Orange Mango Keto Chow Shake Recipes

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ORANGE MANGO KETO CHOW SHAKE



Orange Mango Keto Chow Shake image

The basics of prepping an Orange Mango Keto Chow!

Provided by Keto Chow

Categories     Breakfast     Main Dish

Time 32m

Number Of Ingredients 3

4 oz. heavy cream (or customize the amount to fit your macros)
1 serving Orange Mango Keto Chow
14 oz. water (or enough to bring your shake up to 20 oz. total)

Steps:

  • Add the cream to a Blender Bottle or a blender. Then add your Keto Chow!
  • Add the water.
  • If using a Blender Bottle, shake until all ingredients are well mixed and there is no undissolved powder. If using a blender, mix on low, being careful not to overblend. (Otherwise, you'll end up making Keto Chow butter!)
  • Refrigerate for 30 minutes (or overnight) and enjoy!

Nutrition Facts : ServingSize 1 shake, Calories 530.28 kcal, Carbohydrate 10.94 g, Protein 29.59 g, Fat 43.46 g, SaturatedFat 27.75 g, TransFat 1.47 g, Cholesterol 146.7 mg, Sodium 904.77 mg, Fiber 6.9 g, Sugar 4.23 g, UnsaturatedFat 12.72 g

MANGO ORANGE CHOW



Mango Orange Chow image

Chow is a staple snack food in Trinidad and Tobago, fundamental to every household. I laugh when people tell me that kids don't like spicy foods because in most food cultures that are near the equator this false idea doesn't even exist. As kids, we are born and raised eating spicy foods and this dish is one of the training grounds for that.

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup sliced and quartered peeled seedless orange (roughly 1 to 2 oranges; see the first step for prepping instructions)
1 cup diced ripe mango
1/4 cup roughly chopped cilantro leaves and stems
1/2 Scotch bonnet pepper (or up to the whole pepper, if you can take heat), finely diced
1 tablespoon fresh lemon juice
1 teaspoon freshly cracked black pepper
Fine sea salt

Steps:

  • Peel the orange, cut into 1/4-inch-thick rounds, then cut each round into quarters until you have 1 cup of orange wedges. Place in a large bowl.
  • Peel the mango and cut into random 1/4-inch pieces so they're bite-sized and fit on a toothpick easily. When you have 1 cup of mango pieces, add them to the large bowl. Add the cilantro, Scotch bonnet, lemon juice, and black pepper. Toss well and season with sea salt.
  • Cover, refrigerate and let marinate for 5 minutes. Add more salt, to taste, if needed. Serve in a medium bowl with toothpicks.

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