ORANGE MANGO CHICKEN
Chicken breast, sauteed in olive oil, and accompanied with a silky sauce of spiced orange juice and fresh mango. This is a simple, yet elegant dish.
Provided by Michael Soucie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
- Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 79.4 mg, Sugar 12.9 g
STAR FRUIT IN MANGO-ORANGE SAUCE
Star fruit becomes a gorgeous and impressive dessert when topped with a mango-orange sauce and drizzled with coconut milk.
Provided by Darlene Schmidt
Categories Dessert
Time 18m
Yield 3
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Place the slices of star fruit in a pot on the stove.
- Add the orange juice. Stir well and turn heat to high until juice begins to boil.
- Lower the heat and allow the juice to simmer for 10 minutes, or until the star fruit has softened enough to easily cut into with a spoon. While cooking, gently move the slices around and turn them over so they all get cooked equally.
- Remove any more brown seeds that may loosen and surface.
- While the star fruit is cooking, place the mango in a food processor, mini chopper , or blender. Process or blend until smooth and pureed. Set aside.
- When the star fruit is nearly done, add the sugar/sweetener and stir to dissolve. Remove the pot from the heat.
- Add the mango puree, stirring well to incorporate. Taste for sweetness, adding more sugar if needed (how sweet it is will depend on the ripeness of the fruit/juice you're using).
- Portion out 3 star fruit slices per bowl with enough sauce to surround the fruit.
- Drizzle over some coconut milk.
- Top each bowl with a sprinkling of pomegranate seeds or cherry pieces, if using.
Nutrition Facts : Calories 352 kcal, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 14 g, Sodium 17 mg, Sugar 44 g, Fat 17 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 3h
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
- For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
- For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
- To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
- Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
- To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.
MANGO-ORANGE SAUCE
Make and share this Mango-Orange Sauce recipe from Food.com.
Provided by Jainene
Categories Chutneys
Time 7m
Yield 3/4 cup, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a small stainless steel sauce pan on low heat.
- Add mango chutney and orange juice. Whisk to combine.
- Add cornstarch to the pan, whisking constantly to prevent clumps. Add the water in a slow, steady stream, whisking continuously.
- Sauce is finished when smooth and just thick enough to coat the back of a spoon.
Nutrition Facts : Calories 175.3, Fat 17.4, SaturatedFat 10.9, Cholesterol 45.8, Sodium 124.4, Carbohydrate 5.3, Fiber 0.1, Sugar 3.8, Protein 0.5
MANGO-ORANGE MOUSSE CAKE
When mangoes are in season this is one of the first things I make with them. It's an impressive dessert, worth the extra effort.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- For cake-----------------.
- Position rack in center of oven and preheat to 400°F.
- Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of cake pans with waxed paper.
- Butter paper and dust lightly with flour.
- Sift flour and baking powder into medium bowl.
- Using electric mixer, beat eggs and yolks in large bowl until frothy.
- Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
- Fold in flour mixture.
- Fold 1 heaping tablespoon batter into melted butter.
- Fold butter mixture back into batter.
- Divide batter between prepared pans.
- Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
- Cool cakes completely in pans on rack.
- For Mousse---------------------.
- Pour liqueur into small bowl; sprinkle gelatin over.
- Let gelatin soften 10 minutes.
- Puree mangoes in processor.
- Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
- Add sugar to mango puree in processor and blend well.
- Set bowl of gelatin in saucepan of simmering water.
- Stir until gelatin dissolves.
- Add gelatin mixture to mango in processor and blend.
- Whip cream in large bowl to soft peaks.
- Fold in mango mixture.
- Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Spread mango mousse over cake.
- Place second cake layer atop mousse.
- Press lightly.
- Wrap tightly with plastic and refrigerate at least 4 hours.
- (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
- Whip cream until soft peaks form.
- Add sugar and liqueur and beat until firm peaks form.
- Release pan sides.
- Transfer cake to platter.
- Frost top and sides of cake with whipped cream mixture.
- Press almonds onto sides.
- Garnish top with mango slices.
- Brush mango with reserved puree.
ORANGE LIQUEUR MANGO SAUCE
Make and share this Orange Liqueur Mango Sauce recipe from Food.com.
Provided by Ambervim
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar and water.
- Cook over medium heat for 2 minutes or until sugar is dissolved.
- In food processor or blender, process sugar syrup, mangos and liqueur until smooth.
- Transfer to covered container and refrigerate up to 3 days.
Nutrition Facts : Calories 549.5, Fat 2.5, SaturatedFat 0.6, Sodium 8.4, Carbohydrate 138.5, Fiber 10.8, Sugar 129.5, Protein 5.5
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