Mango can be used in sweet and savory dishes
BY SANDY THORN CLARK January 3, 2013 9:51AM
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Updated: January 8, 2013 9:42AM
The National Mango Board’s super-delicious recipe for Savory Mango Empanadas — made easier thanks to store-bought refrigerated pie dough — is a flavorful empanada solution for W.C. of Bolingbrook, and Mango Yogurt Parfaits are a low-fat breakfast treat for those, like D.S. of Chicago, committed to eating healthier in the new year.
To make 6 Mango Yogurt Parfaits, you will need 2 large ripe mangos (peeled, pitted, cubed and divided into 2 portions), 3 cups low-fat vanilla yogurt and 6 tablespoons low-fat granola.
Puree 1 cubed mango; spoon equal amounts into 6 plastic or glass cups (use clear cups if you want to show off the prettiness of the parfaits). Top the puree in each cup with ¼ cup yogurt.
Reserving some of the remaining cubed mango pieces for garnish, spoon the remainder of the cubed mango on top of yogurt. Divide remaining yogurt among cups, and then top with pieces of reserved cubed mango as garnish. (Recipe may be made ahead to this point; cover and refrigerate until ready to serve.) Just before serving, top each parfait with tablespoon of granola.
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