Spiced Mango Mojito Sauce Recipes

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JALAPENO-MANGO MOJITO

Provided by Food Network

Categories     beverage

Time 40m

Yield 1 serving; 1 cup simple syrup

Number Of Ingredients 8



Jalapeno-Mango Mojito image

Steps:

  • For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
  • For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly. Pour directly into a highball glass. Top off with the sparkling water and stir briefly. Garnish with a mint sprig and jalapeno slice.

1 cup sugar
8 to 10 fresh mint leaves, plus more for garnish
3 lime wedges
2 slices jalapeno, with seeds, plus more for garnish
2 cups ice
1 1/2 ounces dark rum
1 ounce mango nectar (about 2 tablespoons)
About 2 ounces sparkling water

SPICY MANGO SALSA

This is the best mango salsa I have ever tasted! It's a refreshing, cool and spicy salsa that adds excitement to fish, poultry, pork or tortilla chips! You'll love it! If you're feeling adventurous, use fresh cilantro instead of basil--wonderful!

Provided by TDAVIN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 2h10m

Yield 10

Number Of Ingredients 7



Spicy Mango Salsa image

Steps:

  • In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
  • Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 6.6 g

2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
¼ cup chopped fresh basil
2 serrano chile peppers, diced
¼ cup fresh lime juice

MANGO-FILLED CREAM PUFFS WITH SPICED MANGO-MOJITO SAUCE

Provided by Allen Susser

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Vegetarian     Mango     Summer     Sour Cream     Pastry     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13



Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce image

Steps:

  • For puffs:
  • Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.
  • Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips.
  • Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
  • For filling:
  • Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.
  • Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.
  • Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.

Puffs
1 cup whole milk
1/2 cup (1 stick) unsalted butter, diced
1/4 teaspoon salt
3/4 cup all purpose flour
4 large eggs
2 large egg yolks
Filling
2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)
1 cup chilled sour cream
1 cup chilled whipping cream
1 cup powdered sugar, divided
Spiced Mango-Mojito Sauce

SPICY MANGO SAUCE

Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 2

Number Of Ingredients 7



Spicy Mango Sauce image

Steps:

  • Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 21.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 655.8 mg, Sugar 16.7 g

¾ cup finely minced mango
¼ cup seasoned rice vinegar
juice from one lime
½ small Thai chile pepper, minced
1 clove garlic, crushed
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh cilantro

SPICED MANGO-MOJITO SAUCE

Provided by Allen Susser

Categories     Sauce     Rum     Blender     Dessert     Low Fat     Yogurt     Lime     Mango     Mint     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 2/3 cups

Number Of Ingredients 6



Spiced Mango-Mojito Sauce image

Steps:

  • Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

2 large mangoes, peeled, pitted, diced
6 tablespoons plain whole-milk yogurt
4 tablespoons (or more) sugar
3 tablespoons spiced rum
1 tablespoon fresh Key lime juice
1 1/2 teaspoons (packed) finely chopped fresh mint

SPICY MANGO BARBECUE SAUCE

Provided by Pierre Franey

Categories     condiments

Time 15m

Yield 2 cups

Number Of Ingredients 11



Spicy Mango Barbecue Sauce image

Steps:

  • Place the mango in the bowl of a food processor, and puree to a coarse texture.
  • In a saucepan combine the olive oil, onions and garlic. Saute briefly over medium-high heat, or until wilted. Add remaining ingredients, stir and bring to a simmer. Cook for 5 minutes. Remove and let cool. Surplus sauce can be refrigerated in an airtight jar and used with any barbecued meat or poultry.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 35 grams, TransFat 0 grams

1 medium-size mango, flesh removed
2 tablespoons olive oil
1/2 cup finely chopped onions
1 tablespoon chopped garlic
1 cup ketchup
1 tablespoon Dijon-style mustard
2 tablespoons corn syrup
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco, or to taste
4 slices lemon
Salt and freshly ground black pepper to taste

SPICED RUM-SUGAR CHICKEN WITH MANGO MOJITO SALSA

Sweet, spicy chicken with a cooling salsa It might seem like there are a lot of ingredients here, but it really is very simple - plus a lot of it can be prepared ahead. I would suggest another Mojito on the side, but it seems I might have got carried away with the Rum already - Hehehe! Cooking time includes marinading

