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I know some of you are back to school already — we have a few more weeks, here, but it’s never too soon to start filing away new, fast and healthy breakfast, lunch, and after-school snack ideas. The National Mango Board helped get our creative juices flowing with a box of ripe mangos and a cookbook full of ideas. Mangos are high in vitamin C, which is important to keep our little ones healthy throughout the school year.

My soon-to-be first-grader laughed out loud when we came across the mango nacho recipe, so I knew we had to make that first. I made a few tweaks to the recipe, including adding mango puree to the caramel sauce to boost the fruit content and reduce the added sugar. (Plus, the mango makes the caramel sauce more orange — closer to “real” nacho cheese.) We’ll definitely make this again for an after-school treat.

Recipe: Sweet Caramel Mango Nachos
source: Mango Eats & Treats by Mango.org
makes 4 servings

Ingredients:

• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 6 flour tortillas
• nonstick cooking spray
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup caramel sauce
• 2 mangoes, peeled and diced

Instructions:

To prepare cinnamon cream, beat cream, sugar, vanilla and cinnamon in a medium bowl with a mixer until stiff peaks form; transfer to a bowl and refrigerate while preparing nachos.

To prepare the nachos, preheat oven to 400 degrees F. Cut each tortilla into 6 wedges. Working in batches, line a baking sheet with foil or parchment paper and spray both sides with nonstick cooking spray. Bake tortillas for 10 minutes until browned, turning halfway through until crisp. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter (or individual plates for kids to assemble their own).

Process half of the mango in a blender or food processor until smooth. In a medium bowl, pour caramel sauce and heat for 20 to 30 seconds in the microwave. Stir in mango puree. Drizzle mango-caramel sauce over tortilla chips, sprinkle with diced mango and top with cinnamon whipped cream.

Check out the foodie boy explaining how simple this recipe is. The foodie tot tried to get in on the action, too (her job was whipping the cream — she loves to work the buttons on the mixer).

You can get some fresh ideas for cooking with mangos by visiting Mango.org.

The National Mango Board challenged me to spend a week creating healthier eating and snacking habits for my family. Join the conversation and one of my readers will receive a cookbook and a chance to win a shipment of mangos and $200 gift card to Williams-Sonoma.

This is a sponsored conversation written by me on behalf of National Mango Board. The opinions and text are all mine. Official Sweepstakes Rules.