VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE
Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
- Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
- Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the 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.
- Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).
Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g
THAI COCONUT CAKE WITH MANGO SAUCE
Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on About.com and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!
Provided by Acceptance
Categories Dessert
Time 1h
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease a tube pan.
- Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
- Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
- Add the baking powder and then the flour to the yolk mixture.
- Beat just till blended.
- Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
- Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
- Sauce:.
- Place all the sauce ingredients into a blender or food processor and blend till smooth.
- To serve:.
- Warm the mango sauce in a saucepan.
- Cut slices of the cake and plate them.
- Pour warm sauce over.
- If desired garnish with freshly toasted unsweetened coconut.
THAI FRIED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE AND SALTED MANGO
This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges."
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
- Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
- Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
- Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
- In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
- Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.
SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE
This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)
Provided by Manami
Categories Lime
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- THAI-LIME DIPPING SAUCE:.
- In a large non-reactive bowl, combine the ingredients and mix.
- SCALLOP AND MANGO CEVICHE:.
- In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
- Marinate, refrigerated, for 10 minutes.
- Arrange a layer of the mache on chilled plates.
- Top each portion with 3 scallop slices, half the shallot, and all of the mango.
- Top with the remaining scallop slices and shallot.
- Pour over the lime juice.
- Sprinkle with the peppercorns, crushing them with your fingers as you do so.
- Serve immediately.
- *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.
THAI MANGO SAUCE
A sweet spicy sauce or glaze meant to complement any light protein. For example you could squirt it on chicken, yellow fin tuna, sea bass, or sword fish.
Provided by Rod Mowery
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Place mango, corn syrup, and sauce in an electric blender. Blend until smooth.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 17.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 350.8 mg, Sugar 9.7 g
THAI MANGO SAUCE
Categories Fruit
Number Of Ingredients 9
Steps:
- Scoop out the mango fruit and place in a food processor, blender, or large chopper. Add all other ingredients. Process well to create a delicious mango sauce. Tip: Avoid over-processing, as you don't want it too runny. If you prefer chunks of mango in your sauce, just pulse to create the sauce until you're happy with the consistency. Do a taste-test. Depending on the ripeness/sweetness of your mango, you may have to add a little more sugar. Add more fish sauce for more flavor, or more chili for more spice. What you want is a balance of sweet, salty, and spicy. Use as a marinade/sauce for chicken, pork, fish, or seafood, OR serve as a delicious dip for nearly any finger food. ENJOY!
MANGO SUMMER ROLLS & THAI DIPPING SAUCE
This recipe is taken from "Vegan with a Vengeance" It is perfect for those summer nights when it is too hot to turn on the oven.
Provided by veganfeline
Categories Mango
Time 32m
Yield 30 rolls, 30 serving(s)
Number Of Ingredients 12
Steps:
- Mango Summer Rolls:.
- Boil a medium-sized pot of water.
- Turn off heat and add the rice noodles.
- Let them soak for 2 minutes, stirring occasionally.
- Drain the noodles and run them under cold water. Set aside in separate bowl.
- Fill pie pan or large wide bowl with hot tap water.
- Place the rice paper wrappers, two at a time, into the water until they are flexible (about 30 seconds to one minute.).
- Carefully remove wrappers from water and lay flat on clean surface.
- In the lower two-thirds of the wrapper, place a tablespoon of the noodles and 1/2 teaspoon of chopped peanuts.
- On top of that place 5-6 mango strips and ontop of that, place 2-3 cucumber strips and 3-4 cilantro leaves.
- Fold the left and right sides of the wrapper over the filling, then take the bottom of the wrapper and begin to roll.
- Keep wrapped and chilled until ready to eat.
- Serve with small fingerbowls of the Thai Dipping Sauce.
- Thai Dipping Sauce: (makes 3/4 cup).
- Mix all of the ingredients together and chill until ready to serve.
Nutrition Facts : Calories 31.6, Fat 1.1, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 5, Fiber 0.4, Sugar 1.4, Protein 0.7
MANGO SPRINGROLLS WITH THAI DIPPING SAUCE
Steps:
- Process coconut, ginger, shallots and black bean sauce in a food processor until a smooth paste. Add vegetable stock as needed. In a saucepan, combine the coconut-ginger paste, vegetable stock, sugar, tamarind and salt. Stir well and bring to a boil over medium heat, stirring often. Boil for 2 minutes. Reduce heat to reach a gentle boil until the sauce is dark brown and thickened, about 10 minutes. Soak rice paper in room temperature water until soft. Fill each paper with a piece of butter lettuce, carrots, zucchini, cilantro and 2 mango spears. Roll like a burrito. Serve with dipping sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love