MANGO MIX RECIPES
MANGO SALSA RECIPE | BEST SUMMER MANGO RECIPES BY JAMIE OLIVER
A zesty mango salsa recipe from Jamie Oliver's book Jamie's Food Tube. The vibrant mango is shaken up with red onion, cucumber, coriander and fresh lime juice.
Provided by DJ BBQ
Total Time 15 minutes
Cook Time 15 minutes
Yield Serves 4-6
Number Of Ingredients 1
Steps:
Cut the mango halves off the stone and slice each half in a criss-cross shape. Cut off and finely chop the flesh with the onion, cucumber and coriander leaves, then scrape into a bowl. Squeeze in the lime juice and mix well. Season to taste with salt, before serving.
MANGO CHUTNEY RECIPE - BBC GOOD FOOD
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Provided by Barney Desmazery
Categories Condiment
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield Makes 3 x 300ml jars
Number Of Ingredients 13
Steps:
- Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
- Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
- Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed.
Nutrition Facts : Calories 35 calories, FatContent 0.1 grams fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 0.2 grams protein, SodiumContent 0.14 milligram of sodium
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One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too.
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- Scrape coconut mixture into prepared pan and spread evenly all the way to the edges and corners, then use the spatula to flatten. Sprinkle with more lime zest and shredded coconut, then chill in freezer 45 minutes to let set. Cut into triangles with a large knife to serve. Do ahead: Barfi can be made 3 days ahead. Store airtight at room temperature.
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MANGO SALSA RECIPE | ELLIE KRIEGER | FOOD NETWORK
For a healthy side dish, make Ellie Krieger's fruity-spicy Mango Salsa recipe from Food Network. It's made even brighter with the help of lime.
From foodnetwork.com
Reviews 4.8
Total Time 5 minutes
Category condiment
Cuisine mexican
Calories 44 calorie per serving
From foodnetwork.com
Reviews 4.8
Total Time 5 minutes
Category condiment
Cuisine mexican
Calories 44 calorie per serving
- Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
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CHUNKY FRESH MANGO CAKE RECIPE: HOW TO MAKE IT
This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. —Allene Bary-Cooper, Wichita Falls, Texas
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Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 423 calories per serving
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Total Time 50 minutes
Category Desserts
Calories 423 calories per serving
- In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.
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RUSSIAN TEA MIX RECIPE: HOW TO MAKE IT - TASTE OF HOME
—Mary Ann Kosmas, Minneapolis, Minnesota
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories per serving
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Reviews 5
Total Time 10 minutes
Calories per serving
- Combine all ingredients; mix well. Store in an airtight container. To serve, add 2 tablespoons mix to 3/4 cup boiling water; stir.
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MANGO SALSA RECIPE | ELLIE KRIEGER | FOOD NETWORK
For a healthy side dish, make Ellie Krieger's fruity-spicy Mango Salsa recipe from Food Network. It's made even brighter with the help of lime.
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Reviews 4.8
Total Time 5 minutes
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Calories 44 calorie per serving
- Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
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CHUNKY FRESH MANGO CAKE RECIPE: HOW TO MAKE IT
This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. —Allene Bary-Cooper, Wichita Falls, Texas
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 423 calories per serving
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Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 423 calories per serving
- In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.
See details
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—Mary Ann Kosmas, Minneapolis, Minnesota
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Reviews 5
Total Time 10 minutes
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Reviews 5
Total Time 10 minutes
Calories per serving
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