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Five delicious Mango recipes you must try

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Mango Chicken Wings

It is Mango season right now and if you love mangoes as much as I do then, like me, you will be excited about trying new ways to enjoy the fruit.

You can eat it just like that, drink it as a juice, eat it as a meal or a side dish, use it for garnishing and flavour… the options are many.

Even if you do not like mangoes, I would suggest you give these recipes a try- you will definitely fall in love!

 
Mango & Prawn Curry
INGREDIENTS

200g King Prawns

2 Cups Mangoes, Cubed

1 Small White Onions

1 Spring Onion

1 Cup Chicken Stock

2 Cups Coconut Milk

Thai Curry Paste

1 Teaspoon Fish Sauce

1 Teaspoon Lime Juice

2 Tablespoons Vegetable Oil

1 Tablespoon Scent leaf, Chopped

250g Irish Potatoes

Salt to taste
PREPARATION

·      Cut Chicken wings at the joints into winglets and transfer to a bowl.

·      Sprinkle some pepper, salt and seasoning cube on it to taste

·      Using a spatula, combine together and then cover the bowl with the lid or cling film.

·      Place the bowl in the fridge for 30 minutes so that the chicken has time to marinate.

·      Place a non-stick fry pan on the cooker, add vegetable oil and allow to heat up.

·      Bring out the chicken, place in the pan and fry till it gets golden brown, which should take about 10 – 12 minutes if the temperature is at 165 degrees Fahrenheit.

·      Using a tong, bring out chicken, place on a paper towel to drain excess oil. Peel Mangoes and take out the pulp using a spoon.

·      Transfer to a blender then add Ginger, Hebanero Pepper, Onion, and Green Chilli. Blend till it becomes paste.

·      In another pan, heat up honey till it begins to bubble, then add mango paste while stirring continuously. Add ground Uziza seeds, a pinch of salt and stir till it goes from bright yellow to brown.

·      Add chicken wings to the pan and combine with the mango sauce. Allow to cook for a further 1 minute then serve.

Mango Chicken Lollipops
INGREDIENTS

3 Mangoes

2 Ata Rodo aka Habanero

1/2 Onion

1 teaspoon Salt

1 Seasoning Cube

6 Chicken Drumsticks

4 tablespoons Olive Oil

1 teaspoon Thyme

1 teaspoon Curry

1 long Green Chilli

PREPARATION
·      Wash and turn your chicken into lollipops by cutting off one end and pushing the bone all the way to the other end.

·      In a blender, add Mango pulp, habanero pepper, curry, thyme, salt, green chilli, olive oil, onions, seasoning cube and blend till you have a paste.
·      Add the mango marinade to the chicken and leave in the fridge for 3 hours or cook immediately.

·      Add chicken to a baking tray and place in a pre-heated oven for 35 minutes. 

·      Take out and allow to rest.

Mango Smoothie
INGREDIENTS

2  Cups Mangoes, Chopped

1 Cup Spinach, Chopped

1 Coconut Milk

½ Cup Yoghurt

Tablespoons Honey
PREPARATION

·      In a blender, add everything: mangoes, spinach, yoghurt, coconut milk and honey

·      Blend till smooth

·      Place in the refrigerator and serve chilled.

Spicy Mango Chicken Wings
INGREDIENTS

12 Chicken Wings
1 Teaspoon Salt To Taste

½ Teaspoon Ground Pepper

1 Teaspoon Ground Uziza

1 Seasoning Cube

2 Cups Vegetable Oil

1 Small Onion

2 Tablespoons Honey

1 Tablespoon Ginger, chopped

2 Habanero Pepper

2 Cups Mangoes, Chopped

2 Green Chilli’s

PREPARATION

·      Cut Chicken wings at the joints into winglets and transfer to a bowl.

·      Sprinkle some pepper, salt and seasoning cube on it to taste

·      Using a spatula, combine together and then cover the bowl with the lid or cling film.

·      Place the bowl in the fridge for 30 minutes so that the chicken has time to marinate.

·  Place a non-stick fry pan on the cooker, add vegetable oil and allow to heat up.

·     Bring out the chicken, place in the pan and fry till it gets golden brown, which should take about 10 – 12 minutes if the temperature is at 165 degrees Fahrenheit.

·      Using a tong, bring out chicken, place on a paper towel to drain excess oil. Peel Mangoes and take out the pulp using a spoon.

·      Transfer to a blender then add Ginger, Habenero Pepper, Onion, and Green Chilli. Blend till it becomes paste.

·      In another pan, heat up honey till it begins to bubble, then add mango paste while stirring continuously. Add ground Uziza seeds, a pinch of salt and stir till it goes from bright yellow to brown.

·      Add chicken wings to the pan and combine with the mango sauce. Allow to cook for a further 1 minute then serve.
 
Find the last recipe on guardian.ng/contributors/yemisi-odusanya/


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