5 Amazing Mango Recipes

Did you catch my segment on Fox's Health Talk? These are the delicious recipes I prepared incorporating the sweet, almighty mango. Lighten your holiday season (or your everyday meals) by adding this creamy fruit. Happy holidays!

Endive Boats with Fresh Mango Chicken Salad

Endive Boats with Fresh Mango Chicken Salad Clinton Kelly


  • ½ c. sour cream
  • ¼ c. olive oil mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Italian parsley, fresh chopped
  • 1 tsp. tarragon, fresh chopped (optional)
  • Kosher salt and black pepper to taste
  • 1 large mango, peeled, pitted, thinly sliced, divided
  • 1 rotisserie chicken, shredded
  • 3 celery stalks, thinly sliced
  • 4 green onions, thinly sliced
  • 3 large fresh Belgian endives, leaves separated
  • ¼ c. raw macadamia nuts, chopped and toasted


  • In a medium size bowl, combine sour cream, mayonnaise, lemon juice, parsley, tarragon, salt and pepper; set aside.
  • In a large bowl, combine mango (reserving some for garnish), chicken, celery and green onion. (Reserve 1 tablespoon green onion for garnish.)
  • Pour dressing over mixture and toss to coat. Fill endive leaves and garnish with reserved mango, green onion and toasted nuts.

Ham With Mango Glaze

Ham With Mango Glaze Clinton Kelly


  • 2 ripe mangos, peeled, pitted and cubed
  • 1/4 c. honey
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground allspice
  • 3 lbs. boneless ham


  • Preheat oven to 350° F. Place mangos, honey, lemon juice and spices in a blender or food processor; puree until smooth.
  • Score the surface of the ham with a diamond pattern with a sharp knife and place in a shallow baking dish. Brush with some of the mango glaze. Bake for 1 hour, basting with glaze frequently.
  • Slice ham and serve with any remaining glaze.

Mango and Almond Yams

Mango and Almond Yams Clinton Kelly


  • 4 lbs. yams or sweet potatoes
  • 3/4 c. brown sugar
  • 2/3 tsp. cinnamon
  • 2 medium ripe but firm mangos, peeled, pitted and diced
  • 1/4 c. butter
  • 3/4 c. sliced almonds


  • Peel yams and cut into 1/4-inch slices; drop into a bowl of water to keep from discoloring. Drain water and transfer to a large pot filled with a steamer basket.
  • Steam for 10 to 15 minutes or until tender when pierced with a fork.
  • Preheat oven to 350°F and lightly butter a 13x9-inch baking dish.
  • Stir together the brown sugar and cinnamon. Place half the yams, mangos, brown sugar mixture and butter in the dish. Repeat layers.
  • Bake at 350°F for 20 minutes; sprinkle with almonds and cook for 20 minutes more.

Mango Coconut Crisp

Mango Coconut Crisp Clinton Kelly


  • Creamy Filling:
  • 4 c. fresh mango, peeled, pitted and cut into chunks
  • 1/4 c. sugar
  • Topping:
  • 3/4 c. flour
  • 1 c. dark brown sugar
  • 1 stick butter, unsalted, cut into small pieces. Keep very cold.
  • 3/4 c. rolled oats
  • 1/2 c. shredded sweetened coconut plus extra to sprinkle on top after baking


  • Preheat oven to 375°F.
  • For the filling: Combine the mangos and 1/4 cup of sugar. Taste for sweetness. Add another 1/4 cup of sugar if needed. Place the mixture into buttered 8x8 baking dish and set aside.
  • For the topping: In a food processor add the flour and dark brown sugar then process to combine.
  • Add the cold butter pieces and pulse until it has a sandy texture.
  • Add the oats and pulse only a few times until you have a crumbly mixture.
  • Remove this mixture and put into a bowl.
  • Stir in 1/2 cup of shredded coconut.
  • Sprinkle the mixture over the top of the mangos, covering completely. Bake at 375°F for 25 to 30 minutes until golden brown.
  • Remove from the oven and sprinkle with remaining coconut. Serve warm.

Fresh Mango Raspberry Bellini

Fresh Mango Raspberry Bellini Clinton Kelly


  • 1 c. sugar
  • 1 c. water
  • 1 mint tea bag
  • 1 ripe mango, peeled, pitted, diced
  • 1 tbsp. raspberries, refrigerated
  • 1 c. Prosecco, chilled
  • 1 fresh mango wedge, garnish
  • 1 fresh mint sprig, garnish


  • To make mint simple syrup: combine sugar and water in a small saucepan, heat until sugar melts.
  • Remove from heat, add tea bag and steep 5 minutes. Chill syrup. (Simple syrup can be stored in refrigerator for one month.)
  • In a food processor, puree diced mango until smooth.
  • To assemble, place raspberries in glass. Top with 2 tablespoons mint simple syrup, mango puree and Prosecco. Garnish with mango wedge and mint.

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#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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