Mangopinenutsalad Recipes

Steps:

• Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
• Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

Steps:

• Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

Steps:

• Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
• Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
• Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.

Steps:

• I find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit.
• You can tell what way the pit grows by its shape.
• Score the mango halves lengthways, then crossways, into 3/4 inch cubes, going through to the skin, but not through it.
• Turn the mango halves inside out and slice off the cubes.
• Toss with remaining ingredients.
• Goes well with any Thai or Indonesian dish.
• Like Indonesian Ginger Chicken!
• (recipe posted).

Steps:

• In a food processor or blender, puree 1/4 cup mango, orange juice, oil, mustard, salt, and pepper.
• In a large bowl, combine the lettuce, cabbage, green onions, beans, remaining mango and pine nuts. Toss gently with the dressing and divide into four bowls.

Steps:

• In a medium bowl, combine mango, tomatoes, onion, lime juice, and cumin. Toss to combine. Season, to taste, with salt and black pepper.

Steps:

• Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
• Combine frozen mango, water, and lime juice in a blender; blend until smooth.
• Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.

Steps:

• 1. In a mini chopper or blender puree 1/4 cup mango, orange juice, oil, mustard, salt and pepper.
• 2. In alarge bowl combine lettuce, cabbage, scallions, benas, remining mango, and pine nuts. Toss gently. Add vinaigrette and toss before serving.