MANGO MIX DRINKS RECIPES
PARTY DRINKS RECIPES | BBC GOOD FOOD
Celebrate in style with these fun party drinks. Our favourites include non-alcoholic drinks and boozy classics such as margaritas, martinis and sangria.
Provided by Good Food team
Number Of Ingredients 1
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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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
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Condiment
Calories 35 calories per serving
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Condiment
Calories 35 calories per serving
- 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.
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Category appetizers, main dish, seafood
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- For the mango salsa:In a small bowl, gently mix together all of the ingredients. Cover and place in the refrigerator until ready to serve.For the salmon cakes:Preheat oven to 450ºF. Place salmon, skin side down, on a rimmed baking sheet. Drizzle with 1 tablespoon avocado oil and sprinkle with salt and pepper to taste. Bake in preheated oven for 10–15 minutes, or until it registers 130ºF (see note). Remove from oven and allow to cool slightly. Flip the fillet over and scrape off the skin. Discard.Place skinned salmon in a large bowl and crumble it with your fingers. Add remaining ingredients except remaining avocado oil. Mix very well with your hands. Form into patties about 2 to 2 ½ inches across. You should get about 12 to 14 patties. If the patties won't hold together, you can always add more mayonnaise. Preheat a large cast iron skillet over medium heat. Add 2 tablespoons of avocado oil and wait for it to get hot. Fry half of the patties until deep golden on each side and cooked through, about 3–4 minutes per side. Remove to a paper towel lined plate. Add more oil if necessary, and fry remaining patties as before. Serve immediately with the mango salsa and hot rice.Notes:• It's better to slightly under bake the salmon since it will get cooked more when you fry the patties. • Recipe for the patties adapted from Natasha's Kitchen.
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