MANGO-BERRY TOSS
Feast your eyes and appetite on a fruit and greens delight.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix all Orange-Yogurt Dressing ingredients.
- In large serving bowl, toss all Salad ingredients; serve with dressing.
Nutrition Facts : Calories 75, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg
BERRY, MANGO AND SPINACH SALAD
Toss spinach with strawberries and mangos to make a Berry, Mango and Spinach Salad in 10 minutes. You'll love this Healthy Living mango and spinach salad!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Cover platter with spinach; top with fruit and onions.
- Drizzle with dressing just before serving.
- Sprinkle with nuts.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
MANGO-BERRY SALAD WITH HONEY LIME DRESSING
This is an amazingly simple salad with fresh, summer flavors and eye-popping color presentation. The lime juice in the honey-lime dressing nicely accentuates the mango and strawberries. I served this salad to our Memorial Day backyard barbeque guests and received many compliments. Enjoy!
Provided by MarthaStewartWanabe
Categories Mango
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine mango, strawberries and blueberries (do not add raspberries yet).
- In a small mixing bowl, whisk together honey, lime juice and mint. Drizzle over fruit.
- Cover bowl and refrigerate until ready to serve.
- Just before serving, toss fruit to evenly distribute juices. Then add raspberries to bowl atop the rest of the fruit (do not toss, as raspberries have a tendency to break up).
- Serve with a slotted spoon and enjoy!
Nutrition Facts : Calories 168.2, Fat 1.2, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 41.6, Fiber 10.1, Sugar 28.8, Protein 2.5
MANGO BLUEBERRY MUFFINS
These tropical mango blueberry muffins will brighten up your morning, or sweetly accompany your afternoon coffee. Mango and blueberry pair well together, and the lime lends a nice burst of citrus. A touch of almond flavoring brings out all three fruit flavors. The puréed mango adds moisture to these muffins, and they keep for several days in the refrigerator.
Provided by Chef Jean
Categories Breakfast
Time 35m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees.
- Line muffin tin with paper liners (enough for 12 muffins).
- Mix the flour, salt, baking powder, and sugars together in a large bowl.
- In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
- In a blender or food processor, purée the mango with the lime juice until smooth.
- Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
- Fold in the mango purée until just barely mixed.
- Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
- Fill muffin tins with about 1/3 cup batter, or almost to the top.
- Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
- Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
- Cool in pan on a rack.
- Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
- Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
- Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.
MANGO AND STRAWBERRY COBBLER
Make and share this Mango and Strawberry Cobbler recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling : Preheat oven to 375°F.
- Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
- Pour into a 2-quart ovenproof casserole or other dish.
- It is best if the fruit fills the dish but doesn't rise above the edges.
- The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
- Pour in milk and stir until mixture comes together and forms a rough dough.
- Place spoonfuls of the dough on top of the fruit evenly covering it.
- Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
- Serve warm.
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