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Eggless Mango Bread
Bread & Baking Indian

Eggless Mango Bread

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
  2. 2 Combine mango, sugar, milk powder, yogurt, oil, and water in a blender; blend until smooth. Pour purée into a bowl. Sift flour, baking powder, and baking soda together into a separate bowl; fold into mango purée. Transfer mango mixture to the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 30 to 45 minutes.

By RADHIKA GHATAGE

Mango Bread
Bread & Baking American

Mango Bread

4.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Grease and flour two 8x4-inch loaf pans.
  2. 2 Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
  3. 3 Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl; fold in mango, coconut, and walnuts. Pour this mixture into the well in flour mixture; stir to combine. Pour batter into prepared loaf pans; let sit at room temperature for 20 minutes.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By YummyMum

Sweet Rice and Mango
Dessert Thai

Sweet Rice and Mango

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
  2. 2 Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

By Island Girl

Sticky Rice with Coconut Milk and Mango
Dessert Thai

Sticky Rice with Coconut Milk and Mango

4.3

Prep
20 min
Cook
25 min
Total
170 min

Instructions

  1. 1 Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheesecloth and spoon rice into cheesecloth; steam until thoroughly cooked, about 20 minutes. Remove the steamer from heat and transfer rice to a serving bowl.
  3. 3 Mix together coconut milk, sugar, and salt in a large saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover the bowl and let sit for 5 minutes.
  4. 4 Pour remaining coconut milk mixture over rice and top with mango slices.

By Lacey Olsen

Sweet Sticky Rice and Mango
Dessert Thai

Sweet Sticky Rice and Mango

5.0

Prep
Cook
30 min
Total
540 min

Instructions

  1. 1 Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
  2. 2 Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
  3. 3 Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

By kerry

Sweet Sticky Rice with Mangoes
Dessert Thai

Sweet Sticky Rice with Mangoes

4.7

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Cover rice with several inches of fresh water in a microwave-safe bowl; let stand for 30 minutes. Drain off water so rice is covered by 1/4 inch of water.
  2. 2 Microwave rice, covered, on High until water is mostly absorbed but rice is still wet, about 10 minutes; stir and cook until almost dry, 4 minutes more.
  3. 3 Combine 1/2 coconut milk and 1 cup sugar in a bowl, stirring until sugar dissolved. Pour over rice; stir until rice coated. Cover and let rice stand at room temperature for 20 minutes.
  4. 4 Pour remaining 1/2 can coconut milk into a saucepan; whisk in remaining 1 tablespoon sugar, cornstarch, and salt until smooth. Bring mixture to a simmer over medium heat, whisking constantly; simmer until thickened, about 2 minutes. Remove from heat; cool.
  5. 5 Scoop rice into individual serving bowls; top each serving with about 2 tablespoons coconut sauce and several mango pieces.

By u812gosh

Mango with Sticky Coconut Rice (Kao Niaw)
Dessert Thai

Mango with Sticky Coconut Rice (Kao Niaw)

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
  2. 2 Scoop rice into a serving bowl and top with mango.

By Ms Tea

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)
Dessert Thai

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

4.6

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  3. 3 While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
  4. 4 Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
  5. 5 Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
  6. 6 Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice.
  7. 7 Sprinkle with sesame seeds.

By Michelle

Sweet Thai-Style Chicken Bowl
Dinner Thai

Sweet Thai-Style Chicken Bowl

4.0

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
  2. 2 Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
  3. 3 Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
  4. 4 Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.

By live2eat

Thai Mango-Prawn Salad
Dinner Thai

Thai Mango-Prawn Salad

5.0

Prep
35 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
  2. 2 Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

By John Cathasach

Veggie Spring Rolls with Thai Mango Dipping Sauce
Appetizer Thai

Veggie Spring Rolls with Thai Mango Dipping Sauce

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.
  2. 2 Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.
  3. 3 Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
  4. 4 Serve spring rolls with mango dipping sauce and chopped peanuts.

By Reynolds KitchensR

Mango Sorbet
Dessert American

Mango Sorbet

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.
  2. 2 Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

By Cindy Chaney

Mango Mousse
Dessert American

Mango Mousse

4.2

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  2. 2 Fold mango purée into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

By twinklez

Mango Orange Sorbet
Dessert

Mango Orange Sorbet

4.0

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
  2. 2 Pour into an ice cream maker and freeze according to the manufacturer's instructions.

By Macry

Cream of Mango Soup
Dessert

Cream of Mango Soup

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

By Suzisulzer

Creamy Mango Sorbet
Dessert

Creamy Mango Sorbet

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
  2. 2 Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.

By CHANGOFETT

Spicy Mango Relish

Spicy Mango Relish

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
  2. 2 Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

By John Mitzewich