Chipotle Pork Chops with Mango Black Bean Salsa
A few nice food images I found:
Chipotle Pork Chops with Mango Black Bean Salsa
Image by Polkaroo
For the recipe, please check out my food blog at messycook.blogspot.com
Almond nougat ice-cream with mango coulis
Some cool food images:
Almond nougat ice-cream with mango coulis
Image by MarcelGermain
Gelat de torrĂ³ amb coulis de mango. BonĂssim!
For me Christmas is mostly about eating a lot of good food, so I have a few food photos… particularly desserts and ice creams – I love them! ; )
Monday’s supper
Image by Brother O’Mara
I may have mentioned that I’m on my own with regards to supper, as it’s not a terribly important meal here. I am of course allowed to eat at home provided that I supply the food. Tonight’s feast, and believe me it was fantastic: fresh-baked bread, olive oil, marcona almonds (California almonds can die a fiery death for all I care) and queso semi-curado. I’m still feeling like a king because of this sumptuous repast. Plus I ate (as always) on the terrace in the fresh air without any bugs as the sun was setting behind the tall hills. Mmmmmm.
~/ Spritz Green \~
Image by ViaMoi
The last of the balcony buds gets a misting of green water with food colouring as a simple project to pass the time while outside (in the cold) having a ~smoke~.
This opens to 3180 x 2300 pixels @ 3+mb.
Not as big as yesterday’s upload… 
Mango Chutney
Nyonya Baba Cuisine
Mango Chutney
March 21st, 2011 | Indian Recipes | 6 Comments
For the longest time, I donât quite get the idea of chutney and I certainly have no idea how to make it. Thatâs the reason why I have invited Kulsum of Journey Kitchen to share her Mango Chutney Recipe with me. Journey Kitchen is another Indian blog that I have discovered recently; there are just so much to learn from the blog about Indian cuisine and also Bohra cuisine. Please welcome Journey Kitchen to Rasa Malaysia.
When Bee suggested chutney for this guest post, I was elated. I can handle chutney I thought to myself. But when she suggested mango chutney, I was a bit hesitating at first. Not because I didnât have a recipe but because it is my mom’s recipe. My mom is not very comfortable about sharing her recipes online. Donât get her wrong, she loves sharing in general but she never got âinternetâ€. After a bit explaining about our lovely âfood bloggerâs communityâ she almost came in terms with it but it took a little more than just explaining (read emotional blackmailing and reminder of some sentimental childhood stories)âŚ
Chutneyâs form an inevitable part of Indianâs daily meal whether its breakfast, lunch or dinner. They come in all forms and differ in taste and texture depending on the ingredients used and cooking method. Chutneys can be made with fruits, herbs, vegetables or combination of them. Unlike pickles (which is another great condiment to have), chutney are much easier to make and generally made fresh and last for few days to weeks. Three important elements for most chutney is sweet, sour and spicy (others are salty and spicy). It is this balance of flavors that I think has made Indian chutneys worldwide phenomena. The sweet element is often introduced by using fruits like mango in our case, dry fruits, jaggery or other types of sugar. The sourness comes from adding vinegar, tamarind, lemon or lime. The spicy element is added by using fresh or dry chilies, or powder. Other spices like cumin, fennel, black peppercorns and cinnamon are often used in chutneys for flavoring.
Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinate, use with steak or chicken or just dip your fries in it. Or well if you are like me spread it on baguette with some roast chicken and lettuce. Other great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.
Thank you Bee for letting me share your gorgeous space and suggesting mango chutney, a must have for every fridge.
Mango Chutney Recipe
Yields about 340 g
Yields about 340 g
Ingredients
1 ripe but firm green mango (450 -500 g)
1 sticks cinnamon (about 2 inch)
2 whole cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods, cracked
1 tsp ginger, grated
2-3 whole dry red chilies
1 clove garlic, crushed
3/4 cup demerara sugar (if you have access to Indian jaggery use 3/4 cup- 1 cup powdered jaggery depending on the sweetness)
1/2 cup vinegar
3/4 cup water
1 tsp salt
Method:
Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch.  If you are looking for smooth, cut them all in same size.
Using a piece of thin muslin cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.
Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.
Cook for about 30 ᆷ minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to sterilized jars while still hot. Donât put the lid, until the chutney cools. It keeps well forń weeks in the refrigerator.
