Fresh and festive fare will add tropical flair to your wedding events

Family Features

Between engagement parties, bridal showers and brunches with new family and friends, there are plenty of opportunities to celebrate the happy couple. Why not bring a taste of the tropics to your celebrations with mangos?

Each of these elegantly simple recipes is inspired by the color, texture and sweet, slightly exotic flavors of mangos — and you won’t need to hire a caterer to pull it off.

When choosing mangos, don’t focus on color. Instead, gently squeeze. A ripe mango will be slightly soft to the touch, similar to a ripe peach or avocado.

To get more fresh recipe ideas for wedding celebrations — and everyday occasions — visit www.mango.org. To get more host ing ideas and helpful entertaining tips, visit www.culinary.net.

Family Features

Between all of the engagement parties, bridal showers and brunches with new family and friends, there are plenty of opportunities to celebrate the happy couple. Why not bring a taste of the tropics to your celebrations with mangos?

Each of these elegantly simple recipes is inspired by the color, texture and sweet, slightly exotic flavors of mangos — and you won’t need to hire a caterer to pull it off.

When choosing mangos, don’t focus on color. Instead, gently squeeze. A ripe mango will be slightly soft to the touch, similar to a ripe peach or avocado.

To get more fresh recipe ideas for wedding celebrations — and everyday occasions — visit www.mango.org. To get more host ing ideas and helpful entertaining tips, visit www.culinary.net.

Roasted Shrimp and Mango Salad

Serves 8 to 10

2 pounds large shrimp, peeled and deveined

6 tablespoons extra-virgin olive oil, divided

2 teaspoons paprika

Salt and pepper

2 tablespoons lemon juice

1 tablespoon honey

6 cups mixed baby lettuces, washed and dried

2 large mangos (about 2 pounds), peeled, pitted and diced

1/4 cup shaved or shredded Parmesan cheese

Preheat oven to 400 degrees.

On large rimmed baking sheet, toss shrimp with 2 tablespoons extra virgin olive oil, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes.

Remove from oven and transfer to bowl to chill in refrigerator.

In large bowl, whisk together remain ing 4 tablespoons extra virgin olive oil, lemon juice and honey. Season with salt and pepper.

Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture. Divide among plates, and sprinkle with Parmesan.

Goat Cheese, Bacon and Mango Crostini

Makes about 30 pieces

1 baguette, sliced crosswise into 1/2-inch pieces

1 tablespoon extra-virgin olive oil

Salt

1 pound bacon, chopped

1 cup balsamic vinegar

3 tablespoons sugar

8 ounces goat cheese, softened

2 large mangos (about 2 pounds), peeled, pitted and diced

3 green onions, sliced thin (about 1/3 cup)

Preheat oven to 400 degrees.

Place sliced baguette on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and bake until golden brown and crisp, about 10 minutes, flipping halfway through baking. Set aside.

Meanwhile, cook bacon in a large nonstick skillet over medium heat until fat is rendered and bacon is crisp, 12 to 15 minutes. Using slotted spoon, remove from pan and drain on paper towel lined plate.

In small nonreactive sauce pan, simmer balsamic vinegar and sugar over medium heat until reduced by half and balsamic is thick and syrupy, 15 to 20 min utes. Set aside to cool.

To assemble, spread toasted bread with 11/2 teaspoons goat cheese, top with diced mango, sprinkle with cooked bacon, and drizzle with cooled balsamic syrup. Top with sliced green onions.

Note: Balsamic syrup can be stored at room temperature for up to 1 week.

Mini Vanilla Cupcakes with Mango Buttercream

Makes 48 mini cupcakes

Cupcakes:

1 15.25-ounce box vanilla cake mix

1 cup water

1/2 cup vegetable oil

3 eggs

Preheat oven to 325 degrees.

Line mini-muffin tins with cupcake liners.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes.

Pour into prepared pans and bake until a toothpick inserted into center of cupcake comes out clean, 15 to 18 minutes.

Cool in pans for 5 minutes then cool completely on wire rack.

Mango Buttercream:

2 large mangos (about 2 pounds), peeled, pitted and diced

21/2 sticks (11/4 cups) unsalted butter, room temperature

5 cups powdered sugar

2 tablespoons white sparkling sugar sprinkles (optional)

Pur e 11/2 diced mangos in food processor or blender until smooth, set aside (will yield about 3/4 cup). Reserve remain ing diced mango for garnish.

In large bowl, beat butter with electric mixer on medium speed, until smooth. Slowly add powdered sugar, 1 cup at a time, mixing between each addition.

Add 3/4 cup of mango pur e. Increase speed to high and beat until incorporated, about 2 minutes.

Transfer buttercream to a pastry bag or a large zip top bag fitted with a pastry tip. Top cooled cupcakes with buttercream. Top with 1 piece diced mango and sparkling sugar, if desired.