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).

Source: www.mango.org

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

Source: www.mango.org

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.

Source: www.mango.org

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).

Source: www.mango.org

Recipe courtesy of Chef Jeffrey Quasha, Morrison Healthcare

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).