Does Anyone Have Any Good Mango Recipes?

mangoes, being favorite, my mom cooks quite a few of those in season. here are some. mango bread cream together butter and sugar, add eggs. stir in, add mangoes and lemon juice. then add in flour and pinch of baking soda. bake at 350' for 1 hour or until loaf tests done. cool in pans 10 minutes. remove from pans and cool thoroughly. for best results, wrap in foil and serve the following day. mango pickle cut green raw mangoes to cubes and parboil them and mix with turmeric powder, red chilli powder, salt and generous amount of mustard oil. in a wok heat mustard oil and add white mustard seeds, clove and whole red chili and pour it on the mixture. place the whole mixture in a glass jar and allow it to season by keeping it under sun for days. this is a typical indian mango pickle. hope you enjoy this

Mango Peach Shake Pick up lots of mangoes and peaches, and mix batches of this shake all weekend long. Vanilla sorbet and low-fat milk really cut down on the calories -- while keeping all the flavor! Servings: 2 Ingredients: 1 cup diced mango 1 small peach 1 cup vanilla sorbet 1/2 cup low-fat milk Directions: Put the mango and peach in a blender and process until smooth. Add the sorbet and milk, and blend until the ingredients are thoroughly mixed. Serve.

Well let me first say I have never had a mango. I am not a fruit eater at all. But I do have friends who Love this fruit. My friend makes a mango turnover. Just like an apple, peach or pear turnover. I have never tried this but she swears it is delicious. She always uses a canned biscuit with butter in them for the crust. Just spread the biscuit out and put the cooked in the center, fold the biscuit dough and pinch the sides with a fork. Freeze the turnovers until you are ready to bake them. When you remove them from the oven sprinkle powdered sugar on them. I have eaten the peach and apple ones she makes and I know they are great!

in my country we have a special salad for mango - the young and unripe mango. What my mom always do is chopped the mango vertically and put aside. Now take a shallots, dried shrimp paste (fry for a while) some salt, and sugar to taste, a red chili pepper and mashed them togeter. after that add some lime juice and mix them with the mango. It will taste a bit hot due to the chili but taste due to the dried shrimp paste.

Mango Pickle Ingredients Mango 1 large or 2-4 small Red chilli powder 1/2 cup Turmeric powder 1/4 t.spoon Methi seeds 1/2 t.spoon Mustard 1/4 t.spoon Hing 1/4 t.spoon Salt 1/4 cup Cooking oil 1/4 cup Method Cut mango into small dices, removing the pitt, add salt, turmeric, and keep it aside for 4-5 days. Add red chilli powder to this mango and mix it well. Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and add mustard, and hing and let it cool. When the above oil becomes room temperature, mix it with the mango, and add the roased methi powder.

Yeah...for me the best Mango recipe is The Milk Shake....put crushed mango in milk...add some sugar and shake it....you would,nt get better recipe than this

