Carmelized Mango Soup With Poppy Seed Rice Pudding Recipes

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FLAX AND MANGO COLD SOUP



Flax and Mango Cold Soup image

Make and share this Flax and Mango Cold Soup recipe from Food.com.

Provided by yewoinfamilycooking

Categories     Grains

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 mangoes
3 tablespoons ground flax seeds
1/2 teaspoon chili pepper (berbere)
2 cups water
1 tablespoon rum (or more)
4 ice cubes
2 tablespoons cream cheese (optional)

Steps:

  • Lightly roast the flax seeds and grind it.
  • Peel and cut the mangoes into small pieces;.
  • Combine the mango, flax, chili pepper, water and ice cubes in a blender or food processor.
  • Add rum and blend it well.
  • Place the soup in bowls with ½ tablespoon cream cheese in the middle of each bowl. Serve cold.

Nutrition Facts : Calories 103.3, Fat 2.5, SaturatedFat 0.3, Sodium 6.5, Carbohydrate 19.1, Fiber 3.3, Sugar 15.4, Protein 1.5

MANGO BLACK BEAN SOUP



Mango Black Bean Soup image

Make and share this Mango Black Bean Soup recipe from Food.com.

Provided by Ambervim

Categories     < 4 Hours

Time 1h30m

Yield 1 Batch

Number Of Ingredients 18

1 (16 ounce) package black beans
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 cup green bell pepper, diced
1 cup onion, diced
1 cup carrot, diced
3 garlic cloves, sliced
3 1/2 cups chicken broth
1 large mango, diced
1 cup tomatoes, diced
1 cup niblet corn
1 large portabello mushroom, thinly sliced
3 jalapeno chiles, seeded and minced
3 tablespoons fresh cilantro
salt and pepper
shredded cheddar cheese

Steps:

  • Cook black beans according to package directions.
  • In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently.
  • Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.
  • Drain liquid from beans; puree half the cooked beans in a blender until smooth. Stir whole and pureed beans into soup; heat 2 minutes more.
  • Serve topped with shredded cheese.

Nutrition Facts : Calories 1446.2, Fat 39.2, SaturatedFat 6.6, Sodium 2730.8, Carbohydrate 228.4, Fiber 53.8, Sugar 94, Protein 63.5

MANGO & MINT SOUP



Mango & Mint Soup image

Now for something different...a lovely chilled soup for lunch or dinner...during the hot summer...so easy to make and so flavourful.... Wonderful served with a simple grilled chicken salad and warm rolls. (You may substitute any variety of fresh mint if you do not enjoy spearmint)

Provided by Baby Kato

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

8 mangoes, very ripe, little yellow ones
2 cups pineapple juice
1 cup coconut milk, sweet
1 cup orange juice, fresh squeezed
2 lemons, juice of
1 lime, juice of
1/4 cup fresh spearmint
1/4 cup coconut, toasted

Steps:

  • Puree all ingredients well.
  • Served very chilled with toasted coconut to garnish.
  • Can be made early in the day and refrigerated.

Nutrition Facts : Calories 436.3, Fat 12.3, SaturatedFat 9.6, Sodium 14.2, Carbohydrate 86.1, Fiber 8.3, Sugar 73.8, Protein 5.5

STICKY RICE PUDDING WITH MANGO



Sticky Rice Pudding with Mango image

This rice pudding has some of my favorite Indian flavors, like cardamom, coconut milk and mango. I like using basmati rice for my rice pudding because the grains retain their shape without becoming mushy.

Provided by Kardea Brown

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup basmati rice
One 13.5-ounce can coconut milk
3/4 cup firmly packed brown sugar
1/4 teaspoon kosher salt
One 12-ounce can evaporated milk
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup chopped dates
1 mango, peeled and diced
1/4 cup chopped pistachios

Steps:

  • Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
  • Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes.
  • Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios.

SALTED-CARAMEL RICE PUDDING



Salted-Caramel Rice Pudding image

Rice pudding is pure dessert magic. Simple ingredients like jasmine rice, whole milk and sugar cook together to make a luscious treat, and the bittersweet salted caramel swirled throughout makes it even more irresistible. This pudding is flavored with vanilla, but a little orange zest, some instant espresso powder or a few smashed green cardamom pods would take it in another delicious direction.

Provided by Samantha Seneviratne

Categories     snack, custards and puddings, grains and rice, dessert

Time 35m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 11

4 cups whole milk, plus more as needed
1/3 cup jasmine rice
1/4 cup dark brown sugar
Pinch of kosher salt
2 large egg yolks
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt

Steps:

  • Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
  • In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
  • Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
  • Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.

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