Vegetariano

Grilled Corn and Mango Salad

Instrucciones: 
In a large bowl, whisk mayonnaise, lime juice and zest, Serrano, chili powder and ½ teaspoon salt. Preheat outdoor grill or indoor grill pan over medium-high heat. Brush corn with vegetable oil and season with salt and pepper. Grill corn, turning occasionally to char all sides, 5 to 6 minutes. Remove from grill and using chef’s knife, cut corn from cob into large bowl containing dressing. Fold in bell pepper and diced mango; top with mango, cheese and cilantro. Serve at room temperature or chilled in individual mango cheek bowls.
Image: 
Preparation Time: 
20 minutes
Cooking Time: 
5 minutes
Ingredientes
multiple_ingredients: 
{"rows":11,"measurement":["3","2","1","1/2","4","2","3","1","1/4","2",""],"ingredient":["tablespoons low-fat mayonnaise","limes, zested and juiced","small Serrano chili, ribs and seeds removed and minced","teaspoon chili powder","ears corn, husks removed","teaspoons vegetable oil","mangos (about 2 pounds) (2 mangos peeled, pitted and diced, save hollowed mango cheeks for bowls; Cut cheeks off of remaining mango and scoop out enough mango flesh to form a shallow bowl, dice for garnish)","red bell pepper, finely diced","cup crumbled cotija, queso fresco or feta cheese","tablespoons chopped cilantro","Salt and pepper"]}
Porciones: 
6
Nutrition Information: 
Nutritional analysis per serving (for 6 servings): Calories 220; Protein 5 g; Carbohydrates 39 g; Fat 7 g; 11% Calories from Fat; Cholesterol 7 mg; Sodium 248 mg; Potassium 513 mg; Fiber 5 g

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 Jicama Enchiladas

Chef Chris Mortenson, La Condesa, St Helena, CA

Instrucciones: 
To prepare enchiladas:<br> Blanch jicama slices in boiling water until very flexible, about 10 seconds. Quickly plunge into ice water to cool. Remove jicama slices from ice water and pat dry. Lay a jicama slice on a work surface and brush with 1 to 2 teaspoons Pastor Sauce. Place one mango wedge on bottom third of each slice and roll up. Repeat. Place enchiladas on a platter for family service or individual plates (2 per serving); top with your choice of garnishes.<br><br> NOTE: Assembled enchiladas can be held, refrigerated, up to one hour before service.<br><br> To make Pastor Sauce:<br> Place all ingredients in a food processor and process until pureed. Cover and refrigerate for up to six days. Makes 1-2/3 cups.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":15,"measurement":["1","","1","Garnish options:","","8","2","1 3/4","3","1","3","3/4","1/2","1/2","3/4"],"ingredient":["large jicama, peeled, sliced 1/16-inch thick ","Pastor Sauce","ripe fresh mango, peeled, seeded, cut into 12 long wedges","Maldon salt, Aleppo chili powder, micro cilantro, crumbled cotija","PASTOR SAUCE","ounces guajillo chili paste","ounces cider vinegar","ounces chipotles in adobo","tablespoons grapefruit juice","teaspoon grapefruit zest","cilantro stems","teaspoon ground oregano","bay leaf","clove garlic","teaspoon ground black pepper"]}
Porciones: 
6

