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This is a sponsored post, completed in cooperation with the National Mango Board and The Motherhood. My thoughts are my own.
When I had a chance to sign my daughter up for a mango cooking class, I jumped at the chance. The poor kid has so many food allergies but mango is not one. The fact she can eat it is awesome, it makes up for not being to eat full size oranges. Mangos are just 100 calories per cup, making them a perfect snack for her. They are an awesome replacement for her because mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber. Mangos are fat free, cholesterol free and a good source of dietary fiber. They are the perfect food. I was super excited for her to learn some new recipes and have a little fun cooking. We learned a ton!
We were presented with three recipe cards and a mango-banana smoothie to try out.
Easy and quick smoothie –
3 mangos, peeled, pitted and chopped
3/4 cup low fat milk (or dairy alternate of your choice – eg coconut milk etc)
1 cup of ice
1 teaspoon of honey
Pulse all together in a blender until smooth and to desired consistency. Add more ice if you want it thicker.
First thing they showed the kids was how to cut the mango.
I was very impressed with her “bear claw” or proper chopping position. I guess watching all the cooking shows with me and her dad have paid off!
They also taught the kids the proper way to pick out a mango at the store, to prep it and store it:
Selecting: Don’t judge a mango by its color – red does not mean ripe. To find a ripe mango, just squeeze gently. A ripe mango will be slightly soft like a peach or avocado. A firm mango will ripen at room temperature over a few days.
Prepping: To cut a mango, simply slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can get to the flesh and slice or dice as needed. Then, simply scoop it out of the skin. For more on how to cut a mango or delicious new recipes, visit Mango.org.
Storing: Keep unripe mangos at room temperature. Never refrigerate mangos before they are ripe. Once ripe, mangos can be moved to the refrigerator to slow down ripening for several days.
Next up they taught the kids how to make the Cinco De Mango Quesadilla
Cinco De Mango Quesadilla #MakeItMango @mango_board #sponsor
- 2 sm boneless, skinless chicken breasts
- 1 (8 oz) can of tomato sauce
- 1 dried ancho/pasilla chile pepper, stemmed and seeded
- 4 burrito sized flour tortillas
- 6 oz thinly slices Jack cheese
- 1 ripe mango, peeled, pitted and thinly sliced
- 1/4 minced red bell pepper
- 1/4 cup sliced green onions
- For mango salsa:
- large mango, peeled, pitted and chopped
- 1/3 cup red bell pepper
- 1/4 minced red onion
- 1/2 tablespoon of chopped fresh cilantro
- 1/2 tablespoon of lime juice
- pinch or dash of salt
- Cook chicken on lightly oiled grill pan over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite size strips. Puree tomato sauce and dried pepper in blender or food processor. Transfer into a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to the pan and toss well to coat, season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, onions and chicken. Fold over tortilla. Cook on a grill pan until cheese is melted and it has a nice crispy, brown color on each side (aprox 5 minutes each side). Serve with mango salsa.
- To make the mango salsa take all prepped ingredients and mix into a bowl.
Mangos are the world’s most popular fruit and are available year-round, so you can always get your hands on a perfect mango.
Six varieties of mango make up most of what is available in the U.S. Because each variety comes into season at a different time of year, you’ll always find a mango in your produce aisle.
While there are more mangos in the market during the summer than any other season, this tropical fruit can bring a little sunshine to your table any time of year.
The last recipe they introduced to the kids was very simple and the kids loved it!
Super simple. Slice up 2 large mangos, spear them with a lollipop stick, dip it in greek yogurt mixed with about 2 tablespoons of honey, place them on a baking sheet lined with waxed paper in the freezer for about 1-2 hours and presto! An awesome, cool, nutritious snack.
To find more awesome recipes and learn more about mangos please visit mango.org, fan them on Facebook, check them out on Instagram, follow them on Twitter and check out their awesome boards on Pinterest.
Since cooking in the class my daughter has made the Cinco De Mango Quesadillas for my husband and we have been incorporating it more into our meals. I never realized just how much I liked them and how versatile they were. Let me know if you decide to make any of the recipes and which are your favorite!