Mango Veggie Wraproll Up Recipes

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FRESH VEGGIE WRAPS



Fresh Veggie Wraps image

These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.

Provided by MW

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 35m

Yield 8

Number Of Ingredients 12

1 ripe avocado - peeled, pitted, and diced
1 tablespoon mayonnaise
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne pepper, or to taste
8 (8 inch) flour tortillas
2 tomatoes, diced
1 cucumber, sliced
1 green bell pepper, cut into strips
1 head lettuce, chopped
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

  • Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
  • Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE



Veggie Spring Rolls with Thai Mango Dipping Sauce image

Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 20m

Yield 8

Number Of Ingredients 14

1 ripe mango, diced
1 (1 inch) piece fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
1 lime, juiced
½ cup fresh Thai basil and/or cilantro, chopped
1 large avocado - peeled, pitted, and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
½ cup cilantro leaves
½ cup fresh mint leaves
8 rice paper wrappers
1 teaspoon Chopped peanuts, for topping
Reynolds Wrap® Aluminum Foil

Steps:

  • In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
  • Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
  • Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
  • Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
  • Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g

SHRIMP AND MANGO SUMMER ROLLS



Shrimp and Mango Summer Rolls image

These sweet, refreshing summer rolls are easy to whip up-a bonus in hot summer weather. Delicate Thai basil leaves give the rolls a fresh, herbal tang.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Number Of Ingredients 13

3 tablespoons cashew butter
1/4 cup unsweetened coconut milk
2 teaspoons fish sauce (nam pla)
1 to 2 teaspoons Asian chili garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar
12 small shrimp, peeled and deveined
1 (1.76-ounce) package vermicelli noodles (bean thread)
2 tablespoons mirin
1 large ripe mango
1 large ripe avocado
8 rice spring roll wrappers (banh trang)
24 fresh Thai basil leaves or mint leaves

Steps:

  • For the cashew sauce: Whisk the cashew butter, coconut milk, fish sauce, chili garlic sauce, lime juice, and agave nectar in a bowl with 1 tablespoon water until smooth. Set aside.
  • For the summer roll; In a small pot, bring 4 cups water to a boil and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise.
  • Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool.
  • Meanwhile, peel, pit, and slice the mango into thin strips and set aside. Next, halve, pit, peel, and slice the avocado into 1/4-inch slices and set aside.
  • Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable.
  • Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row next to the basil. Continue the pattern and place 2 slices of avocado across the shrimp, then top with some vermicelli, and finish with mango slices. Fold in the sides of the wrapper and roll tightly. Place the rolls on a tray with the Thai basil side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side.

Nutrition Facts : Calories 346, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 23 milligrams, Sodium 276 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 13 grams

SWEET MANGO SPRING ROLLS



Sweet Mango Spring Rolls image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 8

12 small spring roll wrappers
Maple syrup, for brushing and drizzling
12 slices mango, about 1-inch in length and 1/2-inch thick
1 tablespoon cornstarch blended with 1 tablespoon warm water
4 tablespoons vegetable oil
Honey, for brushing
1/2 cup sweetened coconut flakes, toasted
Vanilla ice cream, for serving

Steps:

  • Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with maple syrup. Lay a slice of mango across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put onto a plate seam-side down while preparing the remaining spring rolls.
  • Heat a wok or small skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not fry too many at one time and overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with all of the rolls.
  • Brush the fried rolls with honey and roll in toasted coconut. Serve immediately with vanilla ice cream and a drizzle of maple syrup.

VEGAN SPICY CHICKPEA AND MANGO WRAPS



Vegan Spicy Chickpea and Mango Wraps image

Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.

Provided by Karielyn Tillman

Yield 4 servings

Number Of Ingredients 26

Ingredients
1 cup organic mango (peeled, cubed)
1 cup Whole Foods Market baby spinach (chopped)
1/4 cup organic purple onions (diced)
1 bag 365 Everyday Value Naan bread
Ingredients (for the jalapeño dressing)
1 1/2 cups Whole Foods Market organic raw cashews
1 1/4 cup water (purified/filtered)
1/2 cup fresh organic cilantro (chopped)
1/2 cup organic white onion (diced)
1 organic jalapeño
Ingredients (for the avocado spread)
1 organic avocado
1 teaspoon organic lime juice (freshly squeezed)
1 clove organic garlic (freshly crushed)
1/2 organic jalapeño (diced)
1 tablespoon organic cilantro (chopped)
1/8 - 1/4 teaspoon Himalayan pink salt
Ingredients (for the chickpea mixture)
1 can 365 Everyday Value garbanzo beans (aka chickpeas), 15.5 oz can, drained
1 teaspoon 100% pure avocado oil
2 cloves organic garlic (freshly crushed)
1 tablespoon organic lime juice (freshly squeezed)
1 tablespoon organic cilantro (chopped)
1/2 teaspoon 365 Everyday Value organic ground chipotle powder
1/4 teaspoon Himalayan pink salt

Steps:

  • Directions
  • Prepare the veggies and fruit: dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango
  • Prepare the jalapeno dressing: add all ingredients for the jalapeno dressing to a Vitamix, or high speed blender, and blend until everything is creamy and smooth. Adjust seasonings to your preference. Set aside.
  • Prepare the avocado spread: add all ingredients for the avocado spread to a small bowl; mash the avocado until it becomes creamy and smooth, then stir everything together well. Adjust seasonings to your preference. Set aside.
  • Prepare the chickpea mixture: add the can of garbanzo/chickpeas (drained), avocado oil, chipotle, garlic, lime juice, Himalayan pink salt to a skillet and saute on medium/high heat for approximately 4 - 5 minutes, or until the garbanzo/chickpeas or slightly crispy. Remove from heat and add the cubed mango and chopped cilantro; gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust the seasonings to your preference. Set aside.
  • Assembly: add (1) Naan wrap to each serving plate and layer everything in this order for each Naan wrap: (1) Naan wrap, (1) tablespoon avocado spread, (1) small handful of chopped spinach, (¼ of the chickpea/mango mixture), (1 - 2 teaspoons diced onions, (1 - 2 tablespoons) jalapeno dressing, (1) small sprinkle of chopped cilantro for garnish. Fold the Naan wrap as you would a taco shell and enjoy!

MANGO FRUIT ROLLERS RECIPE BY TASTY



Mango Fruit Rollers Recipe by Tasty image

Here's what you need: mangoes

Provided by Tasty

Categories     Snacks

Yield 6 servings

Number Of Ingredients 1

3 mangoes, peeled and chopped

Steps:

  • Preheat oven to 75˚C (165˚F) (or as low as your oven will go!)
  • Chop the mango and squeeze into a glass.
  • Blend the mango flesh until it forms a thick paste, a few bits are totally acceptable.
  • Spread an even, thin layer of the fruit onto a baking tray lined with baking paper, smooth it out using a spatula or cake knife.
  • Bake in the centre of an oven for 3.5 hours. The mango should be a tiny bit springy but not too juicy or too dry, the edges will probably dry out more than the centre.
  • Take the baking paper out of the tray and cut off the super dry edges on each side.
  • Roll up the mango, including the baking paper and cut into segments about 1.5 inches (4 cm) apart.
  • Enjoy!

Nutrition Facts : Calories 90 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, Sugar 21 grams

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