Type what you have

Ingredients

• ✓ mango
• soba noodle
• carrot
• purple cabbage
• cilantro
• mint
• thai basil
• lime
• sesame oil
• tamari
• sriracha sauce
• green onion

Instructions

1. 1 Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
2. 2 Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
3. 3 Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ mango
• mango nectar
• chicken stock
• cornstarch
• soy sauce
• olive oil
• chicken breast
• onion
• garlic
• red bell pepper
• green bell pepper
• rice

Instructions

1. 1 Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
2. 2 Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
3. 3 Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
4. 4 Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
5. 5 Remove from heat and serve with rice.

By Salt-n-Light

Ingredients

• ✓ mango
• rice vermicelli noodle
• shrimp
• rice paper
• red bell pepper
• asian slaw mix
• cilantro
• mint
• thai basil
• mirin
• tamari
• rice vinegar
• ginger
• sesame oil

Instructions

1. 1 Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
2. 2 Slice shrimp in half lengthwise.
3. 3 Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
4. 4 Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
5. 5 Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

By WYERA

Ingredients

• ✓ mango
• coconut sugar
• garlic
• thai chile
• lemongrass
• ginger
• fish sauce
• sesame oil
• lime zest
• lime juice
• soy sauce
• olive oil
• kaffir lime leaf
• black pepper
• sea salt
• red chile pepper
• cilantro
• spinach

Instructions

1. 1 Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
2. 2 Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
3. 3 Pour dressing over salad and toss well to combine. Serve immediately.

By Anastasia

Ingredients

• ✓ mango
• raisin
• white sugar
• mustard green
• red pepper flakes
• garlic
• mustard
• onion
• butter
• chicken drumstick
• black pepper
• salt
• curry powder
• cumin
• olive oil
• balsamic vinegar
• white vinegar
• brown sugar

Instructions

1. 1 Combine ¼ cup brown sugar, white vinegar, balsamic vinegar, oil, cumin, curry powder, salt, and black pepper in a large bowl; add chicken and toss to coat.
2. 2 Melt butter in a large skillet over medium heat. Add chicken; brown on both sides, 10 to 12 minutes.
3. 3 Place 1 sliced onion, ½ mango slices, Dijon mustard, garlic, and pepper flakes in a blender; blend until smooth, about 1 minute. Pour over chicken in the skillet.
4. 4 Stir in mustard greens, remaining 1 sliced onion, remaining ½ mango slices, white sugar, raisins, and remaining ¼ cup brown sugar; bring to a boil. Reduce heat to a simmer; cook, stirring often, until chicken is no longer pink and juices run clear, 10 to 15 minutes more.

By Maralin

Ingredients

• ✓ mango
• ✓ mango
• scallion
• cilantro
• salt
• green chile pepper
• carrot
• celery
• vegetable oil
• cornstarch
• firm tofu
• turmeric
• rice vinegar
• brown sugar
• soy sauce
• garlic
• ginger
• habanero pepper
• vegetable broth
• pineapple

Instructions

1. 1 Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
2. 2 Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
3. 3 Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
4. 4 Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
5. 5 Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

By Curran

Ingredients

• ✓ mango
• cilantro
• lime juice
• cashew
• salt
• garlic
• broccoli
• green bell pepper
• red bell pepper
• carrot
• onion
• canola oil
• firm tofu
• ginger
• brown sugar
• sriracha sauce
• orange juice
• soy sauce

Instructions

1. 1 Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
2. 2 Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.

By Sarah-May

Ingredients

• ✓ mango
• peach
• garlic
• ginger root
• basil
• serrano chile pepper
• lime juice

Instructions

1. 1 In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
2. 2 Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

By Tom Davin

Ingredients

• ✓ mango
• water
• couscous
• salsa
• cumin
• curry powder

Instructions

1. 1 Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

By ALI88BABA

Ingredients

• ✓ mango
• olive oil
• red onion
• red bell pepper
• jalapeno pepper
• lime
• sugar
• salt
• ginger

Instructions

1. 1 Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
2. 2 Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
3. 3 Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.

By UNCLEBEN1980

Ingredients

• ✓ mango
• orange marmalade
• lime juice
• cilantro
• green onion
• chili powder
• black pepper
• salt
• tilapia fillet
• vegetable oil

Instructions

1. 1 Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
2. 2 Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
3. 3 Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
4. 4 Serve with salsa.

