Peel and slice mango. Combine with spinach and orange juice in VitaMix blender on high for 1 minute. Enjoy your \"green drink!\".
NOTES: For a thick smoothie, use 1/4 cup orange juice. To thin, just add a little more to get the consistency you like. Also, you do need to use a ripe mango. A not-quite-ripe firm one will not yield a very smooth smoothie!
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix love and loyalty thoroughly with faith.
Blend in tenderness, kindness and understanding.
Add friendship and hope. Bake with sunshine for a lifetime.
Sprinkle with laughter and serve daily.
Add ingredients to blender or food processor and pulse until you reach a desired consistency.
For a thicker smoothie add a couple ice cubes.
For the mango parfait, place the egg yolks,
In a blender, combine frozen mango, milk and sugar.
Whirl until mixture is smooth, adding a bit more milk if needed.
Serve.
To make a larger smoothie or to make more servings, just use equal amounts mango and milk, plus sugar to taste.
Layer avocado, mango, kale, banana, white beans, and water in a blender; blend until smooth, adding more water for a thinner smoothie.
Place the mango, sugar, and honey in a blender pitcher; pour in the milk and lemon juice, and blend until smooth. Divide the ice cubes between two serving glasses. Pour the mango smoothie over ice to serve.
Combine yogurt and paste in a large bowl. Add chicken, turning to coat. Cover and refrigerate for 1 hour.
For the mango chutney, combine sugar and vinegar in a large saucepan on low heat. Stir until sugar dissolves. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 15-20 mins, until thickened.
Preheat oven to 350\u00b0F. Place chicken on a wire rack over a large roasting tin. Bake for 30-35 mins until cooked through. Serve with mango chutney.
Layer orange, mango, cashew butter, coconut, chia seeds, and flax into a blender; add orange juice. Cover and blend mixture until smooth, adding water for a thinner smoothie.
Layer banana, spinach, mango, and jalapeno pepper in a blender; add water and blend until smooth, adding more water for a thinner smoothie.
Combine the mango, banana and juice in a small pot. Bring to a simmer over medium for a few minutes, till it's bubbly and well heated through.
Transfer to a food processor and blend until it's still just slightly chunky.
Pour into a big mug and ENJOY your trip to Jamaica!
Place graham crackers in a food processor and process until
For the mango chutney, heat oil in a medium saucepan on medium heat.
Soak skewers in water for 30 mins to prevent burning. Thread 3 shrimp onto each skewer. Combine oil and garlic and brush over shrimp. Chill for 15-30 mins.
For the mango sauce, place mango, shallot and vinegar in a food processor. Process until combined. With the motor running, gradually add the oil. Season to taste.
Preheat the grill to medium. Grill shrimp for 1-2 mins each side, until they change color and are cooked through. Serve with mango sauce and lime wedges.
lightly. Keep warm.
For the mango relish, combine mango, cilantro, vinegar and
ver water in a bowl, let sit for 5 minutes to soak
How to Choose a Ripe Mango:
Press your thumb
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.