MANGO TANGO
Limey, mango juice is fantastic for summertime refreshment!
Provided by Hanna
Categories Breakfast and Brunch Drinks
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Juice the mango, limes, and apples in a juice machine. Serve over ice.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 61.3 g, Fat 0.9 g, Fiber 8.9 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 6.9 mg, Sugar 46.1 g
SOLE GOUJONS WITH MANGO & LIME DIP
Coat strips of white fish fillets with breadcrumbs, then bake for a delicious make-ahead canapé, perfect for entertaining or a party buffet
Provided by Justine Pattison
Categories Buffet, Canapes, Snack
Time 40m
Number Of Ingredients 13
Steps:
- Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
- Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.
- Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.
- Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.
Nutrition Facts : Calories 174 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
MANGO-LICIOUS TILAPIA
My son's girlfriend, Nicole, named this 'mango-licous'. The mango salsa is great over the tilapia, as a dip or on cottage cheese. Try serving the tilapia over brown basmati rice or lightly dressed salad greens for a complete meal. Then generously top with the salsa. Mango-licious!!
Provided by Anonymous
Categories Seafood Fish Tilapia
Time 22m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C.)
- In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
- Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
- While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 21.2 g, Cholesterol 41.4 mg, Fat 16 g, Fiber 6.2 g, Protein 25.3 g, SaturatedFat 2.4 g, Sodium 561.6 mg, Sugar 11.7 g
CARROT-MANGO TANGO BABY FOOD (9+ MONTHS) RECIPE BY TASTY
Here's what you need: apples, large carrots, mango, water
Provided by Crystal Hatch
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add apples, carrots, mango, and water, breast milk, or formula to a blender or food processor. Blend very well.
- Add more liquid as needed.
- Refrigerate up to 3 days or freeze up to 1 month.
- NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
- Enjoy!
Nutrition Facts : Calories 64 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 12 grams
MANGO TANGO
Steps:
- Cut the mango into medium pieces, on a cutting board, and freeze. Add the lemon pico di gallo salt to a small saucer plate. Juice 1/2 lime and add it to another small saucer plate. Dip the rims of each glass, first into the lime juice and then into the salt. Pour very chilled Cava into the wine glasses. Sprinkle each glass with fresh ginger juice and add a few pieces of frozen mango. Top with a small scoop of mango sorbet and serve.
- Enjoy!
SPICY MANGO-BLACK BEAN DIP
Make this Spicy Mango-Black Bean Dip in less than 10 minutes. Tortilla chips dunked in our mango-black bean dip make the perfect snack for the big game.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Spread cream cheese spread onto bottom of microwaveable plate.
- Top with mangos, beans, peppers and cheddar.
- Microwave on HIGH 2 min.
- Sprinkle with cilantro.
Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CURRIED MANGO CHUTNEY DIP
Make and share this Curried Mango Chutney Dip recipe from Food.com.
Provided by Missy Wombat
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Gently fry the onion and garlic in the oil for about 5 minutes until soft.
- Add the curry powder and cook for another minute then allow the mixture to cool.
- Spoon into a food processor with the yoghurt, chutney and seasoning.
- Blend until smooth.
- Stir in the parsley and refrigerate before serving with crudites and bread.
Nutrition Facts : Calories 76.7, Fat 7, SaturatedFat 0.9, Sodium 2.5, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.5
MANGO TANGO
A tropical delight perfect for summer I saw on Emeril's show. Although the recipe only takes 5 minutes to make, I inclued 2 hours to allow for freezing.
Provided by cookiedog
Categories Beverages
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fill 2 ice cube trays with the mango nectar; freeze until solid.
- Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.
Nutrition Facts : Calories 155.4, Fat 0.1, Sodium 1.9, Carbohydrate 8.6, Fiber 0.1, Sugar 6.3, Protein 0.2
MANGO WITH CHILE-LIME SALT
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.
Provided by Yewande Komolafe
Categories snack, finger foods
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
- Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.
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