Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts
Friday, March 28, 2014
SANDRAS FRESH N SPICY MANGO SALSA PUREE with VEGGIES and CHIPS
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| A light and refreshing appetizer, with a slightly spicy fresh fruit dip... |
Prep: 5 Mins.
Posted by Sandra
INGREDIENTS
1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil
METHOD
Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.
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Tip: This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.
Thursday, February 20, 2014
Mango yogurt
Mango yogurt
Ingredients
- Yogurt 750 gm
- Condensed milk 1 tin
- Mango jelly 1 packet
- Mango cut into tiny cubes 2 cups
- Cream 1 cup
- Gelatin 1 tsp heaped soaked in ¼ cup water
Method
- Mix yogurt, condensed milk, jell-o, cream and beat well dissolve gelatin and add to the mixture, mix well, fold in mango cubes, leave to set until done, garnish with mango and cream.
Thursday, February 6, 2014
Rhubarb Mango and White Chocolate Almond Cake
It sounded like just what I was looking for to create a cake which meets the requirements of this months We Should Cocoa, the blog event created by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot. As always, the recipe must contain chocolate and this month it is guest hosted by Shaheen at Alottment to Kitchen (A2K) who has chosen the star ingredient as Mango.
Rhubarb, Mango and White Chocolate Almond Cake
Cake:
350g rhubarb, cut into chunks
100g dried mango pieces
200g golden caster sugar
grated zest and juice of half an orange
140g butter, softened
2 eggs, beaten
½ teaspoon baking powder
85g self-raising flour
100g ground almonds
50g chopped white chocolate
Topping:
25g butter
25g light muscovado sugar
grated zest of half an orange
50g slivered almonds
1. Mix the rhubarb with 50g of the caster sugar and the orange zest, then set it aside for an hour, giving it a stir or two.
2. Cut the mango pieces into small bite sized chunks and cover with orange juice, leave to soak for at least an hour.
3. Pre-heat the oven to 190/gas 5 and grease and line a 23cm loose-bottomed cake tin.
4. Cream the butter and remaining 150g sugar until light and fluffy. Drain any remaining orange juice from the mango pieces and add to the butter and sugar with the eggs, baking powder, flour and ground almonds and beat gently until smooth. Stir in the chopped white chocolate.
5. Turn into the tin and level with a spoon. Spoon over the drained mango pieces, drain the rhubarb and spoon the chunks over the cake.
6. Bake for 25 minutes.
7. Meanwhile, make the topping by melting the butter and stirring in the sugar, zest and almonds.
8. Take the cake out of the oven, reduce the temperature to 180/gas 4, sprinkle the topping over it and quickly replace it in the oven for another 15-20 minutes until firm in the centre.
9. Cool in the tin for 20 minutes or so before transferring to a rack. Dust with icing sugar and serve warm or cool with thick cream.
Printable Recipe
I was a little concerned that adding the mango as well as the rhubarb might make the mixture too wet, but it baked perfectly and, I have to say, the topping is genius! The almonds caramelise with the sugar and butter and provide a sweet and crunchy contrast to the moist almond sponge and sharp/sweet taste of the fruits.
I served the cake slightly warm with Greek Yogurt, but it would be equally good with cream or icecream or served cold with a cup of tea or coffee. Many thanks to Vicky for passing on this fantastic cake recipe and to Shaheen for hosting this month.
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