Mango Curried Brie Recipes

CURRIED MANGO - TRINIDAD

Steps:

• Cut mango lengthwise through the seed into 6 or eight pieces.
• Discard inner part of seed. Wash and set aside.
• Mix curry powder in 1/2 cup water to make a paste.
• Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
• Add mangoes and stir to coat with curry.
• Add remaining water, garlic, salt sugar and hot pepper.
• Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
• Taste mango and add more sugar if mangoes are too tart.
• Sprinkle with anchar massala and stir well.
• Remove from the heat.
• Adjust salt and pepper.

BAKED BRIE WITH MANGO CHUTNEY

Steps:

• Preheat oven to 350 degreesF.
• Place Brie on a cookie sheet and spread the chutney on top, leaving a 1/2 inch border Place the almonds around the border.
• Bake for 15 minutes.
• Carefully transfer warm brie to a cheese board and surround with apples and french bread.

CHUTNEY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
• Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

AYESHA CURRY'S CHEESY PROSCIUTTO CROSTINI BITES ARE ALMOST TOO GOOD

Steps:

• Preheat oven to 350˚F
• Heat a large skillet over medium-high heat
• Cook prosciutto until crisp, 3 to 4 minutes
• Remove from pan and let cool, then cut into non-uniform pieces to fit crostini
• In a small bowl, gently stir together mango, mint, honey, lime, and salt
• Arrange baguette slices on a nonstick or parchment paper-lined baking sheet
• Brush each side lightly with melted butter
• Bake for 5 minutes until lightly toasted
• Remove from oven, top with brie, then return to oven and bake 4 to 5 minutes more until cheese melts and the bottom of crostini have browned
• Remove from oven
• Top each crostini with crispy prosciutto and then mango mixture
• Garnish with more mint, if desired

CHUTNEY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F.
• With a sharp knife, cut through the wax on the top of the brie in a large circle (basically the top of the brie), but don't remove it.
• Place the brie on a pie plate and bake in the oven for about 10 minutes, or until the cheese has softened and the cut part of brie has lifted. Take the brie out of the oven and gently remove the wax off the top of the brie.
• Sprinkle the brie with curry powder. Spread the mango chutney on top. Sprinkle toasted pecans on the chutney.
• Return the brie to the oven for 5 to 10 minutes, or until the cheese has clearly become melted and bubbly.
• Serve with sliced baguette or crackers.

MANGO PECAN BRIE

Steps:

• In a skillet, heat mango spread and pecans on low. Simmer for 8 minutes until warm and bubbly.
• Spoon onto a wheel of brie cheese. Serve with gluten free crackers.

SWEET POTATO MANGO RED THAI CURRY

Steps:

• Heat oil in a large wok or heavy pot over medium heat. Add lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt.
• Add curry paste and tomato paste and cook, stirring for about 2-3 minutes. Add crushed tomatoes and cook, until slightly thickened, about 5 minutes. Stir in coconut milk and bring to a boil. Reduce heat, add the sweet potato. Simmer on medium-low, covered, until the sweet potato slightly tender but still firm, about 10 minutes.
• Add the carrot and simmer, uncovered, for 5 minutes. Stir in green beans and mango, cover, and cook for 2 minutes, stirring occasionally.
• Remove from the heat, add the fresh chili and lime juice. Spoon over rice and top with green onions, cilantro and basil; serve with lime wedges. Enjoy!

MANGO CURRY WITH LENTILS

Steps:

• Bring water or broth to a boil and then add the lentils. Stir and cover with a lid, reduce to minimum and cook for 25-30 minutes.
• Strain any remaining liquid and set lentils aside.
• Preheat a medium pot on medium heat. Add 1 tablespoon of canola oil and then the onions, peppers and garlic. Sauté until everything is lightly browned.
• Now add the curry powder and sauté for another minute, stirring frequently. This will bring the flavours of the curry powder out a little.
• Add the broth and make sure that you release any brown bits stuck to the bottom of the pot. Now add the apple, mango and coconut milk and stir very well.
• Bring to a boil and reduce heat to low. Simmer sauce for 15 minutes and then puree in a food processor or blender.
• Serve the sauce on top of the lentils with some toasted cashews. Whole wheat naan makes for a nice side.

CURRIED MANGO CHICKEN

Steps:

• Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.