MANGO PESTO
Provided by Jeanine Donofrio
Number Of Ingredients 9
Steps:
- In a small food processor, place the basil, garlic, pine nuts, HALF the mango, lemon juice, salt and pepper. Pulse until everything is incorporated. Add the olive oil and pulse a few more times. Taste and adjust seasonings.
- Pour the pesto into a small bowl and stir in the remaining diced mango, extra pine nuts, and a few pinches of red pepper flakes.
- Serve with sliced cucumbers or crostini
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 MANGO BARBECUE SAUCE
Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h
Yield Makes about 3 cups
Number Of Ingredients 10
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 PESTO SAUCE
This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 189 g, Fat 17 g, Fiber 2 g, Protein 3 g
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.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 35 grams, TransFat 0 grams
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
SPICY AND SWEET MANGO-PEACH SAUCE
This is an easy sweet and spicy sauce for serving with chicken, pork, or veggies. Adjust pepper types and quantities for more or less heat.
Provided by Brad
Time 1h5m
Yield 24
Number Of Ingredients 13
Steps:
- Heat peaches, mango, pineapple, triple sec, mustard, Worcestershire sauce, and lime juice in a medium saucepan over medium-high heat until just boiling.
- Reduce heat to medium-low. Add brown sugar, jalapeno, cinnamon, allspice, cayenne pepper, and cloves. Simmer, uncovered, until thickened and somewhat chunky, about 45 minutes; stir occasionally to prevent burning.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 36.2 mg, Sugar 8.4 g
SPICED MANGO-MOJITO SAUCE
Provided by Allen Susser
Categories Sauce Rum Blender Dessert Low Fat Yogurt Lime Mango Mint Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 2/3 cups
Number Of Ingredients 6
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.)
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