Mongo Recipes

24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)

24 BEST Ways to Use Mango (+ Recipe Collection) image

Looking for the best mango recipes? From salsa to scones to salad dressing, these easy recipes add a refreshing twist to your meal.

Provided by insanelygood

Number Of Ingredients 24

Ingredients

Easy Mango Margarita
Fresh Mango Salsa
Mango Rice Pudding
Thai Mango Salad
Mango Blondies
Brazilian Mango Chimichurri Steak
Bakery Style Mango Scones
Mango and White Fish Ceviche
Spiced Rum Fruitcake
Mango Salad Dressing
Curried Mango-Walnut Chicken Salad Sandwich
Fancy Toast with Mango
Mango Mousse Recipe
Mango Chocolate Chip Cookies
Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)
The Best Ever Mango Bread Recipe
Mango BBQ Sauce
Mango Soup with Coconut and Lime
Easy Avocado + Mango Sushi Roll
Mango Chili Chicken Lollipop
Mango Lime Moscow Mules
Raspberry Mango Iced Tea
Mango Swirl Cheesecake
Mango-Lime Curd

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a refreshing mango treat in 30 minutes or less!

Nutrition Facts :

MONGO GUISADO (MUNG BEAN SOUP)

Mongo Guisado (Mung Bean Soup) image

This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

½ pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
¼ pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
¼ pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
½ pound fresh spinach leaves

Steps:

Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 22 g, Cholesterol 40.5 mg, Fat 6.5 g, Fiber 8.2 g, Protein 14.7 g, SaturatedFat 1.2 g, Sodium 895.9 mg, Sugar 3.8 g

MONGO

Mongo image

This a fantastic vegetarian dish from the Philippines, which was given to me by a Filipina work colleague. There is a lot of oil, but skimping on that affects the flavour. Good on its own or with plain boiled rice. You can make this thick or soup-like, but either way it's delicious.

Provided by Glaswegian Robert

Categories Spinach

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

180 g mung beans
5 tablespoons vegetable oil
5 -7 garlic cloves, crushed
2 medium chopped onions
1 (400 g) can chopped tomatoes
225 g fresh spinach (frozen works well too)
1 teaspoon salt
1 tablespoon lime juice
1 lime, to serve
black pepper
olive oil, to serve

Steps:

Rinse the mung beans, and put in a pan with enough water to cover. Bring to the boil, simmer for a few minutes then take off the heat. Leave for an hour.
Bring to boil again, turn heat to low and simmer for 1 1/2 hours or until the beans are tender.
Heat the vegetable oil. When hot, put in garlic and fry until golden. Don't let it burn. Add the onions, and fry until they are translucent.
Add the tomatoes and simmer until slightly reduced.
Add the mung beans and simmer for 5 minutes, stirring occasionally. Add a LITTLE water if you think it looks too dry.
Add the spinach, black pepper, salt and 1 tbs lime juice. Bring to a simmer until the spinach is cooked.
Serve with olive oil and lime wedges to your own taste.

Nutrition Facts : Calories 369.3, Fat 18.3, SaturatedFat 2.4, Sodium 650.6, Carbohydrate 41.4, Fiber 12, Sugar 5.6, Protein 14.7

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