Mango Dipping Sauce Guilt Free Recipes

Steps:

• For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
• For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

Steps:

• Puree mangoes, honey, vinegar, lime juice, pineapple juice and salt in a food processor or blender until smooth. Add any or all of your choice of additional yummy delights. And blend till smooth and incorporated.
• Sauce can be refrigerated in an airtight glass container up to 1 day.
• Serve at room temperature with your choice of dippers.

Steps:

• Puree mangoes, honey, vinegar, and lime juice in a food processor or blender until smooth. Sauce can be refrigerated in an airtight container up to 1 day. Serve at room temperature.

Steps:

• 1. Place 1 1/2 of mangoes and can of pineapple in blender, add brown sugar, soy sauce and lime juice. Blend until thick sauce.
• 2. Add cayenne pepper to taste, it won't take much. Chop up remaining mango in small pieces and add to sauce. If it is to spicy you can add more brown sugar, or some jelly. I added a half jar of apricot jelly to it and it came out wonderful!