Cookalong #50 Mangos

ann_tJanuary 1, 2013

Cookalong #50 ------- MANGOS

Posted by wizardnm (My Page) on Wed, Jun 27, 12 at 11:06

Jessy has picked mangos for our Cookalong.

I love mangos and they are now available all year, in my grocery store.

Do you have a favorite recipe?

Please post T+T recipes only

Thank you!


Here is a link that might be useful: Cookalong #49 ----- FISH!!!

Follow-Up Postings:

o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this?

see most clipped and recent clippings

Posted by jessyf (My Page) on Wed, Jun 27, 12 at 13:13

Oh wow thanks for picking me, Nancy!

This one has been in my summer repertoire (or any time I find a mango at the store LOL). I have noted my changes.

Roasted Corn, Black Bean & Mango Salad From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

8 servings, generous 1/2 cup each : Active Time: 45 minutes : Total Time: 45 minutes Ingredients

2 teaspoons canola oil 1 clove garlic, minced 1 1/2 cups corn kernels, (from 3 ears) 1 large ripe mango, (about 1 pound), peeled and diced 1 15-ounce or 19-ounce can black beans, rinsed 1/2 cup chopped red onion 1/2 cup diced red bell pepper 3 tablespoons lime juice 1 small canned chipotle pepper in adobo sauce drained and chopped 1 1/2 tablespoons chopped fresh cilantro 1/4 teaspoon ground cumin 1/4 teaspoon salt


Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

Jessica's notes: (1) if I don't have leftover roasted corn on hand from a prior dinner, I use TJ's frozen roasted corn kernels. (2) I use Penzey's ground chipotle powder - mixes in easier and more completely. (3) I don't cook the garlic, I add it in fresh.

Here is a link that might be useful: Eating Well's Corn-Bean-Mango salad o RE: Cookalong #50 ------- MANGOS clip this post email this post what is this?

see most clipped and recent clippings

Posted by natal (My Page) on Wed, Jun 27, 12 at 17:57

Mango Salsa

1 fresh mango, diced 1/4 cup red onion, fine chop 1 serrano pepper (or jalapeno) seeded and finely diced 2 tablespoons chopped cilantro Juice of one lime 2 tablespoons olive oil salt and pepper to taste

Combine all and let sit at room temp for at least an hour. Serve on top of blackened or grilled fish.

blackened tuna...


Cubed mango is also good in tuna salad made with leftover...

Sign Up to comment
More Discussions
Cookalong #6 - Dried Fruits
Posted by wizardnm (My Page) on Mon, Mar 30, 09 at...
Food Photo Tips: Part I - Lighting
I can only post the instructions not the photos. Posted...
High Heat Roasting Beef
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table High...
Member Pages
Food Photo Tips: Part 10 Self-timer, Flash & Silverware
Posted by canarybird (My Page) on Sun, Sep 20, 09 at...
Cookalong #14 - Squash
Posted by wizardnm (My Page) on Thu, Oct 29, 09 at...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™