Cooking with Square One^® Mango

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Vegan Mango Coconut Panna Cotta Pudding

Ingredients:

• 2 cups organic coconut milk (exactly one 14 ounce can)
• 1 cup mango puree (4 2-ounce packs of Square One organic mango puree)
• 1/2 cup coconut palm sugar
• 1 heaped Tbsp agar flakes
• 1/4 tsp coconut essence (optional)
• Fresh mango pieces and toasted coconut flakes for serving.
  
  
  
  1. Place all ingredients except the agar flakes in your blender and puree until smooth and creamy.
  2. Place this mixture in a saucepan and stir in the agar flakes. Allow to stand for 15 minutes allowing the flakes to begin dissolving.
  3. Gently bring the mixture to a simmer stirring constantly, and heat for about 5 minutes until agar is completely dissolved.
  4. If your agar doesn't dissolve, push the mixture through a strainer and remove the last bit of clumped agar.
  5. You can put a little bit of the mixture with the clumped agar in the blender to smooth out and mix into the rest of the mixture.
  6. Lightly grease 6 small pots (or you can use lightly oiled muffin holes) and distribute the mixture evenly amongst them.
  7. Chill in the fridge for about an hour to set.
  8. Top with toasted coconut and fresh mango pieces and serve. YUMMO! SCRUMMO!

This recipe was created by The Blender Girl. All of her recipes are gluten free, and many are dairy free, egg free, nut free and soy free. To sample more of her delicious allergy free recipes head to Healthy Blender Recipes.

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Square One SUPER Smoothies: Mighty Mango SUPER Smoothie
(Mango & Quinoa)

Ingredients:

• 1 (2oz.) Square One Organic Mango cup, frozen
• 1 (2oz.) Square One Organic Quinoa cup, frozen
• ½ cup frozen organic fruit (strawberries, raspberries, blueberries or peaches)
• 1 cup Vanilla Rice Dream rice milk

Run frozen mango and quinoa cups briefly under warm water to loosen. Remove foil and pop mango and quinoa into blender container. Add remaining ingredients. Blend until smooth.

Yield: 1 ¾ cups

Variation: Mighty Mango Melon SUPER Smoothie
Substitute ½ cup organic cantaloupe or watermelon chunks for frozen fruit. Reduce rice milk to ½ cup and add ½ cup Rice Dream organic vanilla non-dairy frozen dessert.

Tips for Leftovers: Smoothie Popsicles
Spoon any extra smoothie mixture into 3-oz paper cups. Insert one baby spoon to use as popsicle stick into each cup. Freeze until mixture is solid. Peel cup from popsicles and enjoy!

Click here to checkout these cut popsicle mold from Land of Nod. They are BPA-free!

The Children’s Book Pairing with this recipe is Stella Luna by Jannell Cannon
On the SQ1 Children’s CD rock out to the Vitamin C and Porridge songs!

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Gluten-Free Shamrock Shaped Mango Margherita Pizzas

Mango Pizza Sauce

• 2 Square One Organics Mango cups (1 twin pack), thawed in fridge
• 1 Hunts Tomato Paste is Gluten-Free
• 1 teaspoon olive oil
• 1 or 2 (1 oz. each) organic mozzarella string cheese, cut in half crosswise
• 2 Ener-G makes a gluten-free, dairy-free English muffin.
  
  I made my own – at the end of this recipe I’ve included the English muffin recipe I used. I did not toast the muffins before making this – it was not necessary

Toppings:

• 1/4 cup snipped fresh organic basil leaves
• 1/4 cup seeded chopped tomato

Preheat broiler. In a small glass bowl, combine sauce ingredients. Microwave on High for 15 to 30 seconds till warm. Stir. Set aside. Pull string cheese apart into small strips. Set aside. Using a 3 ½ to 4-inch shamrock shaped cookie cutter, cut shamrock shape from each muffin half. Arrange on baking sheet. Using the back of a spoon, spread sauce evenly on each muffin half within ¼-inch of the edge. Top evenly with toppings and cheese. Broil 4-inches from heat for 2 to 4 minutes, or until cheese is melted and lightly browned. Note: Bread trimmings may be used to make croutons or breadcrumbs. 2 Servings Children's Book Pair for this recipe is Stella Luna by Janelle Cannon Square One Organics CD song pairing for this recipe - Vitamin C and Vitamin A songs!

