Recipes by their Ingredients

mango

  • Mango Chicken

    Mango Chicken
    Mango Chicken
    (Serves 2-4)

    1lb Chicken (boneless chicken thighs, cut into small pieces)
    2 tsp Ginger/Garlic Paste
    1/4 cup corn starch
    1/4 cup flour
    1/2 tsp Salt
    1/4 tsp white pepper
    1 cup oil (for frying chicken)

    3 tbsp Oil (for frying onions, peppers and chilies)
    2 tsp ginger/garlic paste
    2-3 medium hot green chilies, chopped medium
    1 cup red or white onion, chopped large
    1 cup Bell Pepper, chopped
    2 tbsp Soy Sauce
    4 tbsp Sambal Oelek chili sauce
    2 tbsp sweet chili paste
    2 tbsp tomato ketchup
    1 tbsp rice vinegar
    Salt (to taste)
    1/2 tsp black pepper
    2 tsp corn starch
    1/4 cup water
    1 cup mango (peeled and cubed)


    NOTES:
     

    Mix togather the cut up chicken pieces and the ginger/garlic paste.
    Now add the flour, 1/4 cup corn starch, 1/2 tsp salt and white pepper. Coat the chicken well.

    Heat up the cup of oil over medium+ heat. (We're going to fry the chicken twice, the first time, don't worry about crisping it up, that's in the second fry.) fry all chicken pieces once, do not crowd the pan, do it in batches.

    Now fry the chicken pieces a second time, in batches, set aside.

    In a different pan, heat up the 3 tbsp oil over medium heat, heat up the onions for 2-3 minutes before adding in the bell pepper. Saute for an additional 2 minutes before adding the small hot chilies and the ginger/garlic paste. Fry an additional 2-3 minutes. Lower heat to med/low.

    Mix together the soy sauce, sambal oelek chili sauce, chili paste, ketchup, rice vinegar, salt and pepper. Set aside.

    In a seperate cup mix together well the 2 tsp of corn starch and 1/4 cup of water. Set aside.

    In the onion/pepper mix pan, turn heat back up to medium/high, now add the soy sauce/chili paste vinegar mixture, mix well, bring to boil. Add the water/corn starch mix in the cup to the pan, stir well.

    Now put all the chicken into the sauce, mix well, add in the mango cubes, toss well and serve over rice.

  • Mango Salsa

    Mango Salsa
    Mango Salsa
    4 large Roma tomatoes, small dice
    1 large red onion, small dice
    1 large jalapeno, seeded and small dice
    2 Serrano chilies, seeded and small dice
    1 ripe mango, small dice
    1 bunch cilantro, minced
    1½ tsp salt
    juice of 1 key lime
    1 tsp extra virgin olive oil
    NOTES: Additions to this are wide and varies, try adding some smoked chipotle or some mint!

    Instructions

    Mix all ingredients, let sit for 45 minutes before serving. Taste again, add salt to taste.

  • Mango Sticky Rice

    Mango Sticky Rice

    Mango Sticky Rice (Serves 8)

    1 can coconut milk (2 cups)
    3 cups sticky rice
    1½ cups palm sugar
    pinch of salt
    4 champagne or Manilla mangos


    NOTES:You can substitute white sugar for palm sugar, just decrease the amount to only 1 cup. If you don't have a sticky rice steamer just put the rice in a small colander and set that inside a larger pot with ¾ inch of water, bring the water to boil and set it to simmer, covering the pot.
     

    In a large bowl put in the sticky rice and pour cold water over the top until it is ½ inch over the top of the rice, let soak for 3 hours, up to overnight.

    In another bowl, add the coconut milk, sugar and salt and stir until the sugar is dissolved. You could slightly warm up the mixture to dissolve the sugar quicker, just remember to let coconut syrup cool before you add it to the rice, unless you are serving it warm.

    Steam the sticky rice for 10 minutes, flip the rice over and steam another 10 minutes. Turn off the heat and transfer the rice to a large bowl.

    Adding a little syrup at a time, use a rubber spatula to "cut" the syrup into the sticky rice, using a cutting motion (similar to adding sushi vinegar to sushi rice). Keep repeating until you have mixed in ¾ of the syrup. Reserve the rest of the syrup for drizzling over the top of the mangos.
    Let site for 30 minutes.

    Peel the mangos and then slice the mangos so there's 2 fat lengths and 2 skinny lengths, as the seed is large and flat you cut the larger pieces off the 2 sides, then cut off the 2 short side pieces.
    cut the mango into equal slices and place on top of the sticky rice, now pour the remaining syrup over the mangos and sticky rice and serve.