We hope people have fun using our preserves as a spread on bread, bagels, waffles, croissants and for their sweet, savory, spicy and PARTY recipes.

‘Mango Mango’ Curry Chicken

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks

1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon of red pepper (optional if you want to add a little heat)
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder or curry paste
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1/4 cup of ‘Mango Mango’ Mango Preserves 

Season chicken pieces with salt, pepper and red pepper. Heat oil and curry powder in a large skillet over medium heat for two minutes.  Stir in onions and garlic, and cook until the onions are translucent. Add chicken to the skillet . Cook until chicken is done and no longer pink in  center. Pour coconut milk, dice tomatoes, tomato sauce, and ‘Mango Mango’ Mango  Preserves into the pan, and stir. Cover and stir occasionally for 30 to 40 minutes. Serves nicely over any rice.

‘Mango Mango’ Ginger Shrimp

20 + large, fresh, deveined and peeled shrimp

3 tablespoons of ’Mango Mango’ Mango Preserves 
1 tablespoon ground ginger
1 teaspoon salt
1 teaspoon cayenne pepper (omit cayenne for less kick)
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon crushed red pepper
1/2 teaspoon black pepper

In a medium bowl or large ziploc-style bag, toss the shrimp and mango preserve  together making sure that the shrimp are well marinated. Blend the spices together in a small bowl.  In a pan with a little olive oil sauté  the shrimp, preserves and sprinkle the spice blend to your taste. Add more spice for more kick if needed; you should have spice left over for the next time. Instead of the pan, the shrimp can also be grilled on a skewer 2-4 minutes on each side or until shrimp  are done.

The Mango Ginger Shrimp can be either an appetizer or an entree. As an appetizer, eat them like popcorn shrimp or on a kabob with other meats and veggies or in a lettuce wrap. As an entree, kick up your breakfast a notch and add them to grits. You can add sliced onions, sliced bell peppers, even carrots and serve over rice. They can be added to your stir fry or mixed with pasta and chicken & broccoli Alfredo.

‘Mango Mango’ Hotwings

30 whole chicken wings or 60 wingettes
3/4 cup of flour
1 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1/4 teaspoon coriander
1/2 teaspoon celery seed
1 teaspoon salt
1 tablespoon paprika
1 – 1/2 cups peanut or canola oil

1 cup of ‘Mango Mango’ Mango Preserves
1/2 cup of hot sauce (we prefer the Louisiana brand)
1/4 cup butter, melted

In a heavy duty deep frying pan (2 inches deep), preheat the oil over medium-high heat. While the oil is heating, combine the flour and all the seasoning in a plastic food storage bag. Shake the bag until the flour & seasonings are well mixed. Next, add the wings to the seasoned flour and shake the bag to coat the chicken. Cook the wings in the preheated oil for about 4 minutes per side.

After the wings are done , drain them on a few absorbent (paper) towels.

In a large microwavable bowl, add the ‘Mango Mango’ mango preserves, hot sauce and butter. Melt the butter in the same bowl in the microwave for 3 to 5 minutes. After the butter has melted , whisk the sauce together for 1 minute or until well blended, add the wings making sure they are fully coated. Serve on a platter.

‘Mango Mango’ Pork Chops

6 pork chops

Kosher Salt
1/2 cup of ‘Mango Mango’ Mango Preserves
3/4 teaspoon. ground ginger
2 teaspoon Worcestershire sauce

Preheat oven to 350. Season chops to taste with kosher salt and pepper on both sides, set chops aside in a baking dish. Mix ‘Mango Mango’ Mango Preserves, ground ginger and Worcesteshire sauce. Brush mixture generously over chops, cover dish with foil and bake for 45 minutes or until chops are done. Serve with mashed potatoes and whole green beans.

‘Mango Mango’ Salmon

1 pound salmon fillet

3 tablespoons of ‘Mango Mango’ Mango Preserves
3 teaspoons soy sauce
2 teaspoons lime juice
1/2 tablespoon chopped green onions
1 tablespoon sesame seeds

Preheat oven to 450°F. Season salmon with salt and pepper; place skin side down  in greased baking dish. In small bowl, stir together ‘Mango Mango’ Mango  Preserves, soy sauce and lime juice. Spread evenly over salmon add green onions  and sesame seeds.

Bake 15 to 20 minutes, or until salmon is done and flakes easily. Serves well over rice or couscous .

‘Mango Mango’ Smoothie

1 cup of ‘Mango Mango’ Mango Preserves
1 cup plain or vanilla nonfat yogurt
2 cups crushed ice
1/2 cup pineapple juice, optional

Blend ‘Mango Mango’, yogurt and ice in a blender. To add a pineapple twist or for a thinner smoothie add the pineapple juice. Makes 4 servings.

‘Mango Mango’ Spicy Corn on the Cob

4 large fresh cobs of corn

6 tablespoons butter, softened
3 tablespoons ‘Mango Mango’ Mango Preserves
1teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes

In a small bowl combine the butter, ‘Mango Mango’ Mango Preserves, chili powder,  garlic salt, cumin and red pepper flakes; set aside.

Boil corn 10 to 12 minutes in water, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with spicy Mango butter.”

‘Mango Mango’ Fruit Pizza

1 roll refrigerated sugar cookies

1 8oz jar of ‘Mango Mango’ Mango Preserves 
1 8oz package of cream cheese, softened at room temperature
1 cup of fresh peach slices (sliced)
1 cup of fresh strawberries (quartered)
1 cup fresh blueberries
1/2 cup kiwi (sliced)

Heat oven to 350°F on a 12-inch (greased or cooking spray) pizza pan.  Press cookie dough evenly in a single layer on the bottom of pan to form the crust.

Bake 15 to 20 minutes or until golden brown.  Cool completely (at least 30 minutes)

In small bowl, whirl together softened cream cheese and ‘Mango Mango’  Mango Preserves with an electric mixer on medium speed until fluffy.  Spread the ‘Mango Mango’ cream cheese mixture over the cooled crust.  Arrange fruit over cream cheese. Refrigerate until chilled (about an hour) Cut into wedges and serve.

Fresh Collard Green Salad with ‘Mango Mango’ Vinaigrette

Sauté 3cups of shredded or chopped collards in a tablespoon of olive oil until they are just slightly tender.

Add 4 slices of chopped crunchy (turkey, pork or tofu bacon) bacon.

Slice or dice in 1/4 cup of of red onions.

Now pour on just a little ‘Mango Mango’ Vinaigrette to taste, toss and add crumbled feta atop.

‘Mango Mango’ Margarita

1 – 1/2 cup of ‘Mango Mango’ Mango Preserves
3 oz Tequila
3 oz Cointreau orange liqueur
2 cups ice cubes

Blend all ingredients in a blender until smooth. Pour the mixture in your favorite hurricane glass, add salt or sugar and a lime wedge to your rim.

‘Mango Mango’ Fruit Dip

1 jar- 8 ounce ‘Mango Mango’ Mango Preserves 
1 package- 8 ounce cream cheese (softened or whipped)
1 ounce brandy or whiskey

With a hand mixer, whirl together ‘Mango Mango’ Mango Preserves and cream cheese until well blended. Now pour in the brandy or whiskey and mix well. Pour or with a spatula add the ‘Mango Mango’ Dessert Fruit Dip in a bowl in the center of a platter surrounded by an assortment of fruit for a little dipping.  Strawberries, grapes, pineapple, blackberries and bananas are delightful with this dip.