Mango Cream Sauce Food

CHICKEN AND PASTA IN A MANGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
• Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
• Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
• Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.

MANGO CREAM SAUCE

Steps:

• In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

MANGO SAUCE

Steps:

• 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.

FLAMING MANGO SAUCE OVER HOMEMADE VANILLA ICE CREAM

Steps:

• In a medium skillet, combine the mango, sugar, water, and cinnamon. Over medium high heat, bring the liquid to a boil. Lower the heat to medium and stir the mixture constantly for 3 to 4 minutes, until the sauce thickens slightly. In a small saucepan, warm the rum over low heat and stir in the cornstarch mixture until it thickens.
• Transfer the sauce to a heatproof bowl. Bring the mango sauce and the pan of warm rum to the table and spoon ice cream into six individual bowls. Light the rum in the pan and pour it, still flaming, into the mango sauce. Spoon some of the mango sauce over each dish of ice cream.

CREAMY MANGO CHICKEN

Steps:

• Pre heat over to 180
• Season the chicken with salt and pepper
• Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
• Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
• Bake in the oven for 35 mins - until the chicken is cooked through
• Serve with wild rice and green beans

MANGO SAUCE

Steps:

• Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.

MANGO CREAM DIPPING SAUCE

Steps:

• Place mangoes, sour cream, and lemon juice in a food processor or blender and puree until smooth. Use right away or cover and refrigerate for up to 2 days.

MANGO GARLIC SAUCE

Steps:

• Melt butter, add garlic and saute until tender.
• Add mango and lemon and simmer gently for 5 minutes.
• Stir in shallots and cream.
• If too thick, ass a little water.
• Store in fridge until serving time.

MANGO-FILLED CREAM PUFFS WITH SPICED MANGO-MOJITO SAUCE

Steps:

• For puffs:
• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
• Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
• Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
• For filling:
• Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
• Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
• Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.