Mango and Green Papaya Salad

Source: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, New York, NY

Instrucciones: 
To plate:<br><br> Layer the green papaya, enoki mushrooms, cucumber, and mango. Dress each salad with 2 tablespoons Yunnan Tomato Salsa and sprinkle with 1 tablespoons ground peanuts. Garnish each salad with 1 tablespoons each: cilantro, basil, and mint leaves. Serve immediately.<br><br> To make Yunnan Tomato Salsa:<br> Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove the seeds, and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate in not using immediately. Makes 2 cups.
Image: 
Preparation Time: 
40 minutes
Cooking Time: 
5 minutes
Ingredientes
multiple_ingredients: 
{"rows":18,"measurement":["2","1","1","2","","1/4","1/4","1/4","1/4","","1 1/2","2","1/4","1/4","2","2","1","1 1/2"],"ingredient":["cups (5 ounces) green papaya, peeled and julienned","cup (2 ounces) enoki mushrooms, bottom cut off","cup (3 ounces) cucumber, julienned","cups (12 ounces) julienned ripe fresh mango","Yunnan Tomato Salsa","cup (1 ounce) ground peanuts","cup cilantro leaves","cup Thai basil leaves","cup mint leaves","YUNNAN TOMATO SALSA","cups (13 ounces) peeled, seeded, finely chopped tomatoes (4 to 5 tomatoes)","Tbsp (1 ounces) pickled red chili, finely chopped","cup (2 ounces) fresh lime juice","cup cilantro, roughly chopped","tablespoons minced ginger","tablespoons minced garlic","tablespoons sugar","teaspoons salt"]}
Porciones: 
4

Mango Bliss Cakes

Source: Michael Moorman, M Henry’s, Chicago, IL

Instrucciones: 
To make Mango Citrus Syrup:<br> In a medium pan, combine the first 3 ingredients and bring to a boil, stirring until sugar has dissolved. Add diced mango to syrup. Reduce temperature to low; keep warm. Makes 2-2/3 cups.<br><br> To make Vanilla Mascarpone Cream:<br> Combine all ingredients until well blended. Makes 2 cups.<br><br> To make pancakes (2 per serving):<br> In a large bowl, combine flour, sugar, baking soda, and salt and whisk until blended. In a smaller bowl, combine the milk and eggs, whisking well. Add the egg and milk mixture to the dry ingredients and gently whisk to combine. Stir in melted butter. Do not over beat the batter; there should be no lumps.<br><br> Heat 1 teaspoon oil in a skillet over medium heat. When pan is hot, ladle on 1/3-cup portions of pancake batter and swirl around to make 6-inch diameter pancakes. When bubbles form on the top, flip and cook another minute until the bottom is golden brown.<br><br> To plate:<br> Place a single pancake in center of plate. Top with ½ cup Vanilla Mascarpone Cream in the center of the pancake. Ladle 2/3 cup of the warm mango mixture on top of the cream. Place another pancake on top and press down lightly. Sprinkle 2 tablespoons of honey granola on top and dust the stack with powdered sugar. Garnish with mango slices; serve immediately.
Image: 
Preparation Time: 
25 minutes
Cooking Time: 
30 minutes
Ingredientes
multiple_ingredients: 
{"rows":25,"measurement":["","","","1/2","1","","","1/2","1/2","1","2","","2","1/4","1/2","","","2","1/4","4","1/2","1 1/3","2","4",""],"ingredient":["Mango Citrus Syrup","Vanilla Mascarpone Cream","Pancake Batter","cup honey oat granola","ripe fresh mango, peeled, seeded, thinly sliced, for garnish","Powdered sugar for dusting","MANGO CITRUS SYRUP","cup sugar","cup water","tablespoon lemon juice","ripe fresh mangos, peeled, seeded, diced 1-inch (about 2 cups)","VANILLA MASCARPONE CREAM","cups mascarpone cheese","cup sugar","teaspoon vanilla","Pinch of salt","PANCAKES","cups all-purpose flour","cup sugar","teaspoons baking soda","teaspoon salt","cups milk","eggs","tablespoons butter, melted","Vegetable oil for cooking"]}
Porciones: 
4

Mango Salsa with Watermelon & Cilantro

Source: Gourmet Garden

Instrucciones: 
Combine lime juice and cilantro in a medium bowl. Add remaining ingredients. Toss to combine.
Image: 
Preparation Time: 
10 minutes
Ingredientes
multiple_ingredients: 
{"rows":6,"measurement":["1","2","1","1/2 ","1","1"],"ingredient":["tablespoon Gourmet Garden Cilantro","tablespoons fresh lime juice","large ripe mango, peeled, chopped (about 2 cups)","cup finely chopped Vidalia onions","cup chopped watermelon","serrano pepper, seeded, finely chopped"]}

