Are you in a food rut?
Sick of buying the same old apples and bananas with the occasional pint of strawberries thrown in?
You need a MANGOVER!
Recently, I attended a briefing by the National Mango Board to learn about how to give my meals a “Mangover!” Mangos have a juicy, sweet, and tangy taste that can give a bright, tropical flair to almost any dish. Did you know that mangos can be substituted in nearly any dish that calls for tomatoes?? Bruschetta, pizza, caprese salad, and salsa are just a few of the delicious mango recipes I learned about.
First, let’s cut the mango. The first couple of times I purchased mangos for my family, I would get so frustrated because it took me forever to cut it. Turns out, there is a super easy way! All you have to remember is eyes and cheeks.
1. Find the “eye” of the mango. Look for the stem, and there will be a small bump jutting out at an angle close to the stem. That is the eye.
2. Once you’ve located the eye, flip the mango so the eye is looking up, towards you. Slice once on each side of the eye. This should result in two clean mango “cheeks.”
3. Now, just scoop out the flesh with a spoon!
That’s it! It’s a lot easier than what I was doing before, which basically involved a lot of hacking into it, and probably waste.
The National Mango Board challenged a group of bloggers (including me!) to come up with unique recipes incorporating mangos. So many ideas!!! At first I was going to do Mango Pizza – flat crust pizza topped with barbecue sauce, mango chunks, and prosciutto. But finally, I decided to go more seasonal. Since Thanksgiving is coming up, I wanted to incorporate the sweet sunny mango flavor into our Thanksgiving menu.
Instead of boring old jellied cranberry sauce, I came up with Mango Cranberry Chutney. It’s thick, and sweet, and tart, and goes with SO many different dishes. Here are a few ways I’m looking forward to using it:
- ladled over turkey instead of cranberry sauce
- drizzled warm over a wedge of baked brie (my favorite idea!)
- as a dip for the Christmas ham
- as a condiment on a turkey or ham sandwich
- as an appetizer, spooned on a piece of crusty bread
Mango Cranberry Chutney
- 1 can of whole cranberries
- 1 cup of diced mango – diced into small 1/2″ squares
- 1/4 cup orange juice
1. In a medium saucepan, combine all ingredients. Bring to a low boil.
2. Reduce to a simmer and simmer ~15 minutes, stirring frequently. The mixture will thicken and get more syrupy. This is what you want.
3. Serve warm, over a hunk of brie, next to the Thanksgiving Turkey, or with a slice of ham. Keeps well in the refrigerator up to 1 week. Warm before serving.
Would you like to make this or any other delicious mango recipe? Enter below to win a Mango Starter Kit which includes:
- a sampling of mangos
- a paring knife
- fruit scoop
- dish towel
The total value of the prize is $50 and the giveaway is open to US residents only.
Enter using the easy form below to win:
a Rafflecopter giveaway
Disclosure: This is a sponsored post on behalf of the National Mango Board and The Motherhood. I really do love mangos, and the reason you don’t see a picture of the Mango Cranberry Chutney/ Baked Brie appetizer is because I ate it while writing this post.