vanilla extract

Coconut Mango Chia Pudding

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PREP TIME: 20 mins

Ingredients

  • 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

Servings

Makes 1 to 2 servings

Directions

  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!

Source: www.mango.org

Mango "No Fry" Hand Pies

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Ingredients

  • 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) 

Directions

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 Bread

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

Ingredients

  • 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

Servings

Makes 10 servings

Directions

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.

Source: www.mango.org

Recipe by Chef Allen Susser

Mango Breakfast Muffins

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PREP TIME: 10 Minutes | COOK TIME: 25 Minutes

Ingredients

  • 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

Servings

Makes 12 servings

Directions

  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.

Nutrition

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

Source: www.mango.org