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Party-Perfect Plates

Recipes for easy entertaining

Almond and Mango Couscous Salad
Mango and Almond Custard
Almond Crusted Pork with Mango Relish

(Family Features) Warm-weather entertaining calls for light, refreshing recipes full of flavor. These delectable dishes pair mangos and California Almonds for a main course, side dish and dessert that will have your guests clamoring for more.

The naturally sweet, refreshing taste of mango makes every dish special, and mangos serve up more than 20 different vitamins and minerals. Their exotic but versatile flavor and year-round availability make them a go-to ingredient for any kind of entertaining.

California Almonds in all their forms provide a delicious depth of flavor and crunch that complement any dish. Whether whole, sliced, slivered, or as almond milk or butter, almonds add a sudden sophistication and tempting appeal to a wide variety of cuisines.

Appetizing Almonds

Try toasting almonds to intensify their buttery flavor and classic crunch.

  • Toast a handful of whole, sliced or slivered almonds in a dry skillet over medium heat until lightly browned and fragrant, 2 to 5 minutes, stirring occasionally. Roast larger portions on a sheet pan in a 350°F oven for 12 to 15 minutes (9 to 11 for slivered or chopped).

  • Sprinkle toasted almonds over salads, pastas, vegetables and desserts to add a sudden sophistication to the dish.

For more recipes and serving ideas, visit www.almondboard.com.

Mmmm Mangos

Highlight the exotic flavor of mangos with these tasty ideas:

  • When cooking with ripe mangos, try some of these complementary flavors: lime juice, chili powder, garam masala, macadamia nuts, raisins and coconut.

  • Grill mangos and serve with a spicy rum glaze alongside a scoop of vanilla ice cream.

For info on how to select and cut a mango, visit www.mango.org.

Almond and Mango Couscous Salad


  • 3 tablespoons rice vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cloves garlic, chopped
  • 1/4 cup chopped fresh cilantro
Couscous Salad:
  • 1 tablespoon olive oil
  • 1 3/4 cups pearl (Israeli) couscous
  • 2 cups water
  • 1 mango, peeled, pitted and diced
  • 1/2 cup sliced green onions
  • 1/2 cup diced red bell pepper
  • 1/2 cup golden raisins
  • 1 cup sliced almonds, toasted
  • 1/2 cup crumbled feta cheese


  1. For vinaigrette: In a small bowl, whisk vinegar, oil, salt, crushed red pepper and garlic until combined. Stir in cilantro and cover and refrigerate until ready to use.
  2. For salad: In a medium saucepan cook couscous for 1 minute in oil over medium-low heat to lightly toast, stirring frequently. Add water and reduce heat to low, and simmer covered for 10 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.
  3. To assemble, transfer couscous to a large bowl and stir in dressing, mango, green onions, bell pepper and raisins; cover and chill for at least 1 hour. Just before serving sprinkle with almonds and feta.

Makes 6 servings

Preparation Time:
20 minutes

Cook Time:
15 minutes

Chill Time:
at least 1 hour

Mango and Almond Custard


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 cups half-and-half
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 ripe mangos, peeled, pitted and diced; divided
  • 3/4 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup slivered, toasted almonds


  1. In medium saucepan, combine sugar, cornstarch and salt. Whisk in half-and-half and egg yolks. Over medium-high heat, bring mixture to a simmer, whisking constantly. Reduce heat to medium-low and cook, stirring constantly, until the mixture thickens, about 2 minutes.
  2. Pour custard through a fine mesh strainer into a medium bowl. Stir in vanilla extract. Cover with plastic wrap, placing plastic wrap directly on surface of custard. Refrigerate, until cooled and set, at least 3 hours.
  3. Meanwhile, puree 1/2 of the diced mango in blender or food processor until smooth, stir into cooled custard. Set aside remaining diced mango.
  4. In another medium bowl, beat cream, powdered sugar and cinnamon until stiff peaks form. Spoon custard into 6 dessert cups and top with whipped cream, then sprinkle equal amounts of almonds and the reserved diced mango.

Makes 6 servings

Preparation Time:
15 minutes

Cook Time:
15 minutes

Chill Time:
minimum 3 hours

Almond Crusted Pork with Mango Relish


Mango Relish:
  • 2 large, ripe mangos, peeled,
  • pitted and diced
  • 1/4 cup minced red onion
  • 1/4 cup minced red bell pepper
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chopped fresh mint
  • Sea salt and freshly ground
  • pepper to taste
Almond Crusted Pork:
  • 3/4 cup chopped, toasted almonds, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 2 pounds pork tenderloin
  • 1 1/2 tablespoons extra virgin olive oil
  • Sea salt and freshly ground pepper to taste


  1. For relish, stir together mangos, onion, bell pepper, vinegar, mint, and salt and pepper in a medium bowl; cover and refrigerate until ready to serve.
  2. To prepare pork on grill: Finely chop 1/2 cup almonds and stir in brown sugar and seasonings. Brush pork with oil then season with salt and pepper; roll in almond mixture, pressing into the surface. Transfer to a piece of heavy-duty foil and press any remaining nuts onto the top. Grill over medium heat, turning occasionally to brown each side, for 35 to 40 minutes or until the internal temperature reads 160°F on a meat thermometer. Let stand for 5 minutes before slicing.
  3. To prepare pork in oven: Adjust oven rack to middle position and heat oven to 450°F. For the pork, finely chop 1/2 cup almonds. Stir in brown sugar and seasonings; transfer almond mixture to baking sheet. Brush pork with 1 1/2 tablespoons oil then season with salt and pepper; roll in almond mixture, pressing into the surface. Lightly spray pork with olive oil spray. Cook pork on foil-lined baking sheet until exterior is golden brown and meat reaches 160°F, 35 to 40 minutes, turning pork halfway through cooking. Let stand for 5 minutes before slicing.
  4. To assemble, top sliced pork with mango relish and toasted almonds.

Makes 6 servings

Preparation Time:
30 minutes

Cook Time:
30 minutes

National Mango Board
Almond Board of California