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Recipe Friday: It's National Mango Day!

It's time to celebrate the ultimate superstar superfruit for National Mango Day! Home to a wonderfully refreshing combination of flavor, nutrition, and versatility, the mango is the absolute party fruit, ready for anything. Check out these juicy recipes from the National Mango Board. enjoy! 

Fresh Mango Oatmeal Congee

Recipe and photo courtesy Chef Dave Wooley

Yield: 12 servings


9 cups cooked oatmeal Porridge, recipe follows
3 cups fresh mango, small-medium dice
12 ea. poached eggs
¼ cup pork sung
¾ cup green onion, cut small, green only
4 ea. Fresno chili, very thin slices (about 36 slices)
¾ cup Ginger Turmeric Granola, recipe follows

Ingredients for Oatmeal Porridge

3 cups old fashioned rolled oats
10 cups low-sodium vegetable broth
2 T reduced-sodium soy sauce
2 cups, white mushrooms, thin slice
2 T lime juice


  1. Add the oats, broth, and soy sauce to a saucepan over high heat. Bring to a boil, and then reduce to a simmer until the oatmeal is tender, about 10 minutes.
  2. Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes.
  3. Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.

Ingredients for Ginger Turmeric Granola

2 ½ cups finely shredded unsweetened coconut
1 ¼ cups raw pumpkin seeds
1 cup raw sunflower seeds
¼ cup coconut oil, melted
½ T pure vanilla extract
1-2 T honey
Sea salt to taste
1 T ground cinnamon
½ tsp ground ginger
¼ teaspoon, plus pinch ground turmeric


  1. Preheat oven to 325°F. Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
  2. In a bowl, mix together the coconut oil, vanilla, raw honey, sea salt and spices. Pour oil and spice mixture over the coconut and seeds. Stir well to coat. Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark!
  3. Cool completely and store in airtight container.


  1. Spoon ¾ cup hot Oatmeal Porridge into a bowl.
  2. Top with 1 poached egg, 3 tablespoons diced mango, 1 teaspoon pork sung, ½ teaspoon green onion, 3 slices Fresno chili, and 1 tablespoon Ginger Turmeric Granola.

Mango Moroccan Mimosa

Recipe and photo courtesy Tony Pereyra, Bar & Beverage Specialist

Yield: 1 serving


½ cup hot brewed chai tea
½ cup white granulated sugar
1 oz fresh mango nectar
5 oz Prosecco or brut sparkling wine
2 ea. mango slices


  1. Combine hot tea and sugar into mixing cup and stir until sugar dissolves. Cover and refrigerate up to 10 days.
  2. Swirl mango juice and chai syrup in a champagne flute, and top with sparkling wine. Add one mango slice to glass and notch the other, dust lightly with cinnamon and garnish the glass.

Mango Barbecue Chicken Sandwich with Mango Cabbage Slaw

Recipe and photo courtesy 

Culinary Institute of America

Yield: 8 Sandwiches


2 lbs roasted chicken, torn in ½” pieces

½ cup mango, ripe, diced
Mango BBQ Sauce
Mango Cabbage Slaw


  1. Combine the chicken and a couple of spoonsful of Mango BBQ sauce in a sauté pan.
  2. Warm over medium heat. Adjust seasoning with salt and pepper.
  3. Just prior to serving, gently stir in the diced mangos.

Ingredients for Mango BBQ Sauce

1 T canola oil

½ cup onion, diced

2 ea. garlic cloves, minced

2 tsp ginger, minced or grated

2 cups mango, ripe, peeled, chopped

½ cup ketchup

¼ cup brown sugar, dark

¼ cup maple syrup or agave

¼ cup cider vinegar

2 T molasses

1 T chipotle in adobo

Salt, as needed

Ground black pepper, as needed


  1. Heat a saucepot over medium heat. Add the oil and onions. Cook over medium heat until the onions are slightly caramelized and soft. Add the garlic and ginger, cook until aromatic. Add the mango, ketchup, brown sugar, syrup, vinegar, molasses, chipotle, salt, and pepper. Bring to a simmer and cook over low heat until the mangos are soft and tender. Approximately 30 minutes.
  2. Puree the sauce with a hand blender and adjust seasoning with salt, pepper, and vinegar. 

 Ingredients for Mango Cabbage Slaw

4 cups cabbage, sliced thin

1 cup carrots, grated

2 cups mango, medium ripe, julienne

¼ cup green onions, green parts, sliced

¼ cup red onion, julienne, rinsed, drained

3 T extra-virgin olive oil

2 T cider vinegar

1 tsp agave syrup

1 pinch cayenne


  1. Combine the cabbage, carrots, mango, green onions, red onions, and a pinch of salt in a large bowl.
  2. Combine the oil, cider vinegar, agave, and cayenne, season with salt, and pepper.
  3. Add to the cabbage mixture and gently mix. Adjust the seasoning with salt and pepper.


