YOUR PRODUCE MAN'S
MARVELOUS MANGO RECIPES

MANGO CHUTNEY
Ingredients

2 ea Anaheim peppers (roasted, peeled, diced)
6 oz Golden raisins
2 ea Habanero peppers (seeded, minced)
1/2 tsp Celery seeds
2 cups Apple cider vinegar
3 ea Garlic cloves (minced)
1 TBS Salt
1 TBS Ginger (grated)
3 cups Brown sugar
1 ea Lime (juiced)
1/4 cup Tamarind paste
1/4 cup Whole cloves
4 ea Mangoes (peeled, diced)
1 tsp Cinnamon
2 ea Onions (finely chopped)
1 TBS Whole mustard seeds

Instructions
· In a large enamel pot combine the peppers with the vinegar, salt, and sugar. Cook over medium heat until the sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover, and set aside for 2 hours. Refrigerate overnight.

MANGO CHICKEN STIR-FRY
Ingredients

2 ea Chicken breasts (skinned, boned)
2 TBS Olive oil
1 TBS Low sodium soy sauce
1/4 cup Pineapple juice
2 TBS Brown sugar
1/4 tsp Ginger
1 ea Green bell pepper, cut into strips
1/2 cup Almonds, slivered
2 ea Mangos (ripe, peel, slice, de-seed)
to taste Salt and pepper
4 cup Cooked rice

Instructions
· Cut chicken into 1 inch cubes; brown in hot oil in wok.
· In a small bowl, combine soy sauce, pineapple juice, brown sugar and ginger.
· Add green bell pepper and almonds to wok and stir-fry until slightly tender.
· Add soy sauce mixture to wok and stir until thoroughly heated.
· Reduce heat and add sliced mangos, salt and pepper. Heat for one more minute.
· Serve immediately over cooked rice.

MANGO TART
Ingredients

2 cups All purpose flour
5 ounces Unsalted butter
1 ea Egg yolk
3 TBS Powdered sugar
1/2 tsp Salt
4 - 6 TBS Cold water
1 cup Sugar
1/2 cup Water
3 ea Mangoes, not too ripe
2 TBS Melted butter

Instructions
· Make pastry dough by placing flour, butter, egg yolk, powdered sugar, and salt in food processor and pulsing until texture resembles a course meal. Add water tablespoon by tablespoon. Assemble dough into small ball, wrap in plastic film and flatten to 1-inch circle. Chill for 30 minutes.
· Roll out dough and cut into 4 1/4-inch rounds and let chill for another 30 minutes.
· Preheat oven to 400 degrees.
· Make caramel in non-reactive pan with sugar and water. Heat 6 (5-inch) cast iron blini pans, or 6 (8-ounce) ramekins in the oven.
· When sugar and water is a warm amber color, place pan in bowl of cold water to stop cooking. Pour caramel into hot pans, and fill with mango slices. Brush mango slices with melted butter. Prick pastry rounds with fork and place on top of mangoes. Bake in a 400-degree oven for 25 minutes or until pastry is browned.

MANGO SALAD SPRINGING WITH SHRIMP

Ingredients

Shrimp Marinade:
1/4 cup Grapeseed oil
2 TBS Spanish-style smoked paprika
1 TBS Orange zest (finely grated)
1 TBS Black Pepper (coarsely cracked)
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined

Citrus Vinaigrette:
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil

Salad:
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Make the marinade:
Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.

Make the salad:
Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)