Best Mango Butter Recipes

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GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD



Grilled Maine Lobster Tails Smothered in Curry Mango Butter with Green Papaya Salad image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 22

2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons curry powder
1 teaspoon ancho chili powder
1 mango, peeled, pitted and pureed
2 tablespoons fresh lime juice
1/2 pound (2 sticks) unsalted butter, softened
Salt and freshly ground pepper
16 Maine Lobster Tails, split in half
Olive Oil
8 ounces haricots verts, cooked until just tender and shocked in ice water, each bean quartered lengthwise
3 plum tomatoes, halved, seeded and julienned
1/4 cup roasted unsalted potatoes, roughly chopped
2 large green (unripe) papayas, peeled, seeded and julienned
1/4 cup Thai fish sauce
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon red pepper flakes
1/3 cup peanuts
1/4 cup coarsely chopped cilantro

Steps:

  • Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste.
  • Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
  • Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter.
  • Green Papaya Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter and garnish with peanuts and chopped cilantro.

GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA



Grilled Lobster with Lime Butter and Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 2 servings

Number Of Ingredients 14

4 tablespoons softened butter
1 un-waxed lime, zested
Salt and freshly ground black pepper
1 large (2 pound, 4 ounces) live lobster, killed (see *Cook's Note below)
Mango Salsa, recipe follows
1 ripe, firm mango, peeled and cut into small dice
1 red onion, very finely chopped
1 red finger chile pepper, seeded and finely chopped
2 heaping tablespoons chopped fresh flat-leaf parsley
2 heaping tablespoons chopped fresh cilantro leaves
2 spring onions, very finely sliced
1 lime, juiced (use the lime juice from the zested lime)
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
  • In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
  • Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
  • To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
  • In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER



Macadamia Nut-Crusted Ono with Mango-Lime Butter image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

1/2 cup chopped fresh mango
1/2 cup dry white wine
2 tablespoons sugar
1 teaspoon peeled and minced fresh ginger
Juice of 2 limes
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
Salt
Freshly ground black pepper
1/2 cup macadamia nuts, whole or pieces
2 cups panko (Japanese bread crumbs)
1/2 cup fresh basil
1/2 cup good-quality mayonnaise
2 teaspoons Sriracha (Thai garlic-chile paste)
6 (6-ounce) ono fillets
Canola oil, for sauteing

Steps:

  • To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
  • Preheat the oven to 450 degrees.
  • To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
  • In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
  • Place the fillets on warmed individual places. Serve with the mango-lime butter.

MANGO-PAPAYA BROWN BUTTER CINNAMON CREPES WITH HOMEMADE DULCE DE LECHE SYRUP



Mango-Papaya Brown Butter Cinnamon Crepes with Homemade Dulce de Leche Syrup image

Provided by Bobby Flay

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 14

One 14-ounce can sweetened condensed milk
12 tablespoons unsalted butter
1/4 teaspoon ground cinnamon, plus more for garnish
1 cup all-purpose flour
1/4 teaspoon fine sea salt
1 cup milk
1/2 cup lukewarm water
4 large eggs, lightly beaten
1/2 vanilla bean, seeds scraped
2 ripe mangoes, peeled, pitted and sliced or diced
1 papaya, peeled, pitted and sliced or diced
1 cup very cold heavy cream
3 tablespoons sour cream
1 teaspoon vanilla extract

Steps:

  • For the dulce de leche syrup: Preheat the oven to 425 degrees F. Scrape the condensed milk into an 8-inch baking dish and cover the top tightly with heavy-duty aluminum foil. Place the dish inside a roasting pan and fill the pan with enough water to come halfway up the sides of the baking dish. Bake in the oven until the milk turns a deep golden brown, stirring a few times, about 1 hour 15 minutes. Check after 45 minutes and add more water, if needed, to the roasting pan. Remove the dulce from the oven and let cool, covered, about 15 minutes before serving.
  • For the crepes: Melt 6 tablespoons butter in a small saucepan over medium heat until it turns a nutty brown color. Remove from the heat, whisk in the cinnamon and let cool slightly.
  • Put the flour and salt in a medium bowl. Whisk together the milk, water and eggs until combined. Add the egg mixture to the flour and whisk until just combined. Whisk in 4 tablespoons of the brown butter and reserve the remaining 2 tablespoons for the crepe pan. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
  • Mash the remaining 6 tablespoons butter and the vanilla seeds with a mortar and pestle. In a saute pan over medium heat, add the vanilla butter, mangoes and papaya and cook until softened and slightly caramelized, 3 to 5 minutes.
  • Whip the heavy cream, sour cream and vanilla extract in a large bowl until soft peaks form. Cover and keep chilled until ready to use.
  • Heat an 8-inch or 10-inch nonstick pan over medium heat. Brush with some of the remaining brown butter. Add a scant 1/4 cup of the batter into the pan and swirl the pan to cover the bottom with a very thin coating. If there is excess batter, pour it back into the bowl. Cook until the crepe bubbles and the bottom is lightly browned, about 1 1/2 minutes. Flip the crepe over and cook for about 20 seconds. Slide the crepe onto a plate. Repeat with the remaining batter.
  • Put a line of fruit down the center of each crepe. Spread a little of the warm dulce de leche on top of the fruit and fold or roll the sides of the crepe over. Top with a dollop of whipped cream and sprinkle with cinnamon.

