Mango Bread

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 ½ tsp salt
3 eggs, well beaten
1 ½ cups sugar
¾ cups oil
2 cups diced mangoes
½ cup chopped nuts or raisins

Mix dry ingredients and a well in center of bowl. Add eggs, sugar, oil, mangoes and nuts.
Mix together well. Pour into pan and bake at 350 degrees for one hour.
                                   Mango Brown Betty

2 half-ripe mangoes
2/3 cup bread crumbs
¾ cup brown sugar
3 tbsp butter
1 tsp cinnamon

Slice peeled mangoes to make two cupsful packed hard into measuring cup. Melt 3
tbsp butter and add the bread crumbs. Sprinkle a layer of the buttered bread crumbs
into an oiled baking dish, and place a layer of mango on top. Mix sugar and cinnamon
together and sprinkle on the fruit. Add another layer of bread crumbs, then a layer of
mango and top with crumbs. Bake at 350 degrees for about an hour or until the
mangoes are soft.
                                          Mango Chicken

3 tbsp low sodium soy sauce
¾ tsp ground ginger
¼ tsp paprika
12 oz skinned, boned chicken breasts, cut into ½-inch strips
1 cup chopped peeled mango
4 cups hot cooked rice
1 tbsp honey
¾ tsp cornstarch
¼ tsp black pepper, divided
3 cups chopped bok choy
1 cup sliced mushrooms

Combine soy sauce, honey, ginger, cornstarch, paprika & 1/8 tsp. pepper in a bowl; stir well
with a whisk. Sprinkle the chicken with 1/8 tsp. pepper. Place a skillet coated with cooking
spray over medium-high heat until hot. Add chicken; saute 5 mins or until done. Add bok
choy, mushrooms & mango; saute 2 mins. Stir in soy sauce mixture. Bring to a boil; cook for 1
minute or until slightly thick. Serve over rice. Serves 4.
                                    Mango Shake

1 freshly pitted mango
2 cups 1% milk
1 small ripe banana, peeled
2 ice cubes

Place all ingredients in a blender and blend until foamy.
                                      Mango Sorbet

¾ cup yogurt
2 tsp. sugar
2 mangoes, peeled and cubed

In food processor, process mangoes and sugar until smooth. Add yogurt. Pour
mixture into an 8”x4” freezer container. Cover and freeze for 4 hours, whisking from
time to time.
Mango Recipes
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