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New mango recipes

Latest mango recipes collection as main dish with mango or side dish contains mango salsa recipe, mango chicken, mango salad, mango chutney recipe and mango dessert recipes

Mango salsa recipe

Serves 6 as a side dish

This recipe also known as salsa de mango

Mango salsa recipe

Mango salsa recipe

 

Ingredients

  • 3 ——– Ripe mango, pitted and cubed*
  • Juice of one lemon
  • 1 tbsp ——– Red onion, minced
  • 1/4 cup ——– Fresh cilantro leaves
  • 1/2 ——– Jalapeno pepper seeded & minced

Mango salsa Preparation:

  1. Combines all ingredients.
  2. Lets stand for 10 minutes. Toss before serving.
  3. Serve with grilled fish or chicken.

* Tp pit a mango, place it stem side up with the narrow side facing you. make a vertical line starting at quarter inch to the right of stem. Repeat on the other side. Lightly score the flesh of the mango into diamonds. Buckle the skin, pushing flesh outward so that it resembles a porcupine. Slice off the cubes.

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Mango Chutney recipe

This recipe also known as mango dip recipe

Mango chutney recipe

Mango chutney recipe

Ingredients

  • 2 Cups ——— Sugar
  • 1 Cup ——— Distilled white vinegar
  • 6 Cups ——— Mangoes peeled and cut in 3/4 of inch pieces
  • 1 ——— Medium onion, chopped
  • Half cup ——— Golden raisin
  • Quarter Cup ——— Crystallized ginger, finely chopped
  • 1 ——— Garlic clove, minced
  • 1 tsp ——— Mustard seed, whole
  • Quarter tsp ——— Chili pepper flakes (hot)

Mango Chutney Preparation:

  1. Combine sugar and vinegar in a six quart pot, bring to boil, stirring until sugar dissolves.
  2. Add remaining ingredients and simmer, uncovered, for 30 to 45 minutes or until syrup and slightly thickened, stir occasionally during cooking.
  3. Pour into a clean, hot jars leaving half inch head space. Process in a water bath for few minutes.

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Mango mini muffins

Makes 18 mini muffins

Mango mini muffins recipe

Mango mini muffins recipe

Ingredients:-

  • Half cup —– Whole wheat flour
  • Half cup—–all-purpose flour
  • 2 tbsp—–toasted wheat germ
  • 2 tbsp—–brown sugar, firmly packed
  • Half tsp—–baking soda
  • One eight tsp—–salt
  • Half cup—–ripe mashed mango
  • 2 tbsp—–vegetable oil
  • 1—–egg, beaten
  • 1 tbsp—–skim milk
  • Quarter tsp—–coconut extract
  • Quarter tsp—–almond extract

Food preparation:

  1. Combine first 6 ingredients in large bowl ; make a well in center of mix.
  2. Combine mangos, oil, egg, milk & flavorings; add liquid mix dry ingredients, strings just until dry ingredients are moistened.
  3. Spoon batter intro greased & floured miniature muffin pans, or pans which have been lined with miniature muffin cups.
  4. Fill three fourth full, Bake at 350 degrees for 10 to 12 minutes or until golden brown.
  5. Remove from pans & let cool slightly on wire rack.

Mango chicken curry

Serving 4

Mango chicken curry recipe

Mango chicken curry recipe

Ingredients:-

  • 3 tbsp or more —– vegetable oil
  • 1 large—–onion, chopped (1.5 to 2 cups)
  • Half—–red bell pepper, chopped
  • 2—–garlic cloves, minced
  • 2 tbsp—–fresh minced ginger
  • 2 tbsp—–yellow curry powder
  • Half tsp.—–ground cumin, 2 mangoes peeled & diced
  • 2 tbsp—–cider vinegar or white vinegar
  • 1.25 cup—–water,
  • 750 gms—–skinless, boneless thighs or breasts, Cut into 1-inch pieces,
  • Half cup—–heavy cream, salt & pepper
  • Coriander for garnish
  • One third cup—–golden raisins

Food preparation:

  1. Heat two tbsp oil in a large sauté pan over medium heat.
  2. Add onions & cook, 5 minutes. Add red bell pepper & another tbsp. of oil, cook for 2 minutes.
  3. Add curry powder & cumin, cook for few more minute.
  4. Add the ginger & garlic, cook for one minute more.
  5. Add the vinegar, water & half of the hopped mango to the pan. Bring to a boil.
  6. Remove pan from heat. Scoop the sauce into a blender.
  7. Puree the sauce, pulsing until smooth.
  8. Return the sauce to the pan.
  9. Add chicken pieces & raisins to the pan. Return to a low simmer.
  10. Cover the pan & let cook for 8-10 minutes.
  11. Use a knife to cut open the largest piece to check.
  12. Add the remaining mango pieces to the pan.
  13. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered.
  14. Do not let boil or the cream may curdle.
  15. Adjust seasonings.

