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With mango

Mango barbecue ribs


ripe mango - 1 pc.,
chili pepper - 1 or 2 ps. ,
brown sugar - 1-2 tea spoons,
vinegar - 1 tea spoons ,
ground cumin - 1/2 tea spoons ,
salt and pepper,
pork ribs - 4 ps.

Puree mango and chili peppers in a blender until you get a smooth paste. Pour the paste in a saucepan and cook over medium heat. Add brown sugar, vinegar, cumin and salt and pepper to taste. Let it simmer for about 10 minutes. Retire from stove top and let it cool. Start grill or preheat oven to 425F (220C). Season pork ribs and apply mango sauce with a kitchen brush. Grill as usual or bake for 25 minutes. Serve with your favorite side dishes and enjoy.

Mango with rice


rice 2 cups,
coconut milk - 2 cups,
sugar 1 cup,
salt 1/2 tea spoon,
3 ripe mangoes 3 ps., thick slices,
toasted sesame seeds 1 spoon,
tapioca starch 1 spoon,
sugar 1 spoon,
salt 1/4 tea spoon

Prepare the 2 cups sticky rice. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.

Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds.

Mango avocado salad


ripe angoes, peeled, pitted and chopped - 2 ps.,
large vocado, peeled, pitted and chopped - 1 pc.,
lime juice - 1 spoon,
tangerine juice - 1 spoon,
olive oil - 2 spoons,
cilantro leaves - 1 spoon,
black sesame seeds - 1 spoon

Hand mix all of the ingredients together and serve.