COCONUT MANGO SALAD WITH SHRIMP
Tart, sweet green mangoes are common in Thailand but hard to find in the States. These mangoes are evergreen; they never turn that yellowish orange color. I think green Granny Smith apples are the perfect replacement for this dish if needed. The tart, sweet crunch, complemented by the smoky coconut, pairs perfectly with plump shrimp.
Provided by Jet Tila
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet on medium and add oil. When you see a wisp of white smoke, add the shrimp and lightly saute them for about 1 minute, then reduce the heat to low. Add the shallots, garlic and Thai chilies and cook them for an additional minute, until the shrimp are just cooked through.
- Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until the sugar is dissolved. Transfer the shrimp and dressing to a serving plate. Allow to cool for a few minutes. When ready to serve, arrange the mango, coconut and red onion in the serving bowl. Toss to combine, and garnish with scallions and cashews.
COCONUT STICKY RICE WITH MANGO
Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.
Provided by Jet Tila
Categories dessert
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the rice in a large bowl and cover with cold water. Soak for at least 3 hours, preferably overnight.
- Transfer the soaked rice to a cone-shaped bamboo steamer basket. The rice should sit on the bottom of the basket. Add 4 cups water to the steamer pot. Heat the water on high until it is boiling.
- Insert the basket into the pot and cover it to steam for 10 minutes. Flip the rice once and let it steam for another 10 minutes.
- Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove from the heat. Reserve 1/4 cup and fold the remaining coconut sauce into the rice. Cover the rice for 30 minutes.
- Serve with the mangoes or any fruit in season. Drizzle with the reserved 1/4 cup coconut sauce.
MANGO AND COCONUT RICE SALAD
Everybody knows now that the undisputed king of mangoes is the Indian Alphonso. It is intensely sweet and has an unbeatable perfumed aroma. I'd go as far as saying that you haven't tasted a real mango until you've tried an Alphonso (and nobody is paying me for this). The season, though, is very short-mid-April to the end of May-so try to prepare this salad then.
Provided by Yotam Ottolenghi
Categories Side Vegetarian Quick & Easy Coconut Mango Peanut Healthy Shallot Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 17
Steps:
- Start by cooking the rice. Put the jasmine rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 15 to 20 minutes. Remove and discard the basil. Spread out the rice on a flat tray to cool down.
- Cook the red rice in plenty of boiling water (as you would cook pasta but with no salt) for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
- Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the jasmine and red rice together with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.
COCONUT-MINT AND MANGO RICE SALAD
This is a recipe from the local newspaper... it sounds wonderful! I havent had it, but just had to share it with my zaar pals.. I cant wait to try it!!! prep and cooking time does not include 2hrs for refrigeration.. or time to bring it to room temp :-) ENJOY!!! This recipe states that it is easily doubled :-)
Provided by love4culinary
Categories Mango
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To toast your almonds, preheat your oven to 350 degrees F, and place nuts in a single layer on a baking sheet, and toast for approximately 10 minutes, shaking your pan periodically to rotate the nuts, until they are golden and fragrant.
- Set aside to cool.
- Combine rice and broth in a medium saucepan.
- Bring to a boil, then stir and cover.
- Reduce your heat to a simmer and allow to cook for 15 mins, or until liquid is absorbed.
- Turn off heat and allow rice to stand covered for 10 mins, and uncover and fluff with a fork.
- In a nonreactive large bowl, mix coconut milk, lime juice, vinegar, ginger, chilies, mustard oil, salt and pepper.
- Add rice to this mixture, stirring to coat the rice very well.
- Refrigerate for at least 2 hours for rice to absorb flavors.
- Before serving, bring rice to room temperature, and then stir in your mango, scallions and 1/4 cup of mint.
- Taste test to see if seasonings suit you.
- if not, you may want to add more vinegar, salt, or pepper.
- Garnish with the toasted almonds and remaining 1/4 cup of chopped mint.
Nutrition Facts : Calories 324.5, Fat 9.8, SaturatedFat 4.3, Sodium 484.6, Carbohydrate 53.1, Fiber 4, Sugar 10.1, Protein 7.5
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