Best Mint Mango Sauce Recipes

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SPICED LAMB CHOPS WITH MINT-MANGO SAUCE



Spiced Lamb Chops with Mint-Mango Sauce image

Categories     Lamb     Backyard BBQ     Dinner     Lime     Mango     Mint     Spice     Hot Pepper     Grill/Barbecue     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16 servings as part of buffet

Number Of Ingredients 19

Mint-mango sauce
2 1-pound ripe mangoes, peeled, seeded
2 cups fresh mint leaves
4 green onions, cut into 1-inch pieces
2 tablespoons fresh lime juice
2 serrano chiles, halved, seeded
Lamb chops
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 tablespoon coarse kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 cup olive oil
2 garlic cloves, chopped
16 1-inch-thick lamb loin chops
Fresh mint sprigs

Steps:

  • For mint-mango sauce:
  • Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
  • For lamb chops:
  • Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.

GRILLED LEG OF LAMB WITH MANGO AND MINT SAUCE



Grilled Leg of Lamb with Mango and Mint sauce image

Provided by Food Network

Categories     main-dish

Time 11h5m

Yield 4 servings

Number Of Ingredients 28

4 ounces olive oil
3 ounces good red wine
2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat
2 tablespoons chopped lavender leaves
2 tablespoons minced garlic
3 tablespoons pineapple juice
3 tablespoons Worcestershire sauce
1 orange, peeled in strips with potato peeler
4 ounces sliced onion
4 star anise buds, cracked
1 tablespoon cracked black pepper
2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue
Garlic cloves, peeled
Hawaiian sea salt
Freshly ground black pepper
2 ounces rice wine vinegar
3 tablespoons granulated sugar
2 ounces good dry white wine
3 ounces mango puree
1 Hawaiian (Thai) chili pepper finely minced
1 tablespoon fresh grated ginger
2-ounces veal stock
2 tablespoons fresh chopped mint leaves
Fresh ground black pepper
Vegetable, grilled
Mango slices, grilled
Feta cheese
Mint sprigs

Steps:

  • Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
  • Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
  • Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
  • In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
  • Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.

MINT MANGO SAUCE



Mint Mango Sauce image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 6

1 mango, pitted and peeled
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1 tablespoon lime zest
1/4 teaspoon vanilla
2 sprigs fresh mint, leaves minced

Steps:

  • Place all of the ingredients in a blender or food processor and blend until smooth.

SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE



Shrimp, Avocado and Mango Spring Rolls with Chile Mint Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 22

4 ounces dried rice vermicelli
18 small to medium shrimp, shelled
2 avocados, peeled, pitted and sliced into 8 slices per half
1 mango, peeled, cut off of the pit and sliced thinly
12 (8-inch) round rice papers
1 head Boston lettuce, leaves separated and ribs removed
24 large mint leaves
1 bunch cilantro sprigs, well rinsed and dried
Chile-Mint Dipping Sauce, recipe follows
1 quart chilled simple syrup (1 quart water plus 2 cups sugar brought to a boil)
1 cup lime juice
1/2 cup rice wine vinegar
1/2 cup minced ginger
1/2 cup minced red onion
3 tablespoons minced garlic
1 bunch basil, leaves picked and chopped
1/2 bunch cilantro, chopped
1/2 bunch mint, chopped
1 roasted red bell pepper, peeled, seeded, and minced
1 roasted yellow bell pepper, peeled, seeded, and minced
2 tablespoons minced jalapenos
Salt and pepper

Steps:

  • Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
  • Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.

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