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Shrimp & Mango Gumbo

Try this great new mango recipe!

Instrucciones: 
Heat 2 tablespoons of olive oil in a 2-gallon rondeau; add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir mango pieces and cilantro leaves into the onion mixture; transfer to a 4" half hotel pan; cover loosely and reserve at room temperature. In the same rondeau, heat the 4 tablespoons of olive oil. Stir in the celery, peppers, jalapeno and chipotle seasoning; sauté 5 minutes. Add the shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside. Add the shrimp broth and okra; simmer 10 minutes. Stir in reserved onion-mango mixture, shrimp and hot sauce; heat through to fully cook shrimp and season to taste with salt and pepper. Plate with ramekin mold of ½ cup rice; ladle one cup of gumbo around the rice and garnish with cilantro.
Image: 
Preparation Time: 
50 minutes
Cooking Time: 
40 minutes
Ingredientes
multiple_ingredients: 
{"rows":20,"measurement":["2","2","1","1/2","4","2","4","2","2","4","2","48","4","4","2","2","1","1","6","Garnish"],"ingredient":["tablespoons olive oil ","cups Spanish onions, small dice","teaspoon sea salt","teaspoon freshly ground black pepper","cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square","cups cilantro leaves","tablespoons olive oil ","cups celery, small dice","cups red and orange peppers, small dice","tablespoons jalapeno, small dice","teaspoons Southwest chipotle seasoning","16-20 count shrimp, deveined","tablespoons garlic, chopped","cups shrimp broth","cups okra, sliced ½-inch thick","teaspoons hot sauce","teaspoon sea salt","teaspoon freshly ground black pepper","6 cups rice, cooked","Cilantro, roughly chopped"]}
Course: 
Entree, Foodservice
Porciones: 
12

Pulled Pork and Mango Summer Rolls with Carolina Mustard Sauce

Amazing new mango recipe!

Instrucciones: 
To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance. To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated. To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls. Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.
Image: 
Preparation Time: 
45 minutes
Cooking Time: 
3-1/2 hours
Ingredientes
multiple_ingredients: 
{"rows":22,"measurement":["3/4","1/2","1/4","2","1","2","1","2","1","dash","dasj","1","2","10","1","10","1","1","1-1/2","1","1","1/2"],"ingredient":["cup prepared yellow mustard","cup honey","cup malt vinegar","tablespoons ketchup","tablespoon dark brown sugar, packed","teaspoons Worcestershire sauce","teaspoon hot sauce","tablespoons vegetable oil","small (1 to 2 pounds) boneless pork shoulder (Boston butt)","Kosher salt","Freshly cracked black pepper","medium onion, sliced","12-ounce cans beer","round rice paper sheets, 8-inch","large ripe fresh mango, peeled, pitted and thinly sliced, lengthwise","small Boston lettuce leaves","small cucumber, very thinly sliced, lengthwise","small avocado, thinly sliced, lengthwise","cups pulled pork, warm","small tart apple, peeled, sliced and cut into thin strips","cup basil leaves, chiffonade","cup fresh mint leaves"]}
Course: 
Entree, Appetizer, Foodservice
Porciones: 
5

Mango Banh Mi

Recipe courtesy of Chef Dave Woolley.

