Fresh Mango Margarita (Rocks)

March 4th, 2015 § 0 comments § permalink

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Makes a few cocktails….

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 1 lime
Juice of 2 limes
Juice of 1 orange
1/2 cup honey
1/2 cup hot water 
tequila Blanco
Coarse salt
Limes for garnish and taste

Directions

Mix together in a blender ( or with a hand held emulsifier) mangoes, lime zest and juice, orange juice, honey and hot water, cilantro leaves and lime juice  until very smooth. Refrigerate mango syrup until completely chilled.

To assemble the cocktails fill a low ball or shallow glass with ice, place 1 -1 1/2 shots of tequila in the glass and top with 2-3 ounces of the mango syrup (depneding on how sweet you like it).  Squeeze in a half of a lime, stir well and add a pinch of flake salt to the top. ( optional.)


Mexican Samurai

August 22nd, 2014 § 0 comments § permalink

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Makes 1 cocktail

2 ounces (really good quality) Anejo Tequila
½ ounce Domaine de Canton Ginger Liquor
1 ounce Ginger, Mango & Chili Syrup*
Juice of 1 Lime
Sake (ice cold and preferable a floral dry type)
Chili Pepper Cilantro – Lime Garnish*

In a shaker filled with ice, combine the tequila, ginger liquor, syrup and the lime juice and shake vigorously.  Strain into a coupe or martini style glass and top with a float of Sake.  Garnish with a lime wheel float and a chili pepper slice.


* Ginger, Mango & Chili Syrup – In a saucepan combine the pulp of two mangoes, 1 cup of water and 1 tablespoon chopped (superfine) ginger.  Bring to a boil, then reduce heat and simmer for about 10 minutes.  Add ½ cup coconut nectar and stir super well.  (Add more or less coconut nectar according to sweet preference) Take of the heat and cool.  Strain and chill liquid.  (Makes about 1 ½ cups of syrup)

*Chile Pepper Lime Garnish-in a tiny bowl combine the juice of half a lime, 1 tablespoon coconut nectar and ½ tablespoon cilantro, chopped super fine and mix well.  Place 3-4 thin lime wheels and 1 Serrano chili pepper sliced thin in the mixture, coating well and let stand  (chill) for about an hour before using.

Mango Negroni

July 6th, 2012 § 0 comments § permalink

2 ounces mango infused gin*
1 ounce campari
1/2  ounce sweet vermouth
Mango slice garnish

In a rocks glass stir together the gin, campari and sweet vermouth.  Fill with ice and garnish with a slice of mango.

*Mango infused Gin-Place one ripe mango (chopped)  in a mason jar and fill with gin and allow to infuse for 3-4 days.


Pan Roasted Bass with Tropical Mango Salsa and Coconut Cilantro Rice

April 4th, 2012 § 0 comments § permalink

Serves 4

Ingredients

Ger-Nis Herb Chili Pepper
1 tangerine
4 4-ounce bass fillets, skin on (no more than two inches thick)
Avocado oil or olive oil
1 cup fresh pineapple, cubed small
1 cup ripe but firm mango, cubed small
¼ cup red bell pepper, chopped small
¼ cup red onion, chopped fine
¼ cup green onions, sliced thin
¼ cup cilantro
Juice of 2 limes
2 teaspoons green chilies, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon honey
1 teaspoon salt
Coconut Cilantro Rice (recipe follows)

Directions

Season both sides of the sea bass with the Chili Herb Black Pepper and drizzle with a little tangerine juice and let sit until room temperature. Heat the oil in a skillet to medium high heat. Place the fish pieces skin side up in the hot pan and cook for about 3 minutes, making sure not to disturb or flip too early. Flip after three minutes and cook for another 4 minutes. Place some coconut cilantro rice on a plate and lay the cooked fish on top (skin side down). Spoon some of the tropical salsa over the top.

Coconut Cilantro Rice

Serves 4

Ingredients

2 cups long white rice
2 cups coconut milk
2 cups water
2 tablespoos sugar
1 teaspoon Ger-Nis Chili Herb Pepper
2 tablespoons fresh cilantro, chopped fine

Directions

Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand 5-8 minutes. Add the cilantro and mix, fluffing with a fork before serving.

