Name: Mango Corn Salsa
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 1/3 cup mango; 1/3 cup bell pepper; 1 cup corn kernels; 1 tablespoon lime juice; 1 teaspoon ginger; 1 teaspoon jalapeno; 3 tablespoons green onions; 2 tablespoons cilantro

Showing posts with label mango. Show all posts

Mango Corn Salsa

Combine mango, corn, and some bell pepper for a sweetly tropical flavored mango corn salsa.

Mango Probiotic Gummies

Simple and delicious, make your own mango probiotic gummies (only three ingredients) and eat only your favorite flavors.

Mango Sticky Rice

Mango sticky rice is made from sticky, or glutinous rice. It's actually a different type of rice, and not just rice made sticky with more water. This short grained rice naturally sticks more when cooked. Thus, it's called glutinous rice for its sticky characteristics and not its gluten content. In fact, glutinous rice doesn't contain any gluten at all! The stickiness of this rice is due to the higher amounts of amylopectin and little or no amylose. The amylopectin causes the rice to be more sticky and is due to a single mutation farmers selected for. In Thailand, this rice is a staple grain.

Now that you've learned a little bit about glutinous rice, I'm going to go into how sweet coconut sticky rice is made. This coconut sticky rice is commonly used as a base for the mango sticky rice dessert. Making this rice is very simple and straightforward. Simply soak or wet the rice, and then steam it. Once it is cooked, mix in the coconut milk, top with some mangoes, and you're good to go!

What's your favorite Thai dessert?

Mango Sticky Rice

by CJ Huang

Find out how to make the delectable mango sticky rice. Includes how to make coconut sticky rice, the basis of many Thai desserts.

Prep time: 10 minutes + soak time
Cook time: 20 minutes
Total time: 30 minutes + soak time
Yield: 4 servings

Materials:

Volume	Number	Material	Notes
3 cups		glutinous rice, uncooked
13.5 ounces	1 can	coconut milk
	1	mango, sliced
3/4 cup		sugar	optional

Methods:

	1. Gather all materials.
	2. Soak the rice overnight in water about an inch higher than the rice. An alternative if you’d like to make this rice on the same day is to just dip the rice in (preferably hot) water, although it will take a bit longer to cook.
	3. Steam the rice. I used a bamboo steamer lined with cheesecloth, but any steaming method will work. The cheesecloth was simply to keep the grains from falling through the gaps and may or may not be needed depending on your hardware. The rice is cooked until it turns translucent and chewy. If you only dipped the rice in water, it will take a bit longer to cook, but if you soaked the rice overnight, it should take no more than 10 minutes or so.
	4. Meanwhile, dissolve sugar in coconut milk over heat.
	5. While the rice is still hot, mix the coconut milk into it. It is important to perform this step while the rice is still hot so that it has a chance to soak up the coconut milk and flavor.

Shared with: Full Plate Thursday, Artsy Fartsy Party, BFF Open House, Meal Plan Monday, Fiesta Friday, Traffic Jam, Saturday Sparks, What's for Dinner?, Hearth and Soul, Over the Moon, Tuesdays at Our Home, Inspire Me Monday, Farm Fresh Tuesday, Your Whims Wednesday, Wine'd Down Wednesday, Party in Your PJs, Homestead Blog Hop

Mango Panna Cotta

Wow your friends by making your own sweet, creamy, and luxuriously elegant mango panna cotta - it's easier than you think, and only 5 ingredients!

Mango Cupcakes

For Bobert's first birthday, we needed to make his cupcake! Talking over flavor options with James, we thought Bobert would enjoy mango. Plus, it's the first fruit he went crazy over when we started solids. Since I was making these mango cupcakes for Bobert's birthday, I only wanted to make a few - enough to test the flavor and have one leftover to give him at the party. (Everyone else ate a different cake. I made Bobert's since it had to be egg-free.) This recipe will make about 3 cupcakes, and you could easily scale the recipe to make as many as you'd like. After tasting these cupcakes, I wish I'd made more! Although it's probably good I didn't. :P

Since these cupcakes are egg-free, they won't rise as much as your usual cupcakes, so I filled the cups a bit more than I would with a typical batter. Pop them in the oven for 20 minutes or so, and you'll have some scrumptiously moist and yummy mango cupcakes! Even Bobert agrees.

