Mango Ginger Sauce Recipes

ORANGE, MANGO, AND GINGER SORBET

Steps:

• Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

GINGERED MANGO SALSA

Steps:

• In a bowl, combine all ingredients. Let stand for 30 minutes before serving.

MANGO IN GINGER-MINT SYRUP

Steps:

• Thinly slice gingerroot and in a saucepan bring to a boil with water and sugar. Simmer mixture 5 minutes and remove pan from heat. Stir in mint and let steep 5 minutes. Pour syrup through a sieve into a bowl and cool completely.
• Peel mango and thinly slice. Stir mango into syrup. Chill mixture 30 minutes.
• Garnish mango with mint.

GINGER MANGO GRUNT

Steps:

• In a small bowl, combine the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg substitute and 1/4 cup nectar; stir into the flour mixture just until moistened. , Coarsely chop mango slices; combine with marmalade, lemon juice and remaining nectar., Transfer to an 8-in. cast-iron or other ovenproof skillet; stir in raisins. Bring to a boil. Drop flour mixture in 8 mounds onto the simmering mango mixture. Reduce heat; cover and simmer until a toothpick inserted in a dumpling comes out clean, 12-15 minutes (do not lift the cover while simmering). Sprinkle with ginger and almonds; if desired, serve with frozen yogurt.

CHUNKY GINGER-MANGO BARBECUE SAUCE WITH MIXED GRILL

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.
• Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

MANGO GINGER SWEET & SOUR SAUCE

Steps:

• Combine peeled mango, mandarin oranges, pineapple juice, and half the pear juice from the mandarin orange can in a blender and puree.
• Discard the remaining juice from mandarin orange can.
• Once well blended combine all ingredients in a sauce pan and heat over medium-high heat, stirring constantly for 3-4 minutes.
• Slowly stir in corn starch and water (combined) until desired consistency is reached.

MANGO-GINGER SAUCE

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

MANGO WITH PINEAPPLE GINGER SAUCE

Steps:

• Remove top and skin from pineapple. Cut lengthwise into quarters; remove core. Chop three quarters of pineapple into large chunks; process in a food processor until smooth. Strain through a sieve or colander into a small saucepan. Discard solids.
• Add vanilla bean, sugar, and ginger to the pan, and cook over medium heat, stirring often, until slightly thickened, about 8 minutes.
• Meanwhile, dice remaining quarter of pineapple, and place in a small bowl. Cut mangoes in half lengthwise, angling the knife slightly to cut around the elongated pit. Cut out and discard pit. Peel mangoes, and discard the peel. Cut mangoes into bite-size pieces, and divide among four plates.
• Remove pineapple sauce from heat. Scrape the seeds from vanilla bean, stir seeds into sauce, and discard the pod. Combine the warm sauce with the diced pineapple, and spoon sauce over each plate of sliced mango. Sprinkle with crystallized ginger, and serve.

GINGERED-MANGO HABANERO SAUCE

Steps:

• 1. remove the stem from the habanero and toss into the food processor. Pulse until you have tiny pieces.
• 2. Peel the mango and remove the flesh. Add to the food processor and process until the mango is completely smooth
• 3. Pout the mixture in a medium saucepan and cook on low heat.
• 4. Add the lime juice, ginger and sugar. Add 1 cup of water/juice.
• 5. Bring to a boil and continue to cook on low until sauce is reduced and thickened -- about 30-45 minutes. Taste and adjust the sugar and water to cater to your needs.
• 6. Allow to cool and refrigerate overnight
• 7. use as a dipping sauce, marinade or dessert sauce.

CHEF JOHN'S MANGO CRANBERRY SAUCE

Steps:

• Place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. Pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. Pour in water and sugar; stir until sugar has dissolved.
• Place saucepan over medium heat, bring just to a simmer, and reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
• Pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
• Turn off heat and drizzle 2 or 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.