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cooking.nytimes.com
I’ve learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago He taught me to use a small amount of corn syrup – about 5 percent of the weight of the fruit – to prevent the sorbet from developing ice crystals A very small amount of honey will also work
Ingredients: water, lime juice
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Get Acai-Banana Sorbet Recipe from Food Network
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Get Prickly Pear Sorbet Recipe from Food Network
Ingredients: syrup, lime juice, sugar, water
www.allrecipes.com
Mango cake topped with almonds is delightfully moist and delicious thanks to a sweetened mango pulp added to the batter.
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Mango chutney tops off this magnificent cheese ball with bacon, onion and golden raisins. Simple, simple recipe and the dish is emptied EVERY time!!
cooking.nytimes.com
This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.
www.delish.com
Kick-start the evening with these tangy cocktails spiked with vodka and Cointreau.
Ingredients: vodka, mango puree, lime juice
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This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!
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A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.
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Get Mango Salsa Recipe from Food Network
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network