Spiced Mango Mojito Sauce Recipes

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.

SPICED MANGO LASSI

Steps:

• Combine yogurt, mango chunks, mango juice, honey, vanilla extract, ground cardamom, ground cinnamon, and ground ginger in a blender; process until liquefied.

SPICY MANGO BARBECUE SAUCE

Steps:

• Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
• Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.

SPICY MANGO SAUCE

Steps:

• Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

SPICED MANGO-MOJITO SAUCE

Steps:

• Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

SPICED RUM-SUGAR CHICKEN WITH MANGO MOJITO SALSA

Steps:

• Place all Marinade ingredients in a pan and bring to a gentle simmer.
• Simmer 10 minutes, stirring frequently to prevent the sugar from catching then leave to cool completely.
• Cut three or four deep slashes through the skin side of each chicken breast. Pour over marinade, making sure that all the chicken is well coated and that the marinade has penetrated the slashes. Leave for at least 3 hours, or ideally overnight for the flavours to develop.
• When nearly read to cook the chicken, peel the Mango and cut the flesh into ½ inch dice. Add the scallions / spring onion.
• Grate the lime zest and add to the Mango, along with the chili pepper.
• Squeeze lime juice and stir into the salsa with the white rum and mint. Refrigerate for one to two hours for the flavours to develop.
• Preheat grill.
• Remove chicken from the marinade, scraping any extra marinade off.
• Place remaining marinade in a pan and heat gently.
• Grill chicken breasts for 5-7 minutes each side, until cooked through.
• Serve chicken with reserved spiced rum sauce and the Mango Mojito Salsa.

SPICY MANGO BARBECUE SAUCE

Steps:

• Place the mango in the bowl of a food processor, and puree to a coarse texture.
• In a saucepan combine the olive oil, onions and garlic. Saute briefly over medium-high heat, or until wilted. Add remaining ingredients, stir and bring to a simmer. Cook for 5 minutes. Remove and let cool. Surplus sauce can be refrigerated in an airtight jar and used with any barbecued meat or poultry.

SPICY MANGO PESTO SAUCE

Steps:

• Combine lemon juice, oil, basil, mango, pine nuts, garlic, and jalapeno in a blender or food processor. Blend until basil is finely chopped.
• Add salt and stir to blend. Store in a sealed container in the refrigerator. It will last up to three days. If you like your pesto a bit thinner, stir in a little rice milk.