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1 large can of readymade mango pulp( or pulp from 6 large
fresh mangoes)
1 tsp elaichi(cardammon), powderred
1/2 cup powdered sugar

Blend together all the above ingredients for about
1 minute in a food processor or blender.
Mix in water depending on the consistency of the
juice you want.
Serve garnished with a mint leaf.

Mango Champagne Recipe
2 oz Champagne
2 oz mango juice
3 - 5 mango cubes
Preparation Instructions:
Combine mango juice and champagne in a champagne flute. Add a few cubes of mango and a
few ice cubes.

Additional/Optional Info:

Servings: 1 person
Thai Mango Chicken

Thai Mango Chicken

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Prep Time: 25 minutes

Cook Time: 30 minutes


• 1 package chicken breast meat or chicken thighs sliced, or 1/2 chicken sliced thinly (exclude
• 1 red bell pepper, or 1 sweet red pepper
• 2-3 Tbsp. oil for frying
• 1/2 cup (or more) of water (for frying)
• 1 cup white flour, spelt flour, or semolina (for dusting chicken)
• handful of cashews, left whole or lightly chopped
• handful of fresh coriander (for garnish)
• 2 fresh ripe mangos (soft = ripe), fruit scooped out, OR substitute 2 cups frozen or canned
• 1 red chili, de-seeded and diced (or seeds left in if you like it extra spicy), OR 1 tsp. red chili
• 1 Tbsp. rice vinegar
• 3 Tbsp. soy sauce
• 2 Tbsp. fish sauce
• juice of 1/2 lime
• 1 Tbsp. brown sugar
• 1 thumb-size piece galangal (or subsitute ginger), peeled and sliced
• 3 cloves garlic, peeled
• 1 tsp. dark soy sauce
• 1/2 cup fresh coriander, including stems, chopped
• 2 kaffir lime leaves, snipped into small pieces with scissors (throw away the stem and central
"vein" of the leaf)

1. To make the mango sauce, simply place all sauce ingredients in a food processor or chopper.
Process well.
2. Do a taste test for salt, spice, and sweetness. Add more sugar if you find the sauce too sour
(the sourness/sweetness will depend on the sweetness of your mangoes). If too sweet, add a
little more vinegar. If not spicy enough, add more fresh chili or chili sauce. If not salty enough,
add more fish sauce. If too salty, add more lime juice (the goal is to reach a balance of
sweet, sour, spicy, and salty). Set sauce aside.
3. Place flour on a plate or clean working surface and turn chicken slices over in it until they are
well coated.
4. Place oil in a wok or frying pan over medium to high heat. When the pan is hot, add the
chicken slices. Fry for 5 to 10 minutes or more on each side (depending on thickness), until
chicken is cooked through. Frying Tip: When wok/pan becomes too dry, instead of adding
more oil, add a little water (1 Tbsp. at a time). This will keep the chicken frying without
adding extra fat/calories.
5. Place mango sauce in another (clean) frying pan/wok over medium heat. Add cooked chicken
slices. Also add the red bell pepper (or sweet pepper).
6. Stirring occasionally, bring the mango chicken to a boil, then reduce to a simmer (medium to
low heat) for 10 minutes, or until peppers have softened.
7. To serve, tip into a serving bowl or a platter with sides to keep sauce from spilling. Sprinkle
with cashews and sprigs of fresh coriander. Serve with plenty of Thai jasmine-scented rice, Thai
brown rice, or for an extra special treat, my Easy Coconut Rice.


