Mango Marinade Sauce Recipes

MANGO TERIYAKI MARINADE

Mango Teriyaki Marinade image

Good for anything you want to grill - best with chicken or pork.

Provided by Anna Oliva

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

Ingredients

1 ½ cups mango nectar
1 ½ cups teriyaki sauce
¾ cup dried cherries
1 clove garlic, peeled and crushed
salt and pepper to taste

Steps:

In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.

Nutrition Facts : Calories 121 calories, Carbohydrate 25.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0 g, Sodium 2072.9 mg, Sugar 20.7 g

MANGO MARINADE & SAUCE

Mango Marinade & Sauce image

Provided by Renee Kohley - Raising Generation Nourished

Number Of Ingredients 8

Ingredients

1 ripe mango (pitted)
2 tbsp coconut milk or raw milk/cream
Juice of ½ lime or lemon
1 tbsp raw honey
1 tbsp coconut aminos
2 tsp olive oil
1 clove of garlic (peeled)
Pinch to ¼ tsp red pepper flakes to your heat preference

Steps:

Everything into a food processor or blender, and blend until smooth.

GRILLED MANGO-MARINATED SHORT RIBS

Grilled Mango-Marinated Short Ribs image

This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 22

Ingredients

One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons sriracha
3 cloves garlic, minced
2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
Vegetable oil, for the grill pan and baking sheet
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon fish sauce
1 teaspoon crushed red pepper flakes
1/2 teaspoon granulated sugar
2 cups finely shredded napa cabbage
2 cups thinly sliced cucumber
1 mango, thinly sliced
1/2 small red onion, thinly sliced
2 cups cooked jasmine rice
1/4 cup bias-sliced scallions

Steps:

For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
Serve the ribs with the slaw and rice and garnish with the scallions.

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