MACADAMIA NUT-CRUSTED SNAPPER WITH MANGO LIME BUTTER



Macadamia Nut-Crusted Snapper With Mango Lime Butter image

Yummy crusted fish with the best tasting sauce ever! From Beverly Gannon's General Store Cookbook. I've found the Sriracha in the asian section of my grocery store.

Provided by breezermom

Categories     Mango

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup mango, chopped
1/2 cup dry white wine
2 tablespoons sugar
1 teaspoon fresh ginger, peeled and minced
2 limes, juiced
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
salt
black pepper, freshly ground
1/2 cup macadamia nuts, chopped
2 cups panko breadcrumbs
1/2 cup fresh basil
1/2 cup mayonnaise
2 teaspoons sriracha sauce (Thai Garlic Chili Sauce)
36 ounces red snapper fillets
salt
black pepper, freshly ground
canola oil, for sauteing

Steps:

  • In a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth (or use an immersion blender). Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
  • Preheat the oven to 450 degrees.
  • Place the nuts, panko and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and Sriracha (chile paste) and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the nut coating.
  • In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn). Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
  • Place the fillets on warmed individual places. Serve with the mango-lime butter.

Nutrition Facts : Calories 734.4, Fat 39, SaturatedFat 15.4, Cholesterol 139.2, Sodium 507.8, Carbohydrate 41.7, Fiber 3.5, Sugar 10.7, Protein 51.3

KEY LIME GRILLED WHOLE SNAPPER WITH MANGO BROWN BUTTER VINAIGRETTE AND GINGERED SMASHED PLANTAINS



Key Lime Grilled Whole Snapper with Mango Brown Butter Vinaigrette and Gingered Smashed Plantains image

Provided by Ming Tsai

Time 30m

Yield 4 servings

Number Of Ingredients 19

2 whole snappers, eviscerated and scaled
Fleur de Sel
Freshly cracked black pepper
12 key limes, washed and sliced
2 red onions, sliced
2 tablespoons ginger, julienned
1/2 cup extra virgin olive oil
10 tablespoons whole, unsalted butter
1 ripe mango, rough dice
4 key limes, juiced
2 lemons, juiced
1 tablespoon Dijon mustard
2 sliced shallots
Salt and freshly ground black pepper
Canola oil, for cooking
2 large plantains, peeled and sliced into 2-inch thick slices
2 tablespoons minced ginger
2 tablespoons honey
1/2 cup thinly sliced scallions, green part only

Steps:

  • Pat dry the fish inside and out. Season inside and out with salt and pepper. Mix the key limes, onions, ginger, and olive oil together. Stuff the fish with the mixture. Rub the outside with a little of the olive oil. On a prepared (cleaned and oiled), medium hot grill, place the fish and grill both sides. Watch for flare-ups. Have a squirt bottle of water handy to prevent burning. Cook the fish for about 10 to 12 minutes a side or until the fish is flaky. Let rest for 5 minutes before serving.
  • On a large oval, zig-zag the mango brown butter. Place the plantains on the plate and top with fish. Drizzle some more brown butter on the fish.
  • Beverage: Fresh Key Lime Margaritas (3 parts 100 percent agave tequila like Herradura or Patron, 2 parts lime juice and 1 part Cointreau) or Virgin Margaritas
  • Mango Brown Butter Vinaigrette: Heat the butter in a small skillet over low heat until it browns, about 10 minutes. Watch carefully as the butter can burn quickly, after browning. It will smell like buttered popcorn.
  • In a blender combine the mango, juices, Dijon and shallots. Blend until smooth. Add the hot butter while blender is on. Season and check for flavor. Keep at room temperature. For storage overnight, keep in the refrigerator and bring back to room temperature for service.
  • Gingered Smashed Plantains: In a heavy skillet, coat well with oil and bring to medium-high heat. Season the plantains and saute until brown. Flip to brown other side. Drain on paper towels. Lay each slice topped with a little minced ginger on a 5 by 10 triple folded piece of aluminum foil. Fold foil over and smash with saute pan, pot or mallet. to form a small pancake. Reheat pan to medium heat and coat with oil. Saute the 'pancakes' until cooked through. (Can be easily pierced with a fork.) Right before serving drizzle with honey and toss with the scallions.;