Lobster Recipe: Mango and Lobster Salad
As Cynthia of Tastes Like House puts it: âSeparately (mango & lobster), they are heavenly. Combined? They are sinfully good.â
She was spot on.
This mango and lobster salad was refreshing, light, and mangolicious. For me, the ideal ratio is approximately 1.5 mango: 1 lobster to get that perfect and harmony balance. Plus, mangoes are just too good, so the more the merrierâŚ
Click the image above to see my mango and lobster salad gallery and here for my baked lobster with cheese.
This is a seriously good recipe and I hope youâll get to try out my mango and lobster salad Recipe soon. Bon Appetit!
RECIPE: MANGO AND LOBSTER SALAD
INGREDIENTS:
2 lobster claws
2 ripe and big mangoes
1 cup cream
1 tablespoon honey
1 tablespoon lemon juice
Some sweet basil leaves (chopped)
METHOD:
Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seed from the mangoes. Cut the mangoes into small cubes. Put the mangoes and lobsters in a bowl. Add in the cream, lemon juice, honey, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.
Mango Lassi Recipe
I got a box of mangoes when I hosted my recent Foodbuzz 24, 24, 24 Summer White Party. I used half to make lobster and mango salad and also the other half for mango lassiâmy favorite Indian beverage.
Even though I grew up in Malaysia where Indians are the third largest ethnic group, Iâd by no means had mango lassi until I came to the United States. I very first tasted it in an Indian buffet restaurant and since then I am hooked. I love its fruity sweet taste, creamy richness from yogurt and milk, plus the smoothness of blended mango down my throat. Mango lassi is just ideal with fiery and spice-laden Indian foodâŚ
Here is my simple mango lassi recipe that is certainly totally painless to prepare. I use honey as an alternative to sugar and that truly does the trick for me!
Substances:
two ripe mangoes
2-3 tablespoons honey or to taste
1/2 cup milk
1 cup yogurt
Method:
Peel the mango skin, discard seed and cut the mangoes into tiny pieces. Combine all of the components in an electronic mixer or blender and blend well. Make sure the mangoes are fully blended into juice.
Adjust the components as per your taste, pour into glasses, freeze inside fridge for 30 minutes or serve instantly.
Mango and Coconut Crème Caramel
It is Friday and letâs serve up something sweet for the weekend. I am not particularly strong inside desserts department, so I have Jacqueline Pham of PhamFatale sharing her mango and coconut creme caramel recipe with us. Creme caramel with a tropical and Asian twist, whatâs not to like? PhamFatale is food weblog with a lot of interesting and delicious recipes, thanks to the exotic background of Jackieâa French-Vietnamese born and raised in Paris, and currently resides in San Francisco, so do expect to discover a variety of Asian, French, and Asian-inspired recipes on her weblog. Please give your warm welcome.
Iâve been posting recipes every single day on my site, PhamFatale.com for a year now. The dishes are a chronicle of what we eat in my home, and a reflection with the diversity with the members of my loved ones. I was born and raised in Paris, France, but my loved ones is originally from Vietnam. My husband is of Indian descent, but grew up inside the US. He also happens to be a vegetarian.
One thing my husband and I can agree upon, culinarily speaking, is our love of desserts. Since I got married, I’ve introduced him to a myriad of decadent French desserts, such as crème brulĂŠe and madeleines. Over the holidays I had a craving for crème caramel, and prepared quite a few batches. I experimented with many different flavor combinations, but my absolute favorite was mango and coconut. The dessert not only embodies both my French upbringing and Vietnamese roots, but tastes fantastic tooâŚ(get mango and coconut creme caramel Recipe after the jump)
The acidity and fruity notes with the mango balance out the sweetness on the caramel and the richness with the coconut cream and heavy cream. Mango goes incredibly well with the caramel sauce. I frequently try to cook depending on whatâs readily available in season, but throughout the winter that can be a challenge. Canned mango pulp and coconut milk are fantastic due to the fact theyâre continually available and consistently good. Plus, who couldnât use a taste from the tropics when itâs freezing cold outside!
The recipe for my mango and coconut crème caramel could be discovered below. Iâm both surprised and flattered that Bee asked me to post a recipe here on Rasa Malaysia; I hope you like it.
