Mango, Arugula, and Beet Salad



  • 1 cup arugula

  • 4 small beets (roasted, peeled, and diced)

  • 1 Tbsp toasted coconut flakes

  • 1 large lemon (juiced)

  • 1 large mango (peeled and diced)

  • 3 Tbsp walnuts

  • 2 Tbsp almond oil

  • Sea salt and pepper (to taste)


Makes 4 servings


Combine arugula, mango, beets, walnuts and coconut flakes in a large bowl. Then whisk almond oil, lemon juice, sea salt and pepper in a small bowl. Once you have your dressing ready, drizzle over the salad and toss to coat. You may serve immediately and enjoy!


Recipe by Amie Valpone, The Healthy Apple

Roasted Shrimp and Mango Salad


PREP TIME: 30 to 45 minutes | COOK TIME: 10 minutes


  • 2 lbs large shrimp (peeled and deveined)

  • 2 tsps paprika

  • 2 Tbs lemon juice

  • 6 cups (10 oz) mixed baby lettuces (washed and dried)

  • 1/4 cup shaved or shredded parmesan cheese

  • 6 Tbs extra virgin olive oil

  • 1 Tbs honey

  • 2 large mangoes (peeled, pitted, and diced) (about 2 lbs)

  • Salt and pepper to taste


Makes 10 servings


Preheat oven to 400 degrees. On large rimmed baking sheet, toss shrimp, with 2 tablespoons extra virgin olive oil, paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. Remove from oven and transfer to bowl to chill in refrigerator.

In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey, season with salt and pepper. Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture, divide among plates, and sprinkle with Parmesan.


Each serving (1/10 of recipe) contains 182 calories, 10 g carbohydrate (3% Daily Value), 1.3 g fiber (5% Daily Value), 14 g protein (28% Daily Value), 10 g fat (16% daily value), 2 g saturated fat (9% Daily Value), 116 mg cholesterol (39% Daily Value), 611 mg sodium (25% Daily Value), and 262 mg potassium (7% Daily Value).


Mango and Watermelon Salad



  • 2 large (or 3 small) ripe, slightly soft mangoes (peeled, pitted, and cut into large pieces)

  • 2 Tbsp pickled jalapeño pepper (chopped)

  • 1 tsp garlic (minced)

  • 1 Tbsp extra virgin olive oil

  • 1 cup watercress (washed and dried)

  • 1 cup seedless watermelon (cut into large pieces)

  • 1/2 small red onion (finely sliced)

  • 12 small cherry tomatoes (cut in half)

  • 2 Tbsp lemon juice

  • 1 Tbsp honey

  • 3 Tbsp freshly chopped cilantro


Makes 4 servings

Serving Suggestion:Remove watercress and pair with grilled chicken or fish.


To Prepare the Salad:

  1. In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes.

  2. To Prepare the Dressing:

  3. In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt.

To Serve:

  1. Drizzle dressing over the mango mixture and toss with cilantro and watercress.


Nutrition per serving: 163 calories (21% calories from fat), 4 g total fat, 434 mg potassium, 0 mg cholesterol, 341 mg sodium, 34 g carbohydrates, 4 g fiber, 2 g protein


Recipe by Chef Allen Susser

Sweet Mango Slaw


PREP TIME: 0 mins


  • 1 lb shredded cabbage or coleslaw blend

  • 1/3 cup red bell pepper (finely chopped)

  • 1/2 cup light mayonnaise

  • 3 Tbps apple cider vinegar

  • 1 mango (peeled, pitted, and chopped)

  • 1/2 green onion (sliced)

  • 3 Tbps honey

  • Salt and pepper to taste


Makes 8 servings


  1. Place cabbage, mango, bell pepper and green onion in a large bowl.

  2. Whisk together remaining ingredients and add to bowl

  3. Toss well to coat.


Mango Berry Pops


PREP TIME: 20 mins


  • 3 mangoes (peeled, pitted, and diced) - about 3 pounds

  • 6 oz blueberries

  • 6 oz raspberries

  • 2 cups coconut water

  • 2 Tbsp light agave nectar


Makes 8 servings


  1. Gently push raspberries into bottom of Popsicle mold.

  2. Place diced mango into mold on top of raspberries, top with blueberries.

  3. In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top.

  4. Insert Popsicle sticks into each pop mold.

  5. Freeze overnight.

  6. Remove from molds and serve immediately.


Nutritional analysis per serving: Calories 118; Protein 1 g; Carbohydrates 30 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 16 mg; Potassium 358 mg; Fiber 4 g

Source: www.

