blue agave nectar 1
cup mango juice, unsweetened 5 large blackberries, halved
blue agave nectar 1
cup mango juice, unsweetened 4 large strawberries, sliced thinly
4 large eggs 2 cups granulated sugar 1 cup milk or milk of choice 1 cup canola oil 1/2
cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt
Not exact matches
4 avocados, just turning soft, not fully ripe 1 medium
mango, cut into 1 / 2 - inch cubes 1/2 pound strawberries, cut into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3
cup orange
juice 2 tablespoons lemon
juice 1/4
cup honey mixed with 1/4
cup olive oil
Pin It Ingredients: 1
cup frozen
mango chunks 1 1/2
cups frozen strawberries 1/4
cup sugar 1 1/2
cups tequila 1 1/4
cups triple sec 1/4
cup fresh lime
juice 1
cup ice (more if needed) See more at bakerbynature.com... Continue Reading →
1
mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped
Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2
cups finely shredded red cabbage (optional)
Green
Juice * Recipe for two * 2 bananas 1 lemon 1
cup frozen pineapple 1/2
cup frozen strawberries or
mango pieces Handful of washed kale 1/4 teaspoon fresh or frozen ginger 1/2
cup water Sprinkle of cayenne pepper
Combine
mango, yogurt, 1/3
cup juice concentrate, water and crushed ice in a blender; cover and blend until smooth and frothy.
Ingredients 1 large banana 1 medium
mango 1/2
cup orange
juice 1/2
cup non-dairy yogurt (click HERE to learn how to make your own!)
2 pounds large shrimp, peeled and deveined 1
cup tequila
juice from 3 limes 3/4
cup chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple,
mango, grape tomatoes, red onion (or whatever else you'd like to use)
roasted chili
mango dressing 1
mango, seeded, peeled and cubed 1/4 teaspoon chili powder 1 teaspoon olive oil 1/2
cup olive oil the
juice of 2 limes 1 tablespoon white vinegar a pinch of salt and pepper
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.
3/4
cup frozen
mango chunks 3/4
cup (one 6 - ounce container) plain nonfat Greek yogurt 1/2
cup cold water 1/2 teaspoon lemon
juice 1/2 teaspoon maple syrup Dash of vanilla extract Pinch of cardamom 1 teaspoon chopped pistachios
Blend up a smoothie: Place 1/2
cup frozen
mango cubes, 1/3
cup light coconut milk, 1/4
cup nonfat coconut - flavored yogurt, 1 tablespoon fresh lime
juice, and 1 1/2 teaspoons sugar in a blender; process until smooth.
Serves 4 — 6 Ingredients: Salmon patties 550g fresh salmon filet 1 bayleaf 1 large
mango 1 large red pepper 1 shallot 1/2 bunch cilantro 3 large eggs 1/2
cup Whole30 mayo
Juice of 1 lime 1/2
cup almond flour or coconut flour 1 tablespoon curry powder Salt and pepper Tomato salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2 bunch cilantro 1 cucumber
Juice of 1...
The best part of summer is the peak availability of so many fruits; it means you can make a variety of sweet treats with little or no added sugar, such as street food - style
mango and orange
cups with coconut chips, watermelon aloe
juice, and all kinds of paletas.
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet
mangoes — peeled and pitted zest and
juice of 1 lime 1/2
cup light agave syrup or other sweetener of choice
1 ripe
mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon
juice 2 tablespoons fresh lime
juice 1/4
cup dry white wine 1/4
cup passion fruit
juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
2
cups fresh pineapple chunks 1 cucumber, peeled, seeded and chopped 2 green onions, chopped 1 teaspoon finely chopped Scotch bonnet 1
cup chopped
mango 1 yellow bell pepper, stemmed, seeded and finely chopped 1
cup unsweetened pineapple
juice 1/4
cup fresh lime
juice 2 tablespoons chopped cilantro leaves 1 teaspoon sugar Salt to taste
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
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
juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to
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
1/2
cup water 1 small ball tamarind pulp (or 1 teaspoon lime
juice) 1/2
cup warm water 1
cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4
cup minced cilantro 3 large green
mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4
cup curry leaves (optional) 1/4
cup cilantro leaves Salt to taste
Lately though, I've been buying beautiful, sweet
mangos in my grocery store and I decided to puree about a half of a
cup of chopped
mangos in my blender along with lemon
juice to create a new summer dessert.
