MANGO OR PAPAYA CHUTNEY
Provided by Food Network
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;
FOIE GRAS
Steps:
- Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.
MANGO PAPAYA FRUIT SALAD
Papaya and mango salad. Serve garnished with fresh mint and sweetened coconut, if desired.
Provided by NerdMom
Categories Salad Fruit Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
- Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 20.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 3.1 mg, Sugar 17.8 g
MANGO AND PAPAYA SALAD
This colorful fruit salad is laced with fragrant orange-flower water.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Cook sugar and 1 cup water, stirring, in a small saucepan over medium heat until sugar has dissolved. Bring to a boil. Cook until reduced to 3/4 cup, 5 to 8 minutes. Remove syrup from heat; stir in lime juice and orange-flower water. Let cool slightly.
- Place fruit in a large bowl. Add syrup; toss gently to coat. Cover; refrigerate at least 1 hour (or up to 4 hours).
RUM-GLAZED MANGO AND PAPAYA
Provided by Regina Schrambling
Categories dinner, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel and seed fruit, and cut into fairly even slices. Melt butter in a large skillet over medium-high heat. Add sugar, and carefully swirl until browned but not clumping. Very carefully add rum, a tablespoon at a time (it will spatter) and cook until evaporated. Gently add fruit, and continue swirling until well coated. Divide among serving plates, and sprinkle heavily with coconut.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 8 milligrams, Sugar 26 grams, TransFat 0 grams
MANGO PAPAYA SALSA
A delicious salsa that can be served with chicken or fish. Great on a warm summer day!
Provided by AMAYABESOLD
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 5.3 mg, Sugar 6.8 g
PAPAYA AND MANGO WITH MANGO CREAM
This recipe was in an Around the World cookbook I have. Posted for the Africa region of Zaar World Tour 2006. Cook time is chilling time.
Provided by Kim127
Categories Dessert
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
- Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
- Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
- Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
- Chop or dice the remaining mangoes and place in a bowl.
- Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
- Pour the apricot sauce over the fruit and gently toss to coat.
- Stir the half-frozen mango cream a few times until spoonable, but not soft.
- Serve the fruit topped with the mango cream.
Nutrition Facts : Calories 419.3, Fat 28.1, SaturatedFat 17.3, Cholesterol 101.9, Sodium 34.8, Carbohydrate 43.7, Fiber 4.7, Sugar 33.9, Protein 3.4
FOIE GRAS WITH MANGO & PAPAYA
Steps:
- Slice the foie gras into long pieces, 1/2-inch thick. Heat a large non-stick sautÈ pan or skillet over medium heat and brown the foie gras for 2 to 3 minutes, turning once; remove and drain on paper towels. In another sautÈ pan, melt the butter over medium heat and add the wine and saffron. Peel the papaya and cut horizontally into 3/8-inch slices; you will need 8 slices. Remove the seeds; cut 4 of the rings in half. Put in the pan with the wine mixture. Cut narrow wedges from the mango, leaving the skin on, and lift away from the pit; you will need 8 wedges. Add to the wine mixture. Cook, basting with the butter and wine, for 3 to 4 minutes, until softened. To serve: Place a papaya ring on each plate. Top with foie gras slices. Place two papaya ring halves on opposite sides of each ring, at noon and 6 o'clock. Put 2 mango slices on each of the opposite sides, at 3 and 9 o'clock. Drizzle fruit pan juices over the top. Sprinkle the foie gras with a little sea salt and pepper. Sprinkle chopped chives over all. Lay 2 whole chives over one pair of mango slices on each plate
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