Mango Lemon Leche Food

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MANGO SALAD



Mango Salad image

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

3 mangoes (ripe, Alphonso recommended, peeled and thinly sliced)
1 red bell pepper (thinly sliced)
1/4 red onion (thinly sliced)
1/4 cup fresh basil (thinly sliced)
1/4 cup fresh cilantro (roughly chopped)
Zest of 1 lime
1/4 cup lime juice (freshly squeezed (about 2 limes))
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil (or other neutral tasting oil)
Freshly ground pepper

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



Mango Lemon Leche image

This fruity snack topped with fresh mangos is perfect for any time of day.

Categories     Dessert

Yield 1

Number Of Ingredients 4

1 Fiber One™ 90 calorie lemon bar
2 tablespoons of fat-free plain kefir
1 tablespoon of mango sauce (1/3 mango and 1 tablespoon water)
2 fresh mango spheres

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



Mango Lemon Smoothie image

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

1/2 cup water
3 Tbsp. COUNTRY TIME Lemonade Flavor Drink Mix
1 container (6 oz.) vanilla yogurt
1 mango, coarsely chopped
1 cup ice cubes

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



Tres Leches Cake with Mango image

Provided by Food Network Kitchen

Time 1h5m

Yield 8-10 servings

Number Of Ingredients 16

Vegetable oil, for greasing
4 large eggs
1 cup sugar
2/3 cup unsalted butter, melted
1 teaspoon vanilla extract
2 1/4 cups whole milk
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 tablespoon dark rum
2 large ripe mangoes
3 tablespoons sugar
1 cup heavy cream
Ground cinnamon, for sprinkling

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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