mango recipe

This Mango Ice Cream is deliciously creamy and can be made with or without an ice cream maker with fresh mango and coconut cream. Healthy ice cream that is better for your than any store-bought ice cream and makes the perfect frozen treat for summer. Vegan, paleo-friendly and dairy-free.

Mango Ice Cream

mango chunks (, for fresh use very ripe OR frozen)

milk

maple syrup

vanilla extract

In a high speed blender or a food processor, add the mango chunks and milk and blend into smaller chunks or until crumbly if using frozen.Add coconut cream, maple syrup and vanilla and continue blending until smooth. Add more liquid and scrape down the sides of the blender, as needed.

Taste for sweetness and adjust to taste depending on the sweetness of the mango. Pour into a freezer-friendly, airtight container. Transfer to freezer and freeze for 3-6 hours, or until completely frozen. OPTIONAL: To prevent ice crystals from forming, remove container from freezer every hour and use a fork or a whisk to stir mixture until smooth, then place back in the freezer.

Allow to thaw for 20-40 minutes before scooping.

https://www.youtube.com/watch?v=z2hb5_I5L2o

This Mango Ice Cream is deliciously creamy and can be made with or without an ice cream maker with fresh mango and coconut cream. Healthy ice cream better for your than any store-bought ice cream and makes the perfect frozen treat for summer. Vegan, paleo-friendly and dairy-free. 

Get The Full Recipe Here, 

https://lifemadesweeter.com/magnificent-mango-ice-cream/

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How To Make Mango Ice Cream

Transport yourself to Vietnam with every bite of this spicy beef salad. The sweetness from the mango and the crunch from the carrots help combat the heat from the marinade.

Vietnamese spicy beef and mango salad

British beef topside, sliced along the grain in 1cm-wide strips

For the marinade

soy sauce

tbsp fish sauce

tbsp chilli flakes

tbsp hot/mild chilli powder

½ tbsp Chinese five-spice powder

garlic cloves, roughly chopped

tbsp brown sugar sugar

For the dressing

tbsp rice vinegar

tbsp caster sugar

lime

½-1 red chilli, deseeded and finely chopped

garlic clove, crushed

For the salad

mangoes,

carrots, very finely sliced or julienned

½ red onion, very finely sliced

fresh mint, leaves picked

coriander, leaves picked

Thai basil (or extra mint

crispy onions

Mix all the marinade ingredients in a large bowl, then add the beef, turning it until well coated. Cover the bowl with cling film and chill for 12-24 hours, or overnight, turning occasionally.

Once the beef has marinated, heat the oven to 130°C/110°C fan/gas ½. Lay the beef strips on a large baking tray lined with baking paper, then bake for 3 hours, turning a couple of times. Don’t worry if they look wizened and dry – they’re supposed to! Set aside to cool.

For the dressing, put the fish sauce, rice vinegar, sugar and 3 tbsp water into a small saucepan and heat gently until steaming and the sugar has dissolved. When this happens, remove from the heat and stir through the lime juice, chilli and garlic, then leave to cool.

Once the beef is cool enough to handle, shred it with your hands, then toss in a bowl with the mangoes, carrots, red onion, half the peanuts and most of the herbs. Pour over half the dressing and toss together. Tip onto a platter, scatter with the remaining herbs and peanuts and the crispy onions, then drizzle over the remaining dressing. Serve immediately.

Looking for a delicious and easy mango chutney recipe? Look no further! This simple recipe provides everything you need to know to make your own homemade mango chutney. Best known served in British Indian Restaurants as a poppadom dipping sauce.Also great served with curries, cold meats or as a relish with cheeses, this chutney is incredibly versatile. And it&#039;s so easy to make! Read on to find out how...

Mango Chutney

230 ml White Wine vinegar

tbsp Sherry Vineger (or Balsamic Vinegar)

225 g Caster Sugar

Mangoes (chopped in to small squares)

Nigella seeds

tsp Gia Chilli Puree (or 1 chilli very finely chopped)

tsp Gia Garlic Puree (or 4 cloves

tsp Allspice

tsp Ground cinnamon

tsp Ginger Powder

tsp Ground coriander

Dissolve

Pour the white wine vinegar, sherry vinegar and caster sugar in a sauce pan and simmer, stirring until the sugar is fully dissolved

Boil

Increase the heat to a gentle boil for about 5-10 mins until reduced a little.

Chop

Meanwhile prepare the mango, chop into small squares

Ingredients

Place mango into a large sauce pan and add all the remaining ingredients

Cook

Pour the boiled vinegar and sugar solution into the mango sauce pan and cook over medium low heat for approximately 1 hour

Stir

Keep on stirring throughout this time until at your desired consistency. Cook for less time for a chunky chutney.

Blend

If you want a smoother chutney cook for longer and use a potato masher or blender to make it smoother still. Season with salt and pepper.

Place the cooked chutney into sterilised jars and leave to cool, you can keep the chutney for several months, unopened in a cool place.

Serve

Serve with curries, rice dishes, chicken or cheese.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659475031/pr9u6ssk0at0mbcwwkie.mp4

Looking for a delicious and easy mango chutney recipe? Look no further! This simple recipe provides everything you need to know to make your own homemade mango chutney.
Best known served in British Indian Restaurants as a poppadom dipping sauce.
Also great served with curries, cold meats or as a relish with cheeses, this chutney is incredibly versatile. And it's so easy to make!
Read on to find out how...

Recipe video above. I adore the combination of mangoes, coconut and lime is a no-fail combination, and here it is in handheld bar form. The contrast of the crispy base and crumbly coconutty topping sandwiching the juicy mango layer is so good! I also like the texture the oats add, that it&#039;s not too sweet, and straightforward to make. Honestly, cutting the mangoes takes the most time!TOP TIP: Mango slices = terrific thick layer of juicy mango. Diced mango mostly turns into mush. Slicing wins!

Coconut mango bars with lime glaze

grams/ 1 stick unsalted butter

caster/superfine white sugar ((regular/granulated also ok))

flour (, plain / all-purpose)

oats ((Note 2))

tsp baking powder

salt

(400 g) mango slices (, 5mm/0.2" thin, 2 large-ish mangoes (Note 3))

cornstarch

sugar

icing sugar / powdered sugar ((Note 5))

tsp lime juice (,

tsp vanilla extract

Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8" lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.

Summary:

Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8&quot; panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.

Full directions:

Melt butter - Cut the butter into ~1.25cm/1/2&quot; chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)

Mix - Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.

Base & crumbs mixture:

Base - Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.

Mango filling (do this just before use) - Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.

Assemble - Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.

Bake for 30 minutes until the surface is light golden.

Cool - Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).

Lime glaze - Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it&#39;s a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.

Serve - Cut into 12 squares (sensible) or 9 (greedy). Devour!

Assembling:

A delicious, simple recipe that can be served as breakfast, sweet snack, or healthy dessert.

Mango Chia Pudding

low fat coconut milk (or vegan milk of choice)

plant-based yogurt

mango (approximately 2 mangoes, peeled and chopped)

turmeric (optional)

chia seeds

Blend together the coconut milk, yogurt, vanilla, maple syrup, mango and turmeric if using.

Pour in the chia seeds, stir, then allow the mixture to set overnight.

Enjoy the next day or store in the fridge for up to 4 days.

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Top 5 mango recipe recipes from across the web

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Top Tags

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Coconut mango bars with lime glaze

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The most viewed mango recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine