Mango Curry Salad Dressing Recipes

MANGO DRESSING

Steps:

• In a food processor or blender combine all the ingredients and blend on high. If needed, add water by the tablespoon to thin it out.
• Store in an air tight container for up to a week in the fridge.

MANGO CURRY SALAD DRESSING

Steps:

• In a small bowl purée a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
• Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
• Purée everything together until smooth & creamy.
• Cover and chill for ½ hour or over night.
• Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.

CATFISH CURRY

Steps:

• Rinse fillets under cold water and cut into 2-inch pieces.
• Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
• Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
• Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
• Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
• Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

LOBSTER SALAD WITH CURRIED MANGO DRESSING

Steps:

• Place first 5 ingredients in blender (through curry powder); blend until smooth --
• Stir in chives and shallots.
• Season to taste with salt and white pepper.
• *Can be prepared 1 day ahead; cover and refrigerate.
• Bring heavy large saucepan of water to boil.
• Add beans and cook until tender, about 4 minutes.
• Using slotted spoon, transfer to bowl of cold water;. drain.
• Repeat process with asparagus.
• Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
• Drizzle some dressing over and toss lightly.
• Season with salt and white pepper to taste.
• Arrange salad on plates.
• Fan lobster decoratively.
• Garnish with tomatoes and drizzle remaining dressing over.

MANGO AND TOMATO SALAD WITH BASIL CURRY DRESSING

Steps:

• Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
• Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.

MANGO CHICKEN CURRY SALAD

Steps:

• In medium bowl, mix all ingredients except crackers.
• Serve with crackers.

LOBSTER SALAD WITH CURRIED MANGO DRESSING

Steps:

• Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water. Drain. Repeat process with asparagus. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
• Arrange salad on plates. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.

CURRIED TURKEY AND MANGO SALAD

Steps:

• Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Mix turkey, mango, chopped onion, and cashews in large bowl. Add dressing and toss to coat. Transfer to bowl. Garnish with sliced onion and serve.