Sentences with phrase «cup diced mango»

WHOLE GRAINS RICE QUICK COOK Mango Avocado Quinoa Salad By One Lovely Life INGREDIENTS 2 - 3 cups cooked quinoa (such as Village Harvest Golden Quinoa) 1 cup diced mango 1 cup diced avocado 1 cup diced cucumber 1 cup pomegranate arils (or fresh strawberries or blueberries) 1/4 cup fresh -LSB-...]

1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed 3/4 cup plain plant milk 1/2 — 3/4 cup diced mango (fresh or frozen) 1/2 teaspoon vanilla extract 1 passionfruit

1 cup diced mango (I used frozen chunks, much easier!)

About 4 medium mangoes yield 3 cup diced mango pulp.

Not exact matches

2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans

2 (14 ounce / 414 mL) cans full fat coconut milk, refrigerated overnight 1 heaping cup (265 to 280 mL) blueberries 1 mango, pitted and diced 5 to 7 fresh mint leaves 1 1/2 tablespoons arrowroot starch 1/3 cup (75 mL) maple sugar Sea salt

Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)

8 cups of spring greens 1 mango, seeded, peeled and chopped 1/2 sweet onion, diced 2 tablespoons freshly chopped cilantro 1/3 cup cashews

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

Ingredients: -1 / 4 cup oatmeal - coconut almond milk -2 tbsp Fage 0 % Greek yogurt -1 tsp chia seeds -1 tsp hemp seeds - white peaches, diced -1 tbsp mango butter

1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell pepper, stemmed, seeded and diced 1 red bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste

* 1 cup diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference) * 1/2 teaspoon salt

Mango Barbecue Sauce 4 tbsp coconut milk 1/2 cup hot mango chutney 1 mango, peeled and diced 2 tbsp chopped cilantro 4 tbsp store - bought barbecue Mango Barbecue Sauce 4 tbsp coconut milk 1/2 cup hot mango chutney 1 mango, peeled and diced 2 tbsp chopped cilantro 4 tbsp store - bought barbecue mango chutney 1 mango, peeled and diced 2 tbsp chopped cilantro 4 tbsp store - bought barbecue mango, peeled and diced 2 tbsp chopped cilantro 4 tbsp store - bought barbecue sauce

For every cup of blueberries, combine with 1 medium peeled, diced mango.

1/2 cup quinoa, rinsed well 1 cup of freshly squeezed tangelo or orange juice (or a mix of both) 1/4 cup water 1/4 tsp cinnamon 1/2 tsp lemon juice 1/4 large mango, peeled and diced (about 3/4 cup) 1 tbsp fresh coriander, chopped just before using 2 tbsp almonds, chopped and lightly toasted 1 tsp pure maple syrup

1 tablespoon lime juice (I didn't have any so I used lemon juice instead) 2 cups diced ripe mango (my mango was very ripe, so I pureed it instead) 1 medium ripe banana, mashed (my mango only yielded 1 cup, so I used a large banana, and added enough orange juice to bring the total amount of fruit up to 2 liquid cups) 1/2 cup raisins (ew, gross.

1 pound U / 15 shrimp (your preference on size) 1 cup corn (fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful fresh cilantro chopped 1 tsp Jalapeno chopped (I used dried but fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup white wine Sea Salt & Pepper to taste

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

Pin It Yield: About 8 fruit roll - ups Prep Time: 10 min Cook Time: 4 hours Ingredients: 4 cups diced ripe mango (from about 3 large mangoes) Directions: Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats... Continue Reading →

Mango Citrus Vinaigrette: Puree a half a cup of diced ripe mango in a food processor, squeeze the juice of half a lime into the mixMango Citrus Vinaigrette: Puree a half a cup of diced ripe mango in a food processor, squeeze the juice of half a lime into the mixmango in a food processor, squeeze the juice of half a lime into the mixture.

For the Mango Salsa 1 Mango, peeled, cored, and chopped 1/2 Red Onion, finely diced (about 1/4 cup) 1 Jalapeño, seeded and finely diced 2 Garlic Cloves, minced 1/2 Lime, juiced 1/2 cup Cilantro, coarsely chopped (I omitted because my plant died) Salt and Pepper, to taste

For corn mango salsa 1 ear of corn 1 mango, peeled and finely diced 1 Fresno chili, minced 1/2 small red onion, finely diced 1/4 cup cilantro, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Juice of 1 lime

CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to tMANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to tmango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to taste)

Serve and enjoy!Mango and Peach Pops: 1 container siggi's Mango and Peach Whole - Milk Yogurt 1 cup frozen mango 1/4 fresh peach, diced Honey or agave, to taste Mango and Peach Pops: 1 container siggi's Mango and Peach Whole - Milk Yogurt 1 cup frozen mango 1/4 fresh peach, diced Honey or agave, to taste Mango and Peach Whole - Milk Yogurt 1 cup frozen mango 1/4 fresh peach, diced Honey or agave, to taste mango 1/4 fresh peach, diced Honey or agave, to taste Water

Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey KosherMango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Koshermango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)

2 fresh coconuts, drained, liquid reserved, and cut in half 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 pound skinless chicken, cut in 1 - inch cubes 1 onion, minced 1 Scotch bonnet or habanero, stemmed, seeded and minced 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons curry paste (available in Asian markets) 1/4 teaspoon ground cumin 1/4 teaspoon ground cloves 1 tablespoon cornstarch 1/2 cup light cream 1 large ripe mango, peeled and diced Garnishes: Chopped fresh cilantro, reserved toasted grated coconut

shrimp, grilled 2) 1 cup quinoa, raw 3) 2 mangoes, diced 4) 2 avocados, diced 5) 1 1/4 cups corn, fresh or frozen and thawed 6) 3/4 cup diced cherry tomatoes 7) 1 jalapeno, seeded and diced 8) 15 oz can black beans, rinsed and drained 9) 1/2 cup finely chopped red onion 10) 3/4 cup chopped fresh cilantro 11) juice from 2 limes 12) 1/2 tsp lime zest 13) 2 Tbs extra virgin olive oil 14) 1 tsp ground cumin 15) 1 tsp ground chili powder

2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup chopped organic mango (fresh preferred, or frozen is fine) 1 fresh tomato, diced 1 green onion, sliced on the bias 10 organic blue corn chips, crushed 1/2 organic avocado, diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa

shrimp 6 large leaves butterhead lettuce 1 cup jicama, diced 1 cup mango, diced 1/2 avocado, diced 2 green onions, sliced 1/2 cup fresh cilantro, minced 1 TBSP lime juice Instructions: Heat the coconut oil in a medium sauté pan over medium - high heat.

Distribute about 1 cup of diced mango over whipped cream.

Vegan Mango Kale Smoothie 1 whole banana 1/2 cup of diced mango 2 leaves of Kale 1/2 cup of -LSBMango Kale Smoothie 1 whole banana 1/2 cup of diced mango 2 leaves of Kale 1/2 cup of -LSBmango 2 leaves of Kale 1/2 cup of -LSB-...]

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

Ingredients 2 mangoes, diced 1 Haas avocado, diced 1 cup cherry tomatoes, halved or quartered 1 cup fresh cilantro, chopped 1/2 of a sweet onion, chopped 1 jalapeno, halved, seeded, and minced 1 tablespoon of lemon juice Preparation Toss all of the ingredients together, and let them chill in the -LSB-...]

Ingredients 1 cup mango, diced 1 cup strawberry, diced 1 cup kiwi, diced 1 cup pineapple, diced 1 cup blackberries, quartered 1 / 2 cup red onion, diced 2 tablespoons agave or liquid sweetener of choice 1 tablespoon rosemary, finely chopped Preparation 1.

1 serving of your favorite protein powder 1/2 cup diced strawberries, fresh or frozen 1/2 cup frozen mango chunks 1/2 frozen banana, cut into chunks 1/2 cup unsweetened almond milk 1/2 cup filtered water 4 ice cubes

2 15 - ounce cans black beans, drained and rinsed 2 cups cooked quinoa or brown rice 1/2 cup finely chopped red onion 1 green bell pepper, diced 1 large tomato, diced 1 large avocado, diced 2 cups frozen corn, thawed 1/2 cup mangos, diced 1 jalapeño, finely diced 3/4 cup fresh cilantro, chopped

Total time: 15 min Ingredients, serves 6 1 pkg Gardein fishless filets 3 cups shredded cabbage 1/4 cup vegan mayonnaise 1 cup mango, peeled and diced 1/3 cup red onion, diced 1/2 cup cilantro, chopped 1 tbsp cayenne pepper -LSB-...]

2 cups cooked quinoa, at room temperature or chilled 1 can (15 oz) black beans, drained and rinsed 1 mango, peeled and diced 1 red bell pepper, diced 4 green onions, thinly sliced 1/2 cup chopped fresh cilantro

(Mango Yogurt Sauce)-1 / 4 cup frozen pineapple / mango chunks, thawed -2 pieces dried mango, diced - orange juice -3 heaping tbsp Fage 0 % Greek yogurt - sriracha, to Mango Yogurt Sauce)-1 / 4 cup frozen pineapple / mango chunks, thawed -2 pieces dried mango, diced - orange juice -3 heaping tbsp Fage 0 % Greek yogurt - sriracha, to mango chunks, thawed -2 pieces dried mango, diced - orange juice -3 heaping tbsp Fage 0 % Greek yogurt - sriracha, to mango, diced - orange juice -3 heaping tbsp Fage 0 % Greek yogurt - sriracha, to taste

You can substitute 1/4 cup diced dried apricots for the mango, or add 1/2 cup halved seedless red grapes.