Infused sake Recipe

Infused sake

Servings: 6

Ingredients:

  • 1 bottle (750 ml.) sake
  • 1 cup sliced peeled fresh pineapple

or

  • cup sliced peeled, pitted firm-ripe mango

Procedure:

  1. In a 4- to 6-cup widemouthed jar, combine sake and pineapple or mango. Cover and chill until sake has a subtle fruit flavor, about 5 days. Lift out fruit with a slotted spoon and discard. Serve cold–the sooner, the better. Leftover sake (without fruit) will keep up to 1 week when stored airtight in the refrigerator.

Thai Turkey Burgers with Mango Mayonnaise Recipe

Thai Turkey Burgers with Mango Mayonnaise Recipe

Thai Turkey Burgers with Mango Mayonnaise

Preparation Time 25 Minutes
Servings: 5 (serving size: 1 burger)

Ingredients:

  • 2 tablespoons green curry paste
  • 1 tablespoon light mayonnaise
  • 1 large egg white, beaten
  • 1 1/4 pounds ground turkey breast
  • 1/2 cup minced green onions/li>
  • 1/3 cup fresh breadcrumbs
  • 1/4 teaspoon salt
  • Olive oil-flavored cooking spray
  • Mango Mayonnaise
  • 5 (2-ounce) whole grain hamburger buns
  • 5 romaine lettuce leaves
  • 10 slices tomato
  • 15 slices cucumber

Procedure:

  1. Prepare grill.
  2. Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add turkey and next 3 ingredients; stir just until blended. Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty.
  3. Coat both sides of patties with cooking spray. Place patties on grill rack coated with cooking spray.
  4. Grill 8 minutes on each side or until done. Spread 1 tablespoon Mango Mayonnaise on bottom half of each bun; top with 1 lettuce leaf, 2 tomato slices, 1 patty, 3 cucumber slices, and top half of bun.

Champagne Mango Margaritas Recipe

Champagne Mango Margaritas

Total Time: 1 Hour, 35 Minutes
Servings: 6

Ingredients:

  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1/2 cup fresh orange juice
  • 1/2 cup tequila
  • 1/4 cup mango nectar
  • 1/4 cup fresh lime juice
  • 1/4 cup Triple Sec
  • 3 Champagne mangoes, peeled, seeded, chopped, and frozen (about 3 cups)
  • 3 dried pequín chiles or chiles de árbol
  • 1 cup ice
  • 1/2 teaspoon kosher salt, divided
  • 3/8 teaspoon sugar
  • 1 lime wedge

Procedure:

  1. Combine 2 tablespoons water and 2 tablespoons sugar in a microwave-safe glass measuring cup; microwave at HIGH 2 minutes.
  2. Stir until sugar dissolves. Combine sugar mixture, orange juice, and next 6 ingredients (through chiles) in a blender, and process until smooth. Add ice to blender; pulse to combine. Stir in 1/8 teaspoon salt.
  3. Chill in refrigerator 30 minutes, stirring after 15 minutes.
  4. Combine remaining salt and 3/8 teaspoon sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in salt mixture to coat.
  5. Fill each glass with about 2/3 cup margarita.

Note: Champagne mangoes are also called Ataulfo mangoes. Other varieties may be used but won’t be as smooth. Use more mango nectar to compensate.


Mango Mint Rum Slush Recipe

Mango Mint Rum Slush

Servings: 4 cup

Ingredients:

  • 3 cups coarsely chopped peeled mango
  • 1 cup ice cubes
  • 1 cup mango nectar
  • 3/4 cup white rum
  • 1/4 cup fresh lime juice
  • 2 tablespoons sugar
  • 1 tablespoon chopped fresh mint

Procedure:

  1. Place mango in freezer for 1 hour. Combine mango, ice cubes, and remaining ingredients in a blender; process until smooth.
  2. Serve immediately.

Layered Fruit Smoothie Recipe

Layered Fruit Smoothie Recipe

Servings: 2 (serving size: 2 cups)

Ingredients:

  • 1 mango (peeled, pitted, and coarsely chopped)
  • 1 1/4 cups plain low-fat yogurt
  • 4 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon freshly grated lime zest
  • 1 banana (peeled, and chopped)
  • 10 medium strawberries (washed, and hulled)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly grated lemon zest

Procedure:

  1. In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
  2. Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
  3. Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
  4. Note: Nutritional analysis is per smoothie.

Mango Smoothie Recipe

Mango Smoothie

Servings: 4 (serving size: 3/4 cup)

Ingredients:

  • 1 1/2 cups chopped peeled mango
  • 1 1/2 cups fat-free milk
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Serve over ice.

