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How to Make Mangonadas Recipes

TwitThis
2010-03-15 01:45:32

 

How to Make Mangonadas Recipes

Mangoes are a tropical fruit, native to India, which have been cultivated for thousands of years and are now widely grown across the globe in tropical and subtropical climates. The many different varieties of the ripe fruit can be found in varying sizes and colors, ranging from red, orange, and yellow to even green. Below, you will see exactly how to Make Mangonadas Recipes. 

When choosing mangoes, color can be deceiving. Ripe mangoes can be any color, but they should have a sweet aroma and become slightly indented with pressure from your thumb. Very hard mangoes may be acceptable if you don’t plan to use them immediately. Avoid very mushy mangoes.

Mango skin is not usually eaten, but peeled or sliced off. A hard, oblong, and sometimes hairy pit is found in the middle. Many people are unaware that besides being sliced, mangoes can also be peeled from top to bottom like a banana. Mangoes can be eaten raw, cooked, or pickled, and are commonly used world-wide for fruit, juice, flavor and aroma. 

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Mangos are a rich source of phytochemicals, antioxidants, and prebiotic dietary fiber.  The fruity pulp contains many of the essential vitamins and minerals, including Vitamins A, C, E, B6, K as well as potassium, copper, and many amino acids. The peel contains even more nutrients, including carotenoids and polyphenols and Omega-3 and Omega-6 polyunsaturated fatty acids. Researchers have found that an extract taken from mango peel actually inhibits prostate and skin cancers in the laboratory.

An interesting fact and precaution about mangoes is they belong to the Anacardiaceae family of flowering plants, which is the same family as poison ivy! Mango peel, leaves, and vines contain urushiol, the same chemical in poison ivy and poison sumac that can cause allergic reactions in some people. People that are highly susceptible to urushiol reactions have been known to react to prolonged contact with mango plants as well as to overconsumption of mangoes.

MANGO LASSI

  • 1 ripe mango, peeled and chopped
  • 1 cup natural yogurt
  • ½ cup milk
  • 3 tbsp honey
  • 1 tsp cinnamon plus extra to sprinkle on top


Put all the ingredients in the blender and blend until smooth. Serve in chilled glass with ice cubes. Sprinkle cinnamon on top. Enjoy!

MINT AND MANGO SALSA

  • 2 cups mango, peeled and chopped
  • 3 tbsp red onion, diced
  • 3 tbsp tomato, diced
  • 1 fresh jalapeño pepper, diced
  • 3 tbsp fresh mint, chopped
  • 3 tbsp lime juice
  • Salt to taste
  • Mix all the ingredients together.
  • An excellent addition to grilled fish or baked chicken.


MANGONADAS

  • 1 lb. ripe or canned mangoes
  • 3 tbsp sugar
  • ½ - 1 cup water
  • Limes
  • Chili powder (optional)
  • Salt to taste


Put mangoes, sugar, and water in the blender. Blend until pulpy. Add more water if necessary. Pour mixture in 8oz. disposable plastic cups. Leave in freezer until freezing begins. Place 1 popsicle stick in the middle of each cup, and leave in freezer until fully frozen.

Remove mangonada from cup. Squeeze lime juice on top. Sprinkle with salt and chili powder. Enjoy!


Erica


 
Posted By : Admin 2 Comments


adan rocka | Mar 15, 2010
esta receta no la he probado, pero se ve que esta deliciosa aca nosotros comemos mangos en baso con chile y limon, seria bueno que despues pusieras una de ese tipo el mango es cortado en pedazos separando el hueso y asi en trositos se le agrega chile en polvo con limon y sabe genial, gracias por las recetas roca

sarah miller | Mar 18, 2010
the mangonadas are a great treat for a hot day!

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