<p>I purchased 8 mangoes (sp) at Costco.
After making a great soup I still have 6 waiting to be eaten.
Any favorite recipes???</p>
<p>Mango salsa is good. Basically chop up a mango, an onion (preferably a red one), a chili and use the juice of one lime or lemon or orange juice or a mix. Maybe some garlic or cilantro if you like it. A pinch of salt doesn’t hurt. Good with fish or chicken.</p>
<p>The San Francisco Chronicle cookbook has a recipe that looks good:</p>
<p>Mango Rice with Macademia Nuts
1 cup basmati rice
1 mango
1.75 cups water
2 Tb ghee (clarified butter) or oil
1/4 cup macademia nuts
seeds from 4 cardomom pods ground
1/4 tsp of cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1/4 cup pitted and quartered Bing cherries</p>
<p>Soak rice at least 15 min up to an hour. Chop the Mango into neat cubes. Save a few cubes and puree the rest with 1/4 cup water.</p>
<p>Heat ghee in a sauce pan and fry nuts over med heat till golden brown - about 4 min. Remove and set aside. Add rice stir fry about 4 minutes until it starts to glisten. Add spices and cook another minute. Then stir in mango puree and remaining water. Bring to a boil, reduce heat, cover and simmer 15 min. Remove from heat and let it sit covered 5 more minutes. Fluff rice and top with mango and cherries. Sprinkle nuts on top.</p>
<p>Serve with grilled or roasted meat.</p>
<p>Mango lassi is also a classic thing to do to mangoes: [Mango</a> Lassi Recipe | Simply Recipes](<a href=“http://simplyrecipes.com/recipes/mango_lassi/]Mango”>Mango Lassi Recipe)</p>
<p>This is a different take on guacamole - it’s very healthy and colorful. The pomegranate seeds add a nice crunch.</p>
<p>Mango Pomegranate Guacamole</p>
<p>4 ripe avocados
1 cup finely chopped white onion
2 fresh serrano chiles, finely chopped, including seeds
1/4 cup fresh lime juice, or to taste
Seeds from 1 pomegranate
3/4 cup diced peeled mango</p>
<p>Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, and mango. Season with salt and additional lime juice.</p>
<p>Here are a couple from Bobby Flay:</p>
<p>Mango Scallion Relish</p>
<p>Recipe By :Bobby Flay
Serving Size : 6 Preparation Time :0:30</p>
<p>2 mangoes – peeled and diced
2 green onions – finely sliced
1 serrano pepper – finely sliced
2 limes – juiced
2 tablespoons olive oil
Salt and pepper</p>
<p>Combine all ingredients in a medium bowl and season with salt and pepper.</p>
<p>Goes great with any seafood or grilled chicken or pork or just about anything.</p>
<hr>
<p>Mango Tortilla Salad</p>
<p>Recipe By :Bobby Flay
Serving Size : 4 Preparation Time :0:30</p>
<p>1/2 pound salad greens (mizuna, arugula, frisee) – washed and drained
1 ripe mango – peeled and diced</p>
<p>1 cup peanut oil – (or vegetable oil)
3 corn tortillas (blue corn, if available) – cut in thin strips
salt</p>
<p>TO MAKE TORTILLAS: Heat oil to 375 degrees F.<br>
Fry the tortilla strips in batches, remove to a plate
lined with paper towels and season with salt.</p>
<p>TO FINISH SALAD: Place greens in a large bowl with
diced mango and fried tortilla slices.<br>
Drizzle with citrus vinaigrette and season
with salt and pepper, to taste.</p>
<p>This makes a terrific one-plate meal with grilled or
sauteed seafood, like shrimp, scallops, etc.
You can use any citrus vinaigrette you like, using it as a dressing for the salad and a sauce drizzled on the meat.</p>
<p>cooking light has a yummy chicken with pineapple and mango salsa recipe. If you go to the cooking light web site and do a search it will come up.</p>
<p>6-8 sliced mangoes
1/3 red onion sliced
2 red bell peppers sliced
16 oz blueberries
about a tablespoon each of chopped mint, cilantro and basil
– toss with finely chopped ginger, soy sauce, sesame oil, lime juice and red pepper flakes. Maybe add a little sugar.
Looks pretty and tastes good.</p>
<p>For Christmas dinner one year, I made cobbler substituting mangoes for the peaches. My dinner guests weren’t enthusiastic (they were old school types who were accustomed to southern peach cobbler) but I loved it.</p>
<p>Alternatively, sliced mangoes are good in just about any green salad.</p>
<p>This is simple and delicious - from epicurious:</p>
<p>Mango Pudding</p>
<p>2 1/4 to 2 3/4 lb very ripe mangoes (4 or 5)
1 (1/4-oz) envelope unflavored gelatin
1 1/4 cups water
1/2 cup sugar
3/4 cup canned evaporated milk</p>
<p>Garnish: 1 mango, peeled, pitted, and diced</p>
<p>Peel and pit mangoes, then pur</p>
<p>Somebody gave me a box of mangoes (possibly also from Costco) for Christmas, so I just went through this brainstorming how to use them all up. I made:</p>
<p>Toasted coconut mango muffins
Curried Mango Tempeh Salad
Several mango lassis and smoothies
Mango Spring Rolls</p>
<p>The lassis are easy and so good – I used about a cup of yogurt and maybe a bit less than a cup of milk with one mango and some cardamom – and they’re better with frozen mango, so if you can’t use the mango all up, just cut it up and freeze it. I like to freeze spread out on a baking sheet, and then once it’s frozen, put it into a container so that it doesn’t stick together.</p>
<p>I got the rest of the recipes from cookbooks. (I basically sat down with all my cookbooks and started looking up mango in the indexes). If you are interested in any in particular, I can type it up.</p>