Mango Marinade Sauce Recipes

MANGO TANGO SAUCE

Mango Tango Sauce image

Wow... this sauce is heavenly! It's easy to make and packs a punch of sweet mango flavor. The chili sauce adds a hint of heat. We used 2 tablespoons but may try 3 next time for more heat. It was amazing on grilled chicken. But, would be tasty on other meats like pork chops too.

Provided by nellie rickey

Time 1h5m

Number Of Ingredients 7

Ingredients

1 - 3 Tbsp garlic chili sauce; 1=mild, 2= medium, 3= hot
1 can(s) mango apple juice frozen concentrate; do not dilute; 12 oz.
1 can(s) coconut milk, 13.5 oz.
2 mangos; ripe
1 tbs apple vinegar
1 c sugar
1 Tbsp cornstarch diluted with water

Steps:

1. Slice and cube your mangos. With the exception of the cornstarch, put all ingredients into a food processor. Blend and pulse until pureed well.
2. Pour into a medium saucepan and bring to a slow boil, stirring to keep from sticking. Once it begins to boil add your cornstarch and simmer for 5 minutes.
3. Pour into hot prepared 4 oz. canning jars. Put lids and rings on and turn upside down for 5 minutes to heat the top of the jar. Carefully turn back over and let cool.
4. This is a great dip for a hamburger or chicken sandwich. I also use it as a marinade for basting just before taking off the grill.

MANGO TERIYAKI MARINADE

Mango Teriyaki Marinade image

Good for anything you want to grill - best with chicken or pork.

Provided by Anna Oliva

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 2h10m

Yield 8

Number Of Ingredients 5

Ingredients

1 ½ cups mango nectar
1 ½ cups teriyaki sauce
¾ cup dried cherries
1 clove garlic, peeled and crushed
salt and pepper to taste

Steps:

In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.

Nutrition Facts : Calories 121 calories, Carbohydrate 25.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0 g, Sodium 2072.9 mg, Sugar 20.7 g

MANGO MARINADE

Mango Marinade image

Simple and good. Add hot pepper to kick it up. Can make with papaya instead of mango......then you get more digestive juices that tenderize so well.

Provided by Ambervim

Categories < 15 Mins

Time 5m

Yield 2 Cups

Number Of Ingredients 9

Ingredients

4 shallots
2 inches piece peeled ginger
1 garlic clove
2 tablespoons lime juice
1/2 teaspoon coriander powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
1 medium mango, chopped (papaya)

Steps:

In a food processor,process garlic, shallots and ginger.
Add mango and puree 30 seconds.
Add lime juice, coriander seed, salt and pepper.
Then process, adding oil in a thin stream while processor is running.

Nutrition Facts : Calories 454.3, Fat 36.7, SaturatedFat 5.1, Sodium 298.8, Carbohydrate 33.8, Fiber 2.8, Sugar 23.2, Protein 2.6

GRILLED MANGO-MARINATED SHORT RIBS

Grilled Mango-Marinated Short Ribs image

This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 22

Ingredients

One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons sriracha
3 cloves garlic, minced
2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
Vegetable oil, for the grill pan and baking sheet
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon fish sauce
1 teaspoon crushed red pepper flakes
1/2 teaspoon granulated sugar
2 cups finely shredded napa cabbage
2 cups thinly sliced cucumber
1 mango, thinly sliced
1/2 small red onion, thinly sliced
2 cups cooked jasmine rice
1/4 cup bias-sliced scallions

Steps:

For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
Serve the ribs with the slaw and rice and garnish with the scallions.