Mango recipe?

Question

Hi, just wondering if anyone had a nice recipe using Mangos that i could use for a special occassion? Thanks

thanks everyone

Answer 1

I have great recipes here, hope you like it!

Orange-Tomato Blush
This wonderfully tangy drink, is refreshing for breakfast or brunch or as a pick-me-up at any time of day. It also makes an excellent alcohol-free altermative to a cooktail before lunch or dinner.

1 ripe mango, peeled and coarsely chopped
1 pound tomatoes, skinned, halved and seeded
11/2 pound watermelon, peeled, seeded and cut into chunks
Grated zest and juice of 1 orange
Grated zest and juice of 1 lime
Ice
Orange and lime slices (optional)

1. In a food processor or blender, puree mango, tomatoes, watermelon, orange and lime zest and juice until smooth. (You may have to do this in 2 batches.)
2. Half fill 4 large glasses with ice. Fill with orange-tomato blush. Garnish with orange and lime slices, if you like. Serves 4

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Mango & Shrimp Salad
Prep: 20 min / Cook: 5 min

1/3 cup lemon juice
1 bay leaf
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1 pound medium shrimp, peeled and deveined
1/4 cup chili sauce
1 tbsp olive oil
1 red bell pepper, slivered
1 cup cherry tomatoes, halved
1 cucumber, halved lengthwise, seeded, and cut into half-rounds
2 mangoes (21/4 pounds total), peeled and cut into 1/2-inch cubes
8 lettuce leaves
Cllantro sprigs, for garnish.

1. In a large skillet, combine 2 cups of water, 1 tbsp of the lemon juice, ans bay leaf, red pepper flakes, and salt. Bring to a boil over moderate heat. Add the shrimp, reduce to a simmer, cover, and cook for 4 minutes or until pink and firm. Drain the shrimp and set aside to cool to room temperature.

2. In a large bowl, whisk together the chili sauce, oil, and the remaining lemon juice. Add the shrimp, bell pepper, tomatoes, cucumber, and mangoes, tossing to combine. Line plates with the luttuce and top with the shrimp mixture. Garnish with cilantro. Serves 4.

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Grilled Pork Chops with Mango Barbecue Sauce
Prep: 15 min / Cook: 10 min

1 mango (1 pound), peeled and cut into large chunk
1 small onion, finely chopped
1/4 cup balsamin vinegar
3 tbsp packed dark brown sugar
2 tbsp no-salt-added tomato paste
1/2 tsp salt
1/4 tsp crushed red pepper flakes
4 well-trimmed center-cut pork chops (8 ounces each)

1. In a medium saucepan, combine the mango, onion, vinegar, brown sugar, tomato paste, salt, and red pepper flakes. Bring to a boil over moderate heat. Reduce to a simmer, cover, and cook for 10 minutes or until the sauce is thickened and the mango is very soft. Mash the mango with a spoon and set aside to cool to room temperature.
2. Preheat the broiler. Set aside half of the mango sauce to be served with the pork chops. Brush one side of the chops with half of the remaining sauce and broil 6 inches from the heat for 4 minutes. Turn the chops over, brush with the remaining sauce, and broil for 4 minutes or until cooked through but still juicy. Serve with reserved sauce. Serves 4.

~~~ Have fun! ~~~

Enjoy & good luck! _;-)

Answer 2

Grilled Shrimp and Mango Salad

2 large firm mangoes, peeled & shredded
3 tablespoons thinly sliced green onions
1/3 cup lime juice
2 tablespoons fish sauce, or use soy sauce if necessary
1 teaspoon sugar
1 small clove garlic, minced
1 small hot chile, such as serrano, seeded, minced
1 pound shrimp, (25 to 30 per pound)
2 cups greens
lime slices, for garnish

Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.

Shell and devein shrimp and rinse well; divide into 4 portions.

Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.

Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired.
Serves 4.

Answer 3

Mango Lassi

1 cup plain yoghurt
1/2 of a medium ripe mango, diced
2 Tablespoons sugar
8 ice cubes

Combine all the ingredients in a blender until smooth. To take out any lumps, put through a strainer, pushing out the liquid as you can.

Answer 4

Mango Pie

* 2 1/2 cups peeled and sliced ripe mango
* 2 tablespoons quick-cooking tapioca
* 3/4 cup granulated sugar
* 1/4 teaspoon salt
* 1 tablespoon melted butter
* pastry for two-crust pie, 9-inch

Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge.Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425° for about 50 to 60 minutes, or until top is well browned.

Answer 5

Mango salsa is a great topper for pork roasts and chicken dishes.

3 mango's peeled and cut into cubes
1 red onion diced
2 tablespoons chopped cilantro
2 tablespoons balsamic vinegar
1 red pepper diced
Mix together
Can be chilled and used with in 4 to 6 hours.

Answer 6

that is one among my very in demand recipes. the blend of flavors contained in the salsa is merely to die for! savour :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~... Grilled Shrimp with Mango Salsa substances: For Salsa: 2 ripe medium mangoes a million/2 to at least a million serrano chili (or jalapeno pepper), to flavor, seeded, minced a million/4 cup minced pink onion a million/3 cup clean lime juice 3 tablespoons minced clean cilantro leaves For Shrimp: 2 tablespoons olive oil a million a million/4 kilos raw medium shrimp, peeled, deveined a million lime, decrease into 4 to 6 wedges instructions: FOR SALSA: decrease the exterior from the mango. decrease the flesh of the mango remote from the vast oval pit. dice the flesh and move it to a bowl. Squeeze the added pulp from the mango pit into the bowl. combine mango with the chili, onion, lime juice, and cilantro. placed aside at the same time as you grill the shrimp. FOR SHRIMP: practice an outside grill or warmth a huge ridged grill pan. In a bowl, toss the shrimp with the oil and gently season with salt and pepper to flavor. Grill the shrimp over medium-intense warmth for 2 to three minutes consistent with area, or till the shrimp turn purple and start up to curve. Take care no longer to overcook the shrimp To serve, divide the fruit salsa onto serving plates. position the shrimp on the mango salsa alongside with the lime wedges. Serve the shrimp warmth or at room temperature.

Answer 7

Other than eating them plain or with another cut-up fruit, mango salsa is really good with either tortilla chips or on top of chicken or fish.
recipes: http://tinyurl.com/2oohqj



Diane B.

Answer 8

Please see under my answers, the question, ' looking for a CHUTNEY recipe'. I have an awesome 'CALIFORNIA MANGO CHUTNEY' for YUMMY ground beef / or veggie LETTUCE WRAPS. Soooooo Good! This is different and quite tasty.

Answer 9

check allrecipes.com
It is very useful