Provided by SugaredAlmond

Categories     Chicken

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 18



Spiced Rum-Sugar Chicken With Mango Mojito Salsa image

Steps:

  • Place all Marinade ingredients in a pan and bring to a gentle simmer.
  • Simmer 10 minutes, stirring frequently to prevent the sugar from catching then leave to cool completely.
  • Cut three or four deep slashes through the skin side of each chicken breast. Pour over marinade, making sure that all the chicken is well coated and that the marinade has penetrated the slashes. Leave for at least 3 hours, or ideally overnight for the flavours to develop.
  • When nearly read to cook the chicken, peel the Mango and cut the flesh into ½ inch dice. Add the scallions / spring onion.
  • Grate the lime zest and add to the Mango, along with the chili pepper.
  • Squeeze lime juice and stir into the salsa with the white rum and mint. Refrigerate for one to two hours for the flavours to develop.
  • Preheat grill.
  • Remove chicken from the marinade, scraping any extra marinade off.
  • Place remaining marinade in a pan and heat gently.
  • Grill chicken breasts for 5-7 minutes each side, until cooked through.
  • Serve chicken with reserved spiced rum sauce and the Mango Mojito Salsa.

Nutrition Facts : Calories 533, Fat 22.6, SaturatedFat 9.4, Cholesterol 115.7, Sodium 139.9, Carbohydrate 44, Fiber 3, Sugar 37.2, Protein 31.9

4 large boneless chicken breasts, skin on
1/2 cup brown demerara sugar
100 ml water
50 ml dark rum
3 tablespoons unsalted butter
1 small red onion, chopped finely
1 inch piece ginger, peeled and finely grated
2 scotch bonnet peppers, chopped finely
2 garlic cloves, crushed
1 teaspoon allspice (Pimento)
1 teaspoon ground mace
1 pinch salt
1 large ripe mango
2 scallions or 2 spring onions, chopped finely
1 mild green chili pepper, seeds removed and sliced very finely
1 lime
1 tablespoon white rum
2 tablespoons of fresh mint, chopped finely

MOJITO MANGO CHICKEN

This was created for Ready, Set, Cook 2006. A mojito is a traditional Cuban cocktail made with rum, mint and lime. This dish incorporates the mojito into a mango salsa. Once you pour this Caribbean "cocktail" over your gingery, garlicky chicken, you have a highly flavorful Caribbean entree.

Provided by tara portee

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17



Mojito Mango Chicken image

Steps:

  • Preheat oven to 350 degrees.
  • To make salsa, heat oil in a skillet over medium high heat.
  • Add green pepper and onions and saute about 4 minutes.
  • Add minced ginger and red pepper flakes, saute another 1 minute.
  • Now add mango and cook an additional 5 minutes.
  • Now add rum and lime juice and simmer for one minute.
  • Take off the heat and stir in mint. Set mango salsa off to the side.
  • For the chicken breast preparation pat the breasts dry.
  • Combine the flour, garlic powder, ginger, salt and pepper.
  • Lightly pat the chicken into the flour mixture.
  • Heat the oil over medium high heat in an oven proof skillet.
  • Lightly brown the chicken for about three minutes on each side.
  • Pour the mango salsa over the chicken.
  • Put the uncovered skillet in a 350 degree oven for 10 minutes.

Nutrition Facts : Calories 348.5, Fat 15.8, SaturatedFat 1.5, Cholesterol 68.4, Sodium 370.8, Carbohydrate 19.6, Fiber 1.9, Sugar 12.2, Protein 28.5

4 boneless skinless chicken breast halves
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons canola oil
1/2 red onion, diced small
1/2 green pepper, diced small
1 tablespoon minced fresh ginger
1 ripe mango, halved, pitted, peeled and cut into small cubes
1/4 cup lime juice
1/8 cup dark rum
1 tablespoon sugar
1/8 teaspoon red pepper flakes
1 tablespoon chopped of fresh mint
2 tablespoons canola oil

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