Mango Pudding

Sweet and juicy mango flavour in every velvety spoonful! You can change up this light and creamy, no refined sugar pudding using coconut milk in place of whole milk for a lactose-free version.

Ingredients:

1 cup whole milk

2 tbsps honey

2 tbsps cornstarch

pinch of salt

2 egg yolks

1 tbsp butter

1 tsp vanilla

1 cup mango purée (2 ataulfo mangoes, diced) 

Take the diced mango and process in blender until smooth. Set aside. In a small bowl mix the honey, cornstarch and salt together to form a paste-like mixture then whisk in the egg yolk, whisking for about 2 minutes.

Warm the milk in a saucepan just to a low boil. Whisk some of the warm milk into the egg mixture then add it all to the saucepan and heat on medium to medium high for 1-2 minutes or until thickened, whisking all the while.

Remove from heat and add the butter, vanilla and the puréed mango. Pour into serving bowls, cover and refrigerate for 2-3 hours.

Top it with whipped cream or Greek yogurt and sliced fresh mangoes.

Makes 4 servings

Adapted from: bakingmehungry.com

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Mango Avocado Salad

Refreshing and simple salad for two using all fresh ingredients. A perfect compliment to pork, fish or chicken. 

Ingredients:

1 mango, diced

1 avocado, diced

1/3 English cucumber, diced 

1/2 bell pepper, diced 

1-2 tbsps chopped fresh parsley or cilantro 

Pinch of sea salt

1 tbsp fresh squeezed lime juice 

1 tbsp light olive oil

Just toss everything together. Best enjoyed on the same day it's made.

Serves 2-3

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Haddock with Mango Salsa

Sweet and spicy, the secret to getting my family to eat fish! Firstly, the sugar and spice coating on the fish is super tasty. Add to that the colourful salsa and who could resist? 

Ingredients:

1 lb haddock fillets

2 tbsps brown sugar

2 tsps smoked paprika

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp lemon pepper

2 tbsps olive oil

1 lemon

Salsa:

1 mango, diced

1/4 cup red onion, diced

1/2 cup orange bell pepper, diced

Some English cucumber and cherry tomatoes halves

1/4 cup chopped fresh parsley or cilantro 

2 pinches red pepper flakes

1 tsp honey

1 tsp lime juice

pinch of cumin

salt to taste (optional)

Begin by mixing the salsa together then set aside.

Next mix the brown sugar, smoked paprika, garlic powder, chili powder and lemon pepper together. Add the olive oil and stir to make a paste.

Line a baking sheet with foil and lay out slices of lemon.

Top the lemon slices with haddock fillets  and spread the brown sugar paste over each one. 

Bake at 475°F for 6-12 minutes depending on the thickness of your fillets. They should flake easily with a fork when cooked.

Serves 3

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Warm Mango Coleslaw

Sometimes you just stumble into a good recipe. That's what happened here. The plan was to make a coleslaw with mango, served cold. But the mango I bought was quite unripe, so I decided to cook everything up and see what happens. Well, happy little accident, it was a huge success! Not only did the mango soften up but the jalapeño and allspice gave this slaw a decidedly Caribbean spin!

Ingredients:

1 mango, a little on the green side, peeled and diced

1 apple, unpeeled and shredded on a box grater

1 1/2 - 2 cups shredded cabbage or store bought coleslaw mix 

1 tbsp finely chopped jalapeño

1 tbsp butter

1/2 tsp celery seed

1/4 tsp allspice

1/4 - 1/3 cup water

Juice of 1/2 a lime

Combine everything except the lime juice in a medium saucepan. I must say the mango had no juice at all when dicing it, it was that unripe! Bring to a boil, then reduce heat and cover. Add a little more water if needed. Simmer for 5-10 minutes or until tender to your liking. Remove from heat and add the lime juice.

Beautiful as a salad course with chopped romaine.

Or as a side with fish or chicken. Here we had it with open faced chicken tacos.

Makes 4 side salad servings.

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Mango Zucchini Loaf

Adding mango gives this tender and moist zucchini loaf a tropical twist!

Ingredients:

1 1/2 cups shredded zucchini

3/4 cup white sugar

1 egg

1/2 cup vegetable oil

1 cup flour

1/2 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon

1 tsp lemon zest

1 tbsp lemon juice

1 cup diced mango

Shred the zucchini then place it in a clean dish towel, roll it up and squeeze to get some of the moisture out. Then place in a large mixer bowl and combine with the sugar, egg and vegetable oil.

In a separate bowl, sift the flour, whole wheat flour, salt, baking soda and baking powder together. Just dump the grain from the whole wheat that gets caught up in the sifter into the bowl. Add the cinnamon and lemon zest.

Mix the dry ingredients with the wet until just combined. Toss the lemon juice and mango together and fold into the batter.

Flour and grease an 8 X 4" loaf pan and bake at 325°F for 55-65 minutes or until a cake tester comes out clean.

Cool 10 minutes before removing from pan.

And cool completely on rack before slicing. 

Fresh Mango Strawberry Salsa

Best on fish, but would also be great with grilled chicken!

1 mango, cubed
3 strawberries, sliced
1 avocado, cubed
1/4 cup red onion, diced
2 tbsps fresh cilantro, chopped (has to be fresh)
2 tbsps lime juice
1/2 tbsp olive oil
1/2 tsp sea salt

Toss all your ingredients together and serve.
Can't get easier than that!

Here's the recipe for Baked Walleye Fish Cakes pictured above
http://hotandcoldrunningmom.blogspot.ca/2015/01/baked-walleye-fish-cakes.html