Mango Marinade Sauce Recipes

MANGO TANGO SAUCE

Steps:

• 1. Slice and cube your mangos. With the exception of the cornstarch, put all ingredients into a food processor. Blend and pulse until pureed well.
• 2. Pour into a medium saucepan and bring to a slow boil, stirring to keep from sticking. Once it begins to boil add your cornstarch and simmer for 5 minutes.
• 3. Pour into hot prepared 4 oz. canning jars. Put lids and rings on and turn upside down for 5 minutes to heat the top of the jar. Carefully turn back over and let cool.
• 4. This is a great dip for a hamburger or chicken sandwich. I also use it as a marinade for basting just before taking off the grill.

MANGO TERIYAKI MARINADE

Steps:

• In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.

MANGO MARINADE

Steps:

• In a food processor,process garlic, shallots and ginger.
• Add mango and puree 30 seconds.
• Add lime juice, coriander seed, salt and pepper.
• Then process, adding oil in a thin stream while processor is running.

GRILLED MANGO-MARINATED SHORT RIBS

Steps:

• For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
• Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
• Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
• For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
• Serve the ribs with the slaw and rice and garnish with the scallions.

MANGO MARINADE & SAUCE

Steps:

• Everything into a food processor or blender, and blend until smooth.

SPICY MANGO SAUCE

Steps:

• Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.