o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
either you follow the original recipe and leave the chicken breasts
trips. Wrap center of each mango bundle with 1 prosciutto strip
In a pitcher, mix the mango lemonade with the cranberry juice
Combine chopped mango, sugar, vanilla extract and pinch salt in a food processor or blender. Puree fruit mixture, adding 2 tablespoons orange juice to loosen.
Strain into small pitcher. Refrigerate until needed.
Mix mango syrup with club soda or seltzer to desired strength for delicious flavored soft drink.
Just pour everything into a large punch bowl, stir and serve in punch glasses.
You can also make individual drinks using the same ingredients as follows:
Pint glass filled with ice, 1 1/2 oz Mango Vodka, 1 oz Mango Nectar, 1 oz Pomegranate juice, 1/2 oz cherry juice, 1 oz 7-up and a splash lime juice. Stir and serve with a lime wedge garnish.
Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
op. Place 2 slices of mango on top end to end
own, then thinly slice. Peel mango. Slice fruit from stone in
Combine first 8 ingredients in blender and process until smooth.
In shallow dish, combine salt and chili powder.
Coat rim of 4 glasses with lime juice (easier from a wedge of lime) and dip in salt and chili powder mixture.
Divide liquid mixture between 4 glasses.
Serve drinks with lime wedges, if desired.
Take chopped mango into the blender. Blend it
uices, peel and pit mango.
Chop mango flesh.
In a
repare the rest of the recipe.
Combine the white wine
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
xcess flour.
Make your mango reduction by simmering the cup
ill hot jars with prepared recipe. Leave recommended headspace according to
et aside.
Peel the mango and slice the fruit flesh
lices and top with Mango Salsa.
Mango Salsa: In a medium
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
Arrange mango cubes in the bottom of the pan.
Blend together rum, water, eggs, butter, and pureed mango.
Add cake mix and beat at medium speed for 4 minutes.
Pour batter into prepared pan and bake at 375\u00b0F for 45 minutes, or until a toothpick inserted into the cake comes out clean.
Cool cake 20 minutes in the pan.
Loosen and remove from pan onto serving plate.