Mango And Mint Marinade Recipes

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.

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.

Steps:

• Place all of the ingredients in a blender or food processor and blend until smooth.

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.

Steps:

• In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
• Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
• While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
• In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
• Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.

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.

Steps:

• For mint-mango sauce:
• Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
• For lamb chops:
• Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.