Coconut Sticky Rice Mangoes (Mock Sushi)

August 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup of sweet/ glutinous or “sticky” rice
2 cups of coconut milk
¾ cup of white sugar
1 tablespoons lime zest
2 teaspoons rice flour
1 ripe mango, sliced into thin “sashimi” like pieces
1 teaspoon salt

Directions

Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours. Place drained rice into a pan with the coconut milk, white sugar, zest and rice flour. Steam until rice is cooked through and sticky, about 30-40 minutes. Form sushi oval with the sticky rice and place a mango slice on top. Enjoy the mock sushi pieces!

Herbal Garden Summer Rolls

August 24th, 2011 § 1 comment § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Mango Banana Spring Rolls with Fresh Strawberry Sauce

August 10th, 2011 § 0 comments § permalink

Makes 6 rolls

Ingredients

1 cup sweet red bean paste (recipe follows)
6 small rice paper wrappers
1 semi ripe mango sliced long and thin
2 bananas, halved and sliced into 3 inch long strips about ½ and inch thick
Fresh Star Anise Strawberry Sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. On the middle of the wrappers, place a long dollop of the bean paste mixture, a few mango strips and a few banana strips. Wrap the roll up like a present but rolling. Serve garnished with strawberry sauce.

Sweet Spiced Red Bean Paste
Makes 1 cup

Ingredients

½ cup adzuki beans, cooked very soft
¼ cup turbinado sugar
¼ cup water
1 teaspoon cinnamon, freshly grated
1 teaspoon ginger, freshly grated

Directions

In a blender mix well while beans are warm and allow to cool.

Fresh Star-Anise Strawberry Sauce
Makes 1 cup

Ingredients

½ cup strawberries
¼ cup sugar
¼ cup water
1 star anise

Directions

In a medium saucepan combine the strawberries, sugar, water and the star anise and bring to a boil and cook for about 4-5 minutes or until thick and strawberries cooked down. Reduce heat and simmer for about 5 minutes and take of heat and let stand to cool before serving. (discard the star anise before serving.)

Mango Shrimp Summer Rolls with Sweet Chili Sauce

August 10th, 2011 § 0 comments § permalink

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
24 medium sized shrimp, shelled, poached and tails removed
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Sweet Chili Sauce
Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Creamy Lime-Sickle Trifle

July 11th, 2011 § 0 comments § permalink

Makes 4 servings

Ingredients

1 pint 0% Greek Yogurt
4 key limes zest
1 teaspoon agave nectar
1 vanilla bean pod
½ cup flaked almonds, toasted
1 tablespoon golden flax seeds, ground
½ cup of your favorite seasonal fruit (cherries, berries or mango work great)
¼ cup dried coconut
½ cup of granola
10 ginger snap cookies

Directions

In a small mixing bowl, mix together with egg beater yogurt, vanilla, lime zest, and agave. Toast almonds in a dry pan till golden. Crumble ginger snaps and flax seeds in a baggie. In tall clear glasses layer until the glass is filled:
a. Yogurt
b. Fruit
c. Coconut
d. Ginger snaps
e. Repeat
Top with the flaked almonds and granola.

Mango Mint Smoothie

April 25th, 2011 § 0 comments § permalink

Makes 2-10 ounce smoothies

INGREDIENTS

2 ripe mangoes, peeled, seed removed, and chopped
½ cup fresh mint leaves
½ cup water
½ cup ice
Juice of one lime
3 tablespoons honey

DIRECTIONS

Place all ingredients into a blender and blend until smooth.

Coconut Mango Mint Lip Smacker

April 24th, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon coconut butter
1 tablespoon coconut oil
2 tablespoons beeswax
1 tablespoon Vitamin E oil
1 tablespoon fresh mango, chopped fine
¼ cup fresh mint, chopped

DIRECTIONS

Heat up ingredients in small saucepan, and let simmer for 7 to 10 minutes, infusing ingredients. Strain contents into a jar. Let harden.

