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
PRAWN, BUTTERNUT & MANGO CURRY RECIPE - BBC GOOD FOOD
A light coconut-based curry flavoured with coriander, turmeric, cumin and lime. Serve with brown or wild basmati rice
Provided by Jennifer Irvine
Categories Main course
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside.
- Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna, sweetcorn and pea wraps, see 'goes well with', if required.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
- Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt.
- Add the prawns and stir. Once the prawns are pink through (about 3 mins), remove the lemongrass and discard. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.
Nutrition Facts : Calories 435 calories, FatContent 13 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 10 grams fiber, ProteinContent 24 grams protein, SodiumContent 1.5 milligram of sodium
More about "what goes well with mango recipes"
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.
STICKY RICE & MANGO RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dessert, Dinner
Cuisine Thai
Calories 351 calories per serving
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
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