Best Mango Topping Recipes

MANGO TOPPING

Steps:

• In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

CROCK POT MANGO CHICKEN WITH GINGER CURRY TOPPING

Steps:

• Peel mango and remove flesh from seed and mash.
• Stir in lemon juice, honey, garlic, paprika, salt and pepper.
• Rinse and dry the chicken.
• Place chicken in slow cooker.
• Spoon mango mix over chicken.
• Cover and cook low for about 4 hours or until chicken is tender.
• While chicken cooks, make topping: Combine topping ingredients together in a small bowl and refrigerate.
• To serve, arrange chicken on serving dish and spoon mango drippings over chicken.
• Top each serving with a spoon of ginger curry topping.

APRICOT-MANGO PIE WITH STREUSEL TOPPING RECIPE - (4/5)

Steps:

• On sheet of lightly floured wax paper, roll out pastry into 12 1/2-inch circle. Line 9-inch deep-dish pie pan with it, sculpting edge into stand-up ridge. Cover loosely with plastic wrap and refrigerate 30 minutes. Preheat oven to 400°F. Place baking sheet on center rack of oven. In large bowl, combine apricots, mango, brown sugar, tapioca, lemon peel and lemon juice. Mix well. Spoon fruit filling into chilled crust and smooth top. Place pie on baking sheet and bake 30 minutes. Meanwhile, make streusel: In food processor, combine walnuts, brown sugar, oats, cinnamon and salt; pulse 3 or 4 times until coarse crumbs form. With machine running, add oil in thin stream and process just long enough to make a crumbly, damp mixture. Don't overprocess or it will compact and become too oily. Transfer to bowl and set aside. Remove pie from oven and evenly spoon streusel over fruit. Press down lightly to compact. Reduce temperature to 375°F and bake until juices bubble, 30 to 40 minutes. If topping gets too dark, cover loosely with foil. Transfer to wire rack and cool. Pie will slice best if you wait until it is barely warm.

MANGO NUT SAUCE (ICE CREAM TOPPING, PANCAKE OR CREPE)

Steps:

• Bring mangos, sugar and water to a boil in heavy pan. Simmer for 10-15 minutes until thickened and has smooth consistency, stirring frequently.
• Add nuts and cool.
• Serve over ice cream or over anything you want.

PEAR MANGO AND PLUM CRISP WITH CRUNCHY TOPPING

Steps:

• Chop the mango, pears, and plums. (You only need a few plums to provide a complimentary flavor to the very sweet fruits.).
• Mix together in a prepared baking dish.
• Add 2 tsp Pumpkin Pie Spice to flour and mix.
• Toss fruit in flour.
• Put rolled oats, brown sugar, and pumpkin pie spice in a food processor.
• Cut cold butter into small pieces.
• Pulse until butter mixture is crumbly.
• Add Fiber One and pulse a few times so that the "sticks" stay big enough to add crunch to the topping.
• Mix in the coconut. I like the large shaved raw coconut, unsweetened.
• Sprinkle over top of fruit.
• Bake at 350 for 40 minutes.
• Serve warm with whipped topping.
• You can add sugar to the fruit mixture. Start with 1/3 cup. I usually do half sugar, half baking splenda.