Mango Sauce Nice And Tart With Sriracha Or Without Food

24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a refreshing mango treat in 30 minutes or less!

FROZEN SRIRACHA-MANGO MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle salt on a plate; dip rim in salt., Place tequila, mango nectar, lime juice, Sriracha and frozen mango in a blender; cover and process until smooth. Pour into prepared glass. Garnish with lime wedge and if desired, sliced mango.

MANGO SAUCE NICE AND TART WITH SRIRACHA (OR WITHOUT)

Steps:

• Put the mango, sugar and juices in a small sauce pan.
• Stir over medium heat bringing to a boil and then let it slightly thicken,
• If the mango has not fallen apart, use a stick blender to smooth it out.
• Add siracha to taste.
• I like to keep half of it without the siracha and half with it.
• Use as a dipping sauce or pour over top of your dish.

MANGO SHRIKHAND PANNA COTTA TART

Steps:

• In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
• Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
• Preheat the oven to 350ºF (175°C).
• Empty the contents onto a 9-​inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
• Keep it in the fridge for 15 minutes.
• Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
• In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
• Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
• In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
• Add the gelatin-​milk mixture into the warm milk mixture and stir to combine.
• Add this mixture to the mango-​yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
• The panna cotta will take 4 hours and up to overnight to set and cool.
• Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.

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.