Mango Garlic Sauce Recipes

MANGO SAUCE

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.

GARLIC CREAM SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

SPICY MANGO SAUCE

Steps:

• Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

CUMIN CRUSTED CHICKEN WITH COTIJA AND MANGO-GARLIC SAUCE WITH GREEN ONION PESTO MASHED POTATOES

Steps:

• Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
• Preheat oven to 400 degrees F.
• Heat a large ovenproof saute pan over medium high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
• Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.
• Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
• Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl.
• Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly.
• Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper.
• Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste.
• Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth.
• With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.

ROASTED POUSSIN WITH SIXTEEN SPICES WITH CARAMELIZED MANGO-GARLIC SAUCE WITH FRIED PLANTAINS

Steps:

• For the Chicken: Preheat oven to 400 degrees F. Combine the spices in a medium bowl. Brush each poussin with oil and rub the spice mixture over the entire bird. In a hot large saute pan sear all sides of poussin, until golden. Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through. Let rest 10 minutes before serving.
• For the Mango Sauce: Place stock in a medium saucepan over high heat and reduce to 4 cups. Heat oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the roasted garlic and cook for 1 minute. Add the mango, and cook for 2 minutes. Add the reduced stock and brown sugar and cook slowly over medium heat until the mango is very soft, and falling apart, 30 to 40 minutes. Place the mixture, in batches, in a blender and blend until smooth. Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened. Stir in the cilantro and season with salt and pepper to taste.
• For the Plantains: Heat oil in a cast iron skillet to 365 degrees F. Fry the plantains in batches until golden brown. Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste.

MANGO GARLIC HABANERO SAUCE FOR CHICKEN WINGS

Steps:

• In a medium sauce pan, reduce nectar on high heat to about 1/3 cup.
• Turn heat to low and add Tabasco sauce, corn syrup and habanero sauce.
• Mix in garlic and cook on low for 10 minutes stirring occasionally.
• Pour over chicken wings and mix.

SHRIMP WITH MANGO SAUCE

Steps:

• Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.

MANGO GARLIC SAUCE

Steps:

• Melt butter, add garlic and saute until tender.
• Add mango and lemon and simmer gently for 5 minutes.
• Stir in shallots and cream.
• If too thick, ass a little water.
• Store in fridge until serving time.