Mint Mango Sauce Recipes

MANGO MINT CHUTNEY

Mango Mint Chutney image

Make and share this Mango Mint Chutney recipe from Food.com.

Provided by Dan Churchill

Categories Chutneys

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion, diced
1 pinch red chili pepper flakes
2 teaspoons finely chopped ginger
2 lbs ripe mangoes, peeled and cut into 1-inch pieces
2 teaspoons yellow curry powder (Madras)
2 tablespoons honey
2 tablespoons white wine vinegar
1 cup water
zest of half a lemon
1/3 cup mint, chopped

Steps:

To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.
Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.

Nutrition Facts : Calories 244.9, Fat 7.9, SaturatedFat 1.2, Sodium 8.9, Carbohydrate 46.3, Fiber 5, Sugar 40.5, Protein 2.5

MINTED HONEY MANGO SAUCE

Minted Honey Mango Sauce image

Provided by Andrea Albin

Categories Sauce Blender Dessert Low Fat Vegetarian Quick & Easy Father's Day Backyard BBQ Mango Mint Summer Healthy Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

3 cups chopped peeled mangoes (preferably Champagne mangoes), divided
6 tablespoons water
2 tablespoons mild honey
2 tablespoons sugar
1 tablespoons finely chopped mint
Accompaniment: tangy frozen Greek yogurt or vanilla ice cream

Steps:

Purée 2 cups mango with water, honey, and sugar in a blender until smooth. Transfer to a serving bowl and stir in remaining cup mango and mint.

GRILLED LEG OF LAMB WITH MANGO AND MINT SAUCE

Grilled Leg of Lamb with Mango and Mint sauce image

Provided by Food Network

Categories main-dish

Time 11h5m

Yield 4 servings

Number Of Ingredients 28

Ingredients

4 ounces olive oil
3 ounces good red wine
2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat
2 tablespoons chopped lavender leaves
2 tablespoons minced garlic
3 tablespoons pineapple juice
3 tablespoons Worcestershire sauce
1 orange, peeled in strips with potato peeler
4 ounces sliced onion
4 star anise buds, cracked
1 tablespoon cracked black pepper
2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue
Garlic cloves, peeled
Hawaiian sea salt
Freshly ground black pepper
2 ounces rice wine vinegar
3 tablespoons granulated sugar
2 ounces good dry white wine
3 ounces mango puree
1 Hawaiian (Thai) chili pepper finely minced
1 tablespoon fresh grated ginger
2-ounces veal stock
2 tablespoons fresh chopped mint leaves
Fresh ground black pepper
Vegetable, grilled
Mango slices, grilled
Feta cheese
Mint sprigs

Steps:

Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.

MANGO AND MINT SALSA

Mango and Mint Salsa image

Categories Condiment/Spread Sauce No-Cook Quick & Easy Mango Mint Summer Jalapeño Parade

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

1 ripe mango, peeled and pitted
1/4 cup diced (1/4 inch) red onion
1 teaspoon finely minced garlic
1/2 teaspoon finely minced jalapeño pepper, seeds removed
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Steps:

Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.

MINT SAUCE FOR LAMB

Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

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