Mangotangoshortribs Recipes
MANGO TANGO SHORT RIBS
These ribs are falling off the bone tender. The combination of fruit and fruit juice coupled with exciting spices lends your taste buds to a true taste delight. This dish can be served as main course with rice or makes an excellent appetizer. Please note: Make sure and remove the pepper from the mango sauce before other ingredients are added to the blender.
Provided by PaulaG
Categories Meat
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, prepare the dry rub by thoroughly mixing all ingredients together.
- Wash the ribs under running water, pat dry, rub the lime juice over ribs; generously rub the dry rub into meat. Cover and refrigerate, allowing ribs to marinade for 4 to 6 hours.
- Prepare the mango sauce by placing ingredients in a heavy saucepan, make a slit in the pepper with a sharp knife before adding to the pot; bring ingredients to a boil, reduce heat and simmer until mixture is reduced and thick; approximately 20 minutes. Remove the pepper, puree remaining ingredients in blender, stir the lime zest into puree. Place in container and refrigerate until you are ready to prepare the ribs.
- Remove meat from refrigerator 30 minutes before cooking time and allow it to stand at room temperature. Preheat broiler on high, spray a broiling pan with cooking spray, place the ribs on prepared pan, broil until meat browns, and turn as needed in order for all sides to brown evenly.
- Remove meat from oven, place in heavy pot, pour mango sauce over meat, cover and cook at 300 degrees for 2 to 2-1/2 hours or until meat is tender. Several times during the cooking process, skim fat from broth.
- Cook the rice as per package directions, remove meat from sauce, skim additional fat if needed, pour sauce into small bowl and serve as a dipping sauce for the ribs or if serving as a main course, place ribs on top of cooked rice and spoon the sauce over. Enjoy!
Nutrition Facts : Calories 2103.4, Fat 166, SaturatedFat 71.9, Cholesterol 344.7, Sodium 819.9, Carbohydrate 78.9, Fiber 6.4, Sugar 28.2, Protein 72.5
24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)
Looking for the best mango recipes? From salsa to scones to salad dressing, these easy recipes add a refreshing twist to your meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a refreshing mango treat in 30 minutes or less!
Nutrition Facts :
MANGO FLOAT
You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
- Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.
MANGONADA
When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.
Provided by Daniela Galarza
Categories snack, non-alcoholic drinks, shakes and smoothies
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
- Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
- To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.
MANGO BARBECUED RIBS
Make and share this Mango Barbecued Ribs recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except ribs in a food processor or blender until smooth.
- Marinate the ribs in the mixture for a couple of hours or longer.
- Barbecue the ribs, turning often and basting with mango sauce.
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