Mango Curry Chickpeas

Ingredients

  • 3/4 cup chopped red onion heaped
  • 1 inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon cumin seed
  • 1 bay leaf
  • 3 cloves
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • ¼ teaspoon or more cayenne
  • 1¼ cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned
    ½ teaspoon or more salt depends on if the chickpeas are salted
  • 1.5 cups cooked chickpeas drained if canned
  • 1 tsp apple cider vinegar optional
  • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish
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Applewood Smoked Mango Pork Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1.7 pounds Smithfield Applewood Smoked Bacon
  • Pork Loin Filet cut into small bite size pieces
  • 1 teaspoon chipotle chili powder more or less to your taste
  • 1 teaspoon smoked paprika
  • 4 inch flour tortillas 6-8
  • 1 ripe but firm mango, peeled + diced
  • 1 cup cooked rice or quinoa
  • 2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
  • 2 cup cherry tomatoes
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • Juice from 1/2 a lime
  • Salt to taste

Directions

  1. Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
  2. Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
    Serve with the tomato salsa and sliced avocado.
  3. TOMATO SALSA
    Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.

Quick Chicken And Mango Noodle Bowl

Ingredients

  • 8 chicken tenderloins
  • 440g packet fresh hokkien noodles
  • 60ml (1/4 cup) sweet chilli sauce, plus extra (optional), to serve
  • 80ml (1/3 cup) fresh lime juice
  • 1 tablespoon peanut oil
  • 2 mangoes, cheeks removed, thinly sliced
  • 1 red capsicum, deseeded, very thinly sliced
  • 3 green shallots, thinly sliced
  • 1 bunch fresh mint, leaves picked
  • 50g snow pea sprouts
  • 45g (1/4 cup) cashews, coarsely chopped
  • Lime wedges, to serve (optional)

Grilled Pork Scaloppine with Mango Salsa

Ingredients

  • 2 medium ears corn, shucked
  • 4 thin boneless pork loin chops (about 5 oz. each)
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. chili powder
  • 1/4 tsp. Kosher salt
  • 2 cans black beans, rinsed and drained
  • 1 ripe mango, peeled and chopped
  • Freshly ground black pepper
  • Lime wedges, for garnish

Directions

  1. Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
  2. Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
  3. Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.

Mango Margaritas

Ingredients

  • 1/4 cup lime juice
  • 1/2 cup tequila good quality
  • 1 ounce triple sec
  • 2/3 cup mango nectar
  • 3/4 cup frozen mangos
  • 2 ounces sweet and sour mix
  • Ice cubes
  • Margarita Salt to rim glasses
  • Lime wedges and slices

Directions

  1. Slice a lime into wedges and rub one wedge on the rim of the glass. Dip the glass upside down in the salt to rim the glass.
  2. Put lime juice, tequila, triple sec, mango nectar, and frozen mango, sweet and sour mix and ice into a blender, and blend until smooth.
  3. Fill with the frozen mango margarita. Garnish with a lime and enjoy.

Mango Lassi

Ingredients

  • 2 c. canned mango pulp (preferably from Alphonso mangoes)
  • 3 c. plain yogurt
  • 2 tbsp. sugar
  • 2 c. water
  • Ice cubes

Directions

  1. Puree mango, yogurt, sugar, and water in a blender. Serve in glasses over ice. Canned mango can be purchased at ethnic food stores; if unavailable, substitute Ceres’s mango juice and omit the water.