Mango Recipes

Mango, anyone? Well, here are the recipes featured on tonight’s episode.

I. Mango Yogurt Parfait

Mango Yogurt Parfait

Mango Yogurt Parfait


  • 2 large, ripe mangos, peeled, pitted and cubed
  • 3 cups low fat vanilla yogurt
  • 6 tbs low fat granola


1. Puree 1 mango and spoon equal amounts into 6 clear plastic cups.

2. Next, top each with 1/4 cup yogurt.

3. Spoon cubed mango over the top, saving a few pieces for garnish.

4. Then top with remaining 1/4 cup yogurt and reserved mango.

5. Cover and refrigerate until ready to serve. Top each serving with a tablespoon of granola just before serving.

II. Mango Lemonade

Mango Lemonade

Mango Lemonade


  • 1 3/4 cups white sugar (you may substitute half the sugar for honey)
  • 8 cups water
  • 1 1/2 cups lemon juice
  • 3 mangoes, peeled and pitted


1. In a small saucepan, combine sugar and 1 cup water.

2. Bring to boil and stir to dissolve sugar.Allow to cool to room temperature, then cover and refrigerate until chilled.

3. Next, puree the mangoes using a blender or hand-held blender and strain through sieve to remove any fibers, set aside.

4. Then, remove seeds from lemon juice, but leave pulp.

5. Now, in a pitcher, stir together chilled syrup, lemon juice, mango puree and remaining 7 cups water. You may serve immediately chilled or on ice.

III. Mango Gazpacho


  • 2C mangoes, diced
  • 2C orange juice
  • 1 cucumber, diced and seeds removed
  • 1 red pepper, diced
  • ½ red onion, diced
  • 1 small garlic clove, diced
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tbsp basil or cilantro (fresh coriander)
  • salt and pepper, to taste


1. Process the mangoes, orange juice and oil in a blender or food processor until pureed.

2. Next, add the remaining ingredients and pulse gently until mixed but still a little bit chunky.

3. Then, season with salt and pepper to taste.

4. Put it to the fridge for about 15-20 minutes before serving.


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