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Top Rated Mango Recipes
Avocados are hands down one of my favorite foods, and there is no better way to eat them than in a fresh batch of guacamole. This version is spruced up with the addition of a juicy, ripe mango, which adds a sweet dimension to the classic dip. Serve with your favorite chips and enjoy!Check out Everything You Want to Know About Avocados.
Recipe Courtesy of Mango.orgThis smoothie is balanced in both flavor and nutritional content. The peanut butter provides protein and healthy fat, the mango contributes fiber, and the banana offers carbohydrates and potassium. Just remember to chop up the mango and throw it in the freezer the night before.
You don’t even need protein powder for this recipe, since the protein is coming from the low-fat milk and the peanut butter.Courtesy of the National Mango Board
This is a great beginner’s drink to start incorporating healthful chia seeds into your diet. Flavorful, fresh, and delicious.
This tropical twist on a classic bellini is perfect for a special brunch or holiday celebration. Fresh mango puree and raspberries take the place of the peach nectar used in a traditional bellini.Recipe courtesy of the National Mango Board
Ginger is one of the best foods you can eat to boost your immune system, and this ginger mango smoothie is packed with the root.Courtesy of the National Mango Board
Use some honey to naturally sweeten this yummy smoothie and serve for breakfast or brunch. Courtesy of the National Mango Board
Combined with the mango, banana and orange juice, then, this minty mango smoothie is a great way to boost your energy and immunity in the morning.Courtesy of the National Mango Board
Take advantage of mango season with this recipe that calls for blending mangoes with tropical juice and freshly squeezed lime into a refreshing, tropical drink best served with mint leaves.This recipe is courtesy of Juicy Juice.
I can't decide what I like more about this dish: the wonderful blend of sweet and savory flavors, or the name. Either way, it's an easy yet impressive dish to prepare, and versatile enough to take on minor tweaks if you so choose.
For a refreshing dip, try this recipe. It's a great fruity appetizer to serve at your next party.
This refreshing salad provides you just enough protein, carbohydrates, and healthy fats to get you through the day. Make your own citrus vinaigrette dressing to add a special touch.
17 Mango Recipes to Celebrate Summer’s Most Luscious Fruit
A ripe mango is one of the most lush, fragrant, delicious fruits around—but as perfect as it is eaten right out of hand, it’s magnificent in recipes from drinks to dessert (raw or cooked). Even unripe green mangoes are great in certain applications, like salads and slaw. Below, some of the best mango recipes, both sweet and savory.
Since most of these do feature fresh, ripe mango, before you start, you’ll want to know how to pick a mango, and how to cut a mango too.
Zyliss Mango Splitter, $16 from Sur La Table
One tool that claims to make the job easier.
There are a few cases where you can use frozen mango instead—so there’s always some way to get a taste of your favorite fruit.
1. Mango Salsa
While hardly novel, our homemade Mango Salsa recipe is miles better than anything store-bought and worth getting right. You don’t even have to use a recipe if you stick to our rules for perfect salsa. Serve it with jerk chicken skewers, salmon burgers, carnitas tacos, or anything grilled, or simply scoop it up with chips.
2. Mango Lassi
Yogurt-enriched lassi is a refreshing summer drink from India, and this classic fruity version is especially nice on a warm, sunny day. Any type of mango works here, but if Ataulfo or honey mango is in season, it’s especially sweet. Get our Mango Lassi recipe.
3. Shrimp Salad with Mango and Cucumber
Tired of your usual shrimp salad? Liven it up with soft, ripe mango and crisp cucumber, plus a cooling dose of fresh dill. You can serve it as a sandwich, but it’s especially good over crisp lettuce. Get our Shrimp Salad with Mango and Cucumber recipe.
4. Mango Jalapeño BBQ Pork Ribs
You won’t see the mangoes in this finished dish since they’re blitzed into the sauce, but they lend their sweet, complex flavor to balance out the spicy and savory notes for the glaze on the ribs. Get the Mango Jalapeño BBQ Pork Ribs recipe.
5. Spicy Jicama, Grapefruit, and Mango Salad
Call it a salad or call it a slaw this texture-rich and flavor-packed mixture of mango, grapefruit, and jicama with a kick of cayenne and spark of lime is a perfect foil to richer foods from BBQ ribs to fried fish tacos. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.
6. Blackened Tilapia with Chayote Mango Pasta Salad
You’ve heard of zoodles, but what about choodles? OK, so that name isn’t likely to take off, but thin strands of chayote squash can also stand in for pasta combined with thin slivers of ripe mango and red bell pepper, it’s a light and refreshing side for blackened tilapia—or whatever else you’re cooking. Get the Blackened Tilapia with Chayote Mango Pasta Salad recipe from the “Inspiralized” cookbook. (If you can’t find chayote but can get green mango, that makes a good substitute for the squash!)
7. Curried Calamari Ceviche with Mango and Avocado
Cubes of tender mango provide a sweet counterpoint to the curry and serrano pepper in this squid ceviche, served in an avocado bowl (though you can dice that too and mix it in if you prefer) for an extra cool and creamy touch. Get our Curried Calamari Ceviche with Mango recipe.