Mango Mint Sorbet

April 24th, 2011 § 0 comments § permalink

INGREDIENTS

2 cups water
2 cups sugar
½ cups chopped mint
2 cups fresh mango, peeled, deseeded and chopped
Zest and juice of 1 lime
¼ cup heavy cream

DIRECTIONS

Make simple syrup in a medium saucepan by combining the sugar and water and chopped mint. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, add lime zest and juice, cool, strain, and set syrup aside. In a food processor, blend up the mangoes until a puree forms. Mix simple syrup, cream and pureed mangoes and follow ice cream maker instructions for making sorbet.

Jamaican Mango Pepper Sauce

April 5th, 2011 § 1 comment § permalink

Makes approximately 1 cup sauce

Ingredients

1 ripe mango, peeled, pitted and chopped
1 ripe tomato, chopped
1 medium shallot, chopped
1 scotch bonnet or habanero pepper, stems and seeds removed and chopped
¼ cup golden raisins
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon allspice berries, freshly ground
1 teaspoon black peppercorns, freshly ground
½ teaspoon cloves, freshly ground
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon grated orange zest
¼ cup orange juice
¼ tablespoon brown sugar
½ cup apple cider vinegar
1 teaspoon salt

Directions

Combine all ingredients in a saucepan, cook on low heat for about 15 minutes, stirring occasionally or until soft. Allow to cool, place in blender and puree until smooth.

Coconut Mango Sweet Tamales with Ginger Butter

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the coconut mango mixture

1 ripe mango, peeled and chopped
1 cup shredded coconut
¼ cup sugar in the raw
1 vanilla bean, seeds scraped (seeds added to mixture)
â…“ cup coconut milk

For the tamale dough

2 cups masa harina
1 teaspoon lime zest
1 ½ cups coconut mango mixture
½ cup butter
1 teaspoon baking powder
1 teaspoon salt

For the ginger butter

1 tablespoon fresh ginger, grated
½ stick butter

Directions

For the mango mixture

In a medium saucepan place all ingredients in a pan and bring to a low simmer, cook for about 10 minutes and cool.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with the mango coconut mixture and butter , mix well. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For the ginger butter

Mix the butter and ginger until smooth.

To assemble tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina and mango mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.

Serve with butter on the tamales.

Laotian Coconut Sweet Rice with Mango

February 3rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 cup of sweet/gluttonous or “sticky” rice
2 cups of coconut milk
¾ cup of refined sugar
1 teaspoon of coconut essence
1 tablespoons grated lemon rind
2 teaspoons rice flour
1 ripe mango, sliced to your preference
1 teaspoon salt
¼ cup of toasted coconut shavings

DIRECTIONS

Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours.

Place drained rice into a tea cloth and steam it, covered in a “huat” (bamboo steamer) or in a rice-cooker that has a steaming function. Steam for 40 minutes or until the rice is cooked and is chewy/sticky.

In a small saucepan, add 1 cup of coconut milk and sugar. Over very low heat, dissolve the sugar into coconut milk. Do not overcook or let the coconut milk boil. Place aside. Take steamed rice and place into a non-metallic bowl. Pour coconut/sugar mixture over rice, cover and set aside for 30 minutes.

In a small bowl, dissolve rice flour in 18 cup of water. In a small saucepan, over low heat, add 1 cup of coconut milk, salt, coconut essence and dissolved agar (flour mixture). Stir over low heat for 2 minutes. Do not let milk come to a boil. This is your coconut sauce.

After the rice has set for 30 minutes in coconut mixture, place 1 serving of rice (¼ to ½ cup of rice) alongside sliced mango. Drizzle coconut sauce over rice only. Sprinkle grated lemon rind and toasted coconut shavings over rice. Enjoy!

*Tip: Adjust the sweetness by drizzling simple syrup (2 parts sugar, 1 part water, dissolved over low heat) over plated rice before pouring coconut sauce over rice.

© Recipe Property of John Vang

Mango Lassi

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 cups plain yogurt
Juice of ½ lemon
1 cup canned mango pulp (preferably Ratna Alfonso brand)
½ cup cold water
20 ice cubes
¼ cup sugar, or to taste

DIRECTIONS

Combine all ingredients in a blender, and process until the yogurt is frothy and the ice is is crushed into small pieces. Taste for sugar. Serve in tall glasses.

