Curry Mango Shrimp

3 Servings
Shrimp Seafood
sweet spicy curry seafood main dishes Grilled Shrimp Seafood

1/2 c. mango tney
3 T. fresh e juice
1 T. ve oil
1 T. fresh grated ger
1/2 tsp. ry powder
1 lb. peeled and deveined lg. imp
3 (10-inch) metal or wood wers

Combine mango chutney, lime juice, olive oil, ginger and curry powder; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers. Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture and serve. Makes 2-3 servings.


VIEW THE RECEIPT

Mango Cheesecake

Fresh mango is mashed and added to a cream cheese, sour cream, and spice filling for this dessert that's baked in a graham crust.

VIEW THE RECEIPT

Norma's Mango Salad

4 Servings
Mango American
Garlic Fruit Salad dressing Mango American

4 big goes
1/4 cup onion (ced)
1/4 cup en bell pepper (minced)
4 cloves (ced)
1/4 cup onds
1 cup onaise

Cut mangoes into 3 cm chunks. Mix dressing ingredients; make sure to drain juices from mincing and discard juices. Add dressing to mangoes.


VIEW THE RECEIPT

Dip of Mango

4 Servings
Mango Puertorrican
Mango Dip red onion tomato lemon juice olive oil culantro Puertorrican

1 diced go
1 minced onion
1 diced ato
1 culantro
1 on juice
1 ve oil

Mix all the ingridients, then add lemon juice and a teaspon of olive oil. Serve with cookies, bread or anything you want.


VIEW THE RECEIPT

Magia De Mango

4 Servings
Mango
Spanish
Winter Valentines Day Thanksgiving Superbowl Summer Spring Picnics New Year Hanukkah Fourth of July Easter Christmas No Cook Mango Spanish

1 cup fresh go pulp
1/4 cup ple Sec (or any other orange liqueur)
2 cups Ice es
1/4 cup Golden Rum
1 tablespoon ar
1 e Juice

Mix all of the ingredients in a blender Serve well chilled


VIEW THE RECEIPT

Mango Pork Loin

8 Servings
Pork
Uncategorized
Pork Fruits Chicken Chicken Broth Apple Butter Pork Loin

4 tb ter
1 tb ry powder
4 c Fresh eapple; diced
1 c cken broth
3 1/2 lb Boneless k loin
2/3 c Mango tney
Salt and per (to taste)

Mango garnish: 2 fresh mangoes peeled and diced (or sliced) and tossed with 1 Tbl. minced fresh ginger and 1 Tbl. minced cilantro. Optional: additional mango chutney. Preheat oven to 350 degrees. Place butter and curry powder in skillet. Cook over medium heat for 3 minutes, stirring frequently. Add pineapple and stir to coat. Add pineapple juice and broth and bring to a boil on high heat. Boil 8 minutes. Meanwhile, trim pork of excess fat, leaving a thin layer on top of the meat. Place fat-side up, in a shallow roasting pan. Using a slotted spoon, scoop up pineapple and place around the meat. Pour 1/3 cup of juice-broth mixture over top of meat. Place in the middle of a preheated 350? oven. Roast for 1 hour, uncovered. Meanwhile, reduce juice-broth mixture by boiling on high heat for about 8 to 10 minutes. You want to reduce it by half in volume. As the pork roasts, if pan look dry, spoon a little of this reduced juice-broth mixture over the roast to baste it. If preparing rice, reserve 1 cup of juice-broth mixture; set aside. Remove roast from oven and season with a little salt and pepper. Spread chutney over the top of the roast, covering sides and ends. Return to oven and roast, uncovered, an additional 30 minutes (roast should have an internal temperature of 150? to 160?). Add more juice-broth mixture to pan if it looks dry. Allow to rest for 10 minutes before slicing. Arrange pork slices on a platter, overlapping each slice to form a pattern. Place mango garnish around the pork. Serve immediately. Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 07:02:01 -0300 From: Betsy Burtis and lt;ebburtis and at;IX.NETCOM.COM and gt;


VIEW THE RECEIPT