MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
MANGO PINEAPPLE SALSA
This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-2/3 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
COCONUT SHRIMP AND MANGO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
PINEAPPLE MANGO CHUTNEY DIPPING SAUCE
Make and share this Pineapple Mango Chutney Dipping Sauce recipe from Food.com.
Provided by little_wing
Categories Sauces
Time 5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a medium bowl.
Nutrition Facts : Calories 99.1, Fat 7.9, SaturatedFat 1.1, Cholesterol 6.1, Sodium 167.2, Carbohydrate 7.6, Fiber 0.2, Sugar 2.9, Protein 0.3
MANGO WITH PINEAPPLE GINGER SAUCE
Buy the mangoes a day or two ahead of time to allow them to ripen.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
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.
MANGO PINEAPPLE AND CURRY SAUCE
Make and share this Mango Pineapple and Curry Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Sauces
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan.
- Add onion and garlic and cook until soft.
- Add curry powder, fish sauce, pineapple and half the mangoes.
- Simmer about 5 minutes until the mango breaks down.
- Stir in remaining mango and coriander.
- Serve warm.
Nutrition Facts : Calories 123.4, Fat 2.7, SaturatedFat 0.4, Sodium 351.6, Carbohydrate 26.3, Fiber 3.1, Sugar 20.3, Protein 1.4
CHILLED MANGO AND PINEAPPLE SOUP
This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!
Provided by Ivon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g
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- In a saucepan on medium heat, combine the Sugar, Water, Pineapple Juice, Pureed Mango, Chili Powder, and Lemon Juice. Stir to combine everything. When it starts to simmer add the tapioca (or potato or corn) starch and continue to stir.
- As it reduces it will start to thicken. If it is too thick, add some more pineapple juice, or a bit of water until your desired consistency. If it is too thin, add the starch, using just a little at a time. Once it is the perfect consistency, remove from the heat and place in a resealable airtight container and place in the fridge.
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