Mango Mania!
Incorporate mangos into your dishes and transform them into savory meals. According to the National Mango Board, the mango is the most popular fruit in the world. However, mangos are eaten in only 30 percent of U.S. households! A quick survey of the mango’s benefits—both to your health and to your taste buds—makes it clear that this fruit should have a place in your fruit basket, as well as on your dinner table. The mango is a great source of Vitamins A, C and K, and provides dietary fiber, potassium, and various antioxidants, including beta carotene. And while most mango fans like to eat them on their own, these sweet fruits offer a great burst of flavor in recipes as well. For more information, visit www.mangoinfo.org

Chicken Quesadillas with Mango Salsa

Ingredients:
• 2 small boneless, skinless
chicken breasts
• 1 (8-oz.) can tomato sauce
• 1 dried ancho/pasilla chile
pepper, stemmed and seeded
• Salt to taste
• 4 burrito-sized flour tortillas
• 6 oz. thinly sliced Jack cheese
• 1 ripe mango, peeled, pitted
and thinly sliced
• 1/4 cup minced red bell pepper
• 1/4 cup sliced green onions

Instructions:
Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite-sized strips. (May substitute with leftover grilled chicken.) Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa.

Mango Salsa: In a small bowl, stir together 1 large peeled, pitted and chopped mango, 1/3 cup chopped red bell pepper, 1/4 cup minced red onion, 1/2 tablespoon chopped fresh cilantro, 1/2 tablespoon lime juice, and 1/8 teaspoon salt.

Makes 4 entrée servings or 8 appetizer servings.

Bacon-Wrapped Pork with Spicy Mango-Basil Relish

Ingredients:
• 4 boneless pork chops,1 1/2-inch thick
• 8 strips bacon
• 1/2 cup soy sauce
• 1/2 cup fresh lime juice
• 1 1/2 teaspoons cayenne pepper
• 2 to 3 cloves fresh garlic, minced
• Spicy Mango-Basil Relish (recipe follows)

Instructions:
Wrap 2 strips of bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the soy sauce, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish. Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor.) Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times, until pork is 160°F., as measured with an instant-read thermometer. Serve with a large dollop of Spicy Mango-Basil Relish.

Spicy Mango-Basil Relish: In a small bowl, stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper.

Makes 4 Servings.

Mango Macadamia Caramel Rolls

Ingredients:
• 1 1/4 cups brown sugar
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup softened butter, divided
• 1 large, ripe mango, peeled, pitted and chopped
• 1/2 cup chopped macadamia nuts
• 1 loaf frozen bread dough, thawed

Instructions:
Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 x 9-inch baking pan and sprinkle with nuts; set aside. Roll thawed dough into a 12 x 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter.
Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.

Makes 12 rolls.
 
 

[This article has been edited for www.latinastyle.com. For the full version, check out the July/August issue of LATINA Style.] 

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