For the Dipping Sauce: 1 tablespoon Lime
Juice 2 teaspoons Jalapeño, finely chopped 1/2
cup Pineapple Preserves (I used
mango - peach jam) * Splash of Tequilla (I added)
Filling 4
cups chopped ripe
mangoes 3/4
cup granulated sugar 1/3
cup water 1 teaspoon fresh lemon
juice 3 tablespoons cornstarch 3 tablespoons water
Mango Coconut Water Smoothies 3/4 cup coconut water, chilled 1/4 cup orange juice, chilled 1 cup fresh or frozen mango chunks 1/2 cup frozen strawberries 1/2 cup ice
Mango Coconut Water Smoothies 3/4
cup coconut water, chilled 1/4
cup orange
juice, chilled 1
cup fresh or frozen
mango chunks 1/2 cup frozen strawberries 1/2 cup ice
mango chunks 1/2
cup frozen strawberries 1/2
cup ice cubes
3 tablespoons canola oil 1
cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2
cup fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime
juice 1 1/2
cups shrimp, peeled and deveined, tails removed 2
cups mango, cubed (preferably unripe) 1/4
cup toasted shredded unsweetened coconut (I omitted... and not on purpose.
4 - 6 tortillas 1 avocado, sliced 1/2
cup Chipotle Crema
Mango Salad (recipe follows) Cilantro leaves In a mixing bowl, combine the chili powder, lime
juice, mustard, oil and salt.
Grilled Shrimp over Sliced
Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly s
Mango Salad For
mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly s
mango salad: 2 tbsp packed dark brown sugar 2 tbsp fresh lime
juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4
cup chopped fresh cilantro 2 tbsp chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe
mangoes, pitted, peeled, and thinly sliced
Ingredients: 1 ripe large
mango, peeled and cut into 1 / 4 - inch slices 1 1/3
cups all - purpose flour 2 tablespoons lemon
juice 2 tablespoons butter or margarine 1/3
cup packed brown sugar 1 tablespoon water 1 1/3
cups all - purpose flour 2/3
cup granulated sugar 2 teaspoons baking powder 2/3
cup (5 ounce can) evaporated milk 1/4
cup vegetable shortening, cut into small pieces 1 large egg 1 teaspoon vanilla extract
Pin It Ingredients: 16 oz frozen
mango chunks 1 1/2
cup chopped fresh strawberries 4 oz gran centenario tequila 2 oz agavero orange liqueur
juice of 1 lime chile lime salt, for rimming Read more at oliveandivyblog.com
3 Large
Mangoes, Peeled, Seeded & Cubed 2/3
Cup Water 4 Teaspoons Lime
Juice, Freshly Squeezed 3 Tablespoons Honey 1 Tablespoon Dark Rum Pinch of Kosher Salt 2 Teaspoons Lime Zest Garnish With Mint Leaves
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
500 g
cups fresh or frozen and thawed
mango chunks 120 ml Jalapeño Simple Syrup 100 g granulated sugar 1 tablespoon fresh lime
juice 1 1/4 teaspoons Nielsen - Massey Pure Orange Extract
Prepare Lemon - Buttermilk Icebox Pie as directed, substituting baked Saltine Cracker Crust for Graham Cracker Crust and 3/4
cup mango puree and 1/4
cup lemon
juice for 1/2
cup lemon
juice.
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.