 Make the mango sauce as instructed above.
 Instead of dusting the chicken and frying it, simply place raw chicken slices directly
into a frying pan/wok along with the sauce and red pepper. Stir well and bring to a boil. (For
this version, there is no need to use oil in the wok/frying pan, so you'll save a little on
calories and fat.)
 Reduce to a simmer (medium-low heat), and cover. Stirring occasionally to keep from
sticking, continue cooking for 30 minutes (or until chicken is well done).
 Finish the dish with a sprinkling of cashews and fresh coriander, and serve in the same
way as instructed above.
Roasted Chicken with Mango Glaze

Prep Time: 15 minutes

Cook Time: 1 hours,


• 1 Whole Chicken (3 to 4 pounds), rinsed and patted dry with paper towels
• 2 Teaspoons Salt
• 1 Cup Orange Juice
• 1/4 Cup Brown Sugar
• 1 Shallot, peeled
• 1 Tablespoon Dijon Mustard
• 1 Clove Garlic
• 1 Ripe Mango, peeled and cut into 1 inch cubes
• 1/2 tsp Dried Thyme
• 1/2 tsp Black Pepper, freshly ground
• 2 Tbls Butter, unsalted and soft


Preheat oven to 500 degrees.

Rub chicken all over with the butter and salt. To make the marinade, place the remaining ingredients
in a food processor and chop until a chunky consistency.

Place chicken breast-side down in a roasting pan and pour marinade over the top. Place pan in oven.
After about 20 minutes, turn the chicken breast-side up and spoon some of the marinade over the top.
After another 10 minutes the breast should be beginning to brown. Turn oven down to 350 degrees.
Baste again and continue to roast until a themometer inserted into the thigh meat reads 165 degrees.
Continue basting every 15 minutes. Total cooking time from start to finish shouldn't be much more
than an hour, depending on the size of the chicken.

Remove chicken from pan and let rest on a platter or carving board for five minutes. Carve and enjoy.


1.25 kg Chicken
3 Mangoes
1 Spring Onion, smashed
3 tblsp Oil
1 tbsp Cornstarch
1 cup Chicken broth
1 tbsp Curry Paste
1 pod of Garlic
2½ tblsp Sugar
4 tblsp Mashed Mango
2 tsp Salt
4 tblsp Mango Chutney
10 Shallots, skinned and smashed
Sauce Thickener
2 tblsp Water
1 tsp Cornstarch

How to make mango marinated chicken:

• Cut chicken into bite size pieces.

• Mix in salt and keep aside for half an hour.

• Mix in one tablespoon cornstarch to chicken and set aside Slice mangoes along each side of the stone to obtain
2 faces.

• Remove flesh and dice into cubes.

• Mash remaining bits of mango and set aside with juice for marinade.

• Mix mango chutney and mashed mango and juice and sugar.

• Marinate chicken in this sauce.

• Heat three tablespoons oil in a wok and saute the spring onion, shallots, and garlic.

• Add curry powder.
• Add marinated chicken and stir-fry thoroughly.

• Add chicken broth.

• Cover and bring to a boil.

• Reduce heat and cook over low heat for another 10-12 minutes.

• If sauce is not thick enough, thicken by adding sauce thickener.

• Dissolve one teaspoon of cornstarch in two tablespoons of water to make sauce thickener.

• Add diced mangos before serving.


• Chicken With Mangoes Ingredients

• 2 tsp sugar
1/2 tsp salt
8 green onions
3 Tbs dry sherry
4 tsp soy sauce
2 tsp cornstarch
1 3/4 cups water
1 tsp sesame oil
3 Tbs white vinegar
15 oz can mangoes
3 cups vegetable oil
1 cup all purpose flour
1/4 tsp baking powder
3 whole chicken breasts
1 piece fresh ginger root 2 x 1 inches
2 tsp instant chicken bouillon granules

• Chicken With Mangoes Method

• In a medium size bowl combine flour, 1 cup of the water, salt and baking powder .
Beat with whisk until blended and then let stand for 15 minutes. Cut skinless and
boneless chicken into 1/4 inch wide strips then mix them into the flour mixture. Cut
ginger into wafer thin slices and onions into 1/2 inch pieces. Drain mangoes and cut
into 1/2 inch wide strips. Heat vegetable oil in wok over high heat until it reaches
375 degrees. Add chicken one strip at a time and cook until golden about 4 minutes.
Leave about 1 tablespoon oil in the wok. Reduce heat to medium and add ginger to
oil in wok and stir fry until ginger is light brown. Combine remaining 3/4 cup water,
vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add
to ginger all at once then cook and stir until mixture boils then add the onions.
Reduce heat and simmer 3 minutes. Mix Chicken With Mangoes into soy sauce
mixture then cook and stir for 2 minutes. Serve the Chicken With Mangoes
immediately with rice.


