Cooking With Mangoes
by David Woods

David's latest book from Publish America!
Cooking with Mangoes 
Format: Paperback - 188 Pages
Pub. Date: June 2006
by Publish America
ISBN: 1424110971

Retail: $ 19..95

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Cooking With Mangoes

Mangoes are the most popular hand fruit in the world. For Chinese, Indian, Vietnamese and Thai population, mangoesare the "apple" of their fruit world. The tropical mango is dancing its big flavor best into the heartland of America.

If you like peaches, you'll love mangoes! Exotic, practical and healthy? The mango is all this and more. Learn about the mango and give an exotic flair to your recipes.


Hot and Spicy Mango Vegetables

2 boneless skinless chicken breast halves
2 tablespoons vegetable oil
1 carrot, sliced or julienned
2 stalks of celery, sliced or julienned
Half of a red bell pepper, sliced or julienned
½ red onion, sliced
1 or 2 jalapeno peppers, chopped
1 cup snow peas
2 cloves garlic, finely chopped
2 tablespoons fresh ginger, finely chopped
½ cup white wine
Juice of 1 fresh lemon
Juice of 1 fresh lime
2 ripe mangos, peeled, pitted, and chopped

Heat 1 tablespoon oil in large skillet over medium heat until hot. Add chicken; cook 6 to 8 minutes or until browned, turning once. Transfer to plate and set aside.

Heat remaining 1 tablespoon oil in same large skillet over medium heat until hot. Add carrots, celery, red pepper, onion, and jalapeno peppers. Sauté for 2 minutes, then add snow peas, garlic, and ginger and sauté for one minute. Transfer the vegetables to a plate and set aside. In hot skillet, add wine, lemon juice, and lime juice. Reduce the liquid to half. Add mangos, chicken, and sautéed vegetables and stir-fry the mixture for 3 to 4 minutes or until heated through. Serve with rice.

2 Servings

Wild Rice Mango Salad I

2 cups shredded, cooked chicken breast
½ cup chopped avocado
1 large ripe mango, peeled, pitted, and chopped
1 red bell pepper, seeded and diced
¼ cup thinly sliced scallions
¼ cup toasted slivered almonds
2 tablespoons frozen orange juice concentrate
1 tablespoon olive oil
¼ teaspoon freshly ground pepper
2 cups cooked wild rice
In a large bowl combine shredded chicken, avocado, mango, red pepper, scallions, and almonds. In a small bowl combine orange juice concentrate, oil, and pepper. Toss with the chicken mixture. Add rice and gently mix. Refrigerate 1–2 hours before serving to allow flavors to blend.

4 to 6 Servings

Sweet and Easy Mango Lassi

1 cup plain yogurt
1 cup mango, peeled, pitted, and chopped
2 tablespoons sugar

Combine all ingredients in a blender or food processor and process until smooth. Pour into 2 ice-filled glasses and serve.

About 2 Servings

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