Instrucciones: 
To make Mango Braised Pulled Pork: Preheat the oven to 225°F. Mix all of the ingredients for the rub together in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a Dutch oven. Roast uncovered for 1 hour. Remove from the oven, brush with the sesame oil, add the water and fresh mango puree; cover and return to the oven until the pork is tender and pulls apart easily with a fork, about 5-1/2 hours. (Roasting time is about 90 to 100 minutes per pound.) Once the pork is cooked, transfer to a large platter and allow it to cool enough to handle. With two dinner forks or gloved hands, shred the meat into small bite-sized pieces, removing any large chunks of fat or unwanted pieces in the process place and hold warm in a large bowl. To make Mango BBQ Sauce: Heat the sesame oil in a small saucepan over medium heat. Add onion and cook until soft, about 2 minutes. Add garlic and ginger and continue cooking, stirring frequently, until soft and fragrant, about 2 minutes. Add the fresh mango, soy sauce, water, rice vinegar and Thai chili sauce. Cook for another 2 minutes. Blend until smooth then add to the shredded pork in a large saucepan. To make Fresh Mango Coconut Sweet and Sour Slaw: Stir the warm water, sugar and salt together in a glass measure until dissolved, then add the rice vinegar. Place the shredded carrots and daikon in a mixing bowl and pour the pickling liquid over them. Cover tightly and refrigerate for at least 4 or up to 8 hours, stirring once. Just before service, drain slaw thoroughly and add mango, coconut, fish sauce and Sriracha. To make Caramelized Mango Infused Chicken Liver Pate: Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and garlic and cook until softened and onion becomes caramelized, about 8 minutes. Add the chicken livers, salt and pepper. Cook until the chicken livers are cooked through but still pink when cut open, about 7 to 9 minutes. Remove from heat; cool to room temperature. Add cooled chicken liver mixture to a food processor along with the mayonnaise and purée until smooth. Transfer to bowl, fold in minced caramelized fresh mangos into, check salt one more time and cover and chill until ready to use. To assemble each baguette: Spread the Caramelized Mango Paté on the bottom side of the sliced baguette. Spread mayonnaise on the top side. Layer the ingredients from the bottom up in the quantities and order listed above. Bamboo pick 12 times; cut and serve immediately. Repeat with each baguette.
Image: 
Preparation Time: 
2 hours, 10 minutes
Cooking Time: 
6 hours
Ingredientes
multiple_ingredients: 
{"rows":51,"measurement":["9-12 ","2-3","8","2","12 ","2 ","1","4","10","12","","1/2","1/2","1","1-1/2","1","1/2","1/2","4-1/2","1","1/2","1/3","","2","1/2","3","3","10","3","3","4","1/4","","2","4","1","4","10","15","1","1/3","1","2","","1","7","2","1-1/4","1/2","3","1"],"ingredient":["inch baguettes, sliced in half, lengthwise","tablespoons Caramelized Mango Paté per baguette, recipe follows","ounces Mango Pulled Pork per baguette, recipe follows","tablespoons mayonnaise per baguette","thin slices English cucumber per baguette","ounces fresh mango, chopped fine per baguette","ounces sweet onion, thinly sliced per baguette","ounces Fresh Mango-Coconut Sweet and Sour Slaw per baguette, recipe follows","each jalapeño peppers, thinly sliced per baguette","leaves fresh cilantro per baguette ","MANGO BRAISED PULLED PORK","tablespoon salt","tablespoon garlic salt","teaspoon freshly ground black pepper","tablespoon sugar","tablespoon Chinese 5-Spice powder","tablespoon ground ginger","teaspoon cayenne","lb Boston butt pork roast","tablespoon sesame oil","cup fresh mango puree","cup water","MANGO BBQ SAUCE","tablespoon toasted sesame oil","cup finely chopped onion","cloves garlic, very finely chopped","tablespoons very finely chopped fresh ginger","ounces small fresh mango chunks","tablespoons soy sauce","tablespoons water","tablespoons rice vinegar","cup Thai sweet chili sauce","FRESH MANGO COCONUT SWEET AND SOUR SLAW","cups warm water","tablespoons turbinado sugar","tablespoon salt (or more to taste)","tablespoons rice vinegar","ounces carrots, shredded large","ounces daikon radish, shredded large","cup fresh mango peeled and cut, pulse minced in robot coupe","cup shaved unsweetened coconut, toasted","tablespoon Sriracha","tablespoons fish sauce","CARAMELIZED MANGO INFUSED CHICKEN LIVER PATÉ","tablespoon vegetable oil","ounces onion, finely chopped","medium cloves garlic (1/4 ounce), minced","lb chicken livers, trimmed of any fat and sinew","teaspoon freshly ground black pepper","tablespoons mayonnaise","cup caramelized fresh mango, minced fine"]}
Course: 
Entrée
Porciones: 
9