  1. Toast the bun.
  2. Place a spoonful of the chicken mixture on the bottom bun.
  3. Top with the Mango Cabbage Slaw. Place the top bun on top.

Grilled Eggplant Salad 

Recipe and photo courtesy Chef Dave Woolley

Yield: 10 servings


Harissa Spiced Grilled Eggplant and Red Bell Pepper, recipe follows
Grilled Fresh Mango, recipe follows
Mango Sambal, recipe follows
5 cups cooked quinoa
10 T crumbled Feta, for garnish
Fresh mint leaves, chopped for garnish
Fresh cilantro leaves, chopped for garnish
Fresh chive, minced for garnish

Ingredients for Harissa Spiced Grilled Eggplant

5 T extra virgin olive oil, divided
½ tsp fresh lemon juice
½ tsp harissa powder*
1 ea. red bell pepper, quartered, seeded
2 ea. ½ -lb eggplants, trimmed, cut crosswise into ½-inch-thick rounds for small eggplant or cut into lengthwise quarters then into sixths or eights for large eggplant

*Harissa powder is a spice blend. If unavailable, combine ¼ cup ground coriander, ¼ cup garlic powder, ½ cup paprika, ¼ cup cumin, 3 Tbsp ancho chile powder, 4 tsp salt and 4 tsp cayenne pepper.


  1. Whisk 2 Tbsp oil, lemon juice, and harissa in medium bowl. Season mixture with salt, to taste.
  2. Prepare grill (high heat). Grill bell pepper quarters, skin side down, until charred and cooked through.
  3. Reduce heat to medium on grill. Pour remaining 3 Tbsp oil onto rimmed baking sheet. Place prepped eggplant on prepared sheet; turn to coat. Sprinkle with salt and pepper. Grill until charred in spots and cooked through, turning occasionally, about 10 minutes. Return eggplant to same sheet.
  4. Add grilled bell peppers to sheet and toss with harissa oil.

DO AHEAD: Dressing and vegetables can be made 2 hours ahead. Let stand at room temperature.

Ingredients for Grilled Fresh Mango

1 ea. clove garlic, minced
1 tsp fresh lime juice
1 T rum
Kosher salt to taste
1 tsp olive oil
2 ea. ripe mangos


  1. To make marinade: Mix all the ingredients in a large bowl, except the mango; whisk well.
  2. Peel the mangos. Cut the cheeks from the fruit and trim the remaining flesh from the pit. Add the cheeks and larger pieces to the mixing bowl to marinate for 30 minutes to an hour. Use the smaller pieces for the sambal.
  3. Preheat a grill to medium-hot. Remove the mango cheeks from the marinade (save marinade to drizzle on salads) and place the pieces on the grill and cook 8 to 10 minutes turning the mango until cooked through and caramelized.

Ingredients for Mango Sambal

1 cup chopped ripe mango
2 T rice wine vinegar  
½ tsp fish sauce  
1 ea. small Serrano chile, seeded and finely chopped
2 T honey


  1. Combine mango and remaining ingredients and cook in a large saucepan 8 to 10 minutes to help “set” the ingredients, and then cool immediately. Serve on the side or toss with quinoa.


  1. Divide ingredients evenly by 10 to make 10 individual composed salads or place ingredients onto a large serving platter to serve family style. Drizzle reserved mango marinade over salad. Garnish individual servings with 1 T crumbled feta and fresh herbs.

Pulled Pork and Mango Rolls with Carolina Mustard Sauce

Recipe and photo courtesy Chef Allison Leono

Yield: 10 rolls, 2 per serving

Ingredients for Carolina Mustard Sauce (Makes 2 cups)

¾ cup prepared yellow mustard
½ cup honey
¼ cup malt vinegar
2 T ketchup
1T dark brown sugar, packed
2 tsp Worcestershire sauce
1 tsp hot sauce


  1. Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended.
  2. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance.

Ingredients for Pulled Pork (Makes about 2 cups)

2 T vegetable oil
1 small (1 to 2 pounds) boneless pork shoulder (Boston butt)
Kosher salt
Freshly cracked black pepper
1 ea. medium onion, sliced
2 12-ounce cans beer


  1. Preheat oven to 325 degrees F.
  2. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat.
  3. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides.Add onion and beer and bring to a boil.
  4. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork.
  5. Pulled pork can be made a day or two in advance and reheated.

