Curried Mango Sauce Recipes

Steps:

• Cut mango lengthwise through the seed into 6 or eight pieces.
• Discard inner part of seed. Wash and set aside.
• Mix curry powder in 1/2 cup water to make a paste.
• Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
• Add mangoes and stir to coat with curry.
• Add remaining water, garlic, salt sugar and hot pepper.
• Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
• Taste mango and add more sugar if mangoes are too tart.
• Sprinkle with anchar massala and stir well.
• Remove from the heat.
• Adjust salt and pepper.

Steps:

• Pare mango, cut flesh from pit, and place in blender.
• Heat oil in small skillet over medium heat.
• Add curry powder, stir until blended and remove from heat.
• Add curry mixture and mint to mango.
• With blender running, pour in broth.
• Remove to bowl, add lime juice and salt to taste and stir vigorously.

Steps:

• For the hot sauce: Combine the peppers, garlic, onions, salt, and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream. Taste and season with more salt, if necessary. Strain and serve.
• For the filling: Heat the oil over medium heat in a large saute pan. Once the oil is shimmery, add the red onion and bell pepper. Cook, stirring until the onion is soft and translucent, about 2 minutes. Season with the salt, pepper and curry powder and cook, about 1 minute more. Add the mango and cook to just soften slightly, about 2 minutes. Add the brown sugar and cook, 2 minutes more.
• Deglaze the pan with the lime juice and cider vinegar. Cook until the liquid is almost completely gone, 3 to 5 minutes more. Remove the pan from the heat, transfer the mango mixture to a bowl over an ice bath and cool to room temperature, stirring occasionally.
• Once the mango mixture has cooled, fold in the jumbo lump crab meat and cilantro.
• For the pastry: Combine the flour, baking powder and salt in the bowl of a food processor. Pulse for a few seconds, then pour into a large mixing bowl.
• Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix with a spatula until the dough begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding it over 10 to 20 times.
• Beat the egg with 1 tablespoon of water and set the egg wash aside. Line a baking sheet with parchment.
• Divide the dough into 6 equal pieces. Take one piece to roll, keeping the other dough balls covered with plastic wrap while you work. Lightly dust the countertop and dough with flour and roll the dough very thin into a 6 1/2-inch round. Spoon about 1/4 cup of the filling in the center of the pastry. Brush the edges of the pastry with the egg wash and fold the dough in half over the filling. Use the tines of a fork to press and seal the edges. Then dock the top of the pocket 4 to 5 times. Transfer to the prepared baking sheet and repeat with the remaining dough and filling.
• Fill a large Dutch oven with 3 inches of oil. Heat the oil to 375 degrees F and line a baking sheet with paper towels and an inverted cooling rack on top.
• Fry the pocket pies 2 or 3 at a time, keeping an eye on the oil temperature, until golden brown, 2 to 3 minutes per side. Remove the pocket pies with a spider or slotted spoon and drain on your paper towel-lined baking sheet. Sprinkle the pies with salt, and serve immediately with the hot sauce on the side.

Steps:

• In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
• Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
• Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.

Steps:

• Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
• Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

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.