1 tblsp red onion, minced
1/4 cup fresh cilantro leaves
1/2 jalapeno pepper, seeded and minced
Juice of one lime
3 ripe mangoes, pitted and cubed

How to make mango salsa:

• Combine all ingredients.

• Let stand for 10 minutes.

• Toss before serving.

• Serve with grilled fish, chicken or pork.



350 gms Cooked, peeled Prawns
Chopped Mint leaves to decorate
5 tblsp Mayonnaise
1/4 kg Melon cubes
1 Mango, diced
Salt and Pepper
Rind and juice of 1 lemon

How to make prawn mango salad:

• In a large bowl mix all the ingredients except the mint leaves.

• Garnish with the mint and serve.

1/4 tsp Vanilla extract
11/2 cup Mango, cut
1 tbsp Lemon juice
4 to 6 Ice cubes
1 cup Milk
2 tblsp Sugar

How to make mango frappe:

• Place cut mango in freezer for 30 minutes.

• Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.

• Add ice cubes; process until smooth.

• Serve immediately.



1 Green Chilli, seeded and minced
1/3 cup Lime Juice
1 tsp Sugar
400 gms Shrimp
2 big size Mangoes, peeled & shredded
3 tblsp Spring Onions, sliced
Salad Leaves (Lettuce)
2 tblsp Fish Sauce
1 pod of Garlic, minced

How to make shrimp mango salad:
• Combine green onions, lime juice, fish sauce, sugar, garlic, and green chilli in a bowl.

• Mix in shredded mango.

• Chill while preparing shrimp.

• Shell and devein shrimp and wash well.

• Preheat up grill for medium heat.

• Thread shrimp onto skewers, piercing once near the tail and once near the head Lightly oil grill grate.

• Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

• Place greens on a platter; mound mango mixture onto the greens using a slotted spoon.

• Place shrimp over the mango salad and decorate with lime slices, if desired.



1/4 cup Mayonnaise
2 tbsp Mango chutney
Lettuce leaves
500 gms skinless, boneless Chicken breast halves
1/4 cup Coriander leaves, cut
3 Celery stalks, thinly sliced
1/3 cup Curd
1 big size Mango, diced
2 tbsp sliced Almonds, toasted
2 tbsp Lemon juice
1/4 tsp ground Black Pepper
1 tsp Curry powder

How to make chicken salad with mango:

• Take one tsp salt, enough water to cover the chicken by one inch in a saucepan, add chicken and boil over high
flame heat.

• Reduce heat up to low, simmer (boil slowly at low temperature) 8-10 minutes, or until cooked through.

• Cool for about 30 minutes.

• In big size round dish mix curry powder curd, mayonnaise, chutney, lemon juice, pepper, and half tsp salt.
• Drain chicken and sliced into bite size pieces.

• Toss chicken, mango, celery, and coriander with dressing.

• Line platter with lettuce.

• Top with salad, and almonds, if using.



1/3 cup brown sugar
2 tsp baking powder
1/4 cup shortening
1 egg
1/2 cup milk
1 tblsp butter
1/4 tsp salt
2 tblsp lemon juice
1-1/4 cup flour
3/4 cup sugar
2 cup remove mangoes, sliced
1/2 cup milk

How to make mango upside down cake:

• Pour lemon juice over mangoes and allow to stand 15 minutes.

• Melt grease in 8-inch pot or casserole.

• Add brown sugar and cover with a layer of mango slices.

• To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then
add beaten egg.

• Sift dry ingredients and add alternately with milk.

• Pour over mangoes and bake 50 to 60 minutes at 375 degrees F.

• When cake is done, turn it out upside-down and serve while still warm.
• Serve with whipped cream or a lemon or lime sauce.

Recipe: Mango Panna Cotta with Jasmine Tea Syrup
Serves 8 Panna cotta: Nonstick cooking spray or vegetable oil 2 ½ cups peeled and diced ripe mangoes (about 4 to 5
medium) 1 ...

