Mango And Basil Prosecco Recipe By Tasty Food

MANGO AND BASIL PROSECCO RECIPE BY TASTY

Steps:

• Crush the mango and basil in a jug. Add in simple syrup and stir.
• Serve ¼ of the fruit mix in a glass and add 1 shot of vodka.
• Top up with ice cubes and prosecco and garnish.
• Enjoy!

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

MANGO BELLINI

Steps:

• Add 2 tablespoons mango nectar to each of 6 champagne flutes. Top with champagne; gently stir to combine.

MANGOES AND RASPBERRIES IN PROSECCO SYRUP

Steps:

• For the syrup: In a medium saucepan, bring the Prosecco, sugar, lemon juice, lemon zest, star anise, and cinnamon stick to a boil, stirring occasionally, over medium-high heat, until the sugar has dissolved. Reduce the heat and simmer for 35 minutes until the mixture has reduced by half. Add the mangoes and raspberries to the syrup and allow the mixture to cool for 1 1/2 hours. Using a slotted spoon, remove the fruit and spoon into serving bowls. Discard the cinnamon stick and star anise. Pour the syrup into a pitcher. Refrigerate the fruit and syrup until ready to serve.;
• Whipped cream: For the cream: In a medium bowl, using an electric hand mixer, beat the cream at high speed until thick. Add the sugar and continue to beat until the cream holds stiff peaks. Add the lemon zest and mix until just combined.
• To serve: Put a dollop of cream on top of the fruit and drizzle each dish with the Prosecco syrup.

SPOT PRAWN, MANGO AND BASIL STIR FRY

Steps:

• Heat grapeseed oil in a wok over medium heat.
• Mix in ginger, garlic and red pepper flakes.
• Cook and stir for one minute.
• Raise Heat to high.
• Add red and green peppers and prawns and stir fry for 3 to 4 min until prawns are just opaque. Add mango and cook for another 30 seconds.
• Remove from heat and mix in soy sauce, sesame oil, green onion and basil leaves.
• Serve immediately over steamed rice.

BASIL CHICKEN WITH COCONUT-MANGO SAUCE

Steps:

• Slice each chicken breast lengthwise into 3 or 4 thick strips. Lightly oil a large wide saucepan and set over medium heat. When hot, add chicken. Stir often until chicken loses its pink color, 4 to 5 minutes. Meanwhile, place onion on a cutting board, cut side down, then thinly slice. Peel mango. Slice fruit from stone in large pieces then cut into thick bite size strips.
• When chicken is no longer pink, remove to a large plate. Pour coconut milk into pan. Pour coconut milk into pan. Increase heat to medium-high. Add onion, dried basil, cumin, chili flakes and salt. Boil, uncovered and stirring often, until sauce is reduced by half, about 4 to 5 minutes. Return chicken and any juices to pan. Reduce heat to medium.
• Add mango and stir often, uncovered, until chicken is springy when pressed, 6 to 8 minute Slice lime in half and cut one half into 6 think wedges. Coarsely chop basil. When chicken is cooked, squeeze juice from half of lime over top. Sprinkle with fresh basil. I found this recipe is great with rice noodles and snow peas. Serve with lime wedges.