Combine teriyaki sauce, pineapple juice, honey, garlic, 1
tbsp. olive oil and black pepper in a bowl. Keep refrigerated 1/4 cup of
marinade for basting. Marinate meat in remaining marinade 6 hours. Combine
mango relish ingredients. Mix well. Remove steaks from marinade. Discard
marinade. Broil or barbeque steak to desired doneness, turning once and
basting with reserved marinade. Carve steak across grain into thin slices.
To serve, place equal amounts of beef in center of tortillas; top with
relish and roll up.
Recipe-II
MANGO MEAT LOAF
Servings
Ingredients
1 lb. lean ground beef
1 cup chopped mango
1 cup bread crumbs
1 egg
1 chopped onion
season to taste
Directions
Combine all ingredients and shape into a loaf. Bake at 325'
for 1 hour.
Recipe-III
GLAZED LAMB CHOPS
Servings
4
Ingredients
4 lamb shoulder or blade chops, 3/4" thick
1/4 tsp. pepper
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. dried rosemary
1 tsp. dijon mustard
1 tbsp. white vinegar
1/3 cup mango jam
Directions
Combine all ingredients except chops. Cook slowly, stirring
until melted. Barbeque chops brushing with glaze while
cooking.
Recipe-IV
MANGO PORK POT ROAST
Servings
Ingredients
2-4 lb. pork roast
3 medium onions, halved
3 small potatoes, quartered
4 carrots, in chunks
1 mango sliced
1 tsp. salt
Directions
Salt roast and cook in covered electric fry pan with enough
water to cover bottom for about 1 1/2-2 hours. Add vegetables around roast
for last 30 minutes. For last 15 minutes, place mango slices on top of
roast. Slice roast and serve with vegetables and mango
slices.
Recipe-V
MANGO HAM LOAF
Servings
Ingredients
1 1/2 cups chopped ham
1 cup flour
2 tbsp. chopped onion
1 egg
1 tsp. curry powder
1 tbsp. chopped sweet pepper
1 cup mashed mango
1 cup finely chopped celery
1/2 cup milk
Directions
Beat egg slightly. Mix ham, flour and curry powder. Stir in
milk. Add egg, celery, pepper, onion and mango. Shape in a loaf. Bake in a
flat pan for 1 hour at 325'.
Recipe-VI
PORK MEDALLIONS WITH MANGOS
Servings
4
Ingredients
5 small mangos
1 1/4 lbs. pork tenderloin
1/2 cup flour
salt
pepper
3 tbsp. butter
1/4 cup finely chopped shallots
1/3 cup dry white wine
2 tbsp. amaretto
2 tbsp. cognac
3/4 cup beef stock
1/4 cup butter
1/4 cup heavy cream
Directions
Peel and dice one mango. Peel the other four mangos and cut
off the cheeks. Poach cheeks in barely simmering water for 2-3 minutes.
Reserve in water, covered. Cut the tenderloin into 8 medallions and dredge
in flour seasoned with salt and pepper. Saute medallions in hot butter for
3 minutes on each side. Transfer to a plate and keep warm. To the skillet
add the chopped shallots and cook until softened. Add the diced mango and
cook for a couple of minutes. Add white wine scraping the bottom. Reduce
by about half over high heat. Add amaretto and cognac and reduce further.
Add beef stock and continue cooking about 3 minutes. Stir and season to
taste with salt and pepper. Puree the mixture and strain it back into the
skillet. Bring the juices to a boil. In a food processor, with motor
running, add and blend mango mixture, the heavy cream and the butter. Keep
warm. To serve, divide pork medallions among 4 plates and top with a slice
of poached mango. Spoon the sauce over.
Recipe-VII
THAI GREEN MANGO AND PORK PLATTER
Servings
4
Ingredients
6 serrano chilies, seeded and cut in strips
4 cloves garlic, coarsely chopped
1 tbsp. finely chopped ginger
2 tbsp. peanut oil
1 lb. boneless pork, cut in strips
1 tbsp. fish sauce
1 tsp. shrimp paste
1 tsp. sugar
1 cup water
2 cups diced mango
3 tbsp. roasted unsalted peanuts, crushed
3 tbsp. chopped cilantro
Directions
Stir fry the chilies, garlic and ginger in the oil for 2
minutes. Add the pork strips and continue to cook until the pork is
browned. Stir in the fish sauce, shrimp paste, sugar and water. Cover and
simmer until the pork is tender and the sauce is reduced and thick. Remove
from heat and stir in the mango and peanuts. Garnish with
cilantro.
Recipe-VIII
MANGO BEEF WITH SPRING ONION
Servings
Ingredients
3 tbsp. oil, plus 1 3/4 tsp. oil
1 3/4 tsp. cornstarch
1 tsp. sugar
1 tsp. salt
1 lb. beef tenderloin, cut in strips
1/4 cup chicken stock
1 mango, cut in strips
4 cups cooked rice
1/2 cup chopped scallions
Directions
Blend 1 3/4 tsp. oil, cornstarch, sugar and salt. Add beef
and toss to coat thoroughly. Let stand for 20 minutes. Heat wok until hot.
Add remaining oil and heat until oil begins to smoke. Add beef and stir
fry until beef is just cooked through, about 2 minutes. Remove beef with
slotted spoon and discard all but 1 tbsp. oil. Reheat wok and add
scallions and beef. Stir fry quickly, 30 seconds. Add chicken stock and
stir fry 30 seconds more. Add mango and toss mixture until the mango is
warm. Serve immediately over rice.
Recipe-IX
GRILLED RIB EYES WITH MANGO SALSA
Servings
4
Ingredients
4 rib eye steaks (3/4" thick)
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup lime juice
2 tbsp. oil
2 cloves garlic, crushed
1 tbsp. chili powder
1 tbsp. brown sugar
2 cups diced tomatoes
1 mango, diced
1 green pepper, diced
6 green onions, diced
1 jalapeno pepper, seeded and diced
4 tbsp. lime juice
1 tbsp. oil
1/2 cup chopped cilantro
1/4 cup pecan pieces
Directions
Mix Worcestershire, soy, lime juice, oil, garlic, chili
powder and brown sugar. Pour over steaks and marinate for 15 to 30
minutes. Combine tomatoes, mango, green pepper, onions and jalapeno. Mix
lime juice, oil and cilantro. Pour over salsa and stir. Sprinkle with
pecans. Remove steaks from marinade and grill for 8 to 10 minutes, turning
once. Serve with salsa.
Recipe-X
VEAL CHOPS A L'ORANGE
Servings
4
Ingredients
3 tbsp. butter
3 veal chops
2 tbsp. minced onion
1 tbsp. brown sugar
1 tbsp. cornstarch
1/2 cup orange juice
1/2 cup chicken stock
1/4 cup orange liqueur
1 tsp. grated orange rind
salt & pepper
1 orange, peeled & sliced
4 slices mango
seedless green grapes
Directions
In skillet, melt 2 tbsp. butter and brown chops on both
sides. Remove and set aside.Melt remaining butter in skillet; add onion
and cook until softened. Sprinkle with sugar. Mix together cornstarch and
orange juice; stir into skillet along with stock, liqueur and orange rind.
Bring to boil, stirring, add salt and pepper to taste. Return chops to
skillet; reduce heat, cover and simmer about 5 minutes. Top with sliced
orange, mango slices and a few grapes. Simmer for 1-2 minutes, basting
occasionally with sauce.
