Mango & capsicum rice paper rolls w. mango coriander dipping sauce

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Mango & capsicum rice paper rolls w. mango coriander dipping sauce
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Course Entree, Main Dish
Cuisine Asian
Servings
roll
Ingredients
For the rice paper rolls:
  • 8 ) Spring Roll Wrappers (Rice Paper Wrappers
  • 1 Mango (large ripe thinly sliced)
  • 2 Green Bell Peppers ( sliced)
  • 1 carrot thinly sliced)
  • 2 Cucumbers ( thinly sliced)
  • 1/2 cup Mint leaves
For the mango coriander dipping sauce:
  • 1 Mango (ripe diced)
  • 1 teaspoon lemon juice
  • 2 tablespoons – 3Water
  • 1 tablespoon sriracha or any other chili sauce
  • 1/4 cup fresh corinader
  • 1/4 teaspoon salt
Course Entree, Main Dish
Cuisine Asian
Servings
roll
Ingredients
For the rice paper rolls:
  • 8 ) Spring Roll Wrappers (Rice Paper Wrappers
  • 1 Mango (large ripe thinly sliced)
  • 2 Green Bell Peppers ( sliced)
  • 1 carrot thinly sliced)
  • 2 Cucumbers ( thinly sliced)
  • 1/2 cup Mint leaves
For the mango coriander dipping sauce:
  • 1 Mango (ripe diced)
  • 1 teaspoon lemon juice
  • 2 tablespoons – 3Water
  • 1 tablespoon sriracha or any other chili sauce
  • 1/4 cup fresh corinader
  • 1/4 teaspoon salt
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Instructions
  1. For the mango coriander dipping sauce, in a blender, add mango, lemon juice, water, salt and sriracha. Blend until smooth. Add the coriander and pulse 2-3 times till the coriander is chopped very fine, but green specks are still visible. Remove into a bowl and refrigerate till ready to use.
  2. To start making the rice paper rolls, create an assembly line of sorts. Take a cup of water in a shallow dish which is wide enough for the rice paper roll to sit comfortably without bending or breaking at the edges. In another plate, keep all your veggies together.
  3. Take one rice paper and dip it in the water for 5-10 seconds. Remove the paper and place it flat on the counter. It may still feel crisp, but don’t worry it’ll soften up pretty quickly. Don’t be tempted to dip it for longer than 10 seconds. Place all the veggies and the mint leaves towards one end of the paper, leaving some space to fold.
  4. If your veggies are placed horizontally across the rice paper, fold both the sides to the centre in such a way that they are a bit on the veggies. Now start rolling the sheet as tightly as possible without breaking it.
  5. Continue doing the same for the remaining rice paper till you have 7-8 rolls. Cover with aluminium foil to keep them from drying out. Serve cold with the mango coriander dipping sauce.
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Oat Crusted Fish Tacos + Mango Salsa

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Oat Crusted Fish Tacos + Mango Salsa
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Servings
tacos
Ingredients
  • 6 Tortillas
  • 500 grams Fish ) Fillet (I used Red Snapper but you can use Cod
  • 1 egg
  • 100 g quick oats
  • to taste Salt
  • coriander Fresh and sliced Jalapenos for topping
  • mango salsa
  • 2 Mangoes peeled and diced)
  • 1/4 cup Capsicum diced
  • 1/4 cup onions diced
  • 1 jalapeno sliced or chopped)
  • 1 tablespoon lemon juice
  • tablespoon coriander 1Chopped
Servings
tacos
Ingredients
  • 6 Tortillas
  • 500 grams Fish ) Fillet (I used Red Snapper but you can use Cod
  • 1 egg
  • 100 g quick oats
  • to taste Salt
  • coriander Fresh and sliced Jalapenos for topping
  • mango salsa
  • 2 Mangoes peeled and diced)
  • 1/4 cup Capsicum diced
  • 1/4 cup onions diced
  • 1 jalapeno sliced or chopped)
  • 1 tablespoon lemon juice
  • tablespoon coriander 1Chopped
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Instructions
  1. The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
  2. Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavoured saffola instant oat packets. Now you’ll have three dishes in front of you – one with fish, one with egg and one with oats.
  3. Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
  4. To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!
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MANGO CHEESECAKE JARS

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MANGO CHEESECAKE JARS
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Course Dessert
Servings
jars
Ingredients
FOR THE BISCUIT BASE
  • 100 g digestive biscuits
  • 40 g Butter melted
FOR THE CHEESECAKE FILLING
  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional
Course Dessert
Servings
jars
Ingredients
FOR THE BISCUIT BASE
  • 100 g digestive biscuits
  • 40 g Butter melted
FOR THE CHEESECAKE FILLING
  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional
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Instructions
  1. Put the biscuits in a zip lock bag and crush the biscuits by rolling a rolling pin over it. Remove the crushed biscuits into a bowl and mix it with melted butter
  2. Put this biscuit mixture at the base of every jar. Press with a spoon while adding the crushed biscuits to the bottom of the jars. Refrigerate for 10 mins
  3. In another bowl, beat the cream cheese until light and fluffy. Add the whipping cream to this mixture and continue beating until the whipping cream becomes fluffy. Add the mango puree and beat well until the ingredients are well combined
  4. Now, add the melted white chocolate to the mixture, beat well. Mix in the lemon juice and add colour if using
  5. Put this in a piping bag and pipe this mixture all around the sides of the jar making a well in the centre. Keep adding the mango pieces in the centre of the jars and the cream cheese mixture on the sides of the jar
  6. Once filled, tap the jars to remove any extra air bubbles. Top the jar with some more mango pieces and some mint. Refrigerate for 2 hours and enjoy!
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