Mango Pomegranate Salsa

http://www.paperplatesblog.com/blog/2012/07/30/inspired-recipe-mango-pomegranate-murder-salsa

MANGO-POMEGRANATE "MURDER" SALSA

Ingredients

• 1 mango
• 1 red bell pepper
• 1 pomegranate
• 1 jalapeno
• 1/2 onion
• 1 bunch cilantro
• 1 lime
• salt
• honey (to taste)

Directions

Chop the mango and red pepper into evenly sized bits, about half an inch in size, and place in a bowl.

Slice open the pomegranate and remove the seeds from the white pith (membrane). With any luck, it'll bleed, making it the perfect ingredient for "murder" salsa. Place seeds into the bowl.

Finely dice one whole jalapeno. You can remove the seeds to reduce heat, or leave them in for added kick. Add into the bowl.

Score the open side of the onion half, using your knife to make shallow cuts vertically and horizontally. Then, slice the scored side, giving you a very fine onion dice. Add onion to taste.

Roll up a handful of cilantro and dice into a chiffonade, giving you fine ribbons of cilantro. Chop again for a finer dice. Add to your bowl.

Add the juice of one lime and a half a teaspoon of salt.

If your fruit is not quite ripe, add honey to taste.

Mix ingredients in bowl, making sure everything is well-distributed. Grab some tortilla chips and enjoy!

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Mini Mango Upside Down Cakes

http://www.seriouseats.com/recipes/2013/05/coconut-mango-upside-down-cake-recipe.html

• 10 tablespoons (5 ounces) unsalted butter, divided, melted
• 2/3 cup (4 2/3 ounces) packed light brown sugar
• 2 large mangoes, peeled, sliced
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/4 cup shredded sweetened coconut, chopped
•  1 1/4 teaspoons baking powder
• 1. Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.
• 2. In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla. In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.
• 3. Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.
• -subbed coconut oil for butter in pans, used muffin pans, added rum

Pomegranate & Mango Cheesecakes

http://mykitchencafe.blogspot.com/2009/12/sugar-rush-6-pomegranate-cheesecake.html

Crust:
1/2 c butter
1/4 c brown sugar
1 egg
1 1/4 c flour
- bottom baked for 10ish minutes; sides not baked

Filling:
3 pkg cream cheese (2 light, 1 reg)
3/4 c sugar
3 eggs
1 tsp-ish vanilla

* 1/3 - added 1/3 c mango puree, put on a graham crust
* 1/3 - added 1 tbsp lime juice
* 1/3 - added pomegranate glaze & some juice

Glaze:
1 473 ml bottle POM
1/4 c brown sugar
1 1/2 tbsp cornstarch
- as written

Mango Cheesecake

Allrecipes, I think
1 (9 inch) graham cracker crust

2 (8 oz) pkgs cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs

1/2 cup mango puree

1/2 cup frozen whipped topping, thawed

1 Preheat oven to 325 degrees.
2 In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.
3 Add mango puree, and stir gently until well blended. Carefully spread over the batter in the crust.
4 Bake in preheated oven for 35 to 40 minutes, or until centre is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.