'Mango Mango' Miso Salmon September 13 2014

We love 'Mango Mango' glazed over salmon and after adding miso to the 'Mango Mango' ; we love it even more! 

1/4 cup 'Mango Mango' Mango Preserves
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 tablespoon chopped fresh chives

Preheat oven to 400 degrees

Whisk together first 4 ingredients. Arrange fish in a shallow baking dish coated with cooking spray. Spoon mango miso mixture evenly over fish.
Bake 10 to 15 minutes or until fish flakes easily with a fork, basting twice with miso mixture. Sprinkle with chives. Serves well with mashed red potatoes and a side edamame beans.
Spread it! Mix it! Shake it! Stir it!

‘Mango Mango’ Cocktail Sauce August 05 2014

4 oz ‘Mango Mango’ Mango Preserves- pureed

1/2 tbsp Chesapeake Bay seasoning

1/2 tbsp Horseradish

1/2 tbsp lemon juice

'Mango Mango' Pizza with Pizzaz August 04 2014

Spread 'Mango Mango' Mango Preserves on flatbread or a prepared pizza crust. Top with shredded mozzarella, crumbled feta cheese and prosciutto (skip prosciutto and add tomatoes for a veggie version). Bake at 350 for 15 minutes until heated through, sprinkle parsley flakes and top with basil.

'Mango Mango' Turkey Burger August 04 2014

 

1 ½ lbs ground turkey

2 TBSP ‘Jammin Ginger’ Party Mix

¼ cup ‘Mango Mango’ Mango Preserves

1/3 cup crumbled feta cheese

1 TBSP poultry seasoning

2 TBSP olive oil

Toasted Kaiser bun

Boston green leaf lettuce

Sliced red onions

Sliced tomatoes

 

Place the ground turkey in a large bowl. Sprinkle the ‘Jammin Ginger’ and poultry seasoning over the turkey and make sure it’s well blended. Add in 'Mango Mango' and feta cheese crumbles. Mix well and shape the seasoned turkey into circular patties. Drizzle the olive oil in a pan and heat. Cook the patties about 3-4 minutes on each side until done. Place the patty on the toasted Kaiser bun and top with Boston green leaf lettuce, sliced red onions and sliced tomatoes.

 

'Mango Mango' Island Pot Roast August 04 2014

 

2 ½- 3 lb beef chuck roast

1- 15 oz can black beans (drained)

2 TBSP ‘Jammin Ginger’ Party Mix

1 tsp coarse salt               

1 large onion chopped

1 TBSP curry powder

2 tsps cumin

1-14 oz can beef broth

1- 14 oz can coconut milk

1-10 oz can diced tomatoes with green chilies

2/3 cup ‘Mango Mango’ Mango Preserves

4 garlic cloves grated

3 TBSP of vegetable oil

 

Cover skillet with vegetable oil and season roast on both sides with ‘Jammin Ginger’ Party Mix and coarse salt. Let meat brown on both sides over high heat. Make sure the roast has a good sear. Cover the bottom of your crockpot or slow cooker with chopped onions. Remove the roast from the skillet and put it into the crockpot/slow cooker. In the skillet used to brown the roast, add curry powder and cumin. Rub the spice mix into the hot oil. Now turn the heat up! Stir in the beef broth, coconut milk, diced tomatoes with green chilies, ‘Mango Mango’ and grated garlic. Blend it well and when it comes to a boil pour it into the crockpot/slow cooker, over the pot roast. Cover the crockpot/slow cooker and cook on low for 6 hours or until the meet is fork tender. Once the roast is fork tender, remove the pot roast onto a cutting board. Add the black beans to the broth in the crockpot/slow cooker. Cut your roast into large chunks add it back to the broth for 15 minutes. Now serve on mashed potatoes or rice.

 

'Mango Mango' Joes August 04 2014

 

 

1 lb ground beef

½ cup onion, thinly chopped

2 cups tomato sauce

½ cup ‘Mango Mango’ Mango Preserves                

1 TBSP Worcestershire sauce

½ TBSP dry mustard

1 TBSP paprika

salt and pepper to taste

 

In a large skillet brown the ground beef over medium heat. When beef is browned, add onions to the skillet and cook about 5 minutes or until onions are tender. Add ‘Mango Mango’, tomato sauce, Worcestershire sauce, dry mustard, paprika and salt and pepper to the skillet containing the beef and onions. Stir and reduce heat. Serve on butter, toasted sesame seed buns.

'Mango Mango' Sorbet July 12 2014

The verdict is in... 

When we first asked, we thought for sure the mint would be our favorite. The mint is very nice but powerful and overtook the mango as some of you suggested. The basil is better; delectably subtle and refreshing. The ginger is the best; the taste is enticing and luscious. Our vote #3 Mint #2 Basil and #1 Ginger

'Mango Mango' Sorbet

As the weather gets hotter the recipes get cooler! Pun intended!
Spread it! Mix it! Shake it! Stir it! and Chill out with this Jammin' Sorbet!

2 cups frozen mangoes
8 ounces 'Mango Mango' Mango Preserves
1/2 cup water
1 teaspoon fresh lime juice
1 teaspoon finely grated lime peel (we used an organic lime since the peel is being eaten)
1 teaspoon of fresh minced herbs ( mint or basil) or 1 teaspoon grated ginger

Thaw frozen mangoes 30 minutes. Mix partially thawed mangoes, preserves, water, lime juice and lime peel in medium bowl. Pour into blender. Add the herb of your choosing or ginger, blend until smooth.
POUR mango mixture into a chilled bowl of ice cream maker. Process 15 minutes or until frozen and thick. Scoop into your favorite bowl or martini glass.
Sorbet can be stored, tightly covered, in the freezer. Soften 15 minutes before serving.

No ice cream maker?

Pour the mixture onto a cookie sheet and freeze until set. Break it up and blend slowly in the blender or food processor until smooth. Serve in your favorite bowl or martini glass.

Mangolicious!

'Mango Mango' Dijon Vinaigrette May 18 2014

‘Mango Mango’ Butter May 23 2013

 1 oz of ‘Mango Mango’ Mango Preserves
1 oz butter (softened)

With a hand mixer, whirl together ‘Mango Mango’ and softened butter until well blended. Spread on breads (bagels, toast, croissants)

'Mango Mango' Stir Fry September 06 2012

Stir up something quick and easy for dinner tonight? Add a few tablespoons of 'Mango Mango' Mango Preserves to your stir fry !   

'Mango Mango' Pork Chops September 06 2012

6 pork chops

Kosher Salt
Pepper
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 September 06 2012

1 pound salmon fillet

Salt
Pepper
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’ Vinaigrette VEGAN Friendly September 06 2012

Whisk together 1/2 cup of red wine vinegar, 1/4 cup olive oil and 3 ounces of 'Mango Mango' Mango Preserves.

Fresh Collard Green Salad with ‘Mango Mango’ Vinaigrette September 06 2012

Sauté 3 cups 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.