mango Archives - For the Love of Food

Celebrate with Frozen Strawberry Mango Margaritas

Nicole Hood — Tue, 03 May 2016 21:30:00 +0000

Happy Cinco De Mayo Week!

Celebrate with these Frozen Strawberry Mango Margaritas made with fresh strawberry puree and slices of juicy mango blended with Tequila and Triple Sec.

Frozen Strawberry Mango Margaritas

Makes 2 Margaritas

Ingredients

1/2 mango peeled and diced
1/2 cup strawberry puree
1/4 cup lime juice
4 oz Tequila
2 oz Triple Sec
Ice
Sugar for rimming the glass

Instructions

Dip the rim of two margarita glasses in a plate of lime juice then colored sugar.
Add strawberry puree, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender.
Blend until smooth then pour into the margarita glasses.
Add mango, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender.
Blend until smooth then pour on top of strawberry mix in the glasses.
Garnish with a strawberry on each glass, add straws, and enjoy.

To make the strawberry puree simply add slice strawberries to a pot and add 1/4 cup water, 1 tbsp lemon juice, and 1/4 cup sugar. Simmer for 20 minutes.

Now blend until smooth. For this recipe you need 1/2 cup. Save the rest for making strawberry lemonade or for adding to Popsicle molds.

I like to rim my sweet drinks with colored sugar.

Just add 2 drops of food coloring to regular white sugar and mix well.

Dip the rim of two margarita glasses in a plate of lime juice.

Now roll the rim in the colored sugar.

How pretty is that?!

I just love Patron for my Margaritas!

Always have ice cubes on hand for summer drink making.

Add strawberry puree, 2 tbsp lime juice, 2oz Tequila,
1 oz Triple Sec, and a handful of ice cubes to a blender.

Blend until smooth then pour into the margarita glasses.

Sliced mango is a favorite snack for my daughters so I always have some sliced and ready.

I decided to blend it up and add it to my traditional Strawberry Margaritas. I love the combo of strawberry and mango!

Add mango, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender.

Blend until smooth then pour on top of strawberry mix in the glasses.

Garnish with a strawberry on each glass, add straws, and enjoy.

Beat the heat and celebrate Cinco De Mayo {or just celebrate that the weekend is almost here!} with these refreshing Frozen Strawberry Mango Margaritas.

The post Celebrate with Frozen Strawberry Mango Margaritas appeared first on For the Love of Food.

Spicy Salmon and Mango Fried Rice Bowl

Nicole Hood — Wed, 16 Jul 2014 21:22:00 +0000

Being from Florida, I am a super seafood lover and I am proud to say my daughter is following in my footsteps! Her favorites are shrimp, crab, tuna, and salmon. Unfortunately, where we live in Louisiana, seafood isn’t as readily available as back home, but I still get plenty of fresh Gulf shrimp and beautiful Salmon filets. So this was one of those recipes that I just threw together with what was available in my fridge {and what I knew my daughter would eat}. We eat fried rice and stir-fries often but this was my first time adding mango {another Ava favorite} and salmon to the rice. I will add I used a lot of butter in this recipe but you can easily omit some and substitute olive oil or sesame oil in the rice. I just think- sometime butter is better (especially in fried rice)! I topped it with my absolute favorite condiment: Annie Chun’s GoChoJang Sauce (spicy Korean BBQ). Not only is this colorful dish beautiful to look at, my Spicy Salmon and Mango Fried Rice Bowl will make your taste buds sing with happiness {oh yes it’s that good!}.

Talk about bang for your buck! The salmon I purchase is usually a huge filet for around $15-$20.

I rinse it, pat dry, and cut it into 6-8 portioned filets and separate into labeled freezer bags with 2 per bag all ready for meals.

Here is it…the BEST SAUCE EVER! I add it to eggs, burritos, rice, soup, you name it!
I have purchased it at Whole Foods, HEB and Publix.

Spicy Salmon and Mango Fried Rice Bowl

Makes 4 servings

Ingredients

2 salmon filets around 4-6 oz each, rinsed and skin removed
1 mango peeled and diced
4 oz baby bella mushrooms approx 4-5 mushrooms, sliced
1/4 cup green onions diced
3 cups Jasmine rice cooked
4 tbsp unsalted butter
2 tbsp Soy sauce
2 eggs beaten
1 cup frozen peas
2 tbsp Teriyaki sauce/marinade I like Mr Yoshiba's
Annie Chun's GoChuJang Sauce for drizzle on top

Instructions

Preheat oven to 350 degrees.
Place salmon filets in a baking dish. Coat in teriyaki marinade and top with a tbsp of butter each.
Place in oven and bake for 20 minutes, until cooked through and flaky.
Meanwhile, in a large skillet or wok, add a tablespoon of butter to a skillet and add mushrooms. Saute until golden.
Push mushrooms to the side and add another tablespoon of butter.
Add green onions, rice, and peas. Drizzle with a tablespoon of soy sauce and mix together.
After cooking for a minute, push rice to the side and add the two beaten eggs. Stir with a fork until eggs scramble and then mix into rice.
Mix in mangoes and add another tablespoon of soy sauce.
Take your fish out of the oven and break apart with a fork and add salmon to the top of the rice.
Drizzle with GoChuJang sauce (or another spicy sauce of your choice) and serve.

