Saturday, June 10, 2023

Mango madness!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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This one was inspired by my amazing husband as I am not a mango lover. So, in celebration of him and his love of all things mango, these recipes are for him (and all of the other mango lovers out there).

Mango madness!

Mango snack cake

  • 2 mangoes
  • 1 cup sugar
  • 1 egg
  • 1 cup flour
  • 1 teaspoon baking soda
  • ¼ cup turbinado sugar (aka raw sugar, sub white sugar)
  1. Preheat the oven to 350. Slice and peel the mangoes. Place mango flesh in a food processor or blender and puree for 10-20 seconds (I like to leave some chunks in it).
  2. Combine mango puree, sugar, and egg in a small bowl and whisk until smooth. Add flour and baking soda and stir until just combined. Pour into a small baking dish (8×8 or comparable). Bake for 20 minutes or until just barely set.
  3. Remove from the oven and sprinkle with turbinado sugar. Turn on the broiler and return to the oven for 5-8 minutes, watching the sugar so it doesn’t burn. It should turn a golden brown color and melt into a shiny top layer. Remove from the oven when the top is golden brown all over and let cool for 15 minutes. Top with butter, just because.
Mango madness!

Mango Chicken with Coconut Rice


  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 red onion, diced
  • 1 mango, diced
  • 1/2 cup mango nectar
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons sambal oelek (ground fresh chile paste)
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

For the coconut rice

  • 1 cup of brown rice
  • 1/4 cup coconut milk
  1. In a large saucepan filled with 2 cups of water, cook rice according to package instructions; set aside. Stir in coconut milk; set aside.
  2. Season chicken with salt and pepper, to taste.
  3. Preheat the grill to medium-high heat. Add chicken to grill and cook, flipping once until cooked through, about 5-6 minutes on each side; set aside.
  4. Heat olive oil in a medium skillet over medium heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in mango, mango nectar, ginger, sambal oelek, and 1/2 cup water until slightly thickened, about 3-5 minutes. Stir in lime juice.
  5. Divide rice into bowls. Top with chicken and mango mixture.
  6. Serve immediately, garnished with cilantro, if desired.
Mango madness!

Mango Blueberry Crumble


Fruit Mix:

  • 3 cups fresh blueberries
  • 2 large mangos, sliced
  • 1/2 tablespoon flour
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon light brown sugar (or coconut sugar)


  • 3/4 cup rolled oats
  • 1/3 cup plain or all-purpose flour
  • 2 tablespoons finely shredded coconut (optional)
  • 2 tablespoons honey
  • 3 tablespoons reduced fat butter , melted (or coconut oil)
  • 1 tablespoon light brown sugar (or coconut sugar)
  • pinch of salt
  1. Preheat oven to 350˚F | 175°C. Place berries and mango slices in an 8-inch baking dish. Add the flour, sugar and vanilla; mix through to evenly coat.
  2. In another medium bowl, combine the oats, flour (or almond meal), coconut (if using), honey, butter, sugar and salt together. Mix well.
  3. Top with the oat mixture evenly covering the fruit. Bake for 35-40 minutes, or until the fruit starts to bubble and the crumble is golden and crisp. Serve immediately with ice cream, frozen yogurt, or plain.

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