PEANUT BUTTER MANGO SMOOTHIE



Peanut Butter Mango Smoothie image

My 4-year-old's favorite smoothie recipe, heavy on the peanut butter. Adding frozen mango may seem strange but it gives it a sweet taste and creamy, cold texture. Add a dash of vanilla extract or ground cinnamon, if desired.

Provided by Avocado_Head_Mom

Categories     Drinks Recipes     Smoothie Recipes     Mango

Time 5m

Yield 2

Number Of Ingredients 4

1 cup vanilla yogurt
1 banana, broken into chunks
½ cup frozen mango chunks
2 tablespoons peanut butter, or to taste

Steps:

  • Blend yogurt, banana, mango, and peanut butter together in a blender until smooth.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 40.6 g, Cholesterol 6.1 mg, Fat 10 g, Fiber 3.3 g, Protein 11 g, SaturatedFat 2.8 g, Sodium 156.9 mg, Sugar 31.7 g

GRILLED GROUPER WITH MANGO BUTTER



Grilled Grouper with Mango Butter image

Other versions of this recipe I've found online were too sweet and too fatty for me. Here's a stripped-down, super-easy, slightly spiced-up version that's quick enough to make on a work night. I want to try this with tequila in the sauce sometime instead of white wine.

Provided by Laura17

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 11

¼ cup butter
1 shallot, minced
1 mango, peeled and cubed
1 teaspoon honey
¼ cup olive oil
¼ cup dry white wine (such as Chardonnay)
½ teaspoon red pepper flakes
sea salt to taste
4 (6 ounce) grouper fillets
1 tablespoon olive oil
white pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the shallot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mango, honey 1/4 cup olive oil, white wine, red pepper flakes, and salt. Reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.
  • Brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and white pepper.
  • Heat a large skillet over medium-high heat. Arrange grouper fillets on the skillet and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.

Nutrition Facts : Calories 470.6 calories, Carbohydrate 13.2 g, Cholesterol 92.9 mg, Fat 30.3 g, Fiber 1.2 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 235.9 mg, Sugar 9.8 g

MANGO BUTTER



Mango Butter image

Provided by Food Network

Categories     dessert

Yield about 2 cups

Number Of Ingredients 3

1/2 cup honey
1 cup unsalted butter, at room temperature
1/2 cup finely chopped ripe mango

Steps:

  • In a small mixing bowl with a wooden spoon, beat together the honey, butter, and mango until evenly mixed. Transfer to a ramekin, smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.

MANGO BUTTER



Mango Butter image

This luscious spread can be used on Cuban bread or any fruit loaves. You can make papaya butter by substituting papaya for the mango. This butter will last for 1 week in the refrigerator.

Provided by Amber

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 8

Number Of Ingredients 3

½ cup honey
¼ cup softened butter
¼ cup finely chopped mango

Steps:

  • Beat the honey, butter, and mango together in a mixing bowl with an electric mixer until evenly blended.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 18.3 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 41.8 mg, Sugar 18.2 g

JUMBO SHRIMP WITH MANGO PAPAYA RELISH IN BUTTER LETTUCE CUPS



Jumbo Shrimp with Mango Papaya Relish in Butter Lettuce Cups image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 medium-sized Mexican or Hawaiian papaya, diced
1 large mango, semiripe
1/2 small red onion, diced small
1medium-sized beefsteak tomato, diced
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 handful fresh cilantro leaves, coarsely chopped
2 tablespoons freshly squeezed orange juice
Olive oil
1 1/2 pounds jumbo fresh shrimp, or frozen and thawed, peeled (tail off) cut in half
1/2 teaspoon red pepper flakes
1 package butter lettuce

Steps:

  • In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated.
  • In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside.
  • Wash lettuce and pull it apart into 8 large pieces, which will serve as your "lettuce cups". With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature.

