillet
• olive oil
• corn tortilla
• lime

Instructions

1. 1 Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
2. 2 Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
3. 3 Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
4. 4 Slice each salmon fillet lengthwise to create 6 pieces.
5. 5 Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
6. 6 Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

By Leah Smart

Ingredients

• ✓ mango
• macadamia nut
• bread crumb
• mahi mahi
• butter
• shallot
• chicken stock
• pineapple
• papaya
• coconut
• habanero pepper
• salt
• pepper
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. 3 Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. 4 Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. 5 Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

By Chef David Highlander

Ingredients

• ✓ mango
• pineapple tidbit
• green onion
• red bell pepper
• cilantro
• red wine vinegar
• salt
• foil
• butter
• salt
• cayenne pepper
• fish fillet
• pecan
• coconut
• bread crumb

Instructions

1. 1 Combine pineapple, mango, green onions, bell pepper, cilantro, red wine vinegar, and ¼ teaspoon salt in a bowl; chill until ready to serve.
2. 2 Preheat the oven to 400 degrees F (205 degrees C). Line a 15 ½x10 ½x1-inch baking sheet with nonstick foil (with the dull, nonstick, side that will touch food up); set aside.
3. 3 Combine butter, ½ teaspoon salt, and cayenne pepper in a large bowl. Add fish; toss to coat.
4. 4 Combine pecans, coconut, and bread crumbs in a bowl; spread onto a sheet of wax paper. Press fish into pecan mixture, turning to evenly coat; press in additional pecan mixture as necessary. Place fish in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven just until fish is opaque throughout, 15 to 20 minutes. Serve with salsa.

By Reynolds KitchensR

Ingredients

• ✓ mango
• rigatoni pasta
• olive oil
• chicken breast
• onion
• green bell pepper
• garlic
• ginger
• heavy cream
• salt
• pepper
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally until almost done, about 8 minutes. Drain.
2. 2 Heat 1/2 of the olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate and set aside.
3. 3 Heat remaining olive oil in the same skillet over medium heat. Cook and stir onion and green bell pepper in hot oil until tender. Add mango, garlic, and ginger; cook and stir until mango is soft, about 5 minutes. Gradually stir in heavy cream. Continue cooking until sauce is thickened, about 5 minutes more.
4. 4 Add chicken to sauce in the skillet. Stir in partially cooked rigatoni. Season with salt and pepper. Cook and stir until pasta is tender yet firm to the bite, about 2 minutes. Stir in Parmesan cheese. Garnish with parsley to serve.

By SHAGGYDEE

Ingredients

• ✓ mango
• lettuce
• green bell pepper
• tomato
• onion
• water
• olive oil
• lemon juice
• onion
• honey
• basil
• salt
• black pepper

Instructions

1. 1 Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
2. 2 Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
3. 3 Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.

By Marilyn Delos Santos-Mones

Ingredients

• ✓ mango
• penne pasta
• vegetable oil
• red onion
• red chile pepper
• tomato
• red wine
• bay leaf
• clove
• cinnamon stick
• salt
• honey
• red wine vinegar
• cilantro
• black olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
2. 2 Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
3. 3 Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.

By Marlies Monika

Ingredients

• ✓ mango
• lime
• avocado oil
• parchment paper
• panko bread crumb
• sea salt
• cayenne pepper
• egg
• shrimp
• ice
• sea salt
• cilantro
• red onion
• jalapeno pepper
• lime juice
• red bell pepper
• pineapple

Instructions

1. 1 Combine pineapple, mango, bell pepper, lime juice, jalapeno pepper, onion, cilantro, and sea salt in a bowl; stir to combine. Cover and refrigerate, until ready to use.
2. 2 Set a bowl of ice on the work space.
3. 3 Clean each shrimp by removing the head with a twisting motion. Cut along the back of the shell with kitchen shears or a sharp paring knife, and peel off the shell, removing the legs with the shell. Reserve heads and shells for stock, if desired. Clean away the vein that runs along the back, and cut deeper into the shrimp, lengthwise, toward the tail, but not all the way through, to butterfly the shrimp. Place each cleaned and butterflied shrimp on the ice.
4. 4 Place egg in a medium bowl and stir to combine the yolk and the white. Season with cayenne pepper and sea salt. Spread panko crumbs on a plate, and cover a second plate with parchment paper.
5. 5 Remove each shrimp from the ice bowl and place into the egg mixture. One by one, remove shrimp from the egg mixture and place on the panko crumbs. Pat panko into the top side, then place each shrimp on the parchment-lined plate. Repeat, until all the shrimp are coated in panko. Spray with avocado oil spray.
6. 6 Place shrimp in a single layer in the air fryer with the sprayed side down without touching each other. Spray the top of the shrimp with avocado oil spray.
7. 7 Air fry at 390 degrees F (195 degrees C) for 4 minutes. Carefully turn shrimp and continue for an additional 3 minutes.
8. 8 If 2 batches are required, refrigerate raw shrimp while the first batch is cooking. Serve with pineapple and mango salsa and additional lime slices, if desired.

By Bibi

Ingredients

• ✓ mango
• pineapple juice
• orange juice
• olive oil
• salt
• pepper
• shrimp
• olive oil
• salt
• pepper
• baby spinach
• macadamia nut
• banana chip
• goat cheese
• coconut

Instructions

1. 1 Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
2. 2 Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
3. 3 To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

By MISSYLYNMITZ

Ingredients

• ✓ mango
• paprika
• salt
• black pepper
• flounder fillet
• pineapple
• red onion
• yellow bell pepper
• apple cider vinegar
• chili-lime seasoning
• yogurt
• lime juice
• hot sauce
• cooking spray
• rice
• green onion

Instructions

1. 1 Mix paprika, salt, and pepper together in a small bowl. Rub spice mix onto flounder.
2. 2 Mix mango, pineapple, red onion, bell pepper, vinegar, and chili-lime seasoning in a bowl until combined. Mix yogurt, lime juice, and hot sauce together in another bowl.
3. 3 Spray a pan with cooking spray and heat over medium-high heat. Place flounder in the pan and cook, without turning, until blackened, about 4 minutes. Flip, and cook until the other side is blackened, about 3 more minutes.
4. 4 Place flounder on top of hot rice. Top with mango slaw and drizzle lime crema sauce over top. Garnish with green onion.

By Gillian Rajchel

Ingredients

• ✓ mango
• peach
• poblano pepper
• red onion
• lime
• cilantro
• sour cream
• mayonnaise
• ketchup
• cayenne pepper
• salt
• black pepper
• corn tortilla
• cooking spray
• salmon
• cabbage
• avocado
• lime

Instructions

1. 1 Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
2. 2 Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
4. 4 Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
5. 5 Heat tortillas in the preheated oven until warmed through, about 5 minutes.
6. 6 Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

By AKjen