Gluten-Free, Dairy-Free English Muffins

• 1-1/2 C Bread Flour Mix (I make my own mix, but you could use a boxed bread flour mix)
• 1 tsp xanthan gum (If you use a boxed bread flour mix that has xanthan gum in it, omit this step)
• ½ tsp salt
• 1 tbsp sugar
• 1 packet of active dry yeast
• ¾ C + 1 tbsp water, heated to 110 F
• 1 tsp canola oil

1. Lightly grease and flour (with rice flour) six English muffin rings and baking sheet. Set rings on baking sheet.
2. Mix all dry ingredients in large bowl. Pour warm water and oil into bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for two minutes.
3. Spoon dough into rings and spread out. Cover with light cloth and let rise in a warm place for about 20 minutes. Muffins should double in height.
4. Place rack in center of oven. Preheat oven to 375 F.
5. Bake muffins for 15 minutes. Muffins should be very light in color and cooked through. Remove from rings and cool on rack for 15 minutes. Open each muffin by piercing it with a fork around the edge.
6. Store muffins in refrigerator (tightly wrapped in plastic wrap and foil) for three days or in freezer for three weeks.

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Power Pink Popsicles (Papaya & Mango)

Ingredients:

• 2 Square One Organic Papaya Cups
• 2 Square One Organic Mango Cups
• 1 Small Bottle of Bolthouse Strawberry Banana Juice
• 1 Container of Stoneyfield Farms "Top of the Curd" Vanilla Yogurt

Mix all ingredients together in a bowl and then pour into Popsicle trays. You can also use small paper Dixie cups and toddler spoons for sticks. Freeze over night. If you have leftover mixture put it in a blender with ice for a smoothie.

Enjoy!

READ - Pinkalious

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Organic Pumpkin Cupcakes with Mango Icing from Scratch

Pumpkin Cupcake Ingredients:

• 2 Cups all-purpose organic flour
• 1½ cups organic sugar ½ cup organic butter
• 1 cup organic milk
• 3 ½ teaspoons baking powder (organic if you can find it)
• 1 teaspoon salt
• 1 teaspoon organic vanilla
• 3 organic eggs
• 4 Square One Organic Pumpkin Puree Cups (2 Twin Pack – Thawed)

Heat oven to 350 degrees. Beat all ingredients on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl frequently for 3 minutes. Line cupcake tin with paper baking cups then fill each cup about ½ full. Bake for 20 minutes.

• Follow baking instructions
• Yields 36 Cupcakes
• Frost cupcakes with Square One Mango Icing

Mango Icing Ingredients:

• 3 cups powdered sugar
• 1/3 cup butter, softened
• 1/12 teaspoon vanilla
• 1 tablespoon milk, as needed
• 2 Square One Organic Mango Puree Cups
  (1 Twin Pack – Thawed)

Mix powdered sugar and butter. Stir in vanilla and mango puree. Beat until smooth.
Add milk to desired spreading consistency.

• This will frost 36 cupcakes.

While your child decorates the cupcakes with sprinkles, READ – Stellaluna!

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In a Hurry Organic Pumpkin Cupcakes with Mango Icing

Pumpkin Cupcake Ingredients:

• 1 Box Dr. Oetker Organics Vanilla Cake Mix
• 4 Square One Organic Pumpkin Puree Cups
  (2 Twin Pack – Thawed)

Follow the directions for Dr. Oetker Cupcakes and fold in 4 Square One Organic Pumpkin Puree Cups at the end of the mixing process.

• Follow baking instructions
• Yields 20 Cupcakes

Mango Icing Ingredients:

• 1 Box Dr. Oetker Organics Vanilla Icing Mix
• 2 Square One Organic Mango Puree Cups
  (1 Twin Pack –Thawed)

Follow the directions for Dr. Oetker Vanilla Icing Mix. Reduce water to 1 tablespoon. Fold in 2 Square One Organic Mango Puree Cups.

• Yields 20 frosting for 20 cupcakes

While your child decorates the cupcakes with sprinkles, READ – Stellaluna!

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