Mango, Pineapple And Rasberry Yogurt Snack Cup

Recipe Courtesy of Chef Chuck Hatfield, Sodexo Corporate Services

Instrucciones: 
Combine pineapple and mango to make tropical fruit mix. Layer ingredients in 9-oz clear plastic cup: 2 oz tropical fruit mix, ½ cup yogurt, 1 Tbsp raspberry puree and 1 oz granola. Place flat lid over entire snack cup to close. Hold refrigerated at 40 degrees F or below.<br><br> Shelf life: If leftover, do not reuse.<br><br> <b>Coconut Granola Topping</b><br> In a large bowl combine all ingredients; mix well. Spread mixture in single layer on parchment lined sheet pan. Bake at 350 degrees F 10 to 15 minutes, stirring often. Cool completely before use.<br><br> Shelf life: Store in airtight container at room temperature for up to 72 hours.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":10,"measurement":["6","6","6","3","6","4","2","1","1/4","1"],"ingredient":["ounces fresh pineapple, diced 1/2 inch","ounces fresh mango, diced 1/2 inch","tablespoons raspberry puree","cups low fat vanilla yogurt","1-ounce portions coconut granola topping, recipe follows","ounces low fat granola","ounces shredded coconut","ounce unsalted butter, melted","ounce honey","tablespoon maple syrup"]}
Porciones: 
6

Mango & Peanut Sauce Pasta Salad

Instrucciones: 
1. Bring 4 quarts of water to boil in a large pot. Add salt and pasta and cook according to package instructions for al dente. Reserve 1 cup cooking water. Drain pasta in colander, rinse with cold water, drain again and transfer to large bowl. Add toasted sesame oil and toss to coat. <br><br> 2. In a separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar; adding pasta water as needed to thin. Add cooled pasta, mango, red peppers, scallion, and cilantro to peanut sauce and toss to coat. Serve at room temperature.
Image: 
Preparation Time: 
10 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":13,"measurement":["1","1","3","3/4","1/2","2","1","1","2","3","2","2","1/3"],"ingredient":["tablespoon salt (optional)","1-pound box bow-tie pasta (or shape of choice)","tablespoons toasted sesame oil","cup creamy peanut butter"," cup soy sauce","tablespoons vinegar","tablespoon hot sauce ","1-inch piece fresh ginger, grated (about 1 tablespoon)","tablespoons sugar","large mangos (about 3 pounds total), peeled, pitted and diced ","red bell peppers, seeded and diced (about 1 cup)","scallions, chopped (about ½ cup)","cup chopped fresh cilantro"]}
Porciones: 
10
Nutrition Information: 
<i>Nutrition Information: Each serving (1/10 of recipe) contains 376 calories, 52 g carbohydrate (17% Daily Value), 4 g fiber (17% Daily Value), 12 g protein (24% Daily Value), 15 g fat (22% daily value), 3 g saturated fat (13% Daily Value), 0 mg cholesterol (0% Daily Value), 946 mg sodium (39% Daily Value), and 423 mg potassium (12% Daily Value).</i>