Fruit Filling: 3
cups sliced fresh rhubarb 2
cups fresh
mango chunks 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded orange peel 2 tablespoons fresh orange
juice 2 tablespoons honey Topping: 3/4
cup old fashioned rolled oats 1/4
cup whole wheat flour 1/4
cup packed dark brown sugar or sucanat 1/4
cup unsweetened coconut flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4
cup butter, melted
Put the
mango flesh (which should be about 2.5
cups) into the blender with the lime
juice, sugar syrup and chile powder.
* 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)
For the salsa: 1/3
cup cubed
mango 1 medium yellow tomato, chopped 1/4
cup chopped red onion 2 tablespoons chopped cilantro leaves 2 teaspoons white vinegar 2 teaspoons fresh lime
juice 2 teaspoons water 1/2 teaspoon vegetable oil 1/4 — 1/2 habanero pepper, seeded
Strawberry
Mango Lemonade Smoothies 1 1/2 cups coconut water, chilled 2 tablespoons fresh Meyer lemon juice 1 cup fresh or frozen mango chunks 1 cup frozen strawberries Natural sweetener, if n
Mango Lemonade Smoothies 1 1/2
cups coconut water, chilled 2 tablespoons fresh Meyer lemon
juice 1
cup fresh or frozen
mango chunks 1 cup frozen strawberries Natural sweetener, if n
mango chunks 1
cup frozen strawberries Natural sweetener, if needed
Lemon Ginger Date Bites (makes 12 bites) 1
cup of pecans 1
cup of dates, pitted 2 tbsp of dried
mango (roughly chopped) 1/4 tsp of turmeric 1 tsp of poppy seeds 1/2 tsp of minced, fresh ginger (or 1/4 tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the
juice and zest of half a lemon
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 mix
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 mix
mango in a food processor, squeeze the
juice of half a lime into the mixture.
3 oz (1/4
cup plus 2 tablespoons) amber rum 1 1/2
cups (1 - inch) cubes of firm - ripe
mango (from two 1 - lb
mangoes), frozen 3 tablespoons fresh lime
juice 1 oz (2 tablespoons) triple sec 4 teaspoons superfine granulated sugar 2
cups ice cubes
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
1/2
cup white rum 1/2
cup canned coconut milk, stirred if separated 3/4
cup frozen
mango juice of 1 lime 1/2
cup ice splash of
mango, pineapple, or (in a pinch) orange
juice pineapple or lime slice (optional)
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
Mango Cream Filling 2 1/2 cups chopped ripe mango; plus 1 1/2 cups sliced ripe mango for topping 3 tablespoons granulated sugar 2 tablespoons fresh lime juice 1 teaspoon unflavored gelatin (from 1 envelope) 1/3 cup well - chilled heavy
Mango Cream Filling 2 1/2
cups chopped ripe
mango; plus 1 1/2 cups sliced ripe mango for topping 3 tablespoons granulated sugar 2 tablespoons fresh lime juice 1 teaspoon unflavored gelatin (from 1 envelope) 1/3 cup well - chilled heavy
mango; plus 1 1/2
cups sliced ripe
mango for topping 3 tablespoons granulated sugar 2 tablespoons fresh lime juice 1 teaspoon unflavored gelatin (from 1 envelope) 1/3 cup well - chilled heavy
mango for topping 3 tablespoons granulated sugar 2 tablespoons fresh lime
juice 1 teaspoon unflavored gelatin (from 1 envelope) 1/3
cup well - chilled heavy cream
Mango Juice Recipe Ingredients 1/2 mango Splash of lime juice 1 cup water Instructions -LSB
Mango Juice Recipe Ingredients 1/2 mango Splash of lime juice 1 cup water Instructions -LSB
Juice Recipe Ingredients 1/2
mango Splash of lime juice 1 cup water Instructions -LSB
mango Splash of lime
juice 1 cup water Instructions -LSB
juice 1
cup water Instructions -LSB-...]
Add to tall
cup, 1/4
cup scoopable raspberry sorbet, 1/2
cup blueberries, 1/2
cup chopped ripe strawberries, 1/2
cup fresh cut
mango and 1/4
cup orange
juice.