Mango Ginger Limeade Recipes

GINGER MANGO GRANITA

Ginger Mango Granita image

Provided by Dave Lieberman

Categories dessert

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

4 cups mango juice, room temperature
2 cups water
2 limes, juiced
2-inch piece peeled ginger, grated with microplane
1/2 cup superfine sugar

Steps:

Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.

MANGO GINGER LIMEADE

Mango Ginger Limeade image

Just dreamed up this tropical concoction while cleaning my fridge. As in most of the Caribbean and the equatorial tropics, an overabundance of mangoes and mandarina limes was the greatest factor. Mandarina's are a funky-looking lime that grows in Costa Rica. They taste like a very, very sour mandarin orange. I'm sure you could use regular green limes or key limes. UPDATE: just tried this with a little bit of dark rum and boy, does it taste good!!!

Provided by Jostlori

Categories Beverages

Time 5m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups mango puree
1/2 cup mandarina juice or 1/2 cup key lime juice
3 cups water
1/2 cup sugar
2 teaspoons ginger juice

Steps:

Combine all ingredients in a jug with a snug lid and shake until sugar dissolves.
Pour over ice and serve.
NOTE: To make mango puree, squeeze ripe mangoes by hand over a sieve, using a spoon to mash mangos through the screen.

SALMON WITH MANGO AND LIME

Salmon with Mango and Lime image

Use your favorite brand of mango chutney, add a lime and a little heat, and you will have a company-worthy dish for family or friends. This recipe was made in a Panasonic CIO.

Provided by Bibi

Categories Trusted Brands: Recipes and Tips Panasonic

Time 44m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon butter, melted
½ teaspoon garlic salt, or to taste
1 pinch ground white pepper, or to taste
1 lime, zested and juiced
2 pounds fresh salmon fillet
½ cup mango chutney
¾ teaspoon sriracha sauce, or more to taste
2 tablespoons chopped fresh cilantro

Steps:

Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 15.6 g, Cholesterol 108.7 mg, Fat 16.4 g, Fiber 1.3 g, Protein 49.1 g, SaturatedFat 4.7 g, Sodium 390.6 mg, Sugar 12.2 g

MANGO-AND-LIME-GLAZED CHICKEN

Mango-and-Lime-Glazed Chicken image

This sweet-and-sour chicken is served over our Buckwheat-Noodle Salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

5 limes
1/2 mango (about 13 ounces), pitted, peeled, and cut into chunks
1/2 teaspoon freshly grated ginger, plus several pieces for roasting
1 tablespoon honey
1 1/2 tablespoons olive oil
Salt and freshly ground pepper, to taste
One 3-pound whole chicken
1 tablespoon unsalted butter
Several stalks lemongrass

Steps:

Heat oven to 450 degrees. Grate zest and squeeze juice from one lime. Puree in food processor with mango, ginger, honey, oil, and salt to taste; mango should not be completely smooth. Reserve 3 tablespoons for Buckwheat-Noodle Salad; set aside remaining glaze.
Sprinkle chicken, inside and out, with salt and pepper. Puncture two limes; place in chicken cavity, and tie legs together with kitchen twine. Divide butter in half; slip pats under skin on each side of breast.
Halve remaining two limes, and strew roasting pan with limes, ginger pieces, and lemongrass. Place chicken in pan. Roast in bottom third of oven until chicken begins to brown, about 20 minutes. Baste with pan juices, and generously brush glaze over chicken. Continue to roast, basting and glazing every 10 minutes; cover with foil if chicken starts to burn. After 30 minutes, reduce oven to 350 degrees, and cook about 10 minutes, or until chicken has internal temperature of 185 degrees.

GINGER LIMEADE

Ginger Limeade image

Make and share this Ginger Limeade recipe from Food.com.

Provided by Alskann

Categories Beverages

Time 15m

Yield 4 cups

Number Of Ingredients 6

Ingredients

1 cup minced ginger
1 cup water
1 cup freshly squeezed lime juice
1 cup sugar (to taste)
chilled water or Sprite, to mix
mint leaf, for garnish

Steps:

Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
Add sugar and lime juice.
Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.).
Pour into bottles and refrigerate. Chill well.
When ready to serve, add a teaspoonful of concentrate to chilled water or sprite and mix well.
Serve garnished with a mint leaf.

MANGO-GINGER SAUCE

Mango-Ginger Sauce image

Categories Sauce Food Processor Ginger Dessert No-Cook Quick & Easy Low Cal Lime Mango Spring Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 cups

Number Of Ingredients 4

Ingredients

2 3/4 cups finely chopped peeled pitted mangoes (about 2 mangoes)
2 tablespoons sugar
1/4 cup chopped crystallized ginger
2 teaspoons fresh lime juice

Steps:

Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

GINGERED MANGO SALSA

Gingered Mango Salsa image

Zesty cilantro and ginger meet cool mint in this change-of-pace salsa. "We love it over grilled chicken, fish and pork," says Barb Fore of McAllen, Texas. "Try substituting the mango with papaya."

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 8

Ingredients

1 cup chopped peeled mango
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 tablespoons minced fresh mint
1 tablespoon minced fresh gingerroot
1/2 teaspoon olive oil
1/4 teaspoon salt

Steps:

In a bowl, combine all ingredients. Let stand for 30 minutes before serving.

Nutrition Facts : Calories 39 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.

CHICKEN WITH MANGO AND GINGER

Chicken with Mango and Ginger image

Boost the flavor of lean chicken cutlets with cilantro, ginger, jalapeno, and lime.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

Ingredients

1 large mango, peeled, pitted, and cut into 1/4-inch wedges
8 chicken cutlets (about 1 3/4 pounds total)
1 piece fresh ginger (1 inch), peeled and cut into matchsticks
1/3 cup fresh cilantro leaves
1 medium jalapeno, thinly sliced
Coarse salt and ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Lime wedges, for serving

Steps:

Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Nutrition Facts : Calories 297 g, Fat 12 g, Fiber 1 g, Protein 37 g

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