o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
r 3 bottles for the preserve. Dry them off completely and
Put the mulberries, mango, 1/4 c water and
either you follow the original recipe and leave the chicken breasts
trips. Wrap center of each mango bundle with 1 prosciutto strip
Slowly pour rose into a chilled glass pitcher, holding bottle at an angle to help preserve the carbonation. Add an equal amount of apricot mango juice. Serve in chilled Champagne flutes.
Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
Place the mango's, chillies and ginger in a pan (a pan suitable for preserving), add the lemon rind, juice and water & simmer to the boil for approx 20 minutes.
Add the sugar and heat gently until the sugar has completely dissolved then bring to the boil and boil for a frurther 5 minutes.
Leave to cool slightly and pour into warmed sterilized jars and seal.
When completly cold label and store in cool place.
Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
Cool or chill before serving.
This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.
op. Place 2 slices of mango on top end to end
own, then thinly slice. Peel mango. Slice fruit from stone in
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.