Best Mango Seed Recipes

GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO

Steps:

• Prepare grill (do not spread charcoal out to edges of grill).
• Make mojo:
• 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
• Make rub:
• Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
• Grill pork:
• Brush both sides of pork with spice rub.
• Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
• Transfer to a platter and let stand, loosely covered, 5 minutes.
• Serve pork with mojo.

SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE

Steps:

• Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
• Stir avocado, mango, chickpeas, and cucumber into kale.
• Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

MANGO SEED

Steps:

• 1. Peel mangoes, cut in halves, remove seed. Place in large jar. Sprinkle salt over mango pieces & let stand overnight. In oven 1st layer in deep shallow pan & dry in a 300 F oven for 3 1/2 hours with door open at broil position, or dry in sun for 4 days.
• 2. Rinse salt & mix brown sugar with corn syrup, food coloring, allspice & 5-spice & spread on top of mangoes. Let soak for 1 day or until dried out & still moist.

LIME-SCENTED POPPY SEED RICE PUDDING WITH MANGO

Steps:

• In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to asimmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes. stir the sugar, heavy cfream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango. MAKE AHEAD: The rice pudding can be refrigerated overnight. Serve chilled or at room temperature.

OAT AND CHIA SEED PANCAKES WITH MANGO, PINEAPPLE AND KIWI

Steps:

• The night before: Combine the oats, chia seeds and 1 cup of the milk in a medium bowl. Cover with plastic wrap and refrigerate overnight. Combine the kiwis, mango and pineapple in another bowl, drizzle with honey and 1/4 teaspoon salt and toss to combine. Cover with plastic wrap and refrigerate overnight.
• In the morning: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Heat a large nonstick skillet over medium-high heat. Add the coconut and cook, stirring occasionally, until golden brown and toasted, about 3 minutes. Transfer to a bowl.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and remaining 1/4 teaspoon salt together in a large bowl. Stir the oat-chia mixture well, then whisk in the remaining 1 cup milk, coconut oil, eggs and vanilla, breaking up any lumps of coconut oil. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes. Uncover the fruit and let stand at room temperature while you cook the pancakes.
• Wipe the skillet clean and place over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading into a 4 1/2-inch round; repeat to make a second pancake. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute. Flip the pancakes and cook until undersides are golden and batter is cooked through, about 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• When ready to serve, place 3 pancakes on each plate. Stir the fruit salad and divide it evenly among the pancakes, drizzle with accumulated juices and top with toasted coconut.

MANGO MATCHA CHIA SEED PUDDING

Steps:

• Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.
• Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
• Place mango chunks in a blender; puree until smooth.
• Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.

MANGO, COCONUT, AND CHIA SEED POTS

Steps:

• Whisk coconut milk, chia seeds, almond milk, and 1 tablespoon maple syrup together in a bowl for 1 to 2 minutes. Cover with plastic wrap.
• Chill until thickened, stirring occasionally, about 1 hour.
• Combine remaining 1 tablespoon maple syrup and mangoes in a food processor or blender; puree until smooth.
• Spoon coconut milk mixture into serving glasses. Top with pureed mango.

MANGO POPPY SEED DRESSING

Steps:

• Combine mango pulp, sugar, salt, dry mustard, onion powder, cider vinegar and lemon juice in blender. Drizzle in oil, blending until thickened. Stir in poppy seeds. Store in refrigerator. Shake to mix before serving.

LEMON-GINGER CHICKEN W/ MANGO/ MUSTARD SEED GLAZE

Steps:

• 1. For marinade, combine ginger, garlic, chili powder and lemon juice. With sharp kitchen scissors, snip through skin to make deep cuts (all the way to the bone) on both sides of the drumstick. Add drumsticks and toss to coat evenly. Cover and refrigerate for 30 minutes and up to 4 hours.
• 2. For glaze, combine chutney and mustard seeds.
• 3. Grill over medium hot coals, turning every 3 minutes and brushing with glaze, until the chicken is opaque with no trace of pink at the bone - approximately 15 minutes.

PUMPKIN SEED CRUSTED MAHI MAHI WITH MANGO AND PAPAYA STEW

Steps:

• Grind and combine the pumpkin seeds and the pink peppercorns. Coat the mahi mahi fillets with the pumpkin seed, pink peppercorn mixture and season with salt and pepper. Set aside. In medium saute pan, over medium high heat, saute the peppers and shallots in olive oil. Add the mango and papaya. Deglaze with vermouth. Add the chicken stock and clam juice, then add the crabmeat. Finish with scallions, and season with salt and pepper. Keep warm. In a medium saute pan, over medium to high heat, cook the fish in olive oil, 3 to 4 minutes each side or until golden brown. Serve with mango and papaya sauce.;

WILD MANGO AND MUSTARD SEED SALAD

Steps:

• Peel the mangoes, remove the pits and cube the flesh.
• Heat the oil in a wok or small saucepan and fry the mustard seeds until they pop.
• Reduce the heat and add the curry leaves and the chiles.
• Pour this oil with the spices into the mangoes. Mix lightly. Let the salad cool and serve at room temperature.

MANGO, COCONUT, AND CHIA SEED POTS

Steps:

• Whisk coconut milk, chia seeds, almond milk, and 1 tablespoon maple syrup together in a bowl for 1 to 2 minutes. Cover with plastic wrap.
• Chill until thickened, stirring occasionally, about 1 hour.
• Combine remaining 1 tablespoon maple syrup and mangoes in a food processor or blender. Puree until smooth.
• Spoon coconut milk mixture into serving glasses. Top with pureed mango.

MANGO-MATCHA CHIA SEED "PUDDING"

Steps:

• In a medium bowl, whisk the yogurt, honey, vanilla and matcha powder together; gently whisk in the coconut milk, then chia seeds. Cover and refrigerate for at least 4 hours or overnight.
• In a regular, or small personal size blender, blend mangos until smooth. Transfer to a container, and leave in the refrigerator until ready to serve. (This step can also be done the day you plan to eat it).
• When ready to serve, pour into 4 serving bowls or glasses, and evenly distribute the mango puree over each serving. Sprinkle over some unsweetened coconut flakes if desired.