Mango grows huge quantity in Asian countries specially, India, Bangladesh, Nepal, Philippines, Thailand etc. With mango you can prepare some easy food. Two are:- 1) Mango Puddings With Chilli Syrup 1 hour 35 min prep - 6 servings 175 g butter, softened (plus extra for greasing) 175 g self-raising flour (plus extra for dusting) 1/2 mango, peeled, stoned, and thinly sliced 1 teaspoon baking powder 175 g golden caster sugar 3 large eggs, beaten 2 tablespoons milk 2 limes, zest of, grated 1 lime, juice of 100 g golden caster sugar 3 whole red bird's eye chilies For chilli syrup, place lime zest, sugar and whole chillies in small pan. Pur lime juice into measuring jug and top up with enough water to make 150ml. Add to sugar and bring to a slow boil, stirring until sugar dissolves. Simmer 10 minutes and remove chillies. Preheat oven to 200 degrees C, gas mark 6. Grease 6 150ml pudding basins and place a square of baking paper in the base of each. Dust each with flour and set aside. Cut out 6X12cm squares of foil, lightly grese and fold a pleat in centre of each square. Arrange mango slices in base of pudding basins and drizzle each with a tsp of syrup. Sift flour and baking powder into a large pow., sadd butter, sugar, eggs, milk and grated lime zest. Beat with electric mixer for 2 minutes or until smooth. Spoon into prepared pudding basins and tightly cover each with foil. Place in a deep roasting tin and fill tin with boiling water so that water comes halfway up the sides of the basins. Bake for 25 minutes. Remove puddings from oven and take off foil. Turn out onto a serving platter or plates. Spoon over chilli syrup and serve. 2) Fresh Mango Cobbler Here's a mango cobbler recipe from our forum, made with fresh sliced mango. INGREDIENTS: 2/3 cup sugar 1 tablespoon cornstarch 1 cup water 3 cups sliced mangos 1 teaspoon lemon juice 1 1/2 teaspoons butter 1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon 1 cup flour 1/3 cup sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk PREPARATION: Mix sugar and cornstarch in saucepan , gradually stir in water and fruit and lemon juice.Heat, stirring well. Pour into 1 1/2qt. Baking dish; dot with margarine and sprinkle sugar cinnamon mixture over the top. Stir together flour, sugar, baking powder and salt.Cut in shortening until mixture looks like meal. Now stir in milk. Mix well. Drop by spoonfuls on to hot fruit. Bake at 375° for 20 to 30 minutes. Serve warm or cold, with ice cream or whipped topping. Makes 6 to 8 servings. Shared by MizSuzi

Mango grows huge quantity in Asian countries specially, India, Bangladesh, Nepal, Philippines, Thailand etc. With mango you can prepare some easy food. Two are:- 1) Mango Puddings With Chilli Syrup 1 hour 35 min prep - 6 servings 175 g butter, softened (plus extra for greasing) 175 g self-raising flour (plus extra for dusting) 1/2 mango, peeled, stoned, and thinly sliced 1 teaspoon baking powder 175 g golden caster sugar 3 large eggs, beaten 2 tablespoons milk 2 limes, zest of, grated 1 lime, juice of 100 g golden caster sugar 3 whole red bird's eye chilies For chilli syrup, place lime zest, sugar and whole chillies in small pan. Pur lime juice into measuring jug and top up with enough water to make 150ml. Add to sugar and bring to a slow boil, stirring until sugar dissolves. Simmer 10 minutes and remove chillies. Preheat oven to 200 degrees C, gas mark 6. Grease 6 150ml pudding basins and place a square of baking paper in the base of each. Dust each with flour and set aside. Cut out 6X12cm squares of foil, lightly grese and fold a pleat in centre of each square. Arrange mango slices in base of pudding basins and drizzle each with a tsp of syrup. Sift flour and baking powder into a large pow., sadd butter, sugar, eggs, milk and grated lime zest. Beat with electric mixer for 2 minutes or until smooth. Spoon into prepared pudding basins and tightly cover each with foil. Place in a deep roasting tin and fill tin with boiling water so that water comes halfway up the sides of the basins. Bake for 25 minutes. Remove puddings from oven and take off foil. Turn out onto a serving platter or plates. Spoon over chilli syrup and serve. 2) Fresh Mango Cobbler Here's a mango cobbler recipe from our forum, made with fresh sliced mango. INGREDIENTS: 2/3 cup sugar 1 tablespoon cornstarch 1 cup water 3 cups sliced mangos 1 teaspoon lemon juice 1 1/2 teaspoons butter 1 tablespoon granulated sugar mixed with 1 teaspoon cinnamon 1 cup flour 1/3 cup sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk PREPARATION: Mix sugar and cornstarch in saucepan , gradually stir in water and fruit and lemon juice.Heat, stirring well. Pour into 1 1/2qt. Baking dish; dot with margarine and sprinkle sugar cinnamon mixture over the top. Stir together flour, sugar, baking powder and salt.Cut in shortening until mixture looks like meal. Now stir in milk. Mix well. Drop by spoonfuls on to hot fruit. Bake at 375° for 20 to 30 minutes. Serve warm or cold, with ice cream or whipped topping. Makes 6 to 8 servings. Shared by MizSuzi

