Strawberry Mango Sauce Recipes

MANGO-STRAWBERRY SALSA

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

STRAWBERRY MANGO SMOOTHIE

Steps:

• PLACE frozen mango in bottom of blender. Add preserves and orange juice. Process until blended and smooth.

STRAWBERRY MANGO SAUCE

Steps:

• Place all ingredients in a medium pot. Bring to a boil, reduce the heat, and simmer until slightly thickened but still brightly colored, about 15 minutes.

STRAWBERRY MANGO SMOOTHIES

Steps:

• In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

STRAWBERRY-MANGO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
• Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
• Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
• Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
• Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

STRAWBERRY MANGO SORBET

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place mangoes and strawberries in a food processor; add sugar syrup and lime juice. Cover and process until pureed. Transfer puree to a 13x9-in. dish. Freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth,

STRAWBERRY MANGO VANILLA CREPES

Steps:

• Prepare the batter by combining the flour, egg and egg yolk.
• Add salt and combine with the milk until the mixture is smooth.
• Allow to stand 4 hours covered and refrigerated.
• Place one tablespoon of butter in a hot pan; when melted and lightly brown, add to the crepe batter.
• Stir in the butter and then place a ladle full of crepe batter into hot pan, moving it around until mixture sets.
• Place back on heat, wait until small bubbles appear on the surface, then flip the crepe over.
• Cook a few seconds on the other side and remove from the pan with a spatula.
• Add sugar to a separate pan and then add the Strawberries, mangoes and remaining butter.
• Stir together until the sugar and butter form a fudge-like consistency.
• Add the wine and walnuts.
• Place this mixture in the center of each crepe and roll up, leaving some sauce.
• Place the crepes onto a serving dish; spoon remaining sauce over crepes to coat.
• Top with whipped cream, walnuts and Strawberries or mangoes if desired.

MANGO SORBET WITH STRAWBERRY-DAIQUIRI SAUCE

Steps:

• For daiquiri sauce, in a blender container combine strawberries, sugar, rum, and lime juice. Cover and blend until smooth.
• Divide sorbet among 6 dishes.
• Pour daiquiri sauce around sorbet. Garnish with lime zest.
• Makes 6 servings.