We're just coming into mango season here in australia, this would go fantastic with
some fresh sliced mango on the top - cant wait to try it!
Not exact matches
Round out your meal with
fresh mango slices.
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)
These Barramundi Rice Rolls with Coconut Peanut Curry Sauce are full of
fresh flavor and texture thanks to citrus - marinated cubes of barramundi and thinly
sliced veggies, avocado, and
mango.
Fresh fruit: apples, mashed or
sliced banana, shredded coconut,
mango, strawberries, plums, peaches, cherries
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled vegetables (such as onions),
mango chutney, grated
fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
The
Mango Chicken Jalapeño Sausage can be prepared in a number of ways and added to a variety of dishes, including: whole, accompanied with
fresh vegetables,
sliced to give kick to a kabob or out of the casings as a new twist on gourmet tacos or even chili.
For a truly authentic experience, serve succulent
slices of al pastor coated meat in our street taco size tortillas and top with a
fresh pineapple -
mango salsa.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe
mango, thinly
sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom,
sliced 200 g
fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled
sliced carrot 2»
fresh ginger, peeled and thinly
sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet
mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
Tropical Fruit Chutney 2
slices fresh pineapple 1/2 papaya 1/2
mango 1 red onion 1 red pepper 1/2 cup cilantro, chopped 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1/2 cup agave syrup Salt and pepper
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
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, 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 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
slicedsliced
Shred the meat or
slice it thinly, then pile it in tortillas with your favorite condiments:
fresh corn salsa,
mango chipotle salsa, or guacamole.
Make your wraps by placing a bed of spinach on each tortilla, topping with the potatoes,
mango chutney,
sliced red onion and a sprinkling of
fresh cilantro leaves.
In a pitcher or large bowl, combine 6 cups assorted fruit (such as
mango, pineapple, cantaloupe, and apricot),
sliced or cut into pieces, 1/4 cup thinly
sliced peeled
fresh ginger, 1 to 1/2 cups
fresh basil or mint leaves, and 1/2 cup orange - flavored liqueur.
I love using
fresh,
sliced peaches while they're in season, but you could substitute
mango or mandarin oranges, or leave it out altogether.
Top with the rest of the cream and decorate with a couple of
fresh mango slices and some grated white chocolate.
Your choice of grilled all natural chicken or seafood on a bed of
fresh mixed greens with sweet, citrusy
mango salsa, brown rice & quinoa,
fresh sliced Hass avocados, crisp tortilla strips, and drizzled with a lemon agave balsamic vinaigrette.
I served it with jasmine rice and lots of
fresh mango slices.
You can include other
fresh fruit like
sliced mango, cantaloupe and honeydew melon.
Ingredients 1 1/2 cups heavy cream 1/2 cup milk 3 unflavored gelatin sheets or leaves 2 tablespoons sugar 1 tablespoon honey 1
fresh mango, peeled and cubed
mango slices for garnish
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
Fresh fruit is always good: try
mango, berries, or
sliced apple.
Summer Green Smoothie Bowl → 1 banana → 1 small,
fresh mango, cut into chunks → 1/2 medium cucumber,
sliced → a big handful of kale, stems removed (or spinach) → 1/3 cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2 cups plant - based milk → pumpkin seeds, desiccated coconut + your favourite granola for topping
Then I surrounded it with colorful,
sliced heirloom tomatoes,
fresh spinach, cilantro, diced
mango (or you could use
fresh peaches once they're in season), and a giant dollop of peach guac.
Add a
slice of
fresh mango to each glass to take this tropical cocktail to the next level.
Add 1
fresh mango to the blender along with 1 more frozen,
sliced banana and a little more almond milk.
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 t
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 t
mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to taste)
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
Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then arrange
sliced fresh mangoes over top of tart.
1 red and yellow bell pepper, stem, seeds, veins removed julienned 2 carrots, peeled and julienned 1/2 head of green cabbage 1/2 head of purple cabbage 1/4 cup
fresh cilantro leaves, packed 1/4 cup
fresh mint leaves, packed 2 - 3 green onions, green parts
sliced thin for garnish 1/2
mango peeled and
sliced 2 tablespoons chopped toasted peanuts for garnish
Under 250 Calories - cup
sliced avocado + 1 cup
sliced Champagne
mango + 1 tablespoon lime juice + 1 tablespoon
fresh mint + 1 teaspoon honey + 2 cups crushed ice
I also recently made a
mango version (with
sliced fresh mango frozen overnight instead of blueberries) and it was super tasty.
A swirl of
slices frames the other ingredients in a
Fresh Avocado and
Mango Salad, while vivid chunks of
Fresh California Avocado brighten the filling of an Avocado Flatbread Sandwich.
Add several
slices of
fresh mango, another drizzle of a honey - Mexican hot sauce - lime syrup, and a few pinches of flaky salt.
Garnish the top with
fresh mango and pineapple
slices, shredded coconut, pomegranate arils and chopped macadamia nuts.
Serve it with
mango cream or
fresh sweet
mango slices.
3 / 4C Shredded carrot 3/4 Shredded beetroot 1 / 4C
Fresh coriander (leaves only) 1 / 2C Lentil sprouts 1/2 Medium
mango, thinly
sliced 1/2 Small avocado Sriracha Lime Rice Paper Wrappers (I got mine from a local Asian store but you should be able to find them in health - food stores and supermarkets too)
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
Lunch # 1: Peanut butter &
fresh raspberry wrap with a piece of dried
mango, unsalted pretzels,
sliced yellow bell peppers and one animal cracker.
Puree the cooked sweet potato together with
fresh slices of
mango and a scoop of quinoa.
Try sections of orange, blueberries, strawberries — quartered if large — cubes of melon, diced
fresh mango,
slices of banana or peeled
slices of peaches and pears.
In a blender combine a half cup frozen banana
slices with a half cup
fresh or frozen cut
mango, two tablespoons of tahini, one cup of unsweetened coconut milk, one tablespoon
fresh squeezed lime juice, and a quarter teaspoon of
fresh grated ginger.
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.
1 pound raw shrimp, (21 - 25 per pound) 1/4 teaspoon salt 1/4 -1 / 2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1 tablespoon extra-virgin olive oil 1 large ripe, firm
mango, peeled and cut into 1 / 2 - inch cubes (see Tip) 1 bunch scallions, green tops only, thinly
sliced 1/4 cup firmly packed
fresh basil leaves, finely chopped
1/2 cup chia seeds 2 cups plant - based milk (almond, cashew, hemp, coconut) 3 tablespoons pure maple syrup 1/2 teaspoon pure vanilla extract pinch of sea salt 1 — 1 1/2 cups
sliced strawberries,
sliced (or choose any fruit such as
mango, peach, pineapple, kiwi, or mixed berries and add optional flavorings or
fresh herbs.)
You only need 1 inch of ginger root that is
sliced and peeled and 1 cup of
fresh mango.
1 1/2 cups
fresh raspberries, divided1 / 4 cup extra-virgin olive oil1 / 4 cup red - wine vinegar1 small clove garlic, coarsely chopped1 / 4 teaspoon sea salt1 / 8 teaspoon freshly ground pepper8 cups mixed salad greens1 ripe
mango, diced1 small ripe avocado, diced1 / 2 cup thinly
sliced red onion1 / 4 cup chopped raw hazelnuts or
sliced raw almonds 1.)
I was eating
fresh mango that was already cut up in
slices from the store from Mexico and started to sneeze.
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