Mango BBQ Chicken

Instrucciones: 
In a medium bowl, whisk mango puree, mustard, brown sugar, vinegar, Worcestershire and hot sauce until smooth. Place 1 cup of sauce in large, heavy-duty zip-top plastic bag and set aside. Prick chicken all over with fork and place in bag with sauce, close bag and toss to coat. Refrigerate chicken at least 4 hours or up to overnight. Refrigerate remaining 1 cup sauce. Preheat outdoor grill or indoor grill pan over medium-high heat. Clean and oil grill grates. Remove chicken from bag and shake off excess sauce. Lower heat to medium and grill chicken, skin side down, covered, until chicken begins to brown, about 30 minutes, flipping chicken halfway through cooking. Open grill, increase heat to medium-high, flip chicken again, basting with ½ cup reserved sauce, and flipping about every 3 minutes, until chicken is cooked through (175 degrees for legs and thighs), and well glazed, about 20 minutes more. Remove chicken from grill and serve with remaining ½ cup sauce and diced mango.
Image: 
Preparation Time: 
20 minutes
Cooking Time: 
50 minutes
Ingredientes
multiple_ingredients: 
{"rows":8,"measurement":["3","1/2","1/4","1/4","3","1","1 1/2","1 1/2"],"ingredient":["mangos (about 3 pounds), peeled and pitted (2 mangos pureed until smooth, 1 mango diced small)","cup yellow mustard","cup packed light brown sugar","cup apple cider vinegar","tablespoons Worcestershire sauce","teaspoon hot sauce","pounds chicken thighs, bone-in, skin-on","pounds chicken legs, bone-in, skin-on"]}
Porciones: 
10
Nutrition Information: 
Nutritional analysis per serving (1/4 cup sauce): Calories 94; Protein 1 g; Carbohydrates 22 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 246 mg; Potassium 229 mg; Fiber 2 g <br> <br> Nutritional analysis per serving (1 piece chicken with ¼ cup sauce total): Calories 410; Protein 24 g; Carbohydrates 27 g; Fat 23 g; 35% Calories from Fat; Cholesterol 130 mg; Sodium 359 mg; Potassium 562 mg; Fiber 3 g

Mango Turkey Sliders

A sweet twist on a backyard BBQ favorite.

Instrucciones: 
Dice 1 mango. In a blender or food processor, puree it with olive oil until smooth. In a large bowl, combine pureed mango, ground turkey, breadcrumbs, green onions, garlic, thyme, and mustard. Season with salt and pepper. Preheat outdoor grill or indoor grill pan over medium-high heat. Clean and oil grill grates. Form turkey mix into 10 small patties. Cook until internal temperature reaches 160 degrees, about 15 minutes total, flipping halfway through cooking. Remove from grill and place on clean platter, tent with foil and set aside. Peel remaining mango with vegetable peeler. Cut a small section off the bottom of the remaining mango so it sits on cutting board. Slice mango from the cheek in, creating small disks. Place turkey burgers on whole-wheat buns and top with sliced mango, red onion and butter lettuce.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":12,"measurement":["2","1","1 1/2","1/2","2","2","2","1","","10","1/2","1/2"],"ingredient":["mangos (about 2 pounds), peeled and pitted ","tablespoon olive oil","pounds 95% lean ground turkey","cup panko breadcrumbs","green onions, white and light green parts chopped","cloves garlic, minced","teaspoons chopped fresh thyme","teaspoon Dijon mustard","salt and pepper","whole-wheat burger “slider” buns","red onion, thinly sliced","head butter lettuce, washed and torn into large pieces"]}
Porciones: 
10
Nutrition Information: 
Nutritional analysis per serving: Calories 278; Protein 17 g; Carbohydrates 34 g; Fat 9 g; 14% Calories from Fat; Cholesterol 50 mg; Sodium 325 mg; Potassium 407 mg; Fiber 4 g

