Best Roasted Mango Pineapple And Banana With Maple Ginger Glaze Recipes

PORK TENDERLOIN WITH SPICY PINEAPPLE-MANGO SAUCE

Steps:

• 1. Preheat oven to 375ºF. Remove silverskin and season with freshly ground black pepper. In an oven-proof skillet over medium-high heat, add oil and when hot place pork tenderloin. Cook one side until brown. Flip meat over, transfer into the preheated oven and cook for 18 to 20 minutes or until the internal temperature reaches 140ºF to 145ºF. Remove from heat and transfer pork onto a cutting board; set aside.
• 2. Meanwhile, chop mango first to determine the equal amount needed for pineapple. In a juicer, add pineapple and mango; process and set aside (should have around ¾ cup). After removing pork tenderloin from the pan, remove fat with paper towel using tongs.
• 3. Return skillet on medium heat and add butter; scrap the bottom of the pan to dislodge brown bits. When hot, add habanero and red peppers; sauté until soft, about 2 minutes. Add garlic and ginger; sauté for 1 minute. Add juice mixture and season with honey and salt; whisk until blended. Add cream, whisk and bring to a simmer. Reduce heat to medium-low and simmer until liquid reduces in half, about 12 to 15 minutes. Just 5 minutes before the end, add the finely chopped mango and pineapple; stir and cook until warm.
• 4. Slice pork and place in warm serving plates. Spoon sauce over pork and sprinkle fresh cilantro on top. Serve with potatoes and steamed veggies
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tX-34g3TLlM

ROASTED SPICY PINEAPPLE WITH PASSION FRUIT GLAZE

Steps:

• Preheat an oven to 350 degrees. In a small saucepan, mix together the sugar, water and vanilla bean and cook until golden brown. Add the rum, ginger, chiles, banana, passion fruit and mix well. Allow to cool then blend in a food processor. Strain and set aside. Place pineapple in a shallow baking dish and brush on glaze. Bake for 1 1/2 hours, basting every 15 to 20 minutes. Save the warm sauce in the baking dish for plating.

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

MANGO-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.