Chicken and Mango with Ginger Curry Topping

• 1 large mango
• 2 teaspoons fresh lemon juice
• 1 teaspoon honey
• 1 clove garlic crushed
• 1/8 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 1/2 to 3 pounds chicken pieces

Ginger Curry Topping

• 1/3 cup plain low fat yogurt
• 1/4 teaspoon curry powder
• 1/4 teaspoon grated gingerroot
• 1 teaspoon brown sugar
• 1/8 teaspoon grated orange peel

Peel mango and remove flesh from seed; mash in a small bowl. Stir in lemon juice, honey, garlic, paprika, salt and pepper. Rinse chicken and pat dry with paper towels. Place chicken in a 3 1/2 quart slow cooker. Spoon mango mixture over chicken. Cover and cook on low about 4 hours or until chicken is tender. While chicken cooks, make topping: combine yogurt, curry powder, gingerroot, brown sugar and orange peel in a small bowl, refrigerate. To serve, arrange chicken in a serving dish and spoon drippings over the chicken. Top each serving with a dab of Ginger Curry Topping. Makes 5-6 servings.

Classic Mango Chutney

• 2 ts Ground Cayenne pepper
• 5 sm Green chiles, (Serranos or similar)
• 1 lg Ripe mango
• 3 Dried apricots
• 2 tb Orange or lime juice
• 2 ts Ground coriander
• 1 ts Ground cumin
• 1 ts Ground ginger
• 1/4 ts Ground cloves
• 1/4 ts Ground nutmeg
• 2 ts Honey OR sugar

Remove stems and seeds from green chiles; chop coarsely. Peel and chop mango. Soak dried apricots in water to soften; chop. For a smooth chutney, put all ingredients in a blender and puree. For a chunky chutney, just continue with the recipe with the fruit as chopped into a coarse dice. Allow mixture to sit for several hours for flavors to meld nicely.

Banana and Mango Bread

• 1 c Butter
• 1 1/4 c Packed Brown Sugar
• 3 Eggs
• 3 c Self-raising flour
• 1/2 ts Salt
• 1/2 ts Cinnamon
• 1/4 ts Grated Fresh Nutmeg
• 1 1/2 c Mashed Ripe Bananas
• 1 Small Ripe Mango
• 1 c Golden Raisins
• 1/2 c Chopped Walnuts

In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves.

Fat Free Frozen Mango Dessert

• 1 Mango; pitted and cut in chunks
• 3/4 c Fat-free half and half; (OU-D)
• 1/4 c Sugar or sugar replacement

Pulse all ingredients in the food processor until just mixed. Place in ice cream maker and turn paddle occasionally until frozen, about 15 minutes.

Fresh Mango Margaritas

• 3/4 c Tequila
• 3/4 c Triple sec
• 1/2 c Frozen limeade concentrate undiluted (4 ounces)
• 3/4 c Sliced fresh mango
• 3/4 c Crushed ice

Combine tequila, triple sec, limeade concentrate, mango and ice in a blender. Blend until frothy. Serve at once in 4 chilled, stemmed glasses. Makes 4 servings.