Lion Pizza

Instrucciones: 
Preheat oven to 350 degrees F.<br><br> Spread 1/4 cup pizza sauce on one side of each pita. Sprinkle 1/4 cup mozzarella cheese in the center of each pita. Sprinkle 1/4 cup cheddar cheese around the outer edge of each pita. Place two pepperoni slices in the middle of each pita and top with two olive slices to make the lion’s eyes. Alternate mango and red pepper strips around the edge of each pita, creating the lion’s mane. Add a mushroom slice in the center of each pizza for the lion’s nose.<br><br> Place the pitas on a large baking sheet and bake for 8 minutes, or until cheese is melted. Remove from oven and let cool for 2-3 minutes. Serve warm.
Image: 
Preparation Time: 
10 minutes
Cooking Time: 
8 minutes
Ingredientes
multiple_ingredients: 
{"rows":9,"measurement":["4 ","1 ","1/2","1/2","8 ","1 ","1 ","8 ","4 "],"ingredient":["whole wheat pitas (4-inch) ","cup low-sodium pizza sauce","cup shredded low-fat mozzarella cheese","cup shredded low-fat cheddar cheese","pepperoni slices","large ripe mango, peeled, pitted, cut into thin strips","large red bell pepper, seeds removed, cut into thin strips","black olive slices (about 2 Tbsp)","mushroom slices"]}
Porciones: 
4
Nutrition Information: 
<i>Nutritional analysis per serving (using 2 cups cheese)</i>: Calories 281; Protein 13 g; Carbohydrates 40 g; Fat 9 g; 29% Calories from Fat; Cholesterol 16 mg; Sodium 439 mg; Potassium 506 mg; Fiber 6 g

Grilled Bratwurst with Mango Relish

Instrucciones: 
Combine mangos, mustard, sugar and thyme in a medium bowl. Mix well. Season with salt and pepper to taste, set aside.<br><br> Preheat outdoor grill or indoor grill pan over medium-high heat. Place four bratwurst on hot grill, cover and cook for 15 to 20 minutes; turning often until internal temperature reaches 160 degrees. To serve, place cooked bratwurst in hot dog bun and top with mango relish.
Image: 
Preparation Time: 
5
Ingredientes
multiple_ingredients: 
{"rows":8,"measurement":["2 ","2 ","½ ","½ ","¼ ","¼","1 ","1 "],"ingredient":["mangos (about 2 pounds), peeled, pittted and diced ","teaspoons coarse grain mustard","teaspoon sugar","teaspoon chopped fresh thyme","teaspoon salt","teaspoon pepper","package store-bought bratwurst (uncooked)","package store-bought hot dog buns"]}
Porciones: 
4
Nutrition Information: 
<i>Nutrition Information</i>: Each serving (1 bratwurst with ¼ cup relish) contains 340 calories, 35 g carbohydrate (12% Daily Value), 4 g fiber (15% Daily Value), 24 g protein (48% Daily Value), 13 g fat (20% Daily Value), 12 g saturated fat (59% Daily Value), 80 mg cholesterol (27% Daily Value), 258 mg sodium (11% Daily Value), and 626 mg potassium (18% Daily Value), 85 mg vitamin C (142% Daily Value), 2576 IU vitamin A (52% Daily Value), 40 mg calcium (4% Daily Value), 1.5 mg iron (8% Daily Value).
Serving Suggestions: 
Makes about 1 cup relish (enough for four bratwurst)

Mango Cucumber Soup

Sweet, ripe mangos are the basis for this refreshing and quick chilled summer soup. It's a no-stove recipe that's perfect when outdoor temperatures rise.

Instrucciones: 
Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish. Slice off ¼ of the cucumber and chill for use with garnish. Coarsely chop remaining ¾ of the cucumber. Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth. Blend in yogurt. Chill until ready to serve. <br><br> About 15-30 minutes before serving, prepare garnish. Dice chilled mango half, removing peel and pit; dice remaining cucumber. Mix mango and cucumber dices with cilantro. To serve, top bowls of soup with garnish.<br><br> Recipe is courtesy of Produce for Better Health Foundation. Learn more at <a href="http://www.fruitsandveggiesmorematters.org" target="_blank">www.fruitsandveggiesmorematters.org</a>.
Image: 
Preparation Time: 
30 minutes, plus 2-3 hours to chill
Ingredientes
multiple_ingredients: 
{"rows":7,"measurement":["2","1","2 ","1","1/2","2 ","1/4 "],"ingredient":[" ripe mangos, Divided","english cucumber, divided","tbsp Chopped onion","jalapeno pepper, finely diced (optional)"," cup water","6-oz containers plain non-fat Greek yogurt","cup fresh chopped cilantro"]}
Porciones: 
4
Serving Suggestions: 
Serve with a slice of whole-grain rustic bread and sparkling water with lemon.

