Recipe Page: Mango

Grilled Mango Chicken Skewers

Duration: 20 minutes

Tasty sweet and savoury flavours on easy to make skewers.

Utensils

  • Mixing bowl
  • Grill

Ingredients

  • 2 ripe mangoes, peeled and cubed
  • 2 boneless, skinless chicken breasts, cut into chunks
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Wooden skewers, soaked in water for 30 minutes

Instructions

  1. In a bowl, whisk together olive oil, minced garlic, smoked paprika, ground cumin, salt, and pepper.
  2. Add chicken chunks and cubed mangoes to the bowl, tossing to coat them evenly in the marinade. Allow to marinate for at least 30 minutes.
  3. Preheat grill to medium-high heat.
  4. Thread marinated chicken and mango alternately onto skewers.
  5. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and mangoes are slightly caramelized.
  6. Serve hot

Mango Avocado Quinoa Salad

Duration: 10 minutes

Sweet and delicious quinoa salad.

Utensils

  • Large mixing bowl

Ingredients

  • 1 cup quinoa, cooked and cooled
  • 1 ripe mango, peeled and diced
  • 1 ripe avocado, peeled, pitted, and diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine cooked quinoa, diced mango, diced avocado, chopped red onion, and chopped cilantro.
  2. Drizzle with lime juice and olive oil. Season with salt and pepper to taste.
  3. Toss gently to combine all ingredients.
  4. Serve chilled or at room temperature.

Mango Coconut Chia Pudding

Duration: 4 hours 5 minutes

A delicious creamy pudding with tasty mango.

Utensils

  • Blender
  • Mixing bowl

Ingredients

  • 1 ripe mango, peeled and diced
  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1 tablespoon maple syrup or agave syrup (optional)
  • Shredded coconut and additional diced mango for topping

Instructions

  1. In a blender, puree diced mango until smooth.
  2. In a mixing bowl, combine pureed mango, coconut milk, chia seeds, and maple syrup (if using). Stir well.
  3. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
  4. Once the pudding has set, divide it into serving bowls.
  5. Top with shredded coconut and additional diced mango before serving.