BUTTER MOCHI WITH MANGO FILLING



Butter Mochi With Mango Filling image

If you've ever had mochi at a Japanese restaurant it's not very sweet, formed into balls and rolled in cornstarch. This is a Hawaiian version that I have adapted. Very addicting so I made muffins so I can control the amount I consume. Ate 2 and froze the rest. If you quadruple the recipe you can fill a 13x9 pan. Mango is not sweetened but you can add sugar if you like.

Provided by Giovani1059

Categories     Dessert

Time 1h

Yield 4 muffins, 1 serving(s)

Number Of Ingredients 8

4 ounces mochiko sweet rice flour
1/4 cup melted butter
1/2 cup sugar
3/4 cup coconut milk
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup fresh mango, chopped

Steps:

  • Silicone muffin pan, or paper liners for regular pan.
  • Preheat oven 350deg.
  • Combine all ingredients, mix thoroughly till smooth.
  • Fill cups 80% full with batter, top with 1 heaping tablespoon mango.
  • Bake for 45min or until tops are golden brown. Makes 4 muffins.

Nutrition Facts : Calories 2059.4, Fat 84.2, SaturatedFat 64, Cholesterol 122, Sodium 2013, Carbohydrate 322.8, Fiber 4.5, Sugar 225.8, Protein 10.5

MANGO BUTTER



Mango Butter image

This is such a simple recipe! This butter tastes wonderful with almost any type of bread, but especially with sweet bread or bread that contains fruit. This will last one week in the fridge.

Provided by Hey Jude

Categories     Mango

Time 10m

Yield 1 cup

Number Of Ingredients 3

1/2 cup honey
1/4 cup softened butter
1/4 cup chopped ripe mango

Steps:

  • In a medium bowl, beat the honey, butter and mango together with a wooden spoon or electric beater.
  • Transfer to a small bowl and serve with bread.

Nutrition Facts : Calories 949, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 334.5, Carbohydrate 146.7, Fiber 1.1, Sugar 145.3, Protein 1.2

TANGY MANGO BUTTER



Tangy Mango Butter image

Make and share this Tangy Mango Butter recipe from Food.com.

Provided by dicentra

Categories     Tropical Fruits

Time 50m

Yield 6 pints

Number Of Ingredients 5

6 1/2 cups of ripe mangoes, peeled, pitted and chopped
3/4 cup orange juice
3 tablespoons lemon juice
1/2 cup water
2 1/2 cups sugar

Steps:

  • Heat the mango, water and orange to a boil. Reduce the heat and simmer for 35 minutes.
  • Run the mix through a mill or wire sieve. Return the mango mush to the pan and add the lemon juice and sugar.
  • Stir until the sugar dissolves and simmer for another 30 minutes, skimming off any foam that accumulates.
  • Spoon the warm butter into canning jars.
  • Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

Nutrition Facts : Calories 454.5, Fat 0.5, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 117.6, Fiber 3.3, Sugar 112.5, Protein 1.2

TAHINI MANGO PEANUT BUTTER SMOOTHIE



Tahini Mango Peanut Butter Smoothie image

This unique smoothie packed with calcium and protein is a delicious and healthy way to start your day! Who knew you could drink tahini?

Provided by Francine Lizotte

Categories     Smoothies

Time 5m

Number Of Ingredients 6

1 c cubed fresh or frozen mango, slightly thawed
1 large banana, cut in 3 pieces
1 Tbsp tahini
1 Tbsp creamy peanut butter, melted
2 c milk (substitute almond milk)
1/2 Tbsp agave nectar

Steps:

  • 1. In a blender, combine all the ingredients except agave nectar and process until well blended. Taste and add agave nectar if needed. Process again and pour into 2 glasses.
  • 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_Z9M7b3R7i8

MANGO MAYHEM PEANUT BUTTER SMOOTHIE



Mango Mayhem Peanut Butter Smoothie image

Boost your protein intake with this delicious smoothie. It contains 23g of protein per serving!

