Recipes — Mango

Amy Ingram

Chili Mango Cilantro Vinaigrette

Ingredients: 2 tbsps. LG Mango White Balsamic 4 tbsps. LG Mild Extra Virgin Olive Oil 1/2 cup cilantro, roughly chopped 1/4 jalapeno   Directions: Add all ingredients to a blender and puree until smooth. Adjust to taste.

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Amy Ingram

Pomegranate Mango Fizz

Ingredients: 4 Tbsp. Pomegranate Arils 3oz. White Cranberry juice 3 oz. Lychee Juice 2 oz. LG Mango White Balsamic 2 oz. LG Pomegranate Dark Balsamic 1 oz. Fresh lime juice Lemon Sparkling water 1/2 Rosemary Sprig   Directions: Muddle 2 tablespoons of Pomegranate arils and rosemary in the bottom of 2 Collins glasses then fill with ice. In a shaker filled with ice, add the white cranberry juice, lychee, lime, mango and pomegranate balsamic. Shake until well chilled. Pour into glasses and top with lemon sparkling water, a few pomegranate arils, slice of lime and sprig of rosemary. Serve and enjoy! Serves 2   By Rhea...

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Amy Ingram

Cilantro Mint Chutney

2 bunches Cilantro, chopped2 bunches Fresh Mint leaves, chopped1 Jalapeno, chopped2 tbsp. LG Mango Whole Fruit White Balsamic1/2 tsp. salt1 teaspoon cumin1/4 cup LG Cilantro & Red Onion Infused Olive Oil  Directions:  Toss all ingredients together until well combined. Serve with our Vegan Pakoras or use as spread over a baguette.   By Chef Lauren Marshall of Coastal Healing    

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Tiara Phaboonheuang

Kiwi & Mango Sparkling Water

Quench your thirst with this delicious shrub recipe.   Ingredients: 2 Cups Mango Whole Fruit Balsamic (or your favorite White Balsamic) 1 Cup Kiwi, peeled and sliced 8 Cups Ice Cold Sparling Water     Directions: In a large pitcher or punch bowl, mix all ingredients together. Let the flavours infuse for a few hours or drink right away. Happy Sipping!

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