Mango Betty Recipes

MANGO BROWN BETTY

Steps:

• Place half the mangoes in a small baking dish and cover with 1/2 cup granola.
• Add the lemon juice and grated rind.
• Add remaining mangoes and add remaining granola.
• Sprinkle with brown sugar and dot with butter. Add water.
• Bake at 375°F for 30 minutes.
• Serve either warm or cool.

MANGO SALSA

Steps:

• In a large bowl, combine the mangoes, tomatoes, baby food, chilies, peppers, lime juice, garlic, oil, cilantro, sugar, lime zest, salt and pepper. Cover and refrigerate for 4 hours or overnight. Serve with tortilla chips.

MANGO-RASPBERRY COBBLER

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix mangoes, nutmeg and lime juice; set aside.
• In another medium bowl, stir together flour, brown sugar, baking powder, salt and milk until blended. Pour batter into baking dish. Spoon mangoes and raspberries over batter.
• Bake 40 to 50 minutes or until top is golden brown. Serve warm.

CREAMY MANGO SMOOTHIES

Steps:

• In blender, place ingredients. Cover; blend on high speed until smooth.
• Pour into 6 glasses. Serve immediately.

MANGO MARGARITA CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, water, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, place remaining diced mango and mash with fork until pureed. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.