SEA MANGO RECIPES
SOUTH SEAS MANGO HALIBUT RECIPE: HOW TO MAKE IT
This mango halibut recipe is marinated in aromatic spices, then stir-fried and combined with coconut milk and fresh mango. It'll transform a weeknight meal into a tropical delight! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes. , Meanwhile, in a Dutch oven, cook and stir spinach in remaining oil until wilted, 2 minutes. Serve fish over spinach.
Nutrition Facts : Calories 404 calories, FatContent 19g fat (5g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 285mg sodium, CarbohydrateContent 27g carbohydrate (20g sugars, FiberContent 5g fiber), ProteinContent 31g protein.
STRAWBERRIES IN A MANGO SEA RECIPE - NYT COOKING
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet. To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife should slide down against the flat side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to — but not through — the skin. Lift the mango half, and press on the skin with your thumbs to turn it inside out. Little cubes will pop out on the other side, and you can easily cut them away from the skin. One summer I lived in Cuernavaca, Mexico, and I would gather mangoes from the ground in a park. If I had had a food processor or a blender, I would have made this every day.
Provided by Martha Rose Shulman
Total Time 45 minutes
Yield Serves eight
Number Of Ingredients 5
Steps:
- Peel and pit the mangoes: cut down the broad side of the fruit from stem end to tip end, slightly off center, with the knife following the edge of the pit. Cut down the other side of the fruit in the same way. Cut the flesh from the sides of the pit, cutting as close to the pit as possible. Lay each half, skin side down, on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to -- but not through -- the skin. Lift each mango half, and press on the skin with your thumbs to turn the half inside out. Slice the cubes away from the skin. Repeat with the other half. Cut the strips from the sides away from the skin. Discard the skins.
- Place the mango in a food processor fitted with the steel blade. Add half the lime juice and 2 teaspoons of the sugar. Purée until smooth. Scrape into a bowl, and set aside. You should have about 2 cups purée.
- Toss the strawberries with the remaining lime juice and sugar, and let sit for 15 to 30 minutes, in or out of the refrigerator.
- Spoon about 1/4 cup of mango purée onto each dessert plate or into wide dessert bowls. Place a spoonful of strawberries, with juice, in the middle. Garnish with mint and serve.
Nutrition Facts : @context http//schema.org, Calories 93, UnsaturatedFatContent 0 grams, CarbohydrateContent 23 grams, FatContent 1 gram, FiberContent 3 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 2 milligrams, SugarContent 19 grams
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STRAWBERRIES IN A MANGO SEA RECIPE - NYT COOKING
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet. To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife should slide down against the flat side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to — but not through — the skin. Lift the mango half, and press on the skin with your thumbs to turn it inside out. Little cubes will pop out on the other side, and you can easily cut them away from the skin. One summer I lived in Cuernavaca, Mexico, and I would gather mangoes from the ground in a park. If I had had a food processor or a blender, I would have made this every day.
From cooking.nytimes.com
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