MANGO & BANANA SMOOTHIE RECIPE | BBC GOOD FOOD
Cool down this summer with a fresh and fruity smoothie
Provided by Good Food team
Categories Breakfast, Snack
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes 1 litre
Number Of Ingredients 4
Steps:
- Cut the mango down either side of the flat stone, then peel and cut the flesh into chunks.
- Peel and chop the banana.
- Put all the ingredients into a food processor or blender, then process until smooth and thick. Keep in the fridge and use the day you make it.
Nutrition Facts : Calories 107 calories, FatContent 1 grams fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.04 milligram of sodium
MANGO SORBET RECIPE - BBC GOOD FOOD
Make the most of sweet mangoes with this refreshing mango sorbet. Low in fat, it's the perfect dessert for warm, balmy days
Provided by Cassie Best
Categories Dessert, Treat
Total Time 15 minutes
Prep Time 15 minutes
Yield Serves 8
Number Of Ingredients 3
Steps:
- Peel the mangoes with a vegetable peeler, cut as much of the flesh away from the stone as you can, put it in a food processor or blender.
- Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved – rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.
- Scrape the sorbet back into the blender (if it’s very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.
- Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.
Nutrition Facts : Calories 184 calories, FatContent 1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 43 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.01 milligram of sodium
More about "peel a mango recipes"
MANGO SAUCE RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
- Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.
MANGO SORBET RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 15 minutes
Category Dessert, Treat
Calories 184 calories per serving
- Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.
MANGO SAUCE RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
- Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.
MANGO SAUCE RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
- Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.
CREAMY PANEER & VEG CURRY - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 418 calories per serving
- Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
- Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.
- Break the cauliflower into florets and cut the paneer into 2.5cm cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers (soaked, if wooden), alternating them as you go.
- Preheat the grill to full whack, then cook the skewers for 15 minutes, or until golden and gnarly, turning regularly.
- Drizzle 1 tablespoon of groundnut oil into a large non-stick frying pan over a medium heat, pick in the curry leaves and fry until crispy, then remove to a plate, leaving the flavoured oil behind.
- Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
- Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
- Meanwhile, make the salad. Trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
- To make the pancakes, combine the flour and 1 mug of water in a bowl with the mustard seeds. Grate in the creamed coconut and whisk well. Place a small non-stick frying pan on a medium heat, rub with a little groundnut oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat with the remaining batter.
- Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves. Toss the salad together, then bring everything to the table, and tuck in.
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