Toss oranges with grapefruit, apple, pineapple, mango and
dates. Spoon into 6 fruit bowls. For dressing, combine remaining
ingredients in blender. Whir until smooth. Spoon over salads to
serve.
Recipe-II
TROPICAL SALAD
Servings
8
Ingredients
1/2 cup oil
1/4 cup lime juice
4 tsp. sugar
1 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
2 heads romaine lettuce torn into pieces
2 cups mangos, cubed
1 large avocado sliced
Directions
Blend together oil, lime juice, sugar, onion powder, salt
and pepper. Toss lettuce, mango and avocado. Pour on
dressing.
Recipe-III
MANGO YOGURT CUPS
Servings
6
Ingredients
8 oz. pineapple yogurt
3 oz. cream cheese
2 tbsp. sugar
1 mango, diced
1/3 cup chopped pecans
1/2 cup blueberries
Directions
In a mixing bowl, blend yogurt, cream cheese and sugar
until smooth. Fold in diced mangos, pecans and blueberries. Spoon mixture
into 6 foil lined muffin tins. Place in freezer for several hours. To
serve, remove mango yogurt cups from tin foil and place on salad plate of
lettuce.
Recipe-IV
RICE & MANGO SALAD
Servings
5 cups
Ingredients
2 cups cooked brown rice
2 cups chopped green mango
3/4 cup shredded carrot
4 stalks celery, diced
2 tbsp. lemon juice
2 tsp. lemon zest
1/4 cup sugar
Directions
Combine all ingredients in a container. Mix well, cover and
refrigerate at least 2 hours before serving.
Recipe-V
BEET-MANGO-CABBAGE SALAD
Servings
4
Ingredients
1/2 cup mayonnaise
1 tbsp. pineapple juice
1 cup shredded raw beets
1 cup chopped firm mangos
2 cups shredded cabbage
Directions
Prepare dressing by mixing mayonnaise with pineapple juice.
Place shredded cabbage on salad plates. Add mango and top with beets.
Spoon on dressing.
Recipe-VI
CHICKEN CHUTNEY SALAD
Servings
6
Ingredients
4 bacon slices, cooked and crumbled
1/2 cup pecans, coarsely chopped and toasted
salt & pepper to taste
1/2 cup chopped celery
1 cup red grapes, halved
1 cup jicama, chopped and peeled
4 cups chicken, cubed and cooked
1/4 cup mango chutney
3/4 cup mayonnaise
Directions
Mix together mayonnaise and chutney. Add all other
ingredients except pecans and bacon. Mix lightly. Season to taste.
Refrigerate. Add pecans and bacon just before
serving.
Recipe-VII
CURRIED CHICKEN AND MANGO SALAD
Servings
5
Ingredients
4 cups cooked chicken breast halves, diced
2 tbsp. lime juice
2 mangos, peeled and chopped
2 tsp. jalapeno, diced
4 scallions, sliced thin
1/4 cup plain nonfat yogurt
1/4 cup low fat mayonnaise
1 1/2 tsp. curry powder
1/2 tsp. cumin
salt and pepper
lettuce
2 tbsp. cashews, chopped (optional)
1 tsp. mango chutney
Directions
In a large bowl, combine chicken, lime juice, mangoes,
jalapeno, and scallions. In a small bowl, whisk together the yogurt,
mayonnaise, mango chutney, curry powder, cumin, and salt and pepper to
taste. Add to chicken mixture; toss. Arrange a mound of chicken on top of
lettuce. Garnish each portion with 2 teaspoons of cashews if using. ~Joan
Lunden's Healthy Cooking - via creosote.com
Recipe-VIII
COLESLAW WITH MANGO
Servings
2
Ingredients
3 cups shredded cabbage
1 carrot, shredded
1 mango, diced
3 tbsp. finely chopped onion
2 tbsp. finely chopped red pepper
8 oz. mango flavored yogurt
1 tsp. caraway seeds
2 tbsp. cider vinegar
1/4 tsp. dry mustard
1/8 tsp. salt
pepper to taste
Directions
Combine all ingredients except cabbage and carrot. Stir in
cabbage and carrot.
Recipe-IX
MANGO CREAMY SALAD
Servings
Ingredients
mango slices for garnish
1/4 cup nuts, chopped
1 cup mango, peeled and chopped
1 3/4 cups thawed non-dairy whipped topping
1/2 cup plain yogurt
1/3 cup cold water
1 cup boiling water
1 package (4 servings) mango gelatin
Directions
Dissolve gelatin in boiling water. Add cold water. Chill
until slightly set. Blend yogurt into whipped topping and then into
gelatin. Stir in mangos and nuts. Pour into 8"x 4" loaf pan. Chill until
firm. Unmold and garnish with mango slices.
Recipe-X
MANGO, JICAMA & CORN SALAD
Servings
8
Ingredients
6 ears fresh corn
6 small mangoes, peeled, pitted and coarsely chopped
2 lbs. jicama, peeled and chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice
Directions
Cook corn in pot of boiling salted water 2 minutes. Drain
and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining
corn for another use). Place corn in medium bowl. Add mangoes, jicama, red
onion, cilantro and lime juice. Toss to combine. Season to taste with salt
and pepper. Cover and refrigerate until cold. Can be prepared 3 hours
ahead. Serve cold. ~Vegetarian Cuisine,
miningco.com
