Spicy Mango Mayonnaise Recipes
SPICY MANGO SALSA
This is the best mango salsa I have ever tasted! It's a refreshing, cool and spicy salsa that adds excitement to fish, poultry, pork or tortilla chips! You'll love it! If you're feeling adventurous, use fresh cilantro instead of basil--wonderful!
Provided by TDAVIN
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
- Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 6.6 g
SPICY MANGO SAUCE
Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 21.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 655.8 mg, Sugar 16.7 g
SPICY GARLIC MAYONNAISE
This comes from The Cuisine of California cookbook and was given to me by --Sheri-- in the last cookbook swap. This is great to kick up any kind of sandwich. I've also used it on a shrimp and avocado salad. It may be kept up to 5 days in refrigerator.
Provided by Nimz_
Categories Very Low Carbs
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Immerse pimiento or red pepper in a pan of boiling water and boil 2 minutes. (Skip this step if used the roasted red peppers in a jar).
- Remove from water with a slotted spoon.
- Reserve.
- While motor is running, add garlic cloves to a food processor fitted with the steel blade.
- Process until pureed.
- Add pimiento or red pepper and process until blended.
- Add egg yolks and blend.
- With blades turning, slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.
- Add salt, pepper and cayenne.
- Taste for seasoning.
- Refrigerate in a tightly covered container until ready to use.
- Serve cold.
Nutrition Facts : Calories 2086.7, Fat 228.3, SaturatedFat 34.2, Cholesterol 566.4, Sodium 1859.6, Carbohydrate 8.4, Fiber 0.9, Sugar 2, Protein 8.4
SPICY MANGO MAYONNAISE
From Food For Thought magazine. A tasty condiment for burgers or sandwiches. Can be used as a dip, too.
Provided by Karen Robinson
Categories Lactose Free
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl. Refrigerate until needed.
Nutrition Facts : Calories 657.9, Fat 52.5, SaturatedFat 7.7, Cholesterol 40.7, Sodium 1115.2, Carbohydrate 49.8, Fiber 0.5, Sugar 21.6, Protein 1.6
MANGO MAYONNAISE
This sweet mayonnaise makes a delicious topping for Belgian frites. The recipe comes to us from chef Michael Formichella.
Provided by Martha Stewart
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Puree mango in a blender or food processor until very smooth. Strain puree through a fine sieve into a medium bowl. Add mayonnaise; stir to combine. Depending on ripeness of the mangoes, a small amount of honey may be added. Keep refrigerated, in an airtight container, for up to 1 week.
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- In a medium bowl, whisk together the mango purée, lime zest and juice, egg yolk and salt. Add the first third of the oil drop-by-drop, whisking constantly. When the emulsion begins to form, add the remaining oil in a thin, steady stream, whisking constantly.
- Place the mango purée, lime zest and juice, whole egg and salt in a food processor or blender. Cover and mix for a few seconds. Set the appliance to the lowest speed. With the machine running, add the oil in a thin, steady stream through the opening in the lid. The mayonnaise will emulsify quickly, in less than a minute. If necessary, turn off the processor or blender and scrape the sides of the bowl so the blades can reach the ingredients.
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