Sliced Mango With Creamy Orange Sauce Recipes

STAR FRUIT IN MANGO-ORANGE SAUCE

Steps:

• Gather the ingredients.
• Place the slices of star fruit in a pot on the stove.
• Add the orange juice. Stir well and turn heat to high until juice begins to boil.
• Lower the heat and allow the juice to simmer for 10 minutes, or until the star fruit has softened enough to easily cut into with a spoon. While cooking, gently move the slices around and turn them over so they all get cooked equally.
• Remove any more brown seeds that may loosen and surface.
• While the star fruit is cooking, place the mango in a food processor, mini chopper , or blender. Process or blend until smooth and pureed. Set aside.
• When the star fruit is nearly done, add the sugar/sweetener and stir to dissolve. Remove the pot from the heat.
• Add the mango puree, stirring well to incorporate. Taste for sweetness, adding more sugar if needed (how sweet it is will depend on the ripeness of the fruit/juice you're using).
• Portion out 3 star fruit slices per bowl with enough sauce to surround the fruit.
• Drizzle over some coconut milk.
• Top each bowl with a sprinkling of pomegranate seeds or cherry pieces, if using.

MANGO CREAM SAUCE

Steps:

• In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

MANGO-ORANGE SAUCE

Steps:

• Melt butter in a small stainless steel sauce pan on low heat.
• Add mango chutney and orange juice. Whisk to combine.
• Add cornstarch to the pan, whisking constantly to prevent clumps. Add the water in a slow, steady stream, whisking continuously.
• Sauce is finished when smooth and just thick enough to coat the back of a spoon.

FLAMING MANGO SAUCE OVER HOMEMADE VANILLA ICE CREAM

Steps:

• In a medium skillet, combine the mango, sugar, water, and cinnamon. Over medium high heat, bring the liquid to a boil. Lower the heat to medium and stir the mixture constantly for 3 to 4 minutes, until the sauce thickens slightly. In a small saucepan, warm the rum over low heat and stir in the cornstarch mixture until it thickens.
• Transfer the sauce to a heatproof bowl. Bring the mango sauce and the pan of warm rum to the table and spoon ice cream into six individual bowls. Light the rum in the pan and pour it, still flaming, into the mango sauce. Spoon some of the mango sauce over each dish of ice cream.

VEAL WITH ORANGE SAUCE

Steps:

• Preheat the oven to a moderate temperature.
• Squeeze the orange juice, and set aside.
• Grate a teaspoon of orange rind, and set aside.
• Dip the slices of veal in flour, then sauté until lightly browned on both sides.
• Transfer the veal to an ovenproof casserole dish, and set aside.
• Pour the orange juice and wine into the still-hot sauté pan.
• Let the orange juice and wine bubble for one minute.
• Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
• Cover with foil and cook for 30 minutes.
• Remove the foil, add some freshly chopped chives and serve.

STICKY RICE WITH MANGO-COCONUT SAUCE

Steps:

• Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour., Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes., Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes., In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly., Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.

CREAMY CHILLED MANGO-ORANGE JELL-O DESSERT BOWL

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in club soda. Place mangos in 6-cup mold; top with 2 cups gelatin mixture. Refrigerate 30 min. or until gelatin is set but not firm.
• Meanwhile, refrigerate remaining gelatin mixture 30 min. or until slightly thickened.
• Add 2 cups COOL WHIP to remaining gelatin mixture in bowl; whisk until blended. Pour over fruited layer in mold. Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

MANGO-FILLED CREAM PUFFS WITH SPICED MANGO-MOJITO SAUCE

Steps:

• For puffs:
• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
• Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
• Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
• For filling:
• Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
• Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
• Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

SLICED MANGO WITH CREAMY ORANGE SAUCE

Steps:

• In a small bowl, whisk together the sauce ingredients. Set aside.
• Put the fruit spread in a small microwaveable bowl. Microwave on 100 percent power (high) for 20 to 30 seconds, or until partially melted. Stir in the cinnamon. Let stand to cool slightly.
• Decoratively fan the mango slices on small plates. Spoon the sauce in the center of each serving. Drizzle the fruit spread mixture over all.
• (Per serving)
• Calories: 71
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 17mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 14g
• Protein: 2g
• Calcium: 49mg
• Potassium: 145mg
• 1 fruit