Spicy Mango Basil Paletas Food

SPICY MANGO-BASIL PALETAS

Steps:

• Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture. Pour into freezer pop molds.
• Freeze until firm, 14 to 24 hours.

MANGO CON CHILE PALETAS

Steps:

• In a medium saucepan, combine 2 cups water and the sugar. Cook over medium heat until the mixture reaches 200 degrees F, about 20 minutes. Remove from the heat and carefully pour into a bowl. Add in 2 cups of the mango and with a hand mixer on low speed, blend until smooth. Once smooth, stir in the lime juice, chile powder and remaining cup of chopped mango.
• Pour the mixture into popsicle molds, place in the freezer for 1 hour and then insert popsicle sticks. Return to the freezer until set, 5 to 6 hours.

SPICY MANGO-BASIL PALETAS

Steps:

• Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture.
• Pour into freezer pop molds.
• Freeze until firm, 14 to 24 hours.
• Note: If you like a smooth texture, don't set aside any mango and just blend the whole lot.

SPICY MANGO PESTO SAUCE

Steps:

• Combine lemon juice, oil, basil, mango, pine nuts, garlic, and jalapeno in a blender or food processor. Blend until basil is finely chopped.
• Add salt and stir to blend. Store in a sealed container in the refrigerator. It will last up to three days. If you like your pesto a bit thinner, stir in a little rice milk.

SPICY MANGO-BASIL PALETAS

Steps:

• Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture. Pour into freezer pop molds.
• Freeze until firm, 14 to 24 hours.

SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE

Steps:

• For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
• For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
• Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
• Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
• Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
• Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
• Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.