Outdoor entertaining a snap with mango, white wines

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 world’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!

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 wines. 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 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.

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 tablespoons freshly squeezed lemon juice

3 tablespoons 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 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 tablespoon lime juice

1 tablespoon 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 teaspoon chili powder

1/2 teaspoon 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 Riesling

Mango Chicken Lettuce Wraps

Makes 4 servings

Prep time: 20 minutes

Cook time: 15 minutes

Chill time: 30 minutes

1/2 tablespoon sesame oil

1 pound boneless, skinless chicken breasts, chopped into small pieces

3 tablespoons soy sauce

2 1/2 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon grated fresh ginger

1/2 tablespoon 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 tablespoons sliced green onion tops

2 tablespoons 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 Riesling

*Watch the video on how to cut a mango on www.mango.org.

All materials courtesy of National Mango Board / Mirassou Winery