sweet ripe mangoes sliced thinly then arrange with thinly slices of angel cake or chiffon with cream mixed with syrup or condensed milk. arrange into layers of cake , cream and mangoes alternately two times then topped with chopped walnuts then freeze overnite or for 3hrs then slice into squares when serving and drizzle with caramel fudge.

I love mangoes too. Here's a recipe for you to try : Mango Cobbler 2-3 cups fresh chopped mangoes 3/4 cup sugar (for mangos) 1 cup flour 1 cup sugar 3/4 cup milk 1 1/2 teaspoons baking powder 1 pinch salt 1/3-1/2 cup butter 2 tablespoons brown sugar -cover mangoes with 3/4 cup sugar, set aside. Mix well after several minutes. -preheat oven to 350, put butter in shallow baking dish or casserole dish, place in oven & melt butter. -mix remaining dry ingredients EXCEPT BROWN SUGAR. -Add milk, mix well. -pour batter into butter in dish- DO NOT MIX! -pour mangos into batter- DO NOT MIX! sprinkle with brown sugar. -put in oven & bake for approximately 35-50 minutes depending on how shallow/deep dish is

Hot Gingered Mango Yield: 4Ingredients: Citrus Yoghurt 2 cups full-fat yoghurt 2 tbsp honey 1 tsp lemon zest 1 tsp orange zest Mangoes 2 1/2 cups fresh mango, sliced (about 2 large or 3 small) 2 tbsp unsalted butter 1/4 cup sugar 1 tbsp lemon juice 1 tbsp fresh grated ginger 1 tsp lemon zest ground cinnamon and fresh mint for garnish To Assemble For citrus yoghurt, spoon yoghurt into a strainer that has been lined with 2 layers of cheesecloth . Place strainer over a bowl and let drain for at least 6 hours, preferably overnight. Spoon drained yoghurt (which should now be firm) into a bowl and stir in honey and zests. Chill until ready to serve. (If short on time, simply stir honey and zests into regular yoghurt). For mangoes, purée ½-cup of sliced mango until smooth and set aside. In a sautépan over medium heat stir butter and sugar together until melted and bubbling. Add remaining mango, lemon juice, ginger and lemon zest and stir until warm. Stir in puréed mango. To serve, spoon citrus yoghurt into serving bowls and top with warm mango. Garnish with a sprinkle of cinnamon and a sprig of fresh mint. Yield: 4 to 6 servings. Mango and Strawberry Smoothie Yield: 1 Preparation time: 10 minutesIngredients: Mango Smoothie 1/2 cup (125 ml) frozen mango 2 tbsp (30 ml) soft tofu 1/3 cup (75 ml) milk 2 teaspoons (10 ml) sugar or honey Strawberry Smoothie 1/2 cup (125 ml) frozen strawberry 2 Tbsps (30 ml) soft tofu 1/4 cup (60 ml) milk 2 teaspoons (10 ml) sugar or honey Directions: Mango Smoothie With a mixer, reduce all the ingredients to a smooth purée. Strawberry Smoothie With a mixer, reduce all the ingredients to a smooth purée. Pour the mango smoothie into a big glass (about 1/4 cup - 310 ml). Slowly pour the strawberry smoothie on the back of a spoon. Decorate with strawberry slices and mango dices. Drink with a straw. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=4028

hi.)..all i can think of is mix them up in blender..a juicer with pineapple...grapes a little pineapple juice or orange..its lovley and very refreshing first thing...as i bought a juicer and went mad 4 a week on concockstions as u do...and aint used it since...haha...loljdxx.)u can mke up ya own fruit juicers...it fun...lol..