Serves 8 Panna cotta:

Nonstick cooking spray or vegetable oil

2 ½ cups peeled and diced ripe mangoes (about 4 to 5 medium)

1 ¼ cup whipping cream, divided

1/3 cup granulated sugar

2 whole star anise

½ vanilla bean, split

3 pieces candied ginger, coarsely chopped (see Kitchen Note)

¼ cup fresh lime juice

2 teaspoons unflavored gelatin

¾ cup half-and-half

Jasmine tea syrup:

1 ½ cups water

½ cup granulated sugar
4 jasmine green-tea bags

Edible flower petals or mint sprigs

1. Prepare panna cotta a day before serving. Spray a paper towel with a little of the cooking spray or
moisten with some vegetable oil and use to grease eight ¾-cup custard cups or ramekins, or a 5- to 6-cup
bowl. Set aside.

2. Place diced mango and ½ cup cream in a blender or food processor. Puree until smooth and measure
about 2 cups.

3. Combine remaining ¾ cup cream and sugar in a saucepan, place over medium heat and stir until hot
and the sugar has dissolved. Stir in the anise, vanilla bean and candied ginger. Remove from heat and
set aside 15 minutes.

4. Place lime juice in a small bowl. Sprinkle gelatin over juice, stir and set aside 5 minutes to soften.

5. Strain cream and pour back into saucepan. Reheat just to a simmer. Remove from heat and stir in
softened gelatin, breaking up any lumps with a fork. Stir until gelatin is completely dissolved. To test, taste
the mixture and rub a bit between clean fingers; if still grainy put saucepan on medium-low heat and stir
for a minute or so. Test again and strain if necessary. Stir in half-and-half.

6. Pour the custard into the prepared molds. Cool, then cover with plastic wrap and refrigerate overnight.

7. Prepare the jasmine syrup: Combine water and sugar in a saucepan set over medium heat. Stir until
sugar dissolves, then bring to a boil. Continue cooking at a low boil about 8 minutes or until reduced by
about half. Remove from heat and add tea bags. Let steep 4 minutes, then remove bags. Pour into a
measuring cup. Cool, cover and refrigerate until ready to serve.

8. To unmold the panna cotta: Run a thin knife around the edge of the custards and invert onto serving
plates. Drape a warm, damp kitchen towel over the top of a mold. After a minute or two, pick up the plate
while holding the top of the mold and give it a couple of sharp shakes. Repeat until it comes loose. Serve
with the tea syrup on the side and garnish with edible flower petals or mint sprigs.

Test Kitchen Note: Don't be tempted to use fresh ginger in this recipe, which will prevent the gelatin from
setting up
Mango panna cotta
5 out of 5

Ingredients (serves 6)

• 2 ripe mangoes, cheeks removed, peeled, coarsely chopped
• 1 x 600ml ctn thickened cream
• 1 x 400ml can Woolworths Home Brand coconut cream
• 70g (1/3 cup) caster sugar
• 2 tbs hot water
• 1 tbs gelatine powder
Pineapple & mint salsa
• 200g pineapple, peeled, finely chopped
• 1 ripe mango, cheeks removed, peeled, finely chopped
• 1 tbs fresh lime juice
• 2 tbs icing sugar mixture
• 1/4 cup fresh mint leaves


1. Place the mango in the jug of a blender and blend until smooth.
2. Place the thickened cream, coconut cream and sugar in a medium saucepan
over medium heat and cook, stirring, for 2-3 minutes or until heated through.
3. Place the hot water in a heatproof bowl. Sprinkle with gelatine and whisk with
a fork until gelatine dissolves.
4. Add the mango puree to the cream mixture and strain through a fine sieve
into a jug. Add the gelatine mixture to the cream mixture and stir to combine.
Place six 250ml (1-cup) capacity metal dariole moulds on a baking tray. Pour
the mixture evenly among the moulds. Cover and place in the fridge for 4-6
hours or until set.
5. Meanwhile, to make the salsa, place the pineapple, mango, lime juice, icing
sugar and mint in a medium bowl and combine.
6. Turn panna cottas onto serving plates. Spoon over the salsa to serve.