Banana and Mango Smoothie Recipe

Banana and Mango Smoothie

Servings: 2 Cups

Ingredients:

  • 1 cup cubed peeled ripe mango
  • 3/4 cup sliced ripe banana (about 1 medium)
  • 2/3 cup fat-free milk
  • 1 tablespoon nonfat dry milk (optional)
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract

Procedure:

  1. Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).
  2. Place frozen mango and the remaining ingredients in a blender.
  3. Process until smooth.
  4. Serve.

Note: Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.


Blackberry and Mango Breakfast Shake Recipe

Blackberry and Mango Breakfast Shake

Servings: 4 (serving size: 1 cup)

Ingredients:

  • 1 1/2 cups frozen blackberries
  • 1 cup refrigerated mango slices (such as Del Monte)
  • 1 cup (about 6 1/2 ounces) low-fat tofu (such as Silken soft)
  • 1 cup orange juice
  • 3 tablespoons honey

Procedure:

  1. Combine all ingredients in a blender; process until smooth.
  2. Serve.

Mango Shake Recipe

Mango Shake

Mango Shake

 

Ingredients

  • 4 pieces ripe mango, peeled and sliced
  • 2 cups ice cubes
  • 1 cup evaporatedmilk(optional)
  • sugar or other sweetener to taste

Procedure:

  1. In a blender, process mango, milk, sugar and some ice until blended.
  2. Add more ice until smooth then pour into glasses then served cold.

Baked Salmon with Avocado and Mango Salsa Recipe

Baked Salmon with Avocado and Mango Salsa Recipe

Baked Salmon with Avocado and Mango Salsa

 

Ingredients:

  • 2 each: 3-4 oz. wild-caught salmon steaks
  • juice of 2 whole lemons
  • 4 tsp. coconut oil
  • sea salt and pepper, if desired

For the salsa:

  • 1 red onion, diced
  • 1 avocado, cut into ¼ – ½ inch cubes
  • 1/2 cup mango, cut into ¼ – ½ inch cubes
  • 4 tsp. cilantro, chopped fine
  • 2 tsp. fresh lime juice
  • 2 tsp. green chilli, seeded and minced
  • 1 tsp. garlic, macerated

Procedure:

  1. Preheat oven to 325°F. Grease the bottom of a heavy baking pan or oven-safe skillet with the coconut oil. Brush both sides of the salmon steak with the lemon juice and place it in the baking dish or skillet. Sprinkle fish with the salt and pepper, if desired. Bake for 15-20 minutes or until moist and flakey.
  2. While the fish is cooking, prepare the salsa. In a medium bowl, mix the mango, avocado, onion, cilantro, and chili. In a small bowl, mix together the lime juice and the macerated garlic. Sprinkle the juice mixture over the salsa and toss. Serve the salsa on top of the baked fish. Makes two servings.

Barbecue jerk chicken with fresh mango and lime salsa recipe

Barbecue jerk chicken with fresh mango and lime salsa

Barbecue jerk chicken with fresh mango and lime salsa

 

Servings: 4-6 depending on size of chicken
Preparation time: 1 Hr 30 Min
Cooking time: 20 Min

Ingredients:

  • 1 red onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon finely grated ginger
  • 2 long red chillies, seeded, coarsely chopped
  • 2 tablespoons dark rum
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 2 (about 1.2kg each) fresh chickens, cut into quarters
  • Steamed basmati rice, to serve
  • Lime wedges, to serve

Mango and Lime Salsa

  • 2 just-ripe mangoes, stone removed, peeled, coarsely chopped
  • 1 ripe avocado, stone removed, peeled, coarsely chopped
  • 1 red onion, very thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 tablespoon lime juice

Procedure:

  1. Step 1Place the onion, garlic, ginger, chilli, rum, sugar, lime juice, chilli flakes, allspice, cinnamon, thyme and nutmeg in the bowl of a food processor and process until finely chopped.
  2. Step 2Use a large sharp knife to cut 1cm-deep, 4cm long slashes in the thigh, breast and drumsticks. Place in a large glass or ceramic dish. Pour over the onion mixture and rub into the chicken. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
  3. Step 3Preheat a barbecue flatplate on medium-low. Drain chicken from marinade, reserving marinade. Add chicken to barbecue and cook for 5 minutes each side or until golden brown. Transfer to a roasting pan and pour over reserved marinade. Return chicken to the barbecue and cook, covered, for 30 minutes or until the juices run clear when the thighs are pierced with a skewer. Set aside for 5 minutes to rest.
  4. Step 4To make the mango and lime salsa, combine the mango, avocado, onion, coriander, mint and lime juice in a large bowl.
  5. Step 5Divide chicken among serving plates. Top with mango salsa. Serve with steamed rice and lime wedges.