Mint Mango Sauce Recipes

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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

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.

MANGO MINT LIME SAUCE



Mango Mint Lime Sauce image

Provided by Marisa McClellan

Number Of Ingredients 4

2 1/2 cups mango puree (from 5-6 champagne mangos)
3/4 cup granulated sugar
2 tablespoons fresh mint
2 limes (zested and juiced)

Steps:

  • Pour the mango puree into a saucepan.
  • In the carafe of your blender, combine the sugar and mint and blend until combined. Add this mint sugar to the mango. Finally, add the lime zest and juice.
  • Place the pot on the stove over high heat and bring to a low bubble. Reduce the heat to medium and cook for 10 to 15 minutes, stirring constantly, until the mango reduces a bit.
  • When you like the consistency, remove the pot from the heat. Position a fine mesh sieve over a small mixing bowl and pour the mango sauce through the sieve. Work it with a silicone spatula, until all that remains in the sieve is bits of lime zest and mint.
  • Pour the finished mango sauce into a container and refrigerate.

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

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

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.

MANGO AND MINT MARINADE



Mango and Mint Marinade image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 12

3 mangoes, peeled and chopped (about 2 cups)
2-inch piece fresh ginger, peeled
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon cumin seed, toasted and crushed
1/4 cup cider vinegar
1 shallot, roasted
1 garlic clove, roasted
1/3 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 pound medium shrimp, peeled and deveined

Steps:

  • In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.

CURRIED MANGO SAUCE



Curried Mango Sauce image

Make and share this Curried Mango Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 mango, ripe 12 ozs.
2 tablespoons peanut oil
1 1/2 teaspoons curry powder
2 tablespoons mint leaves, fresh
1/2 cup chicken broth
2 1/2 tablespoons lime juice, fresh

Steps:

  • Pare mango, cut flesh from pit, and place in blender.
  • Heat oil in small skillet over medium heat.
  • Add curry powder, stir until blended and remove from heat.
  • Add curry mixture and mint to mango.
  • With blender running, pour in broth.
  • Remove to bowl, add lime juice and salt to taste and stir vigorously.

Nutrition Facts : Calories 69, Fat 4.8, SaturatedFat 0.8, Sodium 64.8, Carbohydrate 6.8, Fiber 0.9, Sugar 5.3, Protein 0.7

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