Clinton Kelly, TV personality, The Chew star and former What Not to Wear co-host, shares his favorite mango-based recipes with Closer!
(Photo Credit: National Mango Board)
Prep Time = 30 minutes
Servings = 6
1/2 cup sour cream
1/4 cup olive oil mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Italian parsley, fresh chopped
1 teaspoon tarragon, fresh chopped (optional)
Kosher salt and black pepper to taste
1 large mango, peeled, pitted, thinly sliced, divided
1 rotisserie chicken, shredded
3 celery stalks, thinly sliced
4 green onions, thinly sliced
3 large fresh Belgian endives, leaves separated
1/4 cup raw macadamia nuts, chopped and toasted
In a medium size bowl, combine sour cream, mayonnaise, lemon juice, parsley, tarragon, salt and pepper; set aside.
In a large bowl, combine mango (reserving some for garnish), chicken, celery and green onion. (Reserve 1 tablespoon green onion for garnish.)
Pour dressing over mixture and toss to coat.
Fill endive leaves and garnish with reserved mango, green onion and toasted nuts.
Prep Time = 10 minutes
Servings = 2
1 cup sugar
1 cup water
1 mint tea bag
1 ripe mango, peeled, pitted, diced
1 tablespoon raspberries, refrigerated
1 cup Prosecco, chilled
1 fresh mango wedge, garnish
1 fresh mint sprig, garnish
To make mint simple syrup: combine sugar and water in a small saucepan, heat until sugar melts.
Remove from heat, add tea bag and steep 5 minutes.
Chill syrup. (Simple syrup can be stored in refrigerator for one month.)
In a food processor, puree diced mango until smooth.
To assemble, place raspberries in glass. Top with 2 tablespoons mint simple syrup, mango puree and Prosecco. Garnish with mango wedge and mint.
This drink can be served in a variety of glasses, from a rocks glass to a martini glass.
Cook Time = 30 minutes
1 (26 ounces) bag prepared beef meatballs
2 cups classic barbecue sauce
2 large mangos, peeled, pitted, cubed
1 teaspoon chipotle seasoning, dried
Bake meatballs according to package directions.
In a medium saucepan, combine barbecue sauce, mango cubes and chipotle seasoning; stir to blend.
Simmer over low heat for 15 to 20 minutes, stirring occasionally.
Add cooked meatballs to sauce and simmer for 5 to7 minutes.
3 large mangos, peeled, pitted, diced
1/4 cup simple syrup (equal parts sugar and water heated until sugar has dissolved)
2 tablespoons lavender honey
2 cups water (add more for a thinner consistency)
Combine all ingredients in blender and mix until smooth.
Chill before serving; makes 32 ounces.
Your life just got exponentially better and more stylish now you've signed up for our newsletter. Fabulousness awaits!