MANGO SAUCE
This recipe was created to accompany Key Lime Mascarpone "Cannoli" with Mango Sauce . Can be prepared in 45 minutes or less.
Categories Sauce Citrus Dessert Quick & Easy Low Sodium Wheat/Gluten-Free Mango Spring Vegan Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.
CHICKEN AND PASTA IN A MANGO CREAM SAUCE
This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy.
Provided by SHAGGYDEE
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
- Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
- Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.
Nutrition Facts : Calories 600 calories, Carbohydrate 60.5 g, Cholesterol 118.6 mg, Fat 29.4 g, Fiber 5.4 g, Protein 24.8 g, SaturatedFat 15.2 g, Sodium 674.9 mg, Sugar 10.7 g
MANGO TOPPING
Very rich in flavor. Good with ice cream.
Provided by BAKERSUNLIMITED
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 24.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 24.2 mg, Sugar 21.7 g
MANGO SAUCE
Mango sauce is a wonderful and healthy alternative to typical waffle condiments like butter and syrup.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.
Nutrition Facts : Calories 8 g
MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE
Steps:
- In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
- Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
- Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 13.6 g, Cholesterol 87.4 mg, Fat 31.1 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 10.2 g, Sodium 222.2 mg, Sugar 5.1 g
CREAMY MANGO CHICKEN
Quick, easy and delicious - perfect for a last minute dinner party!
Provided by blonds81
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat over to 180
- Season the chicken with salt and pepper
- Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
- Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
- Bake in the oven for 35 mins - until the chicken is cooked through
- Serve with wild rice and green beans
CHICKEN SCHNITZEL WITH MANGO CREAM SAUCE
Succulent chicken schnitzel with mango cream sauce. An absolute prize winner. Your guests will love you.
Provided by katyee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 36m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.
- Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.
- Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.
- Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.
- Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.
- Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.
Nutrition Facts : Calories 1363.6 calories, Carbohydrate 131 g, Cholesterol 351.8 mg, Fat 69.6 g, Fiber 7.9 g, Protein 54.4 g, SaturatedFat 31.7 g, Sodium 1258 mg, Sugar 23.4 g
MANGO-FILLED CREAM PUFFS WITH SPICED MANGO-MOJITO SAUCE
Provided by Allen Susser
Categories Milk/Cream Mixer Egg Dessert Bake Vegetarian Mango Summer Sour Cream Pastry Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For puffs:
- Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
- Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
- Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
- For filling:
- Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
- Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
- Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.
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