Coconut Mango Chia Pudding


PREP TIME: 20 mins


  • 1/2 cup chia seeds

  • 1 tsp vanilla extract

  • 1/2 fresh mango

  • 1 scoop vanilla plant-based protein

  • 1/2 cup water

  • 1/2 tsp cinnamon

  • 1/2 cup coconut milk, full fat

  • 2 scoops collagen peptides


Makes 1 to 2 servings


  1. Mix all ingredients, except mango and coconut milk.

  2. Store in fridge for at least 30 minutes.

  3. Blend fresh mango with coconut milk to produce smoothie mixture.

  4. Layer chia mixture with smoothie mixture into a cup or bowl. Enjoy!


Mango Lime Popsicles


PREP TIME: 15 mins


  • 2 ripe mangoes (chopped)

  • 2 limes (juiced) - or about 1/4 cup fresh lime juice

  • 1/2 cup water

  • 1/4 cup light coconut milk

  • Pinch or two of sugar (optional)

  • 9 small wooden craft sticks

  • 9 plastic 3 oz. cups or plastic molds


Makes 9 servings


  1. In a high speed blender, puree all ingredients.

  2. Taste and adjust, adding more lime or a pinch of sugar if you like.

  3. Pour into plastic cups or popsicle molds and freeze for at least 4 hours.

  4. After the first 2 hours, place the sticks into the partially frozen pops.


Recipe from Jeanine Donofrio of Love and Lemons

Tropical Mango Sorbet


PREP TIME: 15 mins | COOK TIME: 1 hr


  • 3 ripe mangoes (peeled, pitted and cubed) - makes two cups of puree

  • 1/4 tsp coconut extract

  • 2 Tbsp sugar

  • 2 Tbsp lime juice (juice from 1 medium lime)

  • 1 cup chilled pineapple juice

  • 1 lime peel or small lime wedge for garnish


Makes 8 servings


  1. Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth.

  2. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer's instructions.

  3. Cover and place in the freezer for at least 1 hour, or up to 1 week.

  4. Garnish with twists of lime peel or small lime wedges.



Mango "No Fry" Hand Pies



  • 1 1/2 cups fresh mango (peeled, pitted, and diced)

  • 1/2 tsp vanilla extract

  • 1/8 tsp nutmeg

  • 1/2 tsp cinnamon

  • 1 1/2 tsp honey

  • 1 small egg white

  • 1 1/4 cups powdered sugar

  • 2 Tbsp whole milk

  • 2 packages frozen puff pastry (1 pound) 


To make the filling:

  1. Heat a large sauté pan over medium heat.

  2. Once the pan is hot, add the diced mango.

  3. Sauté the mango for 3 minutes and then deglaze the pan with the vanilla extract.

  4. Add the honey and spices and continue to cook for another 2 to 3 minutes.

  5. Remove the pan from the heat and allow to completely cool before making the pies.

To assemble and bake:

  1. Preheat oven to 400°F.

  2. Remove puff pastry from the freezer and allow to come to room temperature while you prepare filling.

  3. Once the puff pastry sheets are defrosted cut 6 circles from each crust using a 6-inch biscuit cutter. NOTE: If necessary, roll puff pastry slightly to get 6 6-inch circles from each sheet.

  4. Drop 1 Tbsp of cooled mango pie filling into center of each puff pastry circle.

  5. Fold in half and pinch edges completely.

  6. Fold pinched edges over and press with the tines of a fork to seal.

  7. Poke the top of the hand pie with fork once, to prevent bursting.

  8. Beat egg white in a small bowl until frothy and then brush over the tops of each hand pie.

  9. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until lightly browned.

To glaze:

  1. While pies are baking, whisk together the powdered sugar and milk until smooth.

  2. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely.

  3. Return to parchment paper and allow to set (about 5 minutes).


Recipe courtesy of Chef Jeffrey Quasha, Morrison Healthcare

Chile Mango Paletas


PREP TIME: 20 mins


  • 2 cups mango juice or nectar*

  • 2 large mangoes (peeled, seeded, and cut into small 1/4 x 1/4-inch cubes)

  • 1/4 cup agave

  • 3 tsp fresh lime juice

  • 2 tsp ancho chile powder

*Blend well and on high, 3 each peeled, seeded and chunked fresh mango; add ¼ cup water while pureeing. Strain puree though very fine meshed strainer to make homemade nectar, removing all the particulates.