What's your favorite cupcake flavor?

Mango Cupcakes

by CJ Huang

Make a small batch of these moist and flavorful (egg-free) mango cupcakes - made with real mango puree!

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 3 cupcakes

Materials:

Mass	Weight	Volume	Material
45 grams	1.625 ounces	3/8 cup	flour
		1/2 teaspoon	baking powder
		1/8 teaspoon	baking soda
117 grams	4.125 ounces	6 tablespoons	mango puree
		1 teaspoon	butter
		1 tablespoon	sugar

Methods:

	1. Gather all materials.
	2. Form Dry Team by combining flour, baking powder, and baking soda.
	3. Cut butter into Dry Team.
	4. Mix in mango puree.
	5. Pour into cupcake mold or muffin tin, and bake at 350F for 15-20 minutes.

Mango Buttercream Frosting

Mango's one of my favorite flavors. In fact, James knows anytime they go on sale, I'm going to ask him how many I can buy. And then I'll ask if he's sure I can't get more. :) Although we usually eat the mangoes plain, we also enjoy things like the ever popular Mango Sticky Rice - such yummy tropical flavors!

Anyway, back to this mango buttercream - since mango's the first fruit Bobert went completely crazy over, I thought I'd make him some Mango Cupcakes for his first birthday. And what better way to top a mango cupcake than mango buttercream frosting? I started with frozen mango puree since Bobert's birthday isn't exactly mango season, and I bet using fresh pureed mango would bring even more tropical yumminess to this mango buttercream frosting! I also reduced the puree since I wanted a clear mango flavor. You might not need to, especially if you used fresh. (Find a tutorial on how to cut a mango here.) Either way, enjoy!

What's your favorite buttercream flavor?

Mango Buttercream Frosting

by CJ Huang

A delightfully tropical mango puree reduction added to a rich, creamy buttercream for one fluffy mango buttercream frosting. Perfect with mango cupcakes, as a spread on toast, or just with a spoon!

Prep time: 10 minutes
Cook time: optional
Total time: 10 minutes
Yield: variable

Materials:

Mass	Volume	Material	Notes
	1/2 cup	butter
120 grams	1 cup	powdered sugar
	1/2 cup	mango puree	I used 1 cup mango puree, and then reduced to 1/2 cup.

Methods:

	1. Gather all materials.
	2. Cream together sugar and butter. You'll want to start slowly!
	3. Optional - reduce mango puree.
	4. Add cooled mango reduction or mango puree, and mix into buttercream.
	5. Optional - whip buttercream for additional fluffiness.

Tropical Smoothie

It's SRC time again! As part of the Secret Recipe Club, we're (secretly) assigned another blogger, and we get to select a recipe from their blog to make. This month, I got The Harried Cook, where Marsha shares her recipes as a record for her daughters. What a great way to pass recipes on! Looking through her posts, I was drawn to her homemade quark (wonder who came up with the name?), smoky BBQ sauce, and chicken porridge. But with the weather being what it is, we just wanted something cool and refreshing - like a tropical smoothie. Yummo! Just a few minutes to make, and you're off to your tropical paradise - at least mentally! When the weather's sweltering, I prefer to enjoy indoors - with AC. :)

Since we didn't have any strawberries when I planned to make this recipe, I decided to use pineapple instead. And then, we bought some strawberries, so I used both. :) I also used 2 cups of coconut milk (from the can) instead of a cup of coconut milk and half a cup of skim milk. We really enjoyed this smooth and silky tropical smoothie!

What's your favorite tropical or summer fruit?

Tropical Smoothie

by CJ Huang

Imagine yourself relaxing in paradise with this luscious smoothie - full of tropical flavors like mango, pineapple, and strawberries in a coconut base!

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
233 grams	8.25 ounces			pineapple chunks	Learn how to cut a pineapple here.
206 grams	7.25 ounces		1	mango	Learn how to cut a mango here.
405 grams	14.125 ounces	2 cups		coconut milk	I used the canned kind.
145 grams	5.125 ounces		5	strawberries