Honey Mango Sauce Recipes

Steps:

• Place all ingredients in blender.
• Cover and blend on high speed about 30 seconds or until smooth. Store covered in refrigerator up to 2 weeks.

Steps:

• In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
• Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
• When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
• Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
• Yield: 4 servings
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Ease of preparation: easy

Steps:

• Purée 2 cups mango with water, honey, and sugar in a blender until smooth. Transfer to a serving bowl and stir in remaining cup mango and mint.

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

Steps:

• In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil over medium heat. Reduce heat and simmer until mangos are completely cooked, about 15 minutes.
• Puree mixture then return to saucepan and simmer 5 minutes.

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add next 4 ingredients and sauté until onion is soft, about 3 minutes. Add stock, honey, vinegar and ginger. Reduce heat to medium and simmer until thick sauce forms, stirring occasionally, about 1 hour 40 minutes. (Can be made 1 day ahead. Cool, then cover and refrigerate. Before continuing, bring to simmer.) Stir cilantro into sauce. Season to taste with salt and pepper.

Steps:

• Wash, peel and dice your mango (you can probably use frozen mango chunks as well) and set aside. Then give your green onions (aka scallions or spring onions) and peppers a fine chop. Now heat the butter in a heavy pot (distribute heat better) and start building a flavor base. Add the green onion, peppers, spices, black pepper and grated ginger to the pot and turn your heat down to low so it cooks very slowly. Stir and cook for 4-5 minutes.
• Turn up your heat and start adding the mango chunks, give that a stir and add everything else to the pot. It's important that you stir well and bring up to a boil.
• After it comes to a boil, reduce the heat so you have a gentle simmer going and place the lid on the pot and allow to cook for about 25 minutes. You will have to stir every 4-5 minutes as it may start to stick to the bottom of the pot. Your kitchen will have a very intoxicating aroma and your sense of smell will get confused. The same will happen when you taste this mango bbq sauce... you won't know if it's the mango, the mustard or the mellowness of the honey that's attracting all that attention from your taste buds.
• After 25 minutes, you should taste for salt and adjust accordingly. Since no 2 mango are the same (can be tart at times), you may have to add a little more honey or mustard. the goal is to have a wonderful blend of flavors, but keep the present of mango as the key subject of the sauce. By now your sauce should have started to thicken up and the mango should be dissolving. You can certainly play around with the consistency (if you want it chunky, runny or thick). I then turned off the stove and used a submersion blender to make my mango bbq sauce a bit smooth. You can use a wire whisk or potato masher as well with pretty much the same results. If using a blender as I did, try not to over work it or risk it going frothy.

Steps:

• Whisk together ginger, lime zest, lime juice, and honey in a small bowl; set aside.
• Mix fruits and mint in a large bowl.
• Add dressing; toss to coat.
• (Can be covered and refrigerated overnight.).

Steps:

• Place the mango, sugar, and honey in a blender pitcher; pour in the milk and lemon juice, and blend until smooth. Divide the ice cubes between two serving glasses. Pour the mango smoothie over ice to serve.

Steps:

• Combine flour, milk, coconut milk and mix well.
• Let stand for 10 minutes to thicken batter.
• Dredge fish fillets in seasoned flour.
• Dip floured fish fillets in batter and then the coconut.
• Shallow fry on medium heat in 1/2 to 1"of oil and 2 tblsp butter added for flavor, until golden brown and fish tests done with fork.
• Carefully remove from pan and let drain on paper towels before serving.
• Mango Sauce.
• Remove skin and pulp mangos.Add the rest of the ingredients moistening with lime juice until blended.
• Adjust amount of lime juice if necessary.
• Add sugar to taste if too tart.
• Add some chopped coriander; optional.
• Serve sauce with fish.Enjoy.