CHINESE MANGO RECIPES
ASIAN MANGO CHICKEN RECIPE: HOW TO MAKE IT
This unique entree will brighten any table. Its vibrant colors draw you in while the lively blend of flavors will keep you coming back for more. —Jessica Feist, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the vinegar, garlic, honey and curry paste to the pan; cook and stir for 1-2 minutes to allow flavors to blend. Return chicken to the pan. , Combine the mango, onion, cucumber, red pepper and cayenne. Serve with chicken. Sprinkle with peanuts.
Nutrition Facts : Calories 342 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 374mg sodium, CarbohydrateContent 26g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 35g protein. Diabetic Exchanges 5 lean meat
MANGO PANCAKE RECIPE - SIMPLE CHINESE FOOD
Easy to learn and make delicious snacks.
Provided by Autumn is a fairy tale
Total Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Beat an egg with 35 grams of sugar, add milk and mix well
- Add melted butter
- Sift in low powder and mix well
- Sift twice
- After sieving, the slurry becomes very smooth, put it in disguised form and refrigerate for 30 minutes
- Drip a little butter on the pan to moisten the pan, scoop a spoonful of flour paste and shake the pan to spread it out into a thin and soft crust.
- Fry only one side, pour out and let cool
- Add 15 grams of sugar to the whipped cream and beat until the obvious pattern does not disappear
- Spread out the pie crust, the smooth side is facing down, the patterned side is facing up, first squeeze an appropriate amount of cream, then put on the pulp, and then squeeze the cream to cover the pulp
- Wrap the pie wrapper with the mouth facing down, and the mango pancake is ready. It is best to refrigerate for half an hour and set the shape before eating, and the flavor will be better after ice.
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This soft pillowy mango pancake dessert is commonly found at yum cha restaurants, Asian bakeries and dessert shops. This delicious dessert is made from cold, fresh mango chunks topped with fluffy whipped cream and then wrapped in a mango flavoured crepe. You could also mix and experiment with different fruits.
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- To Prep the Batter Pour milk into a mixing bowl. Sift flour, cornstarch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined. Add melted butter and lightly beaten eggs into the mixture. Mix well. Through a sieve, pour the mixture into a bowl / measuring cup (ideally with pouring spout). To Cook the Pancakes Heat up a non-stick frying pan over low heat. Pour small amount of batter onto the pan then swirl quickly to form a very thin round layer. When small air pockets appear, remove the pancake and place on a plate to cool (you don’t have to cook the other side). Repeat the steps until you finish the mixture. To Whip the cream While waiting for the pancakes to cool, whip up the cream and vanilla extract (and icing sugar) until stiff peaks form. To Assemble the Pancakes Lay one pancake on a flat surface (clear, smooth side facing down). Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top. Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a plate with the folded side facing down. Repeat the steps. Place in fridge for at least 30 mins. Serve cold.
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Add sugar and stir until it dissolves completely. Combine mango puree and coconut milk in food processor and blend until smooth. Add gelatin and blend again until mixed evenly. Pour it in desserts bowls and place them in refrigerator for at least 3 hours. Garnish with fresh mango cubes and serve.
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