ORANGE MANGO CHICKEN
Chicken breast, sauteed in olive oil, and accompanied with a silky sauce of spiced orange juice and fresh mango. This is a simple, yet elegant dish.
Provided by Michael Soucie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
- Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 79.4 mg, Sugar 12.9 g
CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 3h
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
- For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
- For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
- To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
- Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
- To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.
MANGO-ORANGE SAUCE
Make and share this Mango-Orange Sauce recipe from Food.com.
Provided by Jainene
Categories Chutneys
Time 7m
Yield 3/4 cup, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a small stainless steel sauce pan on low heat.
- Add mango chutney and orange juice. Whisk to combine.
- Add cornstarch to the pan, whisking constantly to prevent clumps. Add the water in a slow, steady stream, whisking continuously.
- Sauce is finished when smooth and just thick enough to coat the back of a spoon.
Nutrition Facts : Calories 175.3, Fat 17.4, SaturatedFat 10.9, Cholesterol 45.8, Sodium 124.4, Carbohydrate 5.3, Fiber 0.1, Sugar 3.8, Protein 0.5
MANGO ORANGE SORBET
This recipe uses all-natural ingredients and is very fruity, refreshing, and perfect for summer time. Quick preparation and easy to make: just blend ingredients and put the mixture in your ice-cream maker.
Provided by Macry
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
- Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 27.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 25.3 g
CHEF JOHN'S MANGO CRANBERRY SAUCE
This is a slightly unusual and awesomely delicious condiment for the center of your holiday table. It contains ghost pepper hot sauce for a special kick.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. Pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. Pour in water and sugar; stir until sugar has dissolved.
- Place saucepan over medium heat, bring just to a simmer, and reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
- Pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
- Turn off heat and drizzle 2 or 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 46.8 g, Fat 0.6 g, Fiber 3 g, Protein 0.6 g, Sodium 20.8 mg, Sugar 40.7 g
MANGO SAUCE
This recipe was created to accompany Key Lime Mascarpone "Cannoli" with Mango Sauce . Can be prepared in 45 minutes or less.
Categories Sauce Citrus Dessert Quick & Easy Low Sodium Wheat/Gluten-Free Mango Spring Vegan Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.
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EASY MANGO COULIS (3 INGREDIENTS) - A BAKING JOURNEY
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4.8/5 (25)Total Time 20 minsCategory DessertCalories 364 per serving
- Peel and slice the Mango into small Cubes and place them into a small pot (see note 1 if using frozen mango).
- Cook on low to medium heat for about 10 to 15 minutes (see note 2) or until the fruit is very soft and starts to fall apart, occasionally stiring to avoid burning. Remove from the stove and leave to cool down for about 5 minutes.
- Using an Immersion Blender, blend the cooked fruits until very smooth. It will take a few minutes of blending to get a very smooth, thick sauce.
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