Grill Pork Chop change this to lamb chops

2 pounds pork loin chops about 4

2 tablespoons butter

3/4 cup onion finely chopped

1 clove garlic minced

1 tablespoon curry powder more or less, to taste

1 tablespoon flour, all-purpose

1 cup chicken broth

1 large mango ripe

1/2 cup heavy whipping cream

1/2 teaspoon cinnamon


1. Heat the butter in a skillet large enough to hold the chops.

Add the chops and cook over high heat about 2-3 min or until well browned.

Turn the chops and cook the other side about 2-3 min.
Remove the chops and set aside.

2. Add the onion and garlic to the skillet and cook over moderate heat, stirring, until

Add the curry powder and flour and stir to blend.

Cook, stirring, about 2 min., then gradually stir in the broth.

3. Return the chops to the skillet. Cover and cook gently about 25 min.

4. Meanwhile, cut the mango in half along one side of its flat seed.

Cut out the seed as neatly as possible.

Peel the mango halves and slice thinly lenghtwise.

5. Add the mango slices to the skillet and cook 3-4 min.

longer or until the mango is heated through. 6.

Transfer the chops and the mango slices to a warmed serving platter and keep hot.

7. Increase the heat under the skillet and cook down the liquid Add the cream and
cinnamon and stir to blend.

Bring back to a boil.

7. Pour the sauce over the chops.

Grilled Pepper Pork Chops
with Mango-Corn Salsa

Pork and fruit are one of the classic flavor combinations in
cuisines around the world, and pork paired with mango is a traditional presentation in the
Caribbean and Mexico's Yucatàn region. This dish is perfect for weekend entertaining in
summertime, and the salsa works just as well with grilled chicken, tuna, or swordfish. Leave the
jalapeño seeds in the salsa it you want to make it hotter Add a side of mashed potatoes, Spanish
rice, or grilled vegetables if you like.

For the Salsa
1 ripe mango, peeled, pitted, and diced
1/2 cup seeded and finely diced green bell pepper
1/2 cup fresh corn kernels (from 1 ear of corn)
1/3 cup finely diced red onion
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro leaves
1 jalapeño or serrano chile, seeded and minced

For the Pork
4 boneless center-cut pork chops,
3/4-inch thick (about 6 ounces each)
Juice of 1 lime
Salt, to taste
2 tablespoons coarsely cracked pepper

To prepare the salsa, place the mango, bell pepper, corn, onion, lime juice, cilantro, and chile in
a mixing bowl and combine thoroughly. Let sit for 30 minutes at room temperature for the
flavors to marry (refrigerate if keeping longer).

Prepare the grill.

To prepare the pork, brush both sides of the pork chops with the lime juice and season with salt.
Press the pepper onto both sides of the chops and grill the chops over medium-high heat for 5 to
7 minutes on each side, until medium, or to the desired doneness. Transfer to serving plates and
top with the salsa.
Thai prawn cocktail with mango and chilli

Juice of 2 limes
2tsp caster sugar
1tsp (1 clove) garlic
2 shallots, finely diced
2tsp fish sauce
Generous pinch of crushed chillies
250g (9oz) cooked King prawns, defrosted if frozen
1 green mango, diced
1/4 cucumber, shredded
1 carrot, shredded

1. Mix the juice of the limes with the sugar, garlic, shallots, fish sauce and crushed chillies. Add
the prawns, toss to coat evenly. Cover and leave to marinate for 30 mins.
2. Toss the prawns and dressing with the diced mango.
3. Arrange the shredded cucumber and carrots on individual plates or in small dishes. Top with
the prawns, mango and dressing.
4. Garnish with crushed peanuts if desired

Prawn cocktail
Type of dish : Starter
To serve : 4
Preparation : 15 min
Cooking : 10 min
Budget : Cheap
From : USA, Canada
Difficulty : Easy

Ingredients :
700g prawns, cooked and peeled
1 lettuce heart, rinsed and torn
2 eggs
1 jar of palm hearts, sliced into rounds
4 tbsp mayonnaise
1 tbsp ketchup
1 tsp brandy
Black pepper

Recipe :
1- Plunge the eggs into a saucepan of cold water. Bring to the boil and
cook for three minutes. Cool them under cold running water, peel and
2- In a bowl, mix the mayonnaise, ketchup, brandy and 2-3 drops of
tabasco. Season to taste.
3- In 4 glasses, share out the lettuce, followed by the palm hearts and
4- Dress with the sauce and top with the egg.

