Any good peach or mango recipies?

Patron Mango Splash

1 oz Patron Silver
¼ oz Patron Citronge
Fresh ripe mango juice

Pour Patron Silver and Patron Citronge over ice. Add fresh mango juice. Go Fluther. Smile.

I love these baked stuffed peaches, especially with a scoop of ice cream on the side! The recipe calls for amaretti cookies, which I have never been able to find. I use gingersnaps instead, and they are great.

You could also freeze the peaches and use them later.

The mangoes can be turned into mango jam. At the bottom of that page, there are links to other recipes using mangoes.

Make mango chutney.

Mango Sticky Rice is my second most favorite dessert dish (the first one is Indian rice pudding with cardamom called Kheer). They serve this at most Thai restaurants and it’s ridiculously good.

If you don’t mind doing a little canning you could put up some Mango Chutney

My very favorite drink of all time is an Indian Mango Lassi with Rosewater This is super easy and oh so refreshing on a hot day.

Mango Salsa is especially good on a griddled jack cheese quesadilla.

Peach Cobbler

Peach Crisp

Grilled Mangoes with Balsamic Glaze

Carribean Style Grilled Fruit Skewers (You can use both the mangoes and the peaches for these and any other fruits you want).

Caprese Salad with Mangoes (Mangoes sub for heirloom tomatoes in this delicious salad!)

Curried Chicken and Mango Soup

Chilled Mango and Yogurt Soup

Peach Salsa

Mango Butter (boy this would sure be good on a croissant or a hot toasted piece of crusty sourdough bread)

Chicken with Peach Sauce (This sounds super-gourmet, but is also pretty easy and straightforward to make)

Sweet and Savory Mango Rollups (These would make great appetizers)

Peach Ice Cream would be divine this time of year if you or someone else, from whom you can borrow, have an ice cream maker (or maybe now is the time to indulge yourself and go buy one!)

Mango Coffee Cake

Peach Pasta Salad (I honestly had no idea that such a thing existed, but it sounded good to me when I thought it up in my head and when I did a search this recipe popped up and I’m so thrilled that I want to make it myself right now!)

I wanted to give you a whole range of ideas from sweet to savory, appetizers to main dishes, desserts to salads. Hopefully you’ll find something on this list that you will enjoy : )

Summertime Chicken Salad
3 skinless, boneless chicken breast halves
3 peaches or nectarines
1 bunch scallions
½ cup mayonnaise (more or less)
1 tsp dried ginger
1 tbsp lime juice
salt and pepper to taste
bit of sugar, optional

Cook and chop the chicken. (I usually just put it on a baking sheet in a 350 degree oven for about 15 min.) Let it cool before adding to the bowl.
Cut the peaches or nectarines into chunks.
Chop the scallions, using some of the green parts.
Combine the mayo, ginger, lime juice, salt pepper and sugar.
Then just toss everything together. Sometimes it’s better to add the peaches in last so they don’t get too mushy when stirring especially if they are very ripe.
I’m doing this from memory so I would taste the mayo mixture before adding it in and adjust to taste if you feel the ginger isn’t enough or if the lime juice is too much.
This recipe may sound a bit weird and not everyone likes the combination of meat with fruit but it is one of our favorites. We make it all the time. The only challenge is finding good peaches and nectarines! This year Trader Joe’s has had really really good nectarines.

There are peach muffin or peach bread recipes. I think Martha Stewart has a peach muffin recipes.

What I have done (admittedly with canned peaches but real peaches should work as well) is take the peaches, skin them, dice them up, saute peaches with some orange juice, brown sugar, butter and some cinnamon, ginger, etc. Take a cake pan (cookie sheet with sides works great, too) spray it with Pam, pour on the peach mixture, spread it around evenly, then pour on some cake batter (cake mix is perfect, or you can make from scratch if you go that route), spread cake batter out evenly, bake according to the directions (may have to spend an extra 10 to 15 minutes in oven to bake thoroughly) and voila, it’s like peach upside down cake. You can take that cake in it’s pan to where ever you are going, and invert it on the spot. Looks pretty, tastes great.

Mangos can be sliced and frozen then used for cooking at any time. I suspect peaches would be good as well. But here is a recipe I use frequently with fresh, frozen or canned mangos. It is easy and very good

Chicken Mango Curry
Ingredients

½ cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons vegetable oil
1½ pounds skinless, boneless chicken breast halves – cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
½ teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
¾ cup coconut milk
2 tablespoons tomato paste
Hot cooked rice

Directions

In a large skillet, saute onion and red pepper in oil for 2–4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken is no longer pink. Serve with rice if desired.

My mouth is actually watering with all these ideas. Thanks everybody. Now I wish I had more mangoes to try them all haha!

@Kardamom I had a feeling you would know what to do, I almost PMed you to ask but then decided against it :D