Mango Ginger Sauce Recipes

Steps:

• Remove top and skin from pineapple. Cut lengthwise into quarters; remove core. Chop three quarters of pineapple into large chunks; process in a food processor until smooth. Strain through a sieve or colander into a small saucepan. Discard solids.
• Add vanilla bean, sugar, and ginger to the pan, and cook over medium heat, stirring often, until slightly thickened, about 8 minutes.
• Meanwhile, dice remaining quarter of pineapple, and place in a small bowl. Cut mangoes in half lengthwise, angling the knife slightly to cut around the elongated pit. Cut out and discard pit. Peel mangoes, and discard the peel. Cut mangoes into bite-size pieces, and divide among four plates.
• Remove pineapple sauce from heat. Scrape the seeds from vanilla bean, stir seeds into sauce, and discard the pod. Combine the warm sauce with the diced pineapple, and spoon sauce over each plate of sliced mango. Sprinkle with crystallized ginger, and serve.

Steps:

• For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
• For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
• To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.)
• Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.
• Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Steps:

• Combine peeled mango, mandarin oranges, pineapple juice, and half the pear juice from the mandarin orange can in a blender and puree.
• Discard the remaining juice from mandarin orange can.
• Once well blended combine all ingredients in a sauce pan and heat over medium-high heat, stirring constantly for 3-4 minutes.
• Slowly stir in corn starch and water (combined) until desired consistency is reached.

Steps:

• Place salmon steaks in a large, shallow baking dish; sprinkle with lemon juice, garlic, tarragon, and salt and pepper; let marinate in the refrigerator for at least 1 hour.
• Meanwhile, place the mango, tomato, shallots in a blender or food processor and process until smooth; add fish stock or water and the ginger liquid and process again.
• Melt the butter in a skillet over medium heat, then cook the salmon about 3 minutes per side; add the mango puree, cover, and simmer 5 minutes more.
• Transfer the salmon to serving dishes, heat the mango puree and adjust seasonings; pour sauce over salmon and serve.

Steps:

• 1. remove the stem from the habanero and toss into the food processor. Pulse until you have tiny pieces.
• 2. Peel the mango and remove the flesh. Add to the food processor and process until the mango is completely smooth
• 3. Pout the mixture in a medium saucepan and cook on low heat.
• 4. Add the lime juice, ginger and sugar. Add 1 cup of water/juice.
• 5. Bring to a boil and continue to cook on low until sauce is reduced and thickened -- about 30-45 minutes. Taste and adjust the sugar and water to cater to your needs.
• 6. Allow to cool and refrigerate overnight
• 7. use as a dipping sauce, marinade or dessert sauce.