Savory Stuffed Mangos Recipes

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MANGO-STUFFED STICKY RICE BALLS RECIPE BY TASTY



Mango-Stuffed Sticky Rice Balls Recipe by Tasty image

Here's what you need: sweet glutinous rice, water, mangoes, coconut cream, sugar, salt

Provided by Julie Klink

Categories     Desserts

Yield 22 rice balls

Number Of Ingredients 6

3 cups sweet glutinous rice, rinsed
3 ¾ cups water
3 mangoes
1 ¼ cups coconut cream, unsweetened
4 tablespoons sugar
1 teaspoon salt

Steps:

  • In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
  • On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
  • In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
  • Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
  • Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, Sugar 25 grams

GOL-KERI (QUICK MANGO ACHAR)



Gol-Keri (Quick Mango Achar) image

This sweet-spicy mango preparation pairs with seasoned or stuffed rotis and parathas, but it also makes a delicious condiment for meat and fish dishes.

Provided by Nandita Godbole

Categories     Mango     Vegetarian

Yield Makes about 1 cup

Number Of Ingredients 8

¼ cup finely diced red or white onions
¼ tsp. fine sea salt, plus additional to taste
1 mango (Australian preferred), skin removed, diced
¼ tsp. ground cumin
¼ tsp. ground coriander
1 tsp. ground cayenne
4 Tbsp. finely grated jaggery
Additional salt, to taste

Steps:

  • Dust the onions with the salt and set aside for 15 minutes to let the onions sweat. Using a muslin cloth or strainer, extract and remove as much of the onion juice as possible. Rinse once after done and squeeze any remaining water away from the onions. Spread the onions onto a paper towel for 5 minutes.
  • Mix all remaining ingredients in a large bowl until well combined. Stir carefully to keep the mango pieces intact. Add onion and mix again. Taste for salt, and adjust if needed. This salsa is best consumed cold, within 2 days of preparation.

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