Makes 14 servings


  1. Heat mango nectar, agave, lime juice, and 1⁄2 cup water in a 1-qt. saucepan over medium-high heat and stir until almost a simmer. Transfer mixture to a bowl and refrigerate until chilled.

  2. Stir chile powder and cubed mango and divide among 14 ea. 30-oz. ice-pop molds. Pour chilled mango mixture into molds. Insert a stick into each mold and freeze until pops are solid, about 3 hours.

  3. If necessary, release ice pops from molds by running the bottom of the molds briefly under cold water.


Recipe courtesy of Chef Dave Woolley

Mango Bread


PREP TIME: 20 Minutes | COOK TIME: 40 Minutes Plus Cooling Time


  • 2 medium mangoes, very ripe and soft (peeled, and pitted)*

  • 2 Tbsp lime juice

  • 1 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 3/4 cup sugar

  • 1 large egg (slightly beaten)

  • 1 tsp pure vanilla extract

  • 1 1/2 cup all-purpose flour

  • 1/2 tsp baking soda

  • 1 cup chopped walnuts (optional)

  • * 1 1/2 mangoes pureed and 1/2 mango diced


Makes 10 servings


To prepare batter, in a large mixing bowl cream the butter and sugar. Add the mango puree, egg, vanilla and lime juice.

In a separate large bowl, combine the flour, baking powder, baking soda and cinnamon. Add the mango mixture to the flour mixture, stirring until the dry ingredients are just moistened. Stir in the walnuts and diced mango.

To bake the mango bread, preheat the oven to 350°F. Coat a 9x5x3 inch pan with cooking spray. Pour the batter into the prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes before removing from the loaf pan. Allow to cool for 1 hour on a rack before serving.


Recipe by Chef Allen Susser

Mango Berry Breakfast Crisp


PREP TIME: 25 Minutes | COOK TIME: 40 Minutes


  • 3 cups cubed fresh mango (about three mangos)

  • 1 cup blackberries

  • 1 cup raspberries

  • 1 cup blueberries

  • 3 tablespoons cornstarch

  • 2 cups old fashioned oats

  • 1/4 cup quinoa

  • 1/4 cup flaxseed meal

  • 1/2 cup sliced almonds

  • 1/2 cup finely ground almonds (or almond meal)

  • 1/2 teaspoon salt

  • 1/2 cup coconut oil

  • 1/2 cup real maple syrup


  1. Preheat the oven to 350 degrees.

  2. In a large bowl mix mangos and berries together along with cornstarch. Mix until coated.

  3. In another large bowl, mix oats, quinoa, flaxseed meal, sliced almonds, ground almonds, salt, coconut oil, and maple syrup. Stir to coat.

  4. Pour the mango berry mixture into a well-oiled 12-inch skillet. You can also use a 9 by 13-inch baking dish.  Spread the oat mixture over the top of the fruit and bake at 350 degrees for 35-40 minutes or until the top is golden.  Allow to cool, and then serve alongside yogurt or with a drizzle of coconut milk or heavy cream.  Garnish with fresh mint if desired.

  5. To prep ahead of time for easy, on-the-go breakfasts, fill 6-ounce jars three-quarters full with Mango Berry Breakfast Crisp, and top with yogurt. Seal jars with lids and refrigerate until ready to eat.


Recipe submitted by Julie Gransee, Lovely Little Kitchen

Mango Breakfast Muffins


PREP TIME: 10 Minutes | COOK TIME: 25 Minutes


  • 1-1/2 cups whole wheat flour

  • 1 cup rolled oats, plus more for garnish

  • 2 teaspoons baking powder

  • 1/4 cup ground flax seeds

  • 1 teaspoon kosher salt

  • 2 large eggs

  • 3/4 cup coconut sugar

  • 1/2 cup expeller-pressed coconut oil, melted

  • 1/2 cup low-fat milk

  • 1 teaspoon vanilla extract

  • 1 large ripe mango (about 1 cup), diced


Makes 12 servings


  1. Preheat oven to 350°F. Line a muffin tin with paper cups.

  2. In a large bowl, stir together flour, oats, baking powder, flax seeds and salt. In another bowl, combine eggs, coconut sugar, coconut oil, milk and vanilla extract. Add the wet ingredients to the dry ingredients. Stir until combined. With a spatula, fold in the diced mango.

