Mango Slaw, from Sarah

Combine 4 cups packaged cabbage-and-carrot coleslaw, 1 cup chopped mango, and 1/4 cup vertically sliced red onion* in a large bowl. Add 1/4 cup canola mayonnaise, 1 tablespoon cider vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt; toss well to coat.

Note from Sarah:  Good on bbq sandwiches.

Roasted Beets and Mango Salad, suggested by Heather

Roasted Beets and Mango Salad
Cooking Light, MARCH 1999

Yield

4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)
Ingredients

* 2 large beets (about 3/4 pound), trimmed
* 1/4 cup orange juice, divided
* 2 tablespoons lime juice, divided
* 1/4 teaspoon black pepper, divided
* 1 tablespoon honey mustard
* 2 teaspoons olive oil
* 1/8 teaspoon salt
* 6 cups gourmet salad greens
* 1 cup diced peeled ripe mango (about 1/2 pound)

Preparation

Preheat oven to 425°.

Place the beets in a baking dish, and bake at 425° for 1 hour and 10 minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8 wedges. Toss beets with orange juice mixture.

Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon pepper, mustard, oil, and salt. Combine the salad greens and diced mango. Drizzle with mustard mixture, and toss well to coat. Divide salad evenly among 4 plates, and top with beet wedges.
Nutritional Information

**I've made this one only once. To be honest, it was not my favorite way to use beets or mangoes, but that's not to say it was bad. It was good, but I had so many other recipes that I love for beets and mangoes individually, it could never compete.**

Grilled Hailbut with Fresh Mango Salsa, suggested by Heather

Grilled Halibut with Fresh Mango Salsa
Cooking Light, JULY 2003

Yield

4 servings (serving size: 1 fillet and 3/4 cup salsa)
Ingredients

* 2 cups plum tomatoes, seeded and diced
* 1 1/2 cups diced peeled ripe mango
* 1/2 cup diced onion
* 1/2 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 tablespoon cider vinegar
* 1 teaspoon sugar
* 1 teaspoon salt, divided
* 1 teaspoon black pepper, divided
* 2 cloves garlic, minced
* 4 (6-ounce) halibut fillets
* 1 tablespoon olive oil

Preparation

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

**I haven't made this in a while. Looking at it now, I think I might get rid of the tomatoes and add a diced jalapeno. Yum.**

Avocado Mango Salsa, suggested by Heather

Avocado Mango Salsa
Cooking Light

Combine:
1/8 teaspoon kosher salt, divided
1 1/4 cups chopped peeled avocado
1 cup chopped peeled mango
1 tablespoon finely chopped fresh cilantro
4 teaspoons fresh lime juice

CL says to serve this with baked pita wedges, but I think it would be really delicious in a quesadilla too.

Mango Chutney, from Carrie

Mango Chutney

In a small sauce pan I combine:

1/2 c firmly packed brown sugar
1/2 c water
1/4 apple cider vinegar
1 1/2 tsp fresh ginger (I use the jarred stuff)
6 cardamom pods, whole (you'll probably have to go buy these but a whole jar will last you a long time so it's a good investment)
1 cinnamon stick

Bring all to a boil, then add:

1 large ripe mango, peeled and cut into 1/2 inch chunks

Simmer lightly until mango softens and becomes more clear... about 20 minutes. I like to gently mash the mango up with a fork as it simmers because it cooks better and I don't like large chunks.

Season with salt to taste and pick out the cinnamon stick and cardamom pods.

This will keep covered in the fridge for two weeks.

I like it especially served with a pork tenderloin that I've baked in the oven, but it's also good with chicken and white fish.... or served cold over vanilla ice cream or over cream cheese with crackers.