© Recipe Property of Suvir Saran

Ginger Brown Rice Coconut Milk Mango Risotto

November 9th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

2 tablespoons butter
1 cup fresh mango, peeled and cubed
2 tablespoons fresh ginger, peeled and chopped
1 cup short-grain brown rice, rinsed
1 cup coconut milk
2 cups milk, warmed
1 vanilla bean, split
¼ cup shredded coconut

PREPARATION

In a medium-size saucepot over medium heat, melt 2 tablespoons butter and add mango and ginger, sauté for a few minutes. Then add brown rice, cook stirring constantly, for 1 minute. Add coconut milk, milk and vanilla bean. Turn the heat to high, bring to a boil, then reduce heat to medium-low and simmer until tender and liquid is reduced, creamy and thick, about 20 minutes.

Meanwhile, in a separate small sauté pan, add coconut and toast until golden brown.

To serve, spoon risotto into bowls and garnish with toasted coconut.

Blackberry Mango Mint Cava Granita

October 13th, 2010 § 0 comments § permalink

Makes 3 cups

INGREDIENTS

1 ripe mango peeled, pitted and cubed
½ cup sugar in the raw
1 cup cava
½ cup fresh mint
1 cup blackberries

PREPARATION

In a blender or food prosecco mix mango, sugar and cava until pureed smooth. Pour into a metal baking pan (shallow) and freeze, scarping with a fork every 10 minutes. Scrape with fork to serve with fresh blackberries on top and garnish with mint leaf.

Lemonades – Creative Ideas

October 11th, 2010 § 0 comments § permalink

Here’s your chance to get creative.

Blueberry Lemon Sparkle

Just add mashed blueberries to sparkling lemonade recipe

Raspberry Mint Lemon Sparkle

Just add mashed raspberries and chopped mint to sparkling lemonade recipe

Tropical Mango Limeade

Just add pureed mango to limeade recipe

Waterme-lemonade

Just add pureed watermelon to lemonade recipe

Blackberry Fizz Lemonade

Just add mashed blackberries to sparkling lemonade recipe

Ginger Grapefruit-ade

Substitute 1 cup of grapefruit juice for 1 cup lemon juice and add grated fresh ginger to lemon sugar syrup and finish with sparkling lemonade recipe

Cherry Lemonade

Just add mashed cherries to lemonade recipe

Spiced Lemonade

Just add grated fresh ginger, cinnamon stick and cloves to lemon sugar your syrup and finish with lemonade recipe

Lemonade - Creative Ides

Lemonade - Creative Ides

Cilantro Lime Mango Gazpacho

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 medium mangoes, peeled, pitted and diced small
1 red bell pepper, chopped fine
3 large cucumbers, peeled, deseeded and chopped fine
1 red onion, chopped fine
3 cloves of garlic, chopped fine
1 jalapeno pepper, deseeded and chopped fine
¼ cup rice wine vinegar
½ cup fresh cilantro leaves, chopped fine
Juice of 5 limes
Zest of 2 limes
1 teaspoon salt
1 teaspoon cumin
Fresh cilantro leaves, garnish

PREPARATION

Mix all ingredients in a large mixing bowl. Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving. Garnish with cilantro.

Alternatively grind up with a mortar and pestle until desired consistency. Chill before serving.

Cilantro Lime Mango Gazpacho

Cilantro Lime Mango Gazpacho

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 medium mangoes, peeled, pitted and diced small
1 red bell pepper, chopped fine
3 large cucumbers, peeled, deseeded and chopped fine
1 red onion, chopped fine
3 cloves of garlic, chopped fine
1 jalapeno pepper, deseeded and chopped fine
¼ cup rice wine vinegar
½ cup fresh cilantro leaves, chopped fine
Juice of 5 limes
Zest of 2 limes
1 teaspoon salt
1 teaspoon cumin
Fresh cilantro leaves, garnish

PREPARATION

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with cilantro.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Lime Scented Rice Pudding With Fresh Mangoes

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

2 ½  quarts whole milk
2 cups short-grain white rice (14 ounces)
1 14-ounce can unsweetened coconut milk
1 vanilla bean, split and seeds scraped
1 ¼ cups sugar
½ cup heavy cream
Finely grated zest of 1 lime
6 ripe mangoes—peeled, pit removed and cut into 1-inch cubes
¼ cup mint leaves, chopped

PREPARATION

In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.

Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango.  Before serving, add mint.

Make Ahead
The rice pudding can be refrigerated overnight. Serve chilled or at room temperature

Jalapeño Mango Margaritas

November 12th, 2009 § 0 comments § permalink

Makes 1 large pitcher

INGREDIENTS

3 large ripe mangos, peeled, deseeded and chopped
2 jalapeño peppers, deseeded and chopped
Zest of 2 limes
1/3 cup fresh cilantro leaves, chopped
Juice of 15 limes
1½ cups Cointreau Triple Sec
2 cups tequila blanco
Coarse salt
Limes for garnish and taste

PREPARATION

Puree the mangoes, jalapenos, lime zest, cilantro leaves and lime juice in a blender or with a hand held food processor until very smooth. Refrigerate mango puree until just before serving. When ready to serve, combine the puree with the triple sec and tequila blanco and mix very well. It can also be blended with ice at this stage for a frozen drink. Garnish salt-rimmed glasses with limes. Of course, some folks may prefer a little more tequila!

Mango Sage BBQ Sugar

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 ½ cup sage sugar (follow raw herbal sugar recipe but adding mango and using brown sugar)
1 tablespoon dried mango, groundfine (in spice grinder or blender)
1 teaspoon salt

PREPARATION

Sprinkle pork, chicken or baby back ribs with the sugar concoction before or during grilling.

BBQ Mango Chicken Herb Burger

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb chicken breasts cut into cubes
2 cloves chopped garlic
zest of 1 lime and 1 tsp orange zest
juice of 1 lime and 1 orange
1 T brown sugar
¼ cup red onion chopped fine
¼ cup red peppers chopped fine
¼ cup mango chopped fine
¼ c BBQ sauce
¼ c chopped chives
¼ cup chopped thyme

PREPARATION

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with butter leaf lettuce for a delicious fresh BBQ burger!

Strawberry Mango Basil Salsa

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

2 cups chopped strawberries
1 cup chopped mango
2 T honey
juice and zest of 1 lime
¼ cup chopped basil

PREPARATION

Mix all ingredients in a bowl and let stand at room temperature for about 30 minutes. Serve room temperature over ice cream, chocolate cake, or cheesecake.

Blackberry Mango Mint Salsa

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

1 cup chopped mango
½ cup blackberries (whole)
¼ cup sugar
¼ cup chopped mint

PREPARATION

Gently mix all ingredients in a mixing bowl, then let set for 30 minutes. Serve cold or at room temperature over desserts like ice cream, cakes and perhaps a crème brulee. It can also be served on grilled fish and chicken for a perfect sweet/savory pairing.

Mango Salsa

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

1 semi-ripe mango
½ a red onion
½ a medium red bell pepper
½ cup of cherry tomatoes (optional)
½ cup of chopped cilantro
juice and zest of two to three limes
1 teaspoon of cumin
1 chopped jalapeno

PREPARATION

Chop one semi-ripe mango into small cubes and put it in a medium mixing bowl. Add half of a red onion chopped fine, half of a medium red bell pepper chopped fine, a ½ cup of cherry tomatoes (optional), a ½ cup of chopped cilantro, the juice and zest of two to three limes, 1 teaspoon of cumin, and one chopped jalapeno for heat. Mix together gently and serve over fish or meat.

Mango BBQ Sauce

October 12th, 2009 § 0 comments § permalink

Makes approx. 3 cups

INGREDIENTS

1 Tablespoon sage, chopped fine
2 Tablespoon oregano, chopped fine
2 Tablespoon marjoram, chopped fine
¼ cup yellow onion chopped fine
¼ cup brown sugar
1 Tablespoon salt
1 Tablespoon black pepper
1 can 8 oz chipotle peppers packed in adobe
1 can 8 oz plain tomato sauce
Juice and zest of 1 navel orange
Juice and zest of 1 lime
2 ripe mangoes chopped fine

PREPARATION

Mix all ingredients in a blender and pulsate until almost smooth. Use for BBQ ribs, hamburgers, pulled pork, or steaks!

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