Mango

Mango Mojito: An Authentic Cuban Cocktail With a Mango Twist!

April 14, 2013 By Goya Leave a Comment

For a sweet take on a classic drink, try this refreshing mango mojito! Here, GOYA® Mango Nectar (natural mango juice) is mixed into the traditional mojito mixture of mint, sugar and lime. Take a sip and let yourself become transported to the tropics!

Read Related: Mango Summer Mania

MANGO MOJITO
Serves: 2
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients
6 fresh mint leaves
1½ TSP sugar
1 can (7.1 oz) GOYA Mango Nectar
1 TBSP GOYA Lemon Juice
1 TBSP club soda
3 oz white rum (optional)

Instructions

In cocktail shaker, or in tall glass, add mint leaves and sugar. Using a wooden pestle, muddle mint with sugar until mint is bruised.
Add nectar, lemon juice, club soda and rum, if desired. Shake until combined.
Evenly divide mango mojito into two tall glasses with ice. Serve immediately.

No wooden pestle? No problem!
If you’re whipping up a batch of mojitos and your wooden pestle is missing in action, don’t panic! Instead, use your wooden spoon to muddle the mint. To do, flip the spoon and use the blunt end to firmly press the mint into the sugar until the herb turns dark green and releases its essential oils and fragrance.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Cocktails, Drinks, Hosting and Holidays Tagged With: Entertaining, Mango, Mixology

Grilled Chicken with Mango Barbeque Sauce: BBQ Chicken Breasts

April 9, 2013 By Goya Leave a Comment

GRILLED CHICKEN WITH MANGO BARBEQUE SAUCE
Serves: 6
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients
1 package (14 oz.) frozen GOYA® Mango Fruit Pulp, thawed
1 cup barbeque sauce
2 TBSP + 1 TSP chili powder, divided
2 TSP GOYA® Adobo All-Purpose Seasoning with Pepper, divided
¾ TSP ground cumin, divided
3 boneless, skinless chicken breast halves, thinly sliced into 6 cutlets

Read Related: The Perfect Backyard Latin BBQ in 5 Steps

Directions

In medium pot over medium-high heat, bring fruit pulp, barbeque sauce, 1TSP chili powder, ½ TSP Adobo and ½ TSP ground cumin to boil, stirring occasionally. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens and reduces to 2 cups, about 10 minutes. Chill.
Using paper towels, pat chicken cutlets dry. In small bowl, mix together remaining 2 tbsp. chili powder, 1½ TSP Adobo, and ¼ TSP ground cumin. Sprinkle spice mixture evenly over chicken cutlets.
Heat grill to medium-high heat. Pour 1 cup reserved barbeque sauce into small bowl; reserve remaining cup for serving. Place chicken on hot, greased grill grates. Grill, flipping once, until light golden brown on both sides, about 3 minutes. Using pastry brush, brush top of chicken with mango barbeque sauce. Continue to cook, occasionally flipping and brushing with sauce, until chicken is cooked through, about 5 minutes more.
Transfer chicken to platter. Using clean brush and reserved barbeque sauce, brush chicken with sauce. Serve with remaining sauce.

Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

Learn more about Goya.

Filed Under: Featured Stories, Great Sunday Suppers, Menus Tagged With: Chicken, Mango

Grilled Chicken Mini Brochettes with Avocado & a Mango Honey-Mustard Glaze

March 14, 2013 By Rafael Palomino Leave a Comment

Editor’s Note: Many parts of the country are already in the grilling mode and if there is still a chill in the air where you are…here’s a hint of delicious things to come as we transition in seasons!

Maybe it’s the sweet-tartness of the honey-mustard glaze, but this dish has been a crowd pleaser for kids and adults since I first created it one sunny summer afternoon!

Perfect as an appetizer or a main dish, this can be served with a salad, along with Grilled Arepas with Farmer’s Cheese.

Read Related: Sweet Mango Salsa

GRILLED CHICKEN MINI BROCHETTEES
Makes: 8 Skewers

Ingredients
1 cup mango purée
3 TBSP
1 TSP Pommery mustard
1 pinch paprika
1 pinch cumin
2 TSP canola oil
4 boneless and skinless chicken breasts, cut into sixteen ¾-inch chunks
2 medium ripe avocados, peeled, pitted, and cut into 1-inch chunks (to have at least 16 chunks) [Note: If they’re too mushy, they’ll fall apart.]
2 medium red onions, cut into 1-inch chunks (so you have about 16 chunks)
Kosher salt and freshly ground black pepper
1 handful baby arugula or mesclun lettuce

Instructions

Soak 8 six-inch bamboo skewers in water for about 30 minutes before grilling so they won’t burn.
In a small saucepan, combine the mango purée, honey, and mustard and mix well. Cook over medium heat until reduced by half, about 10 minutes. Set aside.
In a large bowl, combine the paprika, cumin, and oil and mix well. Add the chicken chunks and stir to coat. Cover and refrigerate for about 10 minutes.
Thread the skewers in the order of chicken, avocado, onion, chicken, avocado, and finish with onion. After all the skewers have been threaded, lightly brush them with the glaze.
Light a fire in a charcoal or gas grill. Place the skewers on the grill, season with salt and pepper, and grill until cooked through, turning as needed, about 7 minutes.
Place the arugula on a serving platter. Arrange the chicken skewers on top. Drizzle additional glaze as desired. Serve immediately.