Mango Upside-down Cake

Mango upside-down cake recipe

Mango upside-down cake recipe

Ingredients:-

  • 2 cups —– ripe mangoes, slice
  • 2 tbsp.—–lemon juice
  • 1 tbsp.—–butter
  • One third cup—–brown sugar
  • Quarter cup—–shortening
  • Quarter tsp.—–salt
  • Three fourth Cup—–sugar
  • 1—–egg
  • Half cup—–milk
  • 1.25 cups—–flour
  • 2 tsp.—–baking powder

Food preparation:

  1. Pour lemon juice over mangoes and allow to stand 15 minutes.
  2. Melt butter in 8-inch pan or casserole.
  3. Add brown sugar & cover with a layer of mango slice.
  4. To prepare the cake batter: Cream the shortening, add the sugar & cream together, and then add beaten egg.
  5. Sift dry ingredients & add alternately with milk.
  6. Pour over mangoes & bake 50 to 60 minutes at 375 degrees F.
  7. When cake is done, turn it out upside- down & serve while still warm.
  8. Serve with whipped cream or a lemon or lime sauce.

Mango Crisp

Mango Crisp recipe

Mango Crisp recipe

Ingredients:-

  • 5 cups —— ripe mangoes, peeled & thinly sliced
  • 1.5 tsps——cinnamon
  • Quarter tsps——nutmeg
  • 1 tbsp——lemon juice
  • Quarter cup——softened butter
  • Half cup——brown sugar, packed
  • Half cup——flour

Food preparation:

  1. Mix sliced mangoes with 1 tsp of the cinnamon, the nutmeg, & lemon juice.
  2. Place in a buttered 10 x 6 x 2 inch glass baking dish.
  3. Set aside.
  4. Combine butter & brown sugar until well blended.
  5. Cut in flour & the remaining half teaspoon of cinnamon. Mix until crumbly.
  6. Sprinkle the topping evenly over mango slices.
  7. Cook in microwave oven 9 to 11 minutes on HIGH power, rotating a half turn after 5 minutes.
  8. Serve warm or cold, with whipped topping or ice cream, if desired.

Mango Icecream

Ingredients:-

  • 1 liter——–  milk
  • 2-1/2 tsp ——– corn flour
  • 1 tsp ——– gelatin
  • 3/4 cup ——– sugar
  • 1 cup ——– fresh cream
  • 1 tsp ——– mango essence
  • 1/2 cup ——– cold milk
  • 1 cup ——– mango pulp
  • 1/2 cup ——– fresh beaten cream
  • 3/4 cup ——– ground sugar
 

Method:

  1. Boil the milk for 10 minutes, strring occasionally. Mix corn flour in half cup of cold milk and keep
    aside.
  2. Add sugar to milk and stirr. then, add corn flour paste very slowly, string
    continuously.
  3. Boil for five minutes and take it off. Sprinkle gelatin over 3 tbsp water in small pan.
  4. Allow to soak for five minutes and warm over gentle heat, till dissolved.
  5. Do not bring it to a boil. When the boiled milk cools a little, add gelatin solution and mix well.
  6. Cool before freezing in a bowl. When it is set, remove from freezer and heat
    until it is soft and creamy.
  7. Add one cup cream with essence and beat. Now add mango pulp, half cup beaten cream and ground sugar.
  8. Transfer back to the container and freeze till well set.
  9. Serve when set.

Mango Cumin

Ingredients:

  • 8 —— green mangoes
  • 4 cups —— water
  • 1 tsp —— dry-roasted & grounded cumin seeds.
  • 1/2 tsp —— red chilli powder
  • 1 tsp —— salt
  • 4 tsp —— sugar
  • 3 tsp —— chopped mint leaves
  • 12 —— crushed ice cubes.

Method:

  1. Cook the mangoes into adequate water. Drain the water and peel the outer skin.
  2. Stone and pulp the mango. To the pulp, add water, sugar , salt, chilli, mint and cumin.
  3. Whisk thoroughly.
  4. Serve chilled with crushed ice.

Mango Pina

Ingredients:

  • 1cup —— fresh mango skins removed and cut into chunks
  • 1 cup —— pineapple skin removed and cut into chinks
  • 2 cups —— papaya
  • Ice.

Mehod:

  1. Place ingredients into blendar and fill almost to top with ice .
  2. Blend until smooth.
  3. Garnish with piece of mango and pineapple.
  4. Serve immediately.
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