By cookinmom

Ingredients

• ✓ mango
• salmon steak
• olive oil
• red onion
• garlic
• tomato
• cilantro

Instructions

1. 1 Preheat the oven broiler. Line a broiler pan with foil.
2. 2 Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
3. 3 Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

By KASIAN

Ingredients

• ✓ mango
• red onion
• cilantro
• green bell pepper
• red chile pepper
• chicken breast
• egg
• milk
• bread crumb
• olive oil
• cilantro

Instructions

1. 1 TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
2. 2 Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
3. 3 Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

By Emma

Ingredients

• ✓ mango
• olive oil
• swordfish steak
• baby spinach
• cherry tomato
• kumquat
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. 2 Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
3. 3 Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
4. 4 Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

By paul r

Ingredients

• ✓ mango
• coconut milk
• vegetable oil
• curry paste
• chicken breast
• shallot
• cucumber

Instructions

1. 1 Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. 2 Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

By KIKI810

Ingredients

• ✓ mango
• lime juice
• lime zest
• hot chile pepper
• white sugar
• shrimp
• cucumber
• mint
• rice vinegar

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ mango
• jalapeno pepper
• onion
• green pepper
• mint
• lemon juice
• honey
• red pepper flakes

Instructions

1. 1 Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.

By Nanda

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
• peach
• garlic
• rosemary
• thyme
• brown sugar
• black pepper
• bourbon whiskey
• olive oil
• white wine vinegar
• chicken breast
• cedar plank

Instructions

1. 1 Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth.
2. 2 Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.

By Chef Eden

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
• coriander seed
• brown sugar
• lemon pepper seasoning
• salmon fillet
• butter
• white rice
• brown rice
• cilantro
• lemon peel

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
2. 2 Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
3. 3 Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
4. 4 Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
5. 5 Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

By Joanna

Ingredients

• ✓ mango
• curry powder
• salt
• black pepper
• chicken breast
• chicken broth
• water
• white wine
• long-grain white rice
• brown sugar
• parsley

Instructions

1. 1 Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
2. 2 In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
3. 3 Let stand, covered, until all liquid is absorbed, about 5 minutes.

By LINDA W

Ingredients

• ✓ mango
• peach
• pineapple
• triple sec
• mustard
• worcestershire sauce
• lime
• brown sugar
• jalapeno pepper
• cinnamon
• allspice
• cayenne pepper
• clove

Instructions

1. 1 Heat peaches, mango, pineapple, triple sec, mustard, Worcestershire sauce, and lime juice in a medium saucepan over medium-high heat until just boiling.
2. 2 Reduce heat to medium-low. Add brown sugar, jalapeno, cinnamon, allspice, cayenne pepper, and cloves. Simmer, uncovered, until thickened and somewhat chunky, about 45 minutes; stir occasionally to prevent burning.

By Brad

Ingredients

• ✓ mango
• pineapple
• papaya
• red onion
• jalapeno pepper
• lime juice
• olive oil
• salt
• mint

Instructions

1. 1 Toss mango, pineapple, papaya, red onion, and jalapeño together in a large bowl until well combined; stir in lime juice and olive oil. Season with salt; stir to combine. Sprinkle with mint before serving.

By sweethunibabi

Ingredients

• ✓ mango
• water
• salt
• barley
• lime juice
• olive oil
• cumin
• salt
• black bean
• grape tomato
• red onion
• cilantro
• jalapeno pepper

Instructions

1. 1 Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
2. 2 Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

By Melissa Gardner

Ingredients

• ✓ mango
• orange
• pineapple
• jicama
• cucumber
• banana
• lime
• chile-lime seasoning
• mint

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ mango
• green cabbage
• red cabbage
• carrot
• jalapeno pepper
• mayonnaise
• lime
• jackfruit
• grapeseed oil
• taco seasoning
• corn tortilla
• cilantro

Instructions

1. 1 Combine green and red cabbage, mango, carrot, jalapeño, mayonnaise, and lime juice for slaw in a large mixing bowl. Mix well until all ingredients are coated with mayonnaise; set aside.
2. 2 Prepare tacos: Gently pull jackfruit flesh apart as you would for pulled pork or chicken, discarding any seeds or pods.
3. 3 Heat oil in a cast iron skillet over medium heat. Add shredded jackfruit and taco seasoning; cook and stir until heated through and blended with seasoning, 2 to 3 minutes.
4. 4 Meanwhile, heat another cast iron skillet over medium-high heat. Working in batches, add tortillas and heat for 15 to 30 seconds per side.
5. 5 Put jackfruit mixture in the middle of each tortilla and top with slaw and cilantro.

By CookingWithShelia

Ingredients

• ✓ mango
• orange
• pineapple
• jalapeno pepper
• orange juice
• red bell pepper
• sugar
• cilantro
• orange juice
• olive oil
• pineapple juice concentrate
• cayenne pepper
• swordfish

Instructions

1. 1 Make the salsa: Mix orange, pineapple, mango, jalapeños, orange juice, bell pepper, sugar, and cilantro together in a medium bowl until well combined. Cover and refrigerate until needed.
2. 2 Marinate the swordfish: Whisk orange juice, oil, pineapple juice concentrate, and cayenne together in a large glass or ceramic bowl. Add swordfish and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove swordfish from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill on the preheated grill until opaque in the center, 6 to 8 minutes per side. Serve with the salsa.

By Robyn Webb

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