Mango Orange Chow Recipes

SIMPLE MANGO CHOW RECIPE

Steps:

• Peel and cut mango into small, bite-sized pieces.
• Chop culantro or cilantro leaves.
• Mix all ingredients.
• Serve chilled.

MANGO ORANGE SLUSH

Steps:

• Blend mango, ice, orange juice, water, lime juice, ginger juice, and brown sugar together in a blender until slushy, 2 to 3 minutes.

ORANGE MANGO CHICKEN

Steps:

• Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
• Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

MANGO CHOW

Steps:

• Place mangoes in a serving bowl. Add some of each of the remaining ingredients and toss well.
• Taste and adjust balance of hot/tart/salty/sweet by adding more of the ingredients as you please. Serve with toothpicks to accompany drinks.
• Tip: While an authentic Trini chow uses completely unripe fruit, we like it with just a hint of sweetness and use mangoes that are about half ripe.
• Tip: Try the same technique with cucumbers, wedges of mandarin orange (the Trinis use a similar fruit called "portugals" in season), pomme cytheres (also called golden apples) or any half-ripe crisp fruit such as pineapple, guavas, or even unripe peaches or tart green apples.

MANGO ORANGE CHOW

Steps:

• Peel the orange, cut into 1/4-inch-thick rounds, then cut each round into quarters until you have 1 cup of orange wedges. Place in a large bowl.
• Peel the mango and cut into random 1/4-inch pieces so they're bite-sized and fit on a toothpick easily. When you have 1 cup of mango pieces, add them to the large bowl. Add the cilantro, Scotch bonnet, lemon juice, and black pepper. Toss well and season with sea salt.
• Cover, refrigerate and let marinate for 5 minutes. Add more salt, to taste, if needed. Serve in a medium bowl with toothpicks.

ORANGE MANGO KETO CHOW SHAKE

Steps:

• Add the cream to a Blender Bottle or a blender. Then add your Keto Chow!
• Add the water.
• If using a Blender Bottle, shake until all ingredients are well mixed and there is no undissolved powder. If using a blender, mix on low, being careful not to overblend. (Otherwise, you'll end up making Keto Chow butter!)
• Refrigerate for 30 minutes (or overnight) and enjoy!

MANGO ORANGE SMOOTHIE

Steps:

• Place mango, yogurt, and ice in blender and puree until smooth; add orange juice and blend until mixed.
• Pour into glasses and serve.

MANGO ORANGE QUENCHER

Steps:

• In a large pitcher, combine the nectar and juices. Refrigerate for at least 1 hour., Just before serving, stir in club soda. Serve in champagne flutes or wine glasses. Garnish with lime slices if desired.

MANGO CHOW

Steps:

• Cut the mango into cubes and put it into the bowl. Add all the ingredients to the mango.
• Mix and let fruit rest for 15 minutes (chilling is optional).