Mango Orange Sauce Recipes

STAR FRUIT IN MANGO-ORANGE SAUCE

Steps:

• Gather the ingredients.
• Place the slices of star fruit in a pot on the stove.
• Add the orange juice. Stir well and turn heat to high until juice begins to boil.
• Lower the heat and allow the juice to simmer for 10 minutes, or until the star fruit has softened enough to easily cut into with a spoon. While cooking, gently move the slices around and turn them over so they all get cooked equally.
• Remove any more brown seeds that may loosen and surface.
• While the star fruit is cooking, place the mango in a food processor, mini chopper , or blender. Process or blend until smooth and pureed. Set aside.
• When the star fruit is nearly done, add the sugar/sweetener and stir to dissolve. Remove the pot from the heat.
• Add the mango puree, stirring well to incorporate. Taste for sweetness, adding more sugar if needed (how sweet it is will depend on the ripeness of the fruit/juice you're using).
• Portion out 3 star fruit slices per bowl with enough sauce to surround the fruit.
• Drizzle over some coconut milk.
• Top each bowl with a sprinkling of pomegranate seeds or cherry pieces, if using.

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 CREAM SAUCE

Steps:

• In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

MANGO SAUCE

Steps:

• Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.

MANGO-ORANGE SAUCE

Steps:

• Melt butter in a small stainless steel sauce pan on low heat.
• Add mango chutney and orange juice. Whisk to combine.
• Add cornstarch to the pan, whisking constantly to prevent clumps. Add the water in a slow, steady stream, whisking continuously.
• Sauce is finished when smooth and just thick enough to coat the back of a spoon.

ORANGE LIQUEUR MANGO SAUCE

Steps:

• In a small saucepan, combine sugar and water.
• Cook over medium heat for 2 minutes or until sugar is dissolved.
• In food processor or blender, process sugar syrup, mangos and liqueur until smooth.
• Transfer to covered container and refrigerate up to 3 days.

SLICED MANGO WITH CREAMY ORANGE SAUCE

Steps:

• In a small bowl, whisk together the sauce ingredients. Set aside.
• Put the fruit spread in a small microwaveable bowl. Microwave on 100 percent power (high) for 20 to 30 seconds, or until partially melted. Stir in the cinnamon. Let stand to cool slightly.
• Decoratively fan the mango slices on small plates. Spoon the sauce in the center of each serving. Drizzle the fruit spread mixture over all.
• (Per serving)
• Calories: 71
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 17mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 14g
• Protein: 2g
• Calcium: 49mg
• Potassium: 145mg
• 1 fruit