This recipe was first published in Latin Grill (Chronicle Books) and is available for purchase here.

Filed Under: Appetizers, Healthy Options, Recipes Tagged With: Chicken, Grilling, Mango

Mango Summer Mania

September 5, 2012 By Fernanda Beccaglia Leave a Comment

Mango Coconut Lime Cobbler

If someone asks me how I define summer, I would say “stone fruits.” Peaches, plums, cherries, nectarines.… I have loved them all since I remember. But mangoes? Not really, except for those I’ve had on my trips to Brazil.

While living in New York and even in Florida, past experience has taught me to stay away from them. They always seemed too dry, even bitter at times and way too fibrous. Last year some of my lucky friends with mango trees in their backyards started sharing their bountiful harvest with me. “I have too many. I don’t know what to do with them,” ‘They keep falling,” “Enjoy them while they last,” they would say.I will never forget my first bite of a local tree-ripe mango…it was a burst of juicy sweet nectar, pure deliciousness, soft silky texture melting in my mouth. After that, I would ask my mango owners friends for any extra mangoes they didn’t want. Those were so fresh and full of flavor that I didn’t want to mix them up with anything else. Salsa? Nuh. Soup? Nope. Smoothies? Maybe. Devour them as they made it home? Definitely yes, mess included.

However, this summer, for some unknown reason, I’ve been craving pies, tarts, clafoutis and cobblers. So I called a friend of mine who runs a farm co-op and asked her to save me the best of this mango season. And this is what I made.

Serves 6-8

Mango Coconut Lime Cobbler

Ingredients:

4 1/2 c fresh ripe mangoes, peeled and sliced

Zest of 1 lime, plus extra for the crumb mix, optional

5 leaves of fresh mint, cut in chiffonade

1 jalapeño pepper, seeded and sliced

1/4 c brown sugar

2 T cornstarch

1 t ground cinnamon

1⁄2 c butter, soft, room temperature

1 package sweet corn cake mix or any other baking mix

2 T firmly packed brown sugar

2 T coconut milk

Instructions:

Preheat oven at 350 degrees F. Butter a 9-inch oven proof ceramic dish or glass pie plate.
In a large bowl, combine mangoes, zest, mint, jalapeño, sugar, cornstarch, and cinnamon. Combine thoroughly and let it rest for 45 minutes to 1 hour.
In another bowl, combine the butter with the cake mix, and sugar (and some lime zest, if desired). Using your hands, combine well until texture resembles coarse crumbs. Add coconut milk and keep mixing until milk is absorbed by the cake mix. Set aside.
Turn the mango mixture into the prepared pie dish. Drop spoonfuls of the buttery topping mixture on top of the fruit until covered.
Bake for 45 minutes or until mixture is bubbling and/or when inserting a toothpick into crust comes out clean.
Remove from oven. Let it cool for about 5-10 minutes and serve warm with either ice cream or fresh whipped cream, or both!

To learn more about Fernanda Beccaglia click here.

Filed Under: Desserts, Featured Stories, Recipes Tagged With: Cobbler, Coconut, Limes, Mango

Sweet & Spicy: Chilled Mango & Avocado Soup with Chipotle & Coconut

August 5, 2012 By Fernanda Beccaglia Leave a Comment

Sweet & Spicy: Chilled Mango & Avocado Soup with Chipotle & Coconut

CHILLED MANGO & AVOCADO SOUP
Serves: 6

Ingredients
4-6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
4 ripe avocados, peeled and pitted
1 cup pineapple
2 TBSP fresh lime juice
1 cup milk or (½ cup milk and ½ cup heavy cream)
1 cup plain yogurt (Greek-style)
1 cup unsweetened coconut milk
Salt to taste
1 TBSP ancho or other mild chili powder, or to taste
1 TSP chipotle, minced, optional
½ TSP cumin
¼ TSP cayenne or paprika, or to taste
¼ cup pepitas or sunflower seeds, hulled and toasted
½ TSP curry, lemongrass or fresh ginger (optional)
¼ cup chopped fresh mint leaves, for garnish (optional)
Creme fraiche, for garnish (optional)

Instructions

Purée mangoes, avocados, pineapple and juice in a food processor or blender until very smooth adding milk to help it process. (Work in batches, if necessary.) Keep processing and add the remaining milk (or cream), yogurt and coconut milk.
Add the ancho or chili, chipotle, cumin, cayenne, and curry. Blend a bit more. Taste and adjust seasoning.
Transfer to a large bowl, cover and refrigerate for about 1 hour or until cold. Serve in chilled bowls with a dollop of creme fraiche, toasted pepitas on top and some fresh mint.

