MANGO SALAD
Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.
Provided by Jennifer
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
- Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.
Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
MANGO LEMON LECHE
This fruity snack topped with fresh mangos is perfect for any time of day.
Categories Dessert
Yield 1
Number Of Ingredients 4
Steps:
- Pour kefir and homemade mango sauce in a shallow bowl, place lemon bar on top and garnish with two mango spheres.
Nutrition Facts : Calories 200, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 26 g, TransFat 0 g
MANGO LEMON SMOOTHIE
Treat yourself to a deliciously refreshing Mango Lemon Smoothie packed with punch and fruity goodness. Enjoy the taste of fresh mango as you sip on this scrumptious Mango Lemon Smoothie that only takes minutes to prepare.
Provided by My Food and Family
Categories Home
Time 15m
Yield 3 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Blend all ingredients except ice in blender until smooth.
- Add ice; blend on high speed until thickened.
- Serve immediately.
Nutrition Facts : Calories 170, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
TRES LECHES CAKE WITH MANGO
Provided by Food Network Kitchen
Time 1h5m
Yield 8-10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
- Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
- Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
- Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
- Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.
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HOMEMADE MANGO JAM RECIPE - SAVORY THOUGHTS
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Ratings 1Calories 169 per servingCategory Breakfast, Condiments
- Transfer the mango mixture to a medium saucepan filled with ½ cup water. Stir. Cover with lid. Cook for 25 minutes over medium- low heat. Stir occasionally to avoid sticking. The liquid will reduce, and the jam will form. Remove the jam from the stove. Set aside to cool. Transfer to a jar. Enjoy or refrigerate for later use.
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4.8/5 (127)Total Time 15 minsCategory DrinksCalories 100 per serving
- Place the mango chunks with the lemon or lime juice, sugar or honey, 2 cups of water and a few ice cubes in a blender.
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