Mango Recipes
We’ve discovered some delicious ideas for incorporating Great Lakes products into a savory meal. Please pick a recipe below or scroll through to find a dish that suits your taste!
Mango Salsa
| 1 cup | Great Lakes Dried Mangoes or Great Lakes *Spicy* Dried Mangoes |
| 1 cup | Boiling Water |
| 2 | Large Tomatoes, seeded and chopped |
| 1/3 cup | Chopped Red Onion |
| 1/4 cup | Minced Fresh Cilantro |
| 2 | Jalapeno Peppers, seeded and finely chopped |
| 2 Tablespoons | Lime Juice |
| 1/2 teaspoon | Salt |
Dice the dried mango into ¼ inch pieces using kitchen shears. Rehydrate the dried mango by pouring boiling water over it and letting it set for 15-30 minutes. Drain and add to the other ingredients. Combine all ingredients in small bowl; refrigerate 2 hours. Serve with tortilla chips or with grilled chicken or pork. The "heat" can be turned up by adding more jalapeno peppers.
Dried Mango Pilaf
| 1/2 cup | Great Lakes Dried Mangoes or Great Lakes *Spicy* Dried Mangoes |
| 1/4 cup | Great Lakes Pine Nuts, toasted |
| 1/2 cup | Onion, chopped |
| 1/2 teaspoon | Salt |
| 1 14oz. can | Chicken Broth |
| 3/4 cup | Water |
| 1 cup | Basmati Rice |
| 1/2 teaspoon | Ground Cumin |
| 1 teaspoon | Basil |
| Pepper |
If using regular dried mango (not spicy), also add:
| 1/2 teaspoon | Chili Powder |
| 1/2 teaspoon | Cayenne Pepper |
Dice dried mango into ¼" pieces using kitchen shears. Combine rice, salt, broth, mango, onion and water in a medium saucepan. Bring to a boil. Cover, turn the heat down to simmer for 15 to 18 minutes (until rice is tender and liquid is absorbed). Toast pinenuts in a dry frying pan over medium heat. Stir the pinenuts, basil, cumin (and chili powder and cayenne if using) into rice. Pepper to taste and serve.
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