Those of you who love the freshness of the fruit mango, note the special food recipes using mango.
Hopefully can inspire you in cooking. Because it tastes sweet, mango is often used as an ingredient in processed dessert or dessert, such as pudding or ice fruit. But, that does not mean not tasty when combined with food tastes salty.
Mango sour taste will make you making cuisine fresh, as long as its use is balanced. Create the confused matter of Takarannya, there are some processed mango recipes that you can try at home.
1. Mango Chicken Curry
Materials:
2 tablespoons vegetable oil
1 piece of onion (large size)
1/2 fruit chopped red peppers
2 tablespoons grated ginger
2 tablespoons curry powder
1/2 teaspoons crushed cumin
2 ripe mangoes, diced
2 tablespoons white vinegar
1 1/2 cup coconut milk
1/2 pounds of chicken breast, diced
Salt and pepper to taste
How to make:
1. Saute onion, bell pepper, and garlic. Stir in ginger and garlic, FRY again. Add the curry powder and cumin, Saute a few minutes more. If both feel too dry or there is a material that attaches under the Pan, can add the oil again.
2. add vinegar, coconut milk, salt, pepper and one of two chopped mango into the skillet. Outlined by the fire and bring to a boil, then lower heat and simmering for about 15 minutes. Do not forget to stir occasionally.
3. Lift the Pan from the stove, then puree the ingredients of yesteryear with the blender. If it is smooth, pour back into the pan.
4. put chicken pieces into skillet, then cover and back to simmering heat for 8-10 minutes. Make sure chicken is cooked perfectly.
5. Insert the remaining piece of mango into the wok, and stir a few minutes over low heat without being closed. Make sure the taste is already fitted, if less you can add salt and pepper again.
2. Orange-Mango Soup
Materials:
1 tablespoon orange peel
3 ripe mangoes
1½ cups buttermilk
1½ cups fresh orange juice
3 teaspoons honey
1 tablespoon lemon juice
1 navel Orange fruit (mandarin orange can be substituted)
8 sheets of mint leaves (for garnish)
How to make:
1. Puree the mango and orange peel using a blender and then strain it, take the fluid only. Pour the liquid into a bowl, cover tightly, and store in the refrigerator for at least 1 hour.
2. take the mango juice that’s been cooled, stir in buttermilk, orange juice and 2 teaspoons of honey, stir until it reaches the desired consistency (if proved too thick, add the buttermilk.) Cover tightly and chill in the refrigerator for about 2 days.
3. to compile, you can pour the lemon juice and the honey on top of mango soup. Inlaid with strips of orange or mint leaves. Tasty and healthy, right?
3. Crunchy Shrimp and Mango Lettuce Cups
Materials:
½ cup low-fat sour cream
2 tablespoons lemon juice
Salt (kosher salt is recommended)
White pepper
500 grams of peeled shrimp
2 stalks celery
2 stalks spring onion
1 piece mango, diced
170 grams of beans peas
½ cup basil leaves
1 bunch leaf lettuce
How to make:
1. Whisk the sour cream, lemon juice, 1/2 teaspoon salt and pepper in a large bowl. Stir in the shrimp, celery, green onion Patty, bean peas, basil leaves, and mango.
4. Salmon with Mango Salsa
Materials:
2 mangoes
1 jalapeño chilies
½ Onion
2 cloves garlic
1 cup coriander leaves (cilantro)
1 tablespoons extra-virgin olive oil
1 piece of lime (citrus and peel)
1 teaspoon salt
1¼ teaspoon pepper hidan
800 g salmon fillet
How To Make Salsa:
Mix the mango chunks, jalapeño, onions, garlic, coriander, olive oil, lime juice and rind, salt, and black pepper. Mix well in a bowl, then store in refrigerator.
How to bake salmon:
1. heat a roasting pan (skillet), use the toaster is safe to put into the oven. Pat dry the salmon if it still contains water with tissue paper, then cut it into 4 parts. Sprinkle with salt and pepper to taste. After that the grilled salmon on both sides with heat for 3-4 minutes.
2. Move the roasting pan to the oven and simmer for 2-3 minutes. Serve the salmon on a plate and pour the sauce over the salsa on it.
5. Shrimp and Mango Skewers
Materials:
1 lemon
1 cup unflavored yogurt low-fat
½ cup mint leaves
½ teaspoon curry powder
1 cup couscous (similar to rice, the typical Middle Eastern groceries)
150 g young spinach
500 grams of peeled shrimp
2 ripe mangoes
How to make:
1. prepare Grill BBQ. Heat a medium-high heat.
2. one teaspoon Grated lime rind and squeeze two teaspoon of lime juice, put it in a bowl. Add chopped mint leaves, youghurt, curry powder, salt and spoon 1/4 black pepper. Set aside.
3. Dididhkan 1 1/4 cup of water in a pan with high heat, stir in couscous. Cover the pot and turn off the stove, leave it for 5 minutes. Next place the sheets of spinach on top of couscous that was already cooked, cover the Pan again and let stand for 5 minutes more (stoves are still in a State of death).
4. While waiting, skewers of shrimp and mango pieces in turn. Brush the skewers with yogurt mango and shrimp that have been processed previously and then bake for 5-7 minutes until cooked.
5. prepare couscous and spinach on the plate, and then the mango shrimp Satay layout. Finally, pour the yogurt sauce on it.