Thai Mango Sauce Food

THAI MANGO SAUCE

Thai Mango Sauce image

A sweet spicy sauce or glaze meant to complement any light protein. For example you could squirt it on chicken, yellow fin tuna, sea bass, or sword fish.

Provided by Rod Mowery

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 3

Ingredients

1 mango, peeled and seeded
1 ½ tablespoons corn syrup
2 tablespoons Thai pepper garlic sauce

Steps:

Place mango, corn syrup, and sauce in an electric blender. Blend until smooth.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 17.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 350.8 mg, Sugar 9.7 g

THAI MANGO CHICKEN

Thai Mango Chicken image

Make and share this Thai Mango Chicken recipe from Food.com.

Provided by Sandyg61

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless chicken breast, sliced
1 red bell pepper, sliced
1/8 cup cashews
fresh coriander (for garnish)
2 ripe fresh mango, fruit scooped out (soft = ripe)
1 teaspoon chili sauce
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons fish sauce
1/2 lime, juice of
1 tablespoon brown sugar
1 piece ginger, peeled and sliced
3 garlic cloves, peeled
1 teaspoon dark soy sauce
1/2 cup fresh coriander, including stems, chopped

Steps:

To make the mango sauce, simply place all sauce ingredients in a food processor. Process well.
Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour. (Sourness/sweetness will depend on how ripe your mangos are). If too sweet, add a little more vinegar. If not spicy enough, add more chilli sauce. If not salty enough, add more fish sauce. If too salty, add more lime juice. Remember, the goal for this sauce is to reach a balance of sweet, sour, spicy, and salty.
Add the sauce, chicken and red pepper slices to a wok.
Stir well and bring to a boil.
Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from sticking, continue cooking for 30 minutes (or until chicken is well done).
Finish the dish with a sprinkling of cashews and fresh coriander.

THAI COCONUT CAKE WITH MANGO SAUCE

Thai Coconut Cake With Mango Sauce image

Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on About.com and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!

Provided by Acceptance

Categories Dessert

Time 1h

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 13

Ingredients

5 eggs, separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk (NOT sweetened, stir before measuring)
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
2 mangoes, peeled and cubed (about 1 1/2 cups)
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

Preheat oven to 350.
Grease a tube pan.
Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
Add the baking powder and then the flour to the yolk mixture.
Beat just till blended.
Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
Sauce:.
Place all the sauce ingredients into a blender or food processor and blend till smooth.
To serve:.
Warm the mango sauce in a saucepan.
Cut slices of the cake and plate them.
Pour warm sauce over.
If desired garnish with freshly toasted unsweetened coconut.

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