MANGO TANGO
Limey, mango juice is fantastic for summertime refreshment!
Provided by Hanna
Categories Breakfast and Brunch Drinks
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Juice the mango, limes, and apples in a juice machine. Serve over ice.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 61.3 g, Fat 0.9 g, Fiber 8.9 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 6.9 mg, Sugar 46.1 g
MANGO TANGO SORBET
This is a recipe adapted from my Cuisinart® ice cream/yogurt maker booklet. We love the smooth creamy texture even after storing it in the freezer. Our favorite blend of juices is lime and mango. We like to keep it low cal by substituting in no calorie sweetener. This is an especially refreshing dessert on our hot southern summer evenings. I fix it inside while my husband is outside grilling.
Provided by TR6
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 5h15m
Yield 5
Number Of Ingredients 5
Steps:
- Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 65.5 g, Fat 0.4 g, Fiber 2.5 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 62 g
CARROT-MANGO TANGO BABY FOOD (9+ MONTHS) RECIPE BY TASTY
Here's what you need: apples, large carrots, mango, water
Provided by Crystal Hatch
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add apples, carrots, mango, and water, breast milk, or formula to a blender or food processor. Blend very well.
- Add more liquid as needed.
- Refrigerate up to 3 days or freeze up to 1 month.
- NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
- Enjoy!
Nutrition Facts : Calories 64 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 12 grams
MANGO TANGO SHORT RIBS
These ribs are falling off the bone tender. The combination of fruit and fruit juice coupled with exciting spices lends your taste buds to a true taste delight. This dish can be served as main course with rice or makes an excellent appetizer. Please note: Make sure and remove the pepper from the mango sauce before other ingredients are added to the blender.
Provided by PaulaG
Categories Meat
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, prepare the dry rub by thoroughly mixing all ingredients together.
- Wash the ribs under running water, pat dry, rub the lime juice over ribs; generously rub the dry rub into meat. Cover and refrigerate, allowing ribs to marinade for 4 to 6 hours.
- Prepare the mango sauce by placing ingredients in a heavy saucepan, make a slit in the pepper with a sharp knife before adding to the pot; bring ingredients to a boil, reduce heat and simmer until mixture is reduced and thick; approximately 20 minutes. Remove the pepper, puree remaining ingredients in blender, stir the lime zest into puree. Place in container and refrigerate until you are ready to prepare the ribs.
- Remove meat from refrigerator 30 minutes before cooking time and allow it to stand at room temperature. Preheat broiler on high, spray a broiling pan with cooking spray, place the ribs on prepared pan, broil until meat browns, and turn as needed in order for all sides to brown evenly.
- Remove meat from oven, place in heavy pot, pour mango sauce over meat, cover and cook at 300 degrees for 2 to 2-1/2 hours or until meat is tender. Several times during the cooking process, skim fat from broth.
- Cook the rice as per package directions, remove meat from sauce, skim additional fat if needed, pour sauce into small bowl and serve as a dipping sauce for the ribs or if serving as a main course, place ribs on top of cooked rice and spoon the sauce over. Enjoy!
Nutrition Facts : Calories 2103.4, Fat 166, SaturatedFat 71.9, Cholesterol 344.7, Sodium 819.9, Carbohydrate 78.9, Fiber 6.4, Sugar 28.2, Protein 72.5
GRILLED MANGO-MARINATED SHORT RIBS
This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 22
Steps:
- For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
- Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
- Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
- For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
- Serve the ribs with the slaw and rice and garnish with the scallions.
MANGO TANGO
Provided by Food Network Kitchen
Categories beverage
Time 2h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Fill 2 ice cube trays with the mango nectar; freeze until solid.
- Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.
MANGO BARBECUED RIBS
Make and share this Mango Barbecued Ribs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except ribs in a food processor or blender until smooth.
- Marinate the ribs in the mixture for a couple of hours or longer.
- Barbecue the ribs, turning often and basting with mango sauce.
MANGO TANGO SMOOTHIES
With a cup of milk and a half cup of yogurt, this smoothie is rich in calcium and makes an excellent choice for breakfast on the run. For added convenience, you can buy mango chunks that are already peeled and chopped. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 109mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.
SLOW-BAKED SPARERIBS WITH MANGO-CHUTNEY MARINADE
Categories Fruit Garlic Ginger Pork Bake Fourth of July Picnic Super Bowl Dinner Mango Pork Rib Fortified Wine Sherry Summer Winter Honey Sesame Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
- Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.
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