Fernanda Beccaglia

Learn more about Fernanda Beccaglia.

Filed Under: Recipes, Soups & Salads Tagged With: Avocado, Mango

Mango-Coconut Sorbet—Delish!

July 9, 2012 By Yvette Marquez-Sharpnack Leave a Comment

Mamiverse Food is very honored to present this recipe by Yvette Marquez Sharpnack, one of six Latina women who met with First Lady Michelle Obama to discuss key issues impacting today’s Hispanic families. Congratulations Yvette for such a wonderful job and for representing Mamiverse Food as well.

With that in mind, here is her recipe that will give any menu a sweet, unforgettable finish…

This mango sorbet is simple to make and doesn’t require an ice cream maker. The mango sorbet is amazing by itself, but adding the coconut cream on top gives it a delicious Creamsicle flavor. If serving adults add some coconut rum.

Read Related: Island Punch: Coconut-Guava Punch

MANGO-COCONUT SORBET
Makes: 6 servings

Ingredients
2 ripe mangos, peeled, pitted, and sliced
1 cup mango nectar or orange juice
2 TBSP agave nectar
2 cups ice cubes
¼ cup plain yogurt
6 oz condensed milk
6 oz sweetened coconut milk
3 oz coconut rum (optional)
¼ TSP coconut extract
3 cups of ice
Organic coconut, shredded and toasted or untoasted
Mint sprigs (optional)

Instructions

Place mango, juice, agave, and ice in blender, but do not over mix so mixture doesn’t melt. Put mango mixture in airtight container and freeze for 30 minutes to 1 hour, while making coconut cream slush.
Place yogurt, condensed milk, coconut milk, coconut rum, coconut extract, and ice in blender and blend until slushy. You may need to add ice one cup at a time if you do not have high-powered blender. Scoop frozen mango sorbet into dessert glasses and add scoop of coconut cream on top. Garnish with coconut flakes and a sprig of mint.

This recipe was first published in Muy Bueno Cookbook and is available for purchase here.

Learn more about Yvette Marquez-Sharpnack.

Filed Under: Desserts, Recipes Tagged With: Coconut, Ices, Mango

Great Gazpacho! Gazpacho Soup with Mango

May 16, 2012 By Marie Chalita 2 Comments

Summer means an abundance of fresh seasonal vegetables and what better way to use them in easy to make, flavorful cold soups. There are seeming hundreds of variations for gazpacho, the classic Spanish cold soup which originally contained only bread, garlic, vinegar and olive oil. Contributor and Chef Marie Chalita offers her version of this summertime favorite.

This gazpacho is simple and allows the vegetables to really show their flavor. Instead of the traditional bread croutons, we’ve added a garnish of diced mango and melon which adds a level of freshness and flavor without additional carbohydrates and calories. Tomatoes are a superfood that truly pack a nutritious punch. They are high in vitamins A and C and include lycopene which can help reduce the risk of certain cancers. For the best flavor, be sure to use the best, ripest tomatoes you can find.

GAZPACHO SOUP WITH MANGO
Serves: 4

Ingredients
8 large ripe tomatoes, peeled, seeded and chopped
¼ cup yellow onion, minced
1 clove garlic, minced
2 medium sized cucumbers, peeled, seeded and cut into ½” chunks
1 orange bell pepper, seeded and chopped
¼ cup extra-virgin olive oil
¼ cup red wine or sherry vinegar
1 TBSP lime juice
1 cup tomato juice (or water)
Salt and freshly ground black pepper to taste

For the Garnish
2 Ataulfo mangoes diced

Note: Ataulfo mangoes, also called champagne mangoes, boast a delicious sweet flavor and stringless flesh. If unavailable, use diced ripe cantaloupe or orange bell pepper for an attractive garnish.

Instructions

In the bowl of a food processor fitted with a steel blade, combine all ingredients except the tomato juice.
Puree until the mixture is very smooth.
Stop the motor and add a bit of tomato juice if desired if the mixture seems too thick.
For a smoother gazpacho, strain the soup through a coarse sieve by pushing it through with the back of a wooden spoon.
Season to taste with salt and freshly ground black pepper.
Pour the gazpacho into a large bowl and chill at least one hour before serving.

Variation • For an added kick, add a couple of dashes of Tabasco sauce to taste.

Some Ideas for Presentation
For an extra refreshing presentation, hollow out the halves of two medium sized melons, chill, and pour soup into each half. For a more elegant presentation, serve the soup in Martini glasses or decorative cocktail glasses.

Learn more about Marie Chalita.

Filed Under: Healthy Options, Recipes, Soups & Salads Tagged With: Mango, Sides, Tomatoes