Marigold Mango Rice Pudding

Saffron-Mango Rice Pudding with Cardamom and Flowers

Recipe courtesy of Aarti Sequeira

Instrucciones: 
Pour milk into a large saucepan and bring to a boil over medium heat, stirring frequently to prevent burning. Once hot, pour about 2 tablespoons milk into a small bowl, and gently crumble saffron into the milk. Stir and allow the saffron to steep into the milk.<br><br> Meanwhile, stir rice into the saucepan, and bring back to a boil, stirring frequently to avoid burning. Sprinkle cardamom into the saucepan with your fingers to distribute evenly. Once at a boil, turn heat down to medium-low and cook for about 35 to 45 minutes uncovered, stirring very often, until rice has absorbed most of the liquid, and resembles a soft porridge.<br><br> Now, stir in sugar, mango puree and saffron-milk. Add a pinch of salt. Taste.<br><br> Remove from heat and chill 4 hours or overnight until ready to serve. When you’re ready to serve, top individual servings with soft chunks of mango, chopped pistachios and edible flowers (if using).
Image: 
Preparation Time: 
25 minutes
Cooking Time: 
45 minutes, plus 4 hours or overnight to chill
Ingredientes
multiple_ingredients: 
{"rows":10,"measurement":["3","","1/2","1/2","3 to 4","3","1","","1/4",""],"ingredient":["cups whole milk","large pinch saffron","cup basmati or long-grained rice","teaspoon ground cardamom","tablespoons granulated sugar","large round mangos, peeled, pitted and pureed; should yield about 2 cups puree ","very ripe mango, peeled, pitted and diced for garnish","salt","cup pistachios, chopped finely","edible flowers, especially marigolds, for garnish (optional)"]}
Porciones: 
5
Nutrition Information: 
<i>Each serving (1/5 recipe) contains 272 calories, 48g carbohydrate (16% Daily Value), 3g fiber (12% Daily Value), 7g protein (14% Daily Value), 7g fat (11% Daily Value), 2.7g saturated fat (14% Daily Value), 12mg cholesterol (4% Daily Value), 55mg sodium (2% Daily Value), and 468mg potassium (13% Daily Value), 51mg vitamin C (85% Daily Value), 1714 IU vitamin A (34% Daily Value), 164 mg calcium (16% Daily Value), 1.2 mg iron (6% Daily Value).</i>
Serving Suggestions: 
The Ataulfo variety of mangos works beautifully in this recipe, but increase quantity because of their smaller size.

Mangalore Salad

Mango and Cucumber Salad with Spicy Lime-Cilantro Dressing

Recipe courtesy of Aarti Sequeira

Instrucciones: 
<i>Optional step</i>: Toss sliced cucumbers with 1 teaspoon kosher salt in a colander and allow to sit for 15 minutes. Cucumbers will soften slightly. Wash very well, tasting to make sure salt is washed off. The insides of the cucumber will taste slightly salty.<br><br> In a large bowl, mix together the lime juice, cilantro and Serrano pepper with a small pinch of salt. Add pepper to taste.<br><br> Dunk a piece of mango into the dressing and taste to decide whether it needs any more salt, lime juice, cilantro or Serrano pepper.<br><br> Gently toss the mango, cucumbers and radishes in the dressing. Garnish with peanuts and whole cilantro leaves. Chill and serve.
Image: 
Preparation Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":9,"measurement":["6","1/2","1","1/4","1/2 to 1","2","3","",""],"ingredient":["seedless cucumbers, peeled and sliced into ¼-inch cubes","cup freshly squeezed lime juice","tablespoon lime zest","cup finely chopped cilantro (leaves and soft stems), plus extra leaves for garnish","whole Serrano pepper, depending on your heat tolerance, seeded and minced","large ripe mangos, peeled, pitted and cut into 1-inch cubes","radishes, sliced thinly ","small handful roasted, unsalted peanuts","salt and pepper"]}
Porciones: 
4
Nutrition Information: 
<i>Each serving (1/4 recipe) contains 175 calories, 30 g carbohydrate (10% Daily Value), 6 g fiber (23% Daily Value), 6 g protein (11% Daily Value), 6 g fat (9% daily value), 1 g saturated fat (4% Daily Value), 0 mg cholesterol, 85 mg sodium (4% Daily Value), and 859 mg potassium (25% Daily Value), 63 mg vitamin C (105% Daily Value),1511 IU vitamin A (30% Daily Value), 83 mg calcium (8% Daily Value), 1.4 mg iron (8% Daily Value).</i>
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