Ingredients for Rolls

10 ea. round rice paper sheets, 8-inch
1 ½ cups pulled pork, warm
1 ea. large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise
1 ea. small tart apple, peeled, sliced and cut into thin strips
1 ea. small cucumber, very thinly sliced, lengthwise
1 ea. small avocado, thinly sliced, lengthwise
10 ea. small Boston lettuce leaves
1 cup basil leaves, chiffonade
½ cup fresh mint leaves


  1. Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry.
  2. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint.
  3. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter.
  4. Cover with a damp paper towel as you build remaining rolls.

Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.

Vietnamese Green Mango Noodle Bowl

Recipe and photo courtesy Culinary Institute of America

Yield: 6 Portions


Marinade, recipe below
1 lb New York strip steak
Fried Shallots, recipe below
Chili LIme Vinaigrette, recipe below
4 ea. unripe (green) mango,* spiralized
1 cup green beans, thinly sliced on bias
1 ea. red bell pepper, julienned
2 T cilantro, chopped
2 T Thai basil, chiffonade
¼ cup roasted peanuts, chopped
6 cups romaine lettuce, chopped

*Recommended unripe (green) mango ripeness stage 2 to 2.5


  1. Heat a grill or griddle on high and grill or griddle the beef until just done. Slice thinly.
  2. Toss mango, green beans, bell peppers, cilantro, and Thai basil with chili lime vinaigrette.
  3. Place lettuce in bowls and top with the salad and beef. Garnish with fried shallots and peanuts.

Ingredients for Marinade

1 tsp lemongrass, minced
1 T Shallot, minced
1 T soy sauce
1 T sugar


  1. Combine lemongrass, shallot, soy sauce, sugar in a bowl.
  2. Marinate beef for 30 minutes. Drain beef from marinade.

Ingredients for Fried Shallots

½ cup shallots, thinly sliced
1 cup vegetable oil


  1. Place shallots on paper towel lines sheet pan for 30 minutes.
  2. Heat a pot with the oil to 275°F. Fry shallots in batches until golden brown, drain, and reserve. Cool the oil.

Ingredients for Chili Lime Vinaigrette

1 ea. garlic clove, minced
1 ea. Thai bird chiles, minced
¼ cup brown sugar
¼ cup fish sauce
¼ cup lime juice
¼ cup water
½ cup shallot frying oil, cool


  1. Mash the garlic and chilies in a mortar and pestle with the sugar until smooth.
  2. Transfer to a bowl and add fish sauce, lime juice and water.
  3. Drizzle in the shallot oil until incorporated.

Grilled Swordfish with Grilled Mango Salad

Photo and recipe courtesy Chef’s Roll

Yield: 2 Servings


1 ea. ripe mango
1 Persian cucumber
1 ea. red radish
1 sprig fresh mint
1 sprig fresh cilantro
1 tsp neutral oil
1 T fish sauce
1 tsp rice wine vinegar
Pickled red onion, to taste
2 ea. swordfish fillets, 4-6 ounces each
salt and pepper, to taste

Method for Grilled Mango Salad

  1. Peel the mangos and cut the cheeks away from the seed.
  2. Trim remaining fruit away from the seed for another use.
  3. Toss the mango cheeks in oil and grill until marked on both sides. Remove from the grill and cool on a rack; then cut and reserve in a bowl.
  4. Slice the cucumber and radish on a mandolin or slice thinly with a knife, and add to the bowl of mangos.
  5. Pick cilantro and mint leaves off the stem and place into the bowl. Add oil, fish sauce, rice wine vinegar and pickled onion.
  6. Toss to combine ingredients.

Method for Grilled Swordfish

  1. Cook over high heat until fully cooked, 4 to 5 minutes per side.
  2. Place salad beside the grilled swordfish.
  3. Finish with a drizzle of olive oil.

Mexican Mangonada

Photo and recipe courtesy Tony Pereyra, Bar & Beverage Specialist

Yield: 1 serving


1 cup fresh mango cubes
2 oz fresh mango nectar
½ oz lime juice
2 cups ice
½ oz agave nectar
2 oz Tajin Chamoy, for garnish
1 T Tajin seasoning, for garnish
5 to 6 ea. fresh mango cubes, for garnish
1 ea. tamarind candy, for garnish


  1. Measure first 5 ingredients into blender container and blend until smooth.
  2. Place 1 oz of the Tajin Chamoy and all of the tajin seasoning into small dishes. Dip the rim of the glass into the Tajin Chamoy and then the tajin seasoning.
  3. Drizzle remaining 1 oz of Tajin Chamoy along inside of glass. Pour blended Mangonada into glass and garnish with fresh mango, Tajin and tamarind candy



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