Minted Honey Mango Sauce Recipes

HONEY MANGO SAUCE

Steps:

• Place all ingredients in blender.
• Cover and blend on high speed about 30 seconds or until smooth. Store covered in refrigerator up to 2 weeks.

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

MANGO AND MINT MARINADE

Steps:

• In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.

MINTED HONEY MANGO SAUCE

Steps:

• Purée 2 cups mango with water, honey, and sugar in a blender until smooth. Transfer to a serving bowl and stir in remaining cup mango and mint.

MINT MANGO SAUCE

Steps:

• Place all of the ingredients in a blender or food processor and blend until smooth.

HONEY-MANGO SMOOTHIE

Steps:

• Place the mango, sugar, and honey in a blender pitcher; pour in the milk and lemon juice, and blend until smooth. Divide the ice cubes between two serving glasses. Pour the mango smoothie over ice to serve.

MANGO HONEY MUSTARD BBQ SAUCE

Steps:

• Wash, peel and dice your mango (you can probably use frozen mango chunks as well) and set aside. Then give your green onions (aka scallions or spring onions) and peppers a fine chop. Now heat the butter in a heavy pot (distribute heat better) and start building a flavor base. Add the green onion, peppers, spices, black pepper and grated ginger to the pot and turn your heat down to low so it cooks very slowly. Stir and cook for 4-5 minutes.
• Turn up your heat and start adding the mango chunks, give that a stir and add everything else to the pot. It's important that you stir well and bring up to a boil.
• After it comes to a boil, reduce the heat so you have a gentle simmer going and place the lid on the pot and allow to cook for about 25 minutes. You will have to stir every 4-5 minutes as it may start to stick to the bottom of the pot. Your kitchen will have a very intoxicating aroma and your sense of smell will get confused. The same will happen when you taste this mango bbq sauce... you won't know if it's the mango, the mustard or the mellowness of the honey that's attracting all that attention from your taste buds.
• After 25 minutes, you should taste for salt and adjust accordingly. Since no 2 mango are the same (can be tart at times), you may have to add a little more honey or mustard. the goal is to have a wonderful blend of flavors, but keep the present of mango as the key subject of the sauce. By now your sauce should have started to thicken up and the mango should be dissolving. You can certainly play around with the consistency (if you want it chunky, runny or thick). I then turned off the stove and used a submersion blender to make my mango bbq sauce a bit smooth. You can use a wire whisk or potato masher as well with pretty much the same results. If using a blender as I did, try not to over work it or risk it going frothy.

HONEY MANGO SAUCE

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil over medium heat. Reduce heat and simmer until mangos are completely cooked, about 15 minutes.
• Puree mixture then return to saucepan and simmer 5 minutes.

MANGO AND MINT SALSA

Steps:

• Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.