MANGO CHICKEN MEAL PREP BOWLS
These coconut-mango chicken meal prep bowls with basmati rice, corn salsa, and an easy mango marinade are a delicious way to prep your lunches for the week! Top with extra cilantro.
Provided by middle_angel21
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Mix mango, olive oil, lime juice, honey, sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 the sauce on top; marinate chicken for 10 minutes.
- Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for the corn salsa.
- Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
- Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 74.3 g, Cholesterol 64.6 mg, Fat 19.7 g, Fiber 14.1 g, Protein 35.7 g, SaturatedFat 4.3 g, Sodium 1644.9 mg, Sugar 15.8 g
MANGO TART RECIPE BY TASTY
Here's what you need: egg, butter, sugar, flour, mangoes, cream cheese, greek yogurt, orange zest, sugar, orange juice, vanilla extract
Provided by Nathan Ng
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a large bowl, beat the egg.
- Add the butter and sugar, and mix.
- Add the flour and mix until combined. The dough will be crumbly in your hand.
- Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
- NOTE: Freeze and save remaining pie crust crumble for later.
- Prick the crust with a fork to prevent it from puffing up in the oven.
- Bake the crust for 30-40 minutes, or until golden brown.
- On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
- Remove the meat from the sides and thinly slice.
- In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
- Transfer the yogurt mixture to the cooled tart crust.
- Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
- Chill the fruit tart for at least an hour.
- Enjoy!
Nutrition Facts : Calories 798 calories, Carbohydrate 120 grams, Fat 30 grams, Fiber 4 grams, Protein 13 grams, Sugar 64 grams
MANGO CITRUS BOWL RECIPE BY TASTY
Here's what you need: Planet Oat® Unsweetened Original Oatmilk, orange, grapefruit, frozen banana, frozen mango chunks, frozen pineapple chunks, fresh ginger, frozen cantaloupe chunks, grapefruit, unsweetend coconut flake, pomegranate seed, strawberry
Provided by Planet Oat
Categories Lunch
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a high-powered blender, combine the Planet Oat® Unsweetened Original Oatmilk, orange juice, grapefruit juice, banana, mango, pineapple, ginger, and cantaloupe. Blend on high speed until smooth, about 2 minutes.
- Pour the smoothie into a bowl and garnish with grapefruit, coconut flakes, pomegranate seeds, and strawberries.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 125 grams, Fat 1 gram, Fiber 13 grams, Protein 6 grams, Sugar 67 grams
MANGO SMOOTHIE BOWL
My daughter is a fussy eater but she will always eat a smoothie bowl. Mango is her favorite, so I created this one for her.
Provided by barbara
Categories Smoothie Bowl Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Combine mango, milk, banana, and agave syrup in a blender; blend until smooth.
- Pour into a bowl. Garnish with rows of banana, pomegranate seeds, flaked coconut, and raspberries.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 71.5 g, Fat 38.4 g, Fiber 10 g, Protein 6 g, SaturatedFat 33.5 g, Sodium 40.1 mg
MANGO CITRUS CHUTNEY
This chutney has an unusual citrusy note which is a perfect complement to grilled shrimp and other seafood dishes. It is also delicious on fresh naan bread. It has a beautiful presentation and would make a wonderful canned gift. Nigella seeds (kalaunji) and fenugreek seeds (methi) can be found at a local Indian grocery store or market. This recipe has been adapted from the Complete Book of Indian Cooking by Suneeta Vaswani.
Provided by jabernstein
Categories Chutneys
Time 30m
Yield 2 8 oz. jars, 32 serving(s)
Number Of Ingredients 11
Steps:
- In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
- In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
- If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
- Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.
Nutrition Facts : Calories 34.1, Fat 0.9, SaturatedFat 0.1, Sodium 37.2, Carbohydrate 6.4, Fiber 0.2, Sugar 5.6, Protein 0.2
CITRUS-MANGO SLAW
A lighter, unexpected take on traditional slaw, this fruit-laden side mixes sweet with sour and will serve as the perfect counterpoint to grilled meats.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together sugar, vinegar, and oil. With a sharp knife, cut away orange peel and discard. Working over bowl, cut out segments, then squeeze juice from membranes. Add mango and cabbage, season with salt and pepper, and gently toss. Serve topped with cilantro.
Nutrition Facts : Calories 138 g, Fat 9 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g
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