To make the sauce, place the canned mango, vinegar and 2 tbsp oil in a blender and puree. Stir in the onion and fresh mango. Season with salt and black pepper.
Heat 1 tbsp oil in a frying pan and fry the peppers over high heat until softened. Remove from the pan. Drizzle the lemon juice over the tuna and season with salt. Heat 1 tbsp oil in the pan and fry the tuna for 2-3 mins on each side. Arrange the arugula and peppers on plates and top with the tuna. Drizzle with the mango sauce and sprinkle with pink peppercorns.
To prepare the mango layer. place mango nectar in a heat proof
Make Mango Chutney: Mix together all ingredients;
br>Cool completely.
Spread mango sorbet over cooled crust.
Combine water and sugar in a small pot over medium heat. Whisk until sugar dissolves in the water. Add 12 mint leaves. Bring to a boil and whisk for 1 minute. Remove from heat and let cool, about 30 minutes.
Place lime and 12 mint leaves in a glass; mash together with a muddler to extract flavors. Add fresh mango; muddle until combined. Stir in 2 tablespoons of the mint simple syrup. Stir in coconut rum. Fill glass with ice and top with club soda. Stir 1 more time to distribute flavors.
Blend milk and half the quantity of the ice-cream.
Add pineapple and 4 mango pieces.
Take 2 tall glasses.
Pour grenadine syrup in them.
Add 2 slices of fresh mango to each glass.
Pour prepared milkshake into the glasses.
Top off with a scoop of the remaining ice-cream.
Serve chilled.
Blend the pureed fresh mango and coconut milk with the pineapple juice.
Add 10 cubes of ice and blend again until it's smooth. Add the condensed milk to sweeten. Stir and serve.
Cook chorizo, red bell pepper and onion in a large skillet over medium-high heat for 4 to 5 minutes, till sausage is browned.
Add next 5 ingredients; bring to boil.
Reduce heat; cook and simmer for 10 minutes.
Remove bay leaf.
To serve, spoon bean mixture over rice in serving bowls, then top with fresh mango.
If desired, garnish with fresh oregano.
*If chorizo is unavailable, use any other spicy sausage.
ablespoon minced Garlic, 1 tablespoon Fresh Tarragon, 2 chopped scallions, 1
eel and chop mango, fresh parsley, green onions and fresh chilli.
To
he pork absorbs.
Pineapple Mango-Kiwi Salsa.
Put all
ut not hot. If using fresh mango, peel and dice them into
Whisk together mayonnaise, cornichons, capers, lemon zest, parsley and olives. Season to taste.
Place crabmeat in a large bowl. Mix in 1 cup tartar sauce, diced mango, chives and diced tomato. Season to taste.
Lay 4 slices of bread out on a cutting board. Top with crab filling, sliced radishes and mixed greens. Top with remaining bread then cut in 1/2 and serve.
Combine black beans, corn, mango, onion and cilantro. Stir in lime juice, garlic salt, and cumin. Serve with tortilla chips.
ntil creamy.
Stir in mango puree, gelatine, lemon juice and
ours.
To make the Mango Salsa: In a bowl, add
ilk and 1 cup of Mango Juice to incorporate. Then, add
br>Top each breast with mango salsa.
Top grilled chicken with mango salsa and serve immediately.
ndividual plates and spoon the mango salsa on top.