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!

Source: www.mango.org

Recipe by Amie Valpone, The Healthy Apple

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.

Source: www.mango.org

Recipe by Chef Allen Susser

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

Source: www.mango.org