Provided by Kraft Peanut Butter

Categories     Trusted Brands: Recipes and Tips     KRAFT Peanut Butter

Time 5m

Yield 1

Number Of Ingredients 6

½ cup skim milk
½ cup plain low fat Greek-style yogurt
2 tablespoons KRAFT Smooth Peanut Butter
1 tablespoon honey
½ cup frozen chopped mango
4 ice cubes

Steps:

  • Blend all ingredients except ice in blender until smooth.
  • Add ice; blend until thickened.
  • Serve immediately.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 49.9 g, Cholesterol 8.1 mg, Fat 18.6 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 4.8 g, Sodium 213.3 mg, Sugar 42.1 g

PANKO-CRUSTED BUTTER FISH WITH WASABI-AVOCADO CREMA AND MANGO



PANKO-CRUSTED BUTTER FISH WITH WASABI-AVOCADO CREMA AND MANGO image

Number Of Ingredients 19

4 4-ounce butterfish fillets, center-cut, de-boned, skinless
salt and freshly ground black pepper to taste
2 cups all-purpose flour
3 large eggs, whisked with 1 tablespoon water
2 cups panko bread crumbs
2 tablespoons grapeseed oil
½ tablespoon unsalted butter
2 mangos, medium dice
1 shallot, minced
1 heaping teaspoon minced ginger
1 teaspoon yuzu juice
1 teaspoon apple cider vinegar
2 teaspoons honey
1 heaping teaspoon wasabi powder
3 tablespoons water
2 avocados
¼ cup non-fat Greek yogurt
juice of one lime
salt and freshly ground black pepper

Steps:

  • Season the fish with salt and pepper. Have the flour, egg mixture, and panko bread crumbs in shallow dishes. Lightly coat each fillet in the flour, then the eggs, then the bread crumbs, removing excess after each dipping. In a large cast iron skillet over medium-high heat, add the oil and butter to the pan, swirl to coat. Place the fish in the pan, "presentation-side" down. Turn the heat down to medium. After about 1 ½ minutes, flip the fish and put the pan in the oven until it's just cooked through, about 8 minutes. Mango Salsa Meanwhile, in a medium bowl, combine the mangos, shallot, ginger, yuzu, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside. Wasabi Avocado Crema In a small bowl, combine the wasabi powder and water, stir until bloomed. In a food processor or blender add the wasabi, avocado and Greek yogurt. Process until smooth. Add the lime juice and season to taste with salt and freshly ground black pepper. To plate: Mound a scoop of mango salsa and top with the fish. Place a dab of the avocado-wasabi crema alongside the fish and salsa.

GRILLED LOBSTER TAIL POUCHES WITH MANGO BUTTER



Grilled Lobster Tail Pouches With Mango Butter image

What a great way to serve lobster. Now, I don't serve lobster that often, but this is just a bit different than the "standard" lemon butter ... or lemon garlic butter." A few minutes to prep and then just wrap up and grill. NO pots, NO pans and since you are grilling, finish the rest of the meal on the grill as well. I love a pouch of baby new potatoes with butter and parsley and maybe some fresh asparagus or your favorite vegetable. Zucchini, summer squash or try a grilled romaine heart with a fresh vinaigrette. They are so easy to put together, and they have great flavor. One Note: These also can be done in the oven as well using foil or parchment paper.

Provided by SarasotaCook

Categories     < 30 Mins

Time 30m

Yield 4 Pouches, 4 serving(s)

Number Of Ingredients 13

4 lobster tails
1 mango, peeled and cut in wedges
1 large sweet onion, cut in quarters and thin sliced
1 red bell pepper, thin sliced
olive oil
1 mango, peeled and rough chopped
1 shallot, chopped
6 ounces butter (1 1/2 sticks or 3/4 cup)
1 teaspoon honey
1 teaspoon lime juice (save the rest of the lime and cut 4 slices to)
1 tablespoon cilantro, fine chopped
salt
cilantro

Steps:

