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Spicy Indian Chicken and Mango Curry
Dinner Indian

Spicy Indian Chicken and Mango Curry

4.2

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  2. 2 Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

By KIKI810

Instant Pot Apple Mango Chutney
Indian

Instant Pot Apple Mango Chutney

5.0

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
  3. 3 Let cool completely before storing in sterilized jars.

By Allrecipes Member

Real Indian Mango Chutney
Indian

Real Indian Mango Chutney

4.9

Prep
30 min
Cook
70 min
Total
190 min

Instructions

  1. 1 Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
  2. 2 Drain and discard liquid from the mango.
  3. 3 Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
  4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Michelle

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-Pineapple Chutney
Pantry Indian

Mango-Pineapple Chutney

4.7

Prep
35 min
Cook
70 min
Total
225 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
  2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
  3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

By MATHTUTORRITA

Indian Hot Curried Mangos with Tofu
Dinner Indian

Indian Hot Curried Mangos with Tofu

3.8

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
  2. 2 Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

By Elegant Chef

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