  3. Evenly divide the mixture between the muffin cups, sprinkle with additional oats and place in the oven. Bake for 20 to 25 minutes, until a toothpick inserted into the center of one muffin comes out clean. Remove from oven and cool on a cooling rack before serving.


Nutritional analysis per muffin: Calories 268; Protein 6 g; Carbohydrates 35 g; Fat 13 g; 41% Calories from Fat; Cholesterol 32 mg; Sodium 200 mg; Potassium 345 mg; Fiber 4 g


Mango and Banana Smoothie


PREP TIME: 5 Minutes


  • 3 mangos (about 3 pounds), peeled, pitted and chopped

  • ¾ cup low-fat milk

  • 1 cup ice

  • ½ banana

  • 1 teaspoon honey


Combine all ingredients in blender. Pulse until desired consistency. For a thicker smoothie, add more ice.


Each serving (1-12oz. glass) contains 484 calories, 116 g carbohydrate (39% Daily Value), 12 g fiber (47% Daily Value), 9 g protein (18% Daily Value), 3.5 g fat (5% Daily Value), 1 g saturated fat (6% Daily Value), 4.5 mg cholesterol (2% Daily Value), 48 mg sodium (2% Daily Value), and 1388 mg potassium (40% Daily Value), 250 mg vitamin C (417% Daily Value), 7560 IU vitamin A (151% Daily Value), 191 mg calcium (19% Daily Value), 1 mg iron (7% Daily Value).

Mango and Oat Breakfast Jars



  • 1/2 cup dry, rolled oats

  • 1 scoop vanilla Shakeology powder

  • 1 tsp. chia seeds

  • 1 cup fresh mango, diced


Layer ingredients in a mason jar or similar container in the following order: oats, Shakeology powder, chia seeds, mango and coconut shavings. Place the mix in the fridge overnight. In the morning, simply add hot or cold water and enjoy!

Recipe courtesy of Amanda Meixner, Running Wild Blog 

Strawberry Mango Cinnamon Toast


PREP TIME: 15 Minutes | COOK TIME: 2 Minutes


  • 4 tablespoons coconut flakes

  • 1 tablespoon ground cinnamon

  • 1 tablespoon granulated sugar

  • 2 tablespoons softened butter

  • 4 thick slices of French bread

  • 4 tablespoons whipped cream cheese

  • 1 mango, thinly sliced and removed from peel

  • 4 strawberries, sliced


Makes 4 servings


  1. Toast the coconut: Spread coconut out in an even layer in a dry pan. Turn heat to medium high and stir constantly for 3 to 4 minutes or until coconut is golden brown. Remove from heat and set aside.

  2. Make the cinnamon toast: In a small bowl, mix cinnamon and sugar together. Spread butter onto one side of the French bread slices and place them on a baking sheet. Sprinkle 1 to 2 teaspoons of cinnamon sugar evenly over the buttered bread. Place the bread under the broiler, watching closely, for about 2 minutes or until the tops are golden brown and crisp.

  3. To assemble: Spread a tablespoon of whipped cream cheese on each piece of toast and top with mango and strawberry slices. Sprinkle toasted coconut and chia seeds on top and serve. Makes 4 pieces of toast.

Recipe submitted by Julie Gransee, Lovely Little Kitchen

Mango Oat Breakfast Bars


PREP TIME: 20 Minutes | COOK TIME: 50 Minutes


  • 3 large ripe mangos, peeled, pitted and pureed

  • 3/4 cup brown sugar

  • 6 tablespoons butter, melted

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 cup flour

  • 1/4 cup oat bran

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup rolled oats

  • 2/3 cup chopped walnuts


Makes 9 servings


Place pureed mango in a medium saucepan. Simmer over medium-low heat for about 20 minutes, stirring frequently, until excess liquid has cooked off and mixture is very thick but is still moist. Preheat oven to 375°F and spray an 8-inch square baking dish with non-stick cooking spray. Stir together brown sugar and butter in a medium bowl. Add egg and vanilla and mix until smooth. Stir in flour, oat bran, cinnamon, baking soda and salt, then stir in oats. Spread into prepared pan, then spread mango mixture over top; sprinkle with walnuts. Bake for 30 minutes. Let cool completely before cutting into squares


Nutritional analysis per serving : Calories 335; Protein 7 g; Carbohydrates 48 g; Fat 15 g; 38% Calories from Fat; Cholesterol 44 mg; Sodium 225 mg; Potassium 309 mg; Fiber 4 g