Mango Pecan Syrup Recipes

MANGO SYRUP

Steps:

• Peel mangoes, cup the meat off the pit and dice it. Add mango meat to a small pot.
• Add sugar, vanilla extract and water. Stir to mix.
• Bring to simmer over medium heat and turn the heat down to medium-low to low. Cover, leaving a crack for the steam to escape, and cook for about 30 minutes. Stir occasionally.
• Once it's cooked, strain through a fine strainer. Press gently on some of the meat to get juices out.
• Store syrup in a glass jar with a lid.
• You can keep mango "jam" in the separate jar but use it quicker, it won't keep as long as syrup.

BUTTER PECAN SYRUP

Steps:

• In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

MANGO-PECAN CHICKEN

Steps:

• Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
• While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
• To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

SPINACH SALAD WITH MANGO AND CANDIED PECANS

Steps:

• Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
• Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.