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Enjoy the longer days and warm weather with your friends and family. Nothing gives you the taste of sunshine quite like outdoor entertaining. Giving your gathering a tropical feel doesn’t have to mean expensive plane tickets, fancy hotels and crowded beaches. All it takes is a little atmosphere and delicious food and wine that puts you in an island frame of mind.
The warmer temperatures call for a menu that’s light and healthy, but with a uniquely tropical flavor. Mangos, the word’s most popular fruit, are a perfect ingredient
to enjoy any time of year. Delicious to eat, mangos also have an exotic, luscious taste that enhances appetizers, salads, entrées, desserts and beverages. The abundance of mango varieties offers versatile flavors ranging from sweet to slightly spicy.
Start the party with a tropical twist on the classic caprese salad by layering juicy mango slices and fresh mozzarella and topping with oil, seasonings and basil. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please. Perfect for easy entertaining, the Asian inspired mango and chicken lettuce wraps add a riot of delicious colors and flavor to your plate. They’re easy to make and fun to eat — you don’t even need a fork!
  
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With any great dinner, you need a great wine to complement your food. Wines with bright, fruit-forward flavors pair well with a variety of food styles. To enhance your mango-inspired dishes, serve the crisp and food-friendly style of Riesling or Chardonnay selections from Mirassou Winery®.
Grown in Monterey County, the cooler temperature on the coast yields a longer growing season, which allows the grapes to develop deep flavors and results in intensely flavorful wines with lovely tropical fruit overtones. Mirassou Monterey County Chardonnay has crisp fruit flavors of peach and nectarine with lovely hints of tropical fruit and vanilla, while Mirassou Monterey County Riesling is delightfully crisp and refreshing, with aromas and flavors of peaches, apricots and apples.
Inspired by tropical food and crisp, fruit-forward wine — you’ll agree, warm weather never tasted so good!
To find out more about mango varieties, visit www.mango.org.
To learn more about food and wine pairings, visit www.mirassou.com.
Mango Caprese Salad
Makes 8 to 10 appetizers
Prep time: 15 minutes
3 large, ripe mangos, peeled, pitted and sliced*
8 ounces fresh mozzarella
cheese, sliced
3 tblsp freshly squeezed
lemon juice
3 tblsp extra virgin olive oil
Sea salt and freshly ground pepper to taste
Snipped fresh basil
Crusty toasted baguette
slices
Place mango slices on platter, alternating with mozzarella slices. Drizzle with lemon juice and oil and season with salt and pepper. Sprinkle with basil and serve with baguette slices.
Pair with Mirassou Monterey County Chardonnay
Baja Fish Tacos
With Mango Salsa
Makes 4 to 6 servings
Prep time: 20 minutes
Cook time: 15 to 20 minutes
Mango Salsa
2 large ripe mangos, peeled, pitted and chopped*
1⁄4 cup minced red bell pepper
1 tblsp lime juice
1 tblsp chopped fresh cilantro
2 green onions, sliced
(green tops only)
1 small jalapeño pepper
(stem, seeds and membranes removed)
Tacos
1 pound cod fillets, rinsed
and patted dry
1 tsp chili powder
1⁄2 tsp each: ground
cumin, Mexican oregano
and garlic salt
8 corn tortillas, warmed
2 cups shredded green or
red cabbage
1⁄2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)
Preheat oven to 425°F. Stir together all salsa ingredients in medium bowl; set aside. Place cod on 2 large sheets of parchment paper.
Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish.
Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.
Pair with Mirassou Monterey County Riesling
Mango Chicken
Lettuce Wraps
Makes 4 servings
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 30 minutes
1⁄2 tblsp sesame oil
1 pound boneless, skinless
chicken breasts, chopped
into small pieces
3 tblsp soy sauce
21⁄2 tblsp rice vinegar
2 tblsp honey
1 tblsp grated fresh ginger
1⁄2 tblsp minced fresh lemon grass
1 large ripe mango, peeled, pitted and chopped,
divided*
8 to 12 small butter lettuce
leaves
1⁄4 cup chopped red bell pepper
2 tblsp sliced green onion tops
2 tblsp fresh cilantro leaves, chopped
Heat sesame oil in medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned.
Stir in soy sauce, vinegar, honey, ginger and lemon grass. Finely chop half mango and add to skillet.
Cook 5 minutes or until sauce is very thick; let cool.
Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro.
Pair with Mirassou Monterey County Riesling
*Watch the video on how to cut a mango on www.mango.org.
Mango 101
• Mangos are a year-round source of
the naturally sweet, refreshing taste
of the tropics.
• Mangos contain more than 20 different vitamins and minerals, are a good source of dietary fiber, and are an excellent source of vitamins C and A, both important antioxidant nutrients.
• To determine ripeness, squeeze the mango gently. A ripe mango should give slightly, but not be too soft.
• To ripen firm mangos, store at room temperature. They will continue to ripen and become sweeter and softer over several days.
• Once ripe, store mangos in the refrigerator for up to five days.
• Learn more about this tantalizing tropical treat at www.mango.org.