Place salmon in a baking dish. Coat in teriyaki marinade and top with a pat (tbsp) of butter each.

Bake for 20 minutes or until it flakes easily with a fork.

My sous chef saves the day again!

My hubby is the best at cutting mangoes {even though I know he sneaks a few bites}!

Dice and slice up all the toppings.

Cook a pot of rice, I prefer Jasmine rice for this recipe.

Add a tablespoon of butter to a skillet and add mushrooms. Sauté until cooked down and golden.

Push mushrooms to the side and add another tablespoon of butter.

Add green onions, rice, and peas. Drizzle with a tablespoon of soy sauce and mix together.

After cooking for a minute, push rice to the side and add the two beaten eggs.

Stir with a fork until eggs scramble and then mix into rice.

Mix in mangos and add another tablespoon of soy sauce.

Take your fish out of the oven and break apart with a fork.

Now add salmon to the top of the rice.

Drizzle with GoChuJang sauce (or another spicy sauce of your choice).

Scoop onto a plate and serve warm. {Try not to lick the plate!}

They say you eat with your eyes first and this colorful dish is sure to make you want to dig right in!

The post Spicy Salmon and Mango Fried Rice Bowl appeared first on For the Love of Food.

Tropical Shrimp Lettuce Wraps with Mango Avocado Salsa

Nicole Hood — Thu, 27 Jun 2013 21:05:00 +0000

Lettuce wraps are a popular healthy dinner choice is our house lately. You can mix them up in so many ways and they are tasty, filling, and best of all good for you! This salsa is a favorite of my husband’s and we use it on Grilled Chicken and Fish Tacos too.

Tropical Shrimp Lettuce Wraps with Mango Avocado Salsa

Makes 2 entrée portions or 4 appetizers.

Ingredients

One package Gorton's Classic Grilled Shrimp
1-2 tbsp canola oil
6-8 large Butter lettuce leaves

Mango Avocado Salsa:

1/2 medium mango peeled and chopped
2 tablespoons diced red onion my husband, who is an onion fanatic, adds a third of an onion!
2 tablespoons diced sweet red and orange peppers
1/2 avocado diced
1 tablespoon seeded chopped jalapeno pepper more or less depending on the heat level you like
2 tablespoons lime juice

Instructions

Mix first 5 ingredients for mango avocado salsa together in a bowl.
Top with lime juice and stir.
Place in fridge until ready to serve.
Meanwhile heat oil in a skillet over medium heat.
Add frozen seasoned shrimp and cook according the package instructions.
Once cooked remove to a plate, let cool for a couple minutes and remove tails.
To serve place 3-4 lettuce leaves on a plate with a heaping side of mango avocado salsa. Arrange shrimp with pan juices spooned on top next to the lettuce and you are ready to eat! Also delicious served with sliced chicken as we did below!

Notes

I used Gorton's Grilled Shrimp because it is an quick item I like to keep in my freezer. The resealable package is the perfect size for a dinner for two and the Classic Grilled Flavor is delicious, reminding me of seasoned New Orleans BBQ Shrimp. Of course you can use regular shrimp or chicken and spice it up to your liking too!

Dice 1/2 a mango and as much red onion as you would like.

My husband loves onion so he uses 1/3 but since the flavor can be overpowering I recommend you start with a couple tablespoons.

Mix mango, peppers, onion, and avocado in a bowl then stir in lime juice.

Chill until ready to serve.

Fresh Butter Lettuce Leaves are the perfect healthy wrap for the shrimp and salsa!

Sauté shrimp with oil until cooked through then remove tails and serve!

Make sure to reserve the pan juices from the shrimp!

The flavorful sauce reminds me of New Orleans BBQ Shrimp and is delicious drizzled on top of the shrimp when serving.

Serve the salsa and lettuce wraps with the grilled shrimp and also grilled chicken if you like.

A filling, healthy meal that will tantalize your taste buds!

The Mango Avocado Salsa is also delicious on Fish Tacos!

These healthy sauteed shrimp lettuce wraps are easy to make and low carb too!

Enjoy on Taco Tuesday for a tropical twist!

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