8. Coconut Farro Porridge with Mango
Oatmeal is a breakfast stalwart, but if it’s seeming stale, try this whole grain tropical twist with ripe fruit and rich coconut milk. Get our Coconut Farro Porridge with Mango recipe. Or, if you’re not feeling farro, try our Slow Cooker Mango Tapioca Pudding recipe.
Now this south Indian-inspired recipe has some important ingredients. Let’s talk about them.
- White Vinegar: It smells terrible, but it does wonders. Not only does vinegar provide the acidity to ward off bacterial growth (important for canning), but it adds a touch of sour that balances out the sweet and savory.
- Mustard Seeds: These are common in Indian cuisine and take this condiment from “good” to “so so so great”. If you’re like me and don’t like the taste of mustard, fear not. These don’t taste mush like yellow mustard sauce.
- Sautéed Garlic, Onion, and Ginger: The base of most good stir fries starts with these major players, and the same holds true with our chutney.
- Mangoes: And of course, the mangoes. Chutneys are especially great for preserving any leftover or excess fruit you may have. So find your ripest, almost-ready-to-go-bad mangoes, chop ‘em up, and throw them in.
Frankly, I didn’t expect this to turn out so well. But I lie not when I say that this. is. so. good. Slather it on a bagel with cream cheese and thank me later.
Mango dessert recipes
Make the most of mangoes with our best-rated recipes that put the exotic fruit centre stage. From syllabubs to crumble, there's a dessert for every taste.
Coconut & mango sponge
This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale
Mango & cardamom syllabub
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Mango, pear & ginger crumble
This crumble is a perfect pud for the freezer - and we've given it a tropical twist
Tropical, sun-kissed mangoes are fabulous for rounding off spicy meals and there’s absolutely no faffing about with this speedy dessert
Mango & coconut trifles
Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas
Mango & passion fruit meringue roulade
Throwing a dinner party? How about making this deliciously rich and creamy meringue roulade? The best part is it's low in fat and gluten-free
Mango & passion fruit roulade
There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat – especially if you use yogurt instead of cream
Mango & passion fruit fool
You'll need just four ingredients to make this exotic dessert, a no-fuss finish to your meal
Suits-all Christmas cake
Give the classic Christmas fruitcake a makeover with cinnamon, rose, orange blossom and tropical mango for a fruity and fragrant cake
Smoothie jellies with ice cream
A good alternative to sugary jelly and the perfect treat for a kids party
Raspberry & mango salad
A fruit salad to delight your taste buds - just five ingredients. Add a dash of vodka if you like
Rosewater & pistachio kulfi with griddled mangoes
Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.
Gordon’s chocolate velvet
Gordon Ramsay’s tips make this elegant dessert a sure winner
Pistachio meringues with mango & mandarin ice cream
These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month - ideal for a New Year buffet
Quick mango pudding
If you've taken time to make a special main course, why not take the pressure off and serve this simple but delicious pud
Pineapple sorbet with fresh mango
John Torode's refreshing, Asian ice will finish off your meal with a zing
Sticky rice & mango
Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
Mango, lime & blackberry bombe
Wow family and friends with this spectacular pudding - a true treat for summer
Mango, chilli & tequila ice lollies
Hot meets cold in these grown-up, alcoholic icy sweet treats with juicy fresh mango, spicy chilli and fiery tequila
Tropical cheesecake bars
Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd
- Mangos are beautifully sweet and give tons of flavor to this curry.
- The gentle curry flavor is really easy to fall in love with.
- Chunks of delicious mango dotted throughout the sauce.
- Poaching the chicken in the sauce ensures that it is tender and flavorful.
- It's so easy to make.
- Delicious with both fresh and frozen mango, so you can always make this.
- Leftovers reheat beautifully. Hello, meal prep!
The smaller, yellow mangos that have an oblong shape, have far more flavor than their larger round cousins. If you see Ataulfo or Alphonso mangos, in your grocery store, opt for them. They are widely available so it shouldn't be hard to find them.
The flavor of mangos can vary from quite tart if they are underripe to almost sickly sweet if they are overripe. Because of this, you may need to adjust the curry slightly at the end, depending on the ripeness of your mangos. If you used underripe mangoes, add a little honey. If you used overly ripe mangoes, add a little lime juice or a touch of vinegar.
We like using chicken thighs as they have the best flavor. But if you have chicken breast on hand, you can use that instead.
Moist Mango Pound Cake
Posted By Savita
This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests.
Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. Isn't it?
Can you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Even at thought of making something sweet, my "savory" mind redirects me to a different route!
For similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch.
I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Trust me, on contrary to box-mix, or artificial flavored cakes. fresh fruit based cakes taste even BETTER the next day.
Pound cakes are mostly served dusted with powdered sugar. One reason, because these cakes are so rich and moist, that icing or frosting is not required!
To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream. Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste.
PS: To make this cake fully dairy free, you have to replace butter with canola oil, coconut oil or cocoa butter.
Always Make from Scratch!
