MANGO SALAD
An easy Mango Salad recipe
Categories Salad Fruit Onion Tomato Side No-Cook Fourth of July Picnic Quick & Easy Wheat/Gluten-Free Backyard BBQ Mango Summer Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.
EASY MANGO SALAD
The salad ingredients came from a cooking class I went to, but the dressing came from a friend. Make sure you use firm mangos or they will be impossible to julienne.
Provided by abcgirl
Categories Salad Fruit Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
- Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 18.6 g, Fat 1.3 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 568.2 mg, Sugar 15.5 g
STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 7h15m
Yield 4 to 6 servings
Number Of Ingredients 36
Steps:
- For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 500 degrees F.
- Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
- For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
- Remove the ribs from the oven and preheat the broiler to high.
- Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
- For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
- For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
- Add the dressing to the slaw and toss to combine.
MANGO BARLEY SALAD
I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. -Dan Wellberg, Elk River, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
PEPPER MANGO SALSA
Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips -the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. -Wendy Rusch, Cameron, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.
Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEET POTATO AND MANGO BAKE
A nice side dish served with savoury chicken and crusty white bread. A nice subtle blending of flavours.
Provided by Baby Kato
Categories Yam/Sweet Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Grease pan lightly with butter.
- In a large bowl, toss sweet potatoes, onions, orange and red peppers, ginger, raisins, mango, salt, pepper and nutmeg together and place into prepared pan.
- Next mix the brown sugar and flour together, then the mango juice with the vinegar.
- Now mix the sugar mixture with the juice mixture and pour over the vegetables.
- Dot with the diced butter.
- Cover and bake in a 350°F oven for 1 hour.
Nutrition Facts : Calories 241.7, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 360.6, Carbohydrate 45.5, Fiber 4.4, Sugar 27.6, Protein 2.8
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