Delicious mango recipes for kids

Mangoes are one of summer’s most delicious, juicy and sweet fruits. Blended into a breakfast smoothie, featured in a lunch on salad or dinner entree, or showcased in a sweet dessert, mangoes can be a part of any summer meal.

Mango “Beach Party” Puffs

Recipe courtesy of Daniel Carr, 2009 Rising Mango Star finalist.

Ingredients:

• 16 round ‘buttery’ crackers
• 4 eggs
• Pinch of salt
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 6 tablespoons flaked coconut
• 1/2 cup chopped macadamia nuts
• 2 ripe mangos, peeled, pitted and cubed
• Whipped cream

Instructions:

Preheat oven to 350 °F. Use a rolling pin to crush crackers in a sealed plastic bag. Separate 4 eggs and place whites into large mixing bowl (discard yolks). Add pinch of salt to egg whites and beat until stiff. Continue beating and gradually add sugar, baking powder and vanilla extract until mixture stands in peaks. Fold in crushed crackers, coconut flakes and chopped macadamia nuts.

Spray muffin tin with non-stick spray. Spoon mixture into muffin tin cups and make a small ‘bowl’ in the center of each with a spoon. Place in oven to bake for 18-20 minutes until light golden brown. Remove from oven and allow to cool before serving

Meanwhile, remove mango flesh in small (1/4 inch) cubes. When ready to serve—top each puff with a dollop of whipped cream and a heaping spoonful of cubed mango. Enjoy!

Prep Time:
15 minutes plus cooling

Cook Time:
20 minutes

Taste of the Tropics Mango Kid’s Wrap

Try making this recipe from Chef Allen Susser with your kids!

Ingredients:

• 1 small ripe, slightly soft mango, peeled and pitted
• 1 cup Greek yogurt
• 1/4 teaspoon cumin
• Pinch cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 2 cups large chicken breasts, pre-cooked and sliced, seasoned with salt and pepper to taste
• 1 cup shredded romaine lettuce
• 1 tablespoon freshly chopped cilantro
• 1 small ripe, slightly soft mango, peeled, pitted and cubed
• 4 large flour tortillas

Instructions:

For the sauce:
Place the mango, yogurt, cumin and cayenne in a blender and blend together well. Add 1 tablespoon water to thin the mixture if necessary. Refrigerate until ready to use.

To prepare the wrap filling:
In a small bowl whisk together the garlic, salt, lime juice and olive oil. Place chicken and lettuce in a large bowl and add dressing. Fold in the cilantro and mango.

To finish the wrap:
Place the tortilla on a clear work space. Spread 1 tablespoon sauce over the wrap. Next scoop 1/2 to 3/4 cup of the mango chicken salad in the center, fold up both sides and roll up. Repeat with remaining tortillas. Serve with remaining sauce on the side.

Serving Suggestions:
Serve with baked chips. Turn leftovers into a quesadilla by adding your favorite cheese and melting, or serve as a simple salad without tortillas.

Prep Time:
15 minutes

Peanut Butter, Mango and Honey Roll Ups

Ingredients:

• 1/3 cup crunchy peanut butter
• 2 tablespoons honey
• 1/4 teaspoon cinnamon
• 2 burrito size flour tortillas
• 1 medium ripe mango, peeled, pitted and cut into 1/2-inch thick strips
• 2 tablespoons chopped walnuts, toasted

Instructions:
Stir together peanut butter, honey and cinnamon in a small bowl. Spread over tortilla and place mango over 2/3 of the surface. Sprinkle with nuts and roll up tightly. Gently squeeze rolls to secure ingredients then cut into 1/2-inch thick slices.

If you have an ice-cream maker, try this delicious vegan mango sorbet

4 cups cubed mango
The juice of one orange
Agave nectar to taste
A dash of sea salt

Puree all the ingredients in the blender and put it in the ice-cream maker. Be sure to take it out 10 or 15 minutes before you plan to serve it as it will freeze pretty hard.

Sources: http://www.mango.org/en/mango-recipes.aspx

http://www.reallyrawfood.com/2008/07/24/raw-vegan-recipe-mango-sorbet/