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Mango Mash Recipe
|Diced onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Grated fresh ginger||2 Tablespoon|
|Roma tomatoes||3 , diced|
|Serrano chilies||4 , minced, with seeds|
|Diced fresh pineapple||1 Cup (16 tbs)|
|Canned coconut milk||14 Ounce (1 Can)|
|Achiote paste||1 Teaspoon|
|Cilantro||1 Bunch (100 gm), tied|
|Mango||1 , peeled, pitted and diced to make 1 cup|
|Chopped fresh cilantro||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Hot sauce/Other scotch bonnet chili sauce||1 Tablespoon (Coyote Cocina Howlin')|
Serving size: Complete recipe
Calories 1421 Calories from Fat 823
% Daily Value*
Total Fat 91 g140%
Saturated Fat 72.2 g361%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1034.1 mg43.1%
Total Carbohydrates 150 g50.1%
Dietary Fiber 22 g88%
Sugars 79.3 g
Protein 39 g78.5%
Vitamin A 298% Vitamin C 428%
Calcium 20.4% Iron 22.2%
*Based on a 2000 Calorie diet
Remove the cilantro and continue cooking 5 to 10 minutes, until the mixture thickens.
Transfer to a blender and puree; there should be about 2 cups of liquid.
Refrigerate in the blender jar.
When chilled, remove 1 cup of the liquid (reserve it for another batch of salsa or use it as a soup base or as a pasta sauce with shrimp or scallops).
Add the mango, chopped cilantro.
lime juice, and hot sauce to the blender and puree.