Sentences with phrase «diced mangoes for»

This version calls for diced mangoes for added and unexpected pop of sweetness.

With making these popsicles, I also diced a mango for the first time, just for fun.

Not exact matches

For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to taFor the Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to tafor the juice 6) Salt & pepper to taste

One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a large red onion, a bright red tomato and a couple of avocados for this mango avocado salsa (which means sauce in Spanish), and started peeling, cutting, dicing, which took a little bit more time than was expected (but I suspect it's because I require more practice).

for the avocado + mango salsa: 1 ripe avocado, diced 1 mango, peeled, pitted, and diced 1 jalapeño, seeds removed and diced 3 - 4 green onions (just the white parts that were reserved from the filling), diced the juice of 1/2 of a lime salt + 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.

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

For this, I've used a sliced banana, diced mango, and some walnuts and raisins topped with almond milk.

* 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)

Simply cut the mango and avocado into dices or chunks that are manageable for your baby.

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)

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

Simply cut the mango and avocado into dices or chunks that are manageable for your baby.

Once your mangoes ARE ripe, you can store them in the refrigerator for 4 - 5 days — or peel and dice them, then freeze them for up to 6 months (although we suggest using them within one month for baby food).

My favorite way to eat peppers this summer is dicing them for a Pineapple Mango salsa with red onion, cilantro and a little lime juice to dress it.

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

For the salsa I had only mango on - hand, so I subbed some diced watermelon and tossed these with lime juice and cilantro.

For this, I've used a sliced banana, diced mango, and some walnuts and raisins topped with almond milk.

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