For an authentic homemade texture, I bake everything from scratch and always use unbleached all-purpose flour or gluten free nut-flours for baking breads and cakes. For home baking, I don't want that fine texture which is courtesy of extra fine-ground flours like cake flours. Trust me, more fine the flour is more mess it creates in our body.
I always have a container of all-purpose flour in pantry and I use it for almost everything. A good quality unbleached all-purpose flour is really good enough for most home baking. In-fact, while baking breads, I add a portion of Whole Wheat Flour to incorporate whole wheat nutrition into many baked goods.
One simple question to ask: Why are we baking at home? In my books, to keep it health-friendly, wholesome, and yet tasting good. In my honest opinion, if you need those fine, pure-white cakes, it is cheaper to buy one from store! But! Caution! It also comes laden with lots of unhealthy ingredients like - bleached extra-fine flours, corn syrup, artificial preservatives, and artificial flavor enhancers.
While baking a Pound Cake or any cake in general, a few things I always keep in mind:
1) Always use room temperature ingredients. (Never use fridge-cold ingredients, ever!)
2) Always make sure oven is well preheated.
3) Always measure ingredients properly.
4) Never over-bake the cake.
5) Don't over-mix the batter.
6) Don't remove cake from pan too early or too late.
And above all, always follow the recipe :)
Even though this is my first seasonal cake of the year. I'm certain, my love for seasonal fruits and twisted classics have made to blog before.
Here are few of my favorites so far:
Specially, if you are looking for an eggless cake, I highly recommend trying the Egg less Mango Cake with Chocolate Glaze. Try this recipe and you will be surprised - how moist, rich, and delicious an egg-less cake can be!
Don't wait friends! Weekend is finally here! Go get some mangoes, make Mango Pound Cake and enjoy with family!
Have a great weekend! -Savita
It's Mango Season.
This is how you make Mango Pound Cake. Cake bakes incredibly moist with delicious flavor of mango and coconut. Serve as Snack or Dessert.
Moist Mango Pound Cake
Mango Pound Cake
For personal preference, I have kept this mango cake very lite sweet. You can add 1/4 cup more sugar if you like sweeter cakes.
If can't find fresh mangoes, you can also use frozen mango puree. Thaw it fully before using.
Please view video above the recipe or follow this link to view video : Mango Pound Cake Video
© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.
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Preheat oven to 350 F. Prepare a 9-inch springform pan by lining it with tin foil or parchment paper. You can also use a standard cake pan or several ramekins. Grease either with butter or coconut oil.
In a large bowl, stir room-temperature or microwave-warmed butter into cracker crumbs (or pulse in the processor to combine).
Press into the bottom of the prepared pan to make a bottom crust. Set in refrigerator.
Place fresh mango slices in a food processor or blender. Add 2 tablespoons water and the coconut flavoring (if using). Blend well to make a thick puree. If using fresh mango, you may want to add 2 teaspoons sugar to sweeten it. Set aside.
Place the cream cheese in a large mixing bowl. If it's cold, cover with a plate and microwave for 1 to 2 minutes until soft. Add sugar and beat at low speed until smooth.
Begin adding eggs, one at a time, beating at low speed. This can also be done by hand with a whisk to avoid over-beating.
Add half the mango puree into the cream cheese mixture and sprinkle with flour. Mix on low speed or by hand just until incorporated. The small amount of flour in this recipe was added to avoid cracks in the baked cheesecake.
Pour batter into the prepared pan(s) and smooth out the top.
Now the fun part: drizzle the remaining puree onto the surface of the cake in 3 horizontal lines or dots all over the surface.
With a cake tester, skewer, or thin-bladed knife, swirl the batter and puree together using wide circular movements.
Bake for 1 hour, or 10 minutes longer if the cake appears undercooked. (If cooking in ramekins, it will take approximately 20 minutes, but make sure to watch it as it gets close to the time so as not to undercook or overcook.) Keep in mind that the top of cheesecake will always be a little jiggly, but it will firm up later.
Allow the cheesecake to cool in the pan before removing. Refrigerate until ready to serve.
Cracks are the most common flaw in cheesecakes, but there are tips to try and prevent them:
Other Indian Recipes:
This is an easy homemade recipe that you can make at home. The recipe ingredients are below:
- Ripe mangoes
- Spices such as cinnamon, cloves, cumin, coriander and cardamom pods
- Dried red chilies
- Sugar and salt
- 1 tablespoon grated lime zest
- 1 tablespoon kosher salt (optional)
- 1 cup white tequila, chilled
- 1 cup mango juice, chilled
- ½ cup lime juice, plus 1 lime wedge
- ¼ cup Triple Sec
- 2 tablespoons simple syrup (see Tip)
- Ice cubes
- Mango slices for garnish
- Lime slices for garnish
Sprinkle lime zest on a small plate and combine with salt (if using).
Combine tequila, mango juice, lime juice, Triple Sec and simple syrup in a pitcher.
Rub the rims of 6 glasses with the lime wedge and dip in the zest (or zest-salt mixture). Fill the glasses with ice and top with about 1/2 cup margarita mixture each. Garnish with mango and lime slices, if desired.
To make ahead: Cover and refrigerate the margarita mix (Step 2) for up to 2 days.
To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about 1 1/2 cups.
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