Mint Mango Sauce Recipes

Steps:

• Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
• Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
• Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
• In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
• Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.

Steps:

• Place all of the ingredients in a blender or food processor and blend until smooth.

Steps:

• In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.

Steps:

• For mint-mango sauce:
• Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
• For lamb chops:
• Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.

Steps:

• Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.

Steps:

• In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
• Drain the scallops, discarding the lime juice. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss. Add the mint, toss and serve.

Steps:

• Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.