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Main dishes

Savory Stuffed Mangos

Savory Stuffed Mangos recipe
photo by:kraft
10 min
28 min
6 servings
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What You Need

medium   ripe, but firm mangos
cup  prepared Sofrito Base (recipe follows)
Tbsp.  tomato paste
lb.   lean ground beef
pkg.   (6 oz.) OSCAR MAYER Smoked Ham, chopped

Make It

CUT mangos in half lengthwise along flat edges of center seeds; discard seeds. Carefully scoop out fruit with a spoon, taking care not to cut through skins and leaving 1/4-inch fruit along skins. Place skins on serving dish; set aside. Finely chop fruit; set aside.

HEAT large skillet on medium-high heat. Add Sofrito Base and tomato paste; cook 3 min., stirring occasionally. Add meat and ham; cook 10 min. or until meat is cooked through, stirring occasionally. Gently stir in chopped fruit; cook 5 min. or until heated through, stirring occasionally.

FILL mango skins evenly with meat mixture, using about 1 cup of the meat mixture for each skin. Top with sour cream just before serving.

Kraft Kitchens Tips

Make Ahead
Place mango skins in 13x9-inch baking dish, then fill with meat mixture as directed. Cover and refrigerate up to one day. When ready to serve, preheat oven to 400°F. Bake mangos, uncovered, 15 min. or until heated through. Top with sour cream just before serving.
How to Find Mango Seed
Mangos have opposing flat sides. In the palm of your hand, balance the mango on the long side, stem away from you. Place the mango with one flat side resting on the cutting board. Cut the mango lengthwise along the flat side, about 1/4 inch away from the stem, on either side of the seed. Turn mango over and repeat on the other side.
Substitute small papayas, typically called Hawaiian papayas, for the mangos.
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