Mango Berry Rotini Salad

Mangos, berries, spinach, and feta cheese make for a colorful twist on pasta salad, with the perfect balance of sweet and tangy.

Instrucciones: 
In a small bowl, whisk vinaigrette ingredients; set aside. Boil water and cook rotini according to package instructions. Drain cooked rotini and rinse in cool water. While rotini is cooking, cut mango into chunks, removing peel and pit. Place salad ingredients in a large bowl; drizzle with vinaigrette. Toss gently.<br><br> Recipe is courtesy of Produce for Better Health Foundation. Learn more at <a href="http://www.fruitsandveggiesmorematters.org" target="_blank">www.fruitsandveggiesmorematters.org</a>.
Image: 
Preparation Time: 
30 minutes
Ingredientes
multiple_ingredients: 
{"rows":13,"measurement":["","3 ","2 ","1 ","1","1/4 ","","1 ","1","1 ","1 ","2 ","1/2 "],"ingredient":["VINAIGRETTE ","tbsp extra virgin olive oil","tbsp raspberry vinegar","tsp sugar"," tsp poppy seeds","tsp salt","SALAD","cup (4 oz) whole-wheat rotini pasta, uncooked","ripe Mango","cup raspberries","cup blueberries","cups fresh baby spinach","cup reduced-fat feta cheese"]}
Porciones: 
4
Nutrition Information: 
Calories: 430 Total Fat: 15g Saturated Fat: 3g % of Calories from Fat: 31% % Calories from Sat Fat: 6% Protein: 12g Carbohydrates: 65g Cholesterol: 5mg Dietary Fiber: 14g Sodium: 400mg

Mango Shrimp Po Boy

Instrucciones: 
<i>Make the spicy mango aioli</i>: Mix everything together in a food processor. Taste and adjust seasonings. Chill until ready to serve.<br><br> <i>To fry the shrimp</i>: In a small bowl, stir together the salt, garlic powder, onion powder, oregano, paprika, cayenne and pepper. Toss it with the raw shrimp and set aside. In another small bowl, combine the egg and milk. In a medium bowl, stir together the panko and cornmeal, with some salt and pepper.<br><br> Over medium heat, heat a medium sized skillet with about 1/2 inch canola oil. Batter the shrimp, dipping each into the egg mixture, then roll in the panko/cornmeal mixture. Fry for about 45 seconds per side, or until golden brown. Turn down the temperature of the oil as needed if it gets to hot. Place fried shrimp on a paper towel to drain off excess oil.<br><br> <i>Assemble the sandwiches</i>: Assemble sandwiches with a spread of mayo, shrimp, shredded cabbage and sliced mango. Top with chives and a dusting of paprika & cayenne.<br><br> <i>Recipe from Jeanine Donofrio of Love and Lemons</i>
Image: 
Preparation Time: 
15 minutes
Cooking Time: 
5 minutes
Ingredientes
multiple_ingredients: 
{"rows":24,"measurement":["16-18 ","4-5","1 ","1/2 ","1/4 ","","","1","1/2 ","1/2 ","1/2 ","1/2","1/4","1/4 ","3/4 ","1","3/4 ","1/2 ","","1/3","1/3 ","","",""],"ingredient":["medium raw shrimp, peeled and devained","inch pieces of fresh baguette","small mango, sliced (reserve 1/3 cup for the spicy mango aioli)","cup each, green and red cabbage, shredded","cup chopped chives","extra cayenne for dusting on top","SHRIMP","teaspoon salt","teaspoon garlic powder","teaspoon onion powder","teaspoon oregano","teaspoon smoked paprika","teaspoon cayenne (or more)","teaspoon freshly ground black pepper","cup milk","egg, lightly beaten","cup panko (or regular breadcrumbs)","cup cornmeal","SPICY MANGO AIOLI:","cup chopped mango","cup mayo","generous squeeze of lemon","a few pinches of cayenne","salt & pepper"]}
Porciones: 
3
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