People in Hawaii just love mangoes, and this year the season is bountiful. Though mangoes are commonly eaten fresh or made into jams and chutneys, there are other ways to prepare them that make the most of their fragrant sweetness.

QUINOA AND MANGO SALAD WITH CURRY VINAIGRETTE

3 cups cooked quinoa, cooled

2 large half-ripe mangoes, peeled, seeded and diced into 1/2-inch cubes

1 jalapeño chili, seeded and diced

1/3 cup thinly sliced chives

1/3 cup roasted salted almonds, chopped

Salt and pepper, to taste

» Vinaigrette:

1 clove fresh garlic, pressed

1/4 teaspoon salt

2 tablespoons low-fat yogurt

2 teaspoons curry powder

1-1/2 tablespoons fresh lemon juice

5 tablespoons light olive oil

2 tablespoons finely chopped Chinese parsley

To make curry vinaigrette, in small bowl, mix garlic and salt until smooth. Add yogurt and curry, then stir in lemon juice and oil; whisk until mixture is thick and creamy. Let stand 15 minutes; add Chinese parsley. Adjust salt and pepper to taste. Refrigerate until ready to use.

In large bowl, toss quinoa, mangoes, chili, chives and curry vinaigrette. Top with almonds. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 450 calories, 26 g fat, 3 g saturated fat, no cholesterol, 170 mg sodium, 53 g carbohydrate, 6 g fiber, 24 g sugar, 8 g protein

MANGO RELISH

1 large ripe mango, peeled, seeded and diced into 1/2-inch cubes

1 teaspoon extra-virgin olive oil

1/2 red bell pepper, seeded and chopped

1 tablespoon thinly sliced green onions

1 tablespoon chopped Chinese parsley

Juice of 1 lime

1/4 teaspoon kosher salt, or to taste

1 pinch black pepper, or to taste

1 teaspoon honey, or to taste

In small bowl, combine mango, oil, bell pepper, green onions, Chinese parsley and lime juice.

Season to taste with salt, pepper and honey. Refrigerate or serve immediately with fish or chicken. Makes 6 servings.

Approximate nutritional information, per serving: 50 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 80 mg sodium, 12 g carbohydrate, 1 g fiber, 9 g sugar, 1 g protein

MANGO SAUCE

3 large ripe mangoes, peeled and seeded

2-1/4 cups water, divided

1/2 cup sugar

1 tablespoon unflavored gelatin

Coarsely chop mangoes. In blender, combine mangoes and 1/4 cup water; process until smooth. Press purée through fine sieve over bowl; discard solids.

In medium saucepan, bring 3/4 cup water to boil. Add sugar to pan, stirring until dissolved, then remove from heat.

Stir in remaining 1-1/4 cups water. Sprinkle unflavored gelatin over water; let stand 1 minute.

Add mango purée, stirring with whisk.

Cover and chill overnight or until set. Makes 8 servings.

Approximate nutritional information, per serving: 130 calories, 3 g fat, 2 g saturated fat, 10 mg cholesterol, 10 mg sodium, 26 g carbohydrate, 2 g fiber, 24 g sugar, 1 g protein

Note: This sauce can be used in many ways. It is delicious over fresh fruit and granola or with ice cream, pancakes and waffles.

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More Hawaiian Electric Co. recipes are available at www.heco.com.