1 env. unflavored gelatin
6 tbsp. sugar
1/4 c. cold water
1 1/2 c. fresh mango puree (from 2 lg. ripe mangoes)
1 tbsp. lemon juice
2 lg. egg whites, at room temp.
1/2 pt. (1 c.) heavy or whipping cream
18 ladyfingers
2 kiwi fruit, chilled
In microwavable 1-quart bowl, combine gelatin and 4 tablespoons sugar. Stir
in water and microwave uncovered on high 1 to 1 1/2 minutes or until gelatin
and sugar dissolves. Stir in mango puree and lemon juice. Chill mixture just
until it mounds slightly. In small bowl, with electric mixer, beat egg whites
until foamy. Gradually beat in remaining 2 tablespoons sugar until stiff peaks
form. Fold egg whites into mango puree mixture.

In small bowl with beaters, whip heavy cream until stiff peaks form. Fold
mango mixture into whipped cream. Divide mango mousse among 6 serving
dishes; cut ladyfingers cross-wise into halves. Insert 6 halves into each dish.
Chill mousse until firm. To serve, peel and cut kiwi into wedges. Garnish
each with kiwi and mint sprigs, if desired.

Mango Tart Recipe

• 1 quantity of sweet shortcrust pastry (see below)
• 250ml milk
• 1 teaspoon vanilla essence
• 6 egg yolks
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 25g butter
• 125ml cream, lightly whipped
• 1 big mango, peeled and sliced
• for the sweet shortcrust pastry
• 260g plain flour
• 35g icing sugar
• a pinch of salt
• 180g unsalted butter

1. On a lightly floured surface roll out the pastry. Lightly press the pastry into a 23cm tart tin
and freeze for 30 minutes. Preheat the oven to 180°C.
2. Remove pastry shell from the freezer and line with baking paper. Fill with baking weights or
rice and bake the shell for 10 minutes. Remove paper and weights. Bake for a further 10
minutes, until dry, golden and crisp. Leave to cool.
3. Place milk in a saucepan over medium heat and heat until just before boiling point. Add
vanilla. Remove from heat.
4. Place egg yolks and sugar in a bowl and beat until thick. Add the cornstarch and hot milk and
stir until smooth.
5. Return mixture to a clean saucepan over medium heat, stirring constantly with a wooden
spoon until thickened.
6. Bring the custard to the boil, turn the heat down and cook for a further 2 minutes. Remove
from heat and add butter, stirring to combine. Strain mixture into a bowl, lay plastic wrap on
the surface and refrigerate until cold. Fold through cream.
7. Remove tart shell from the tin and place on a serving platter. Pour in custard and arrange
mango slices decoratively on top.
8. Place the flour, sugar and salt in a bowl. Add the butter and rub trough with fingertips until the
mixture resembles coarse breadcrumbs.
9. Add 30ml of ice cold water and cut in with a knife until the dough comes together in a ball.
10. Wrap in cling film and refrigerate for 30 minutes.
Jamaican Mango Tart Recipe

1¼ cups flour
1 cup sour cream
1 tbsp. sugar
½ cup butter
½ cup shredded Jamaican coconut
½ tsp. almond extract
¼ cup sugar
2 Jamaican mangos, peeled and sliced
2 tbsp. milk

1. Beat butter and sugar until light and fluffy. Add flour, milk and almond extract.
Beat at low speed until well blended.
2. Press dough onto bottom and sides of 10" tart pan with removable bottom. Prick
with fork and bake at 400' for 13-20 minutes until light golden brown. Cool
3. Stir together the sour cream and sugar. Spread over crust.
Sprinkle with Jamaican coconut. Arrange Jamaican mangos on tart