  • Butter -- I love to make the butter ahead of time to let all the flavors combine. Make it earlier that day or even the night before. You can use whatever method you want. Personally, I use my small food processor, but a small mixer works well as does a potato masher or fork to break up the mango. Just mix the mango, shallot (chop the shallot fine, if you are mixing this by hand), honey, lime juice and cilantro. A pinch of salt if you like and simple refrigerate.
  • If you have leftover, don't worry. It is wonderful on fish, scallops are amazing, so are shrimp and even chicken breasts.
  • Lobster Packets -- I like to use heavy duty aluminum foil, or just a double sheet, but I drizzle a little olive oil on the inside of the package which prevents the onion and mango from sticking. You don't need much, just 1 teaspoon at the most.
  • Put 1 lobster tail in the center of each foil pouch and surround it with the mango and onion slices, and just a pinch of the red pepper flakes. Go easy, just a light pinch (you can always leave that out if you don't like the heat). Spread the mango butter (generously) over the lobster. Don't worry if a little spills over into the mango and onions. Top the lobster with 1 lime slice and wrap up your foil pouch like a little package. NOTE: Wrap up the packages, so after 20 minutes you can easily open and take a peak that the tails are done.
  • Grill -- I use medium to medium high heat. Grill about 20 minutes.
  • Serve -- Since your grilling the lobster, why not also make some potatoes in a pouch and grilled asparagus or green beans for a easy NO clean up dinner. The grilled mango, onion and red pepper is a nice easy side.

Nutrition Facts : Calories 404.9, Fat 34.9, SaturatedFat 21.9, Cholesterol 91.4, Sodium 249.6, Carbohydrate 25.6, Fiber 3, Sugar 19.6, Protein 1.7

EASY MANGO BODY BUTTER



Easy Mango Body Butter image

Easy recipe to make up. All the carrier oils and butters can be interchangeable. Detailed information on how to make body butters. This butter can be put any where on the skin that needs nourishment. It is a little heavy to put on the face in the summertime, but I have used it in the wintertime when I need more moisture. Put it on your feet and put plastic bags over your feet and let the lotion be absorbed into your feet. Excellent for lips and hands.

Provided by Abby Girl

Categories     Bath/Beauty

Time 20m

Yield 50 gm

Number Of Ingredients 6

11 g beeswax
11 g cocoa butter
11 g mango butter
11 g almond oil (jojoba, avocado, olive)
6 g shea butter
2 g vitamin E

Steps:

  • Before starting, make sure your work station is as clean as possible. Have clean utensils and pots -- the tubes you are putting your product in have been cleaned. You want to keep your finished product to stay as sterile as possible. Carrier and exotic oils have a shelf life -- smell them to make sure they are still fresh.
  • Combine all the ingredients and heat until just melted, roughly 3 - 4 minutes. Do not let the mixture come to a boil. Pour into 2 deodoant containers. (put whatever butter you have left in a clean container).
  • If you are going to add essential oils, let the oils cool down somewhat. Essential oils are heat sensitive, so add them when the lotion is just warm to the touch. If you are wanting something with healing properties and are not sure what to use, contact me and I will be glad to help.
  • Let stand, undisturbed until the butters and oils solidify. When the lotion has solidified, there will be a "well" in the middle of the tube. Take a knife and smooth the edges down for a nicer look.
  • This recipe could be cut into half. Calculate how much product your container can handle, then roughly estimate how much oils you are going to to fill your container, keeping in mind the beeswax/oil ratio. The beeswax is what basically is holding the butter together, but you also want the oils for their healing benefits.
  • Vitamin E has it's own healing properties, but in this case, it is used as a preservative, so do include this. With any home products, there is a shelf life of roughly 2 years. I date my sticks -- but I have usually used it up by then!
  • Caution: These butters do not have the heavy preservatives and fixatives that the commercial products have. With any home product that is "applied" to the skin, keep in mind about how clean your skin is and who is going to use it. Beware that if you pass your lotion around you could possible contaminate your stick. The cleaner the enviroment it is going to be used in the longer the shelf life it is going to have. If you are going to share your lotion, use a knife to "skim" some lotion off. Just some "food for thought"!

Nutrition Facts : Calories 33.1, Fat 3.8, SaturatedFat 0.4

MANGO LIME BUTTER



Mango Lime Butter image

Make and share this Mango Lime Butter recipe from Food.com.

Provided by Ambervim

Categories     Low Protein

Time 50m

Yield 2 Pints

Number Of Ingredients 4

6 cups mangoes, cut fine (half ripe)
2 tablespoons lime juice
2 1/2 cups sugar
2 cups water

Steps:

  • Cook mangos in water until tender.
  • Add sugar and cook until consistency of a butter.
  • Pour into hot sterilized jars and seal. Process in boling water for at least 10 minutes.

Nutrition Facts : Calories 1268.3, Fat 1.9, SaturatedFat 0.5, Sodium 14.9, Carbohydrate 325.4, Fiber 8, Sugar 317.4, Protein 4.1

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