COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE …
|1 cup diced fresh ripe mango|
|2 tablespoons BBQ sauce|
|1 tablespoon honey|
|1 tablespoon lime juice|
|1/2 teaspoon kosher salt|
|Vegetable oil, for frying|
|1/2 cup cornstarch|
|1/2 cup all-purpose flour|
|2 teaspoons kosher salt|
|1 teaspoon freshly ground black pepper|
|3 large eggs|
|1 cup shredded sweetened coconut flakes|
|1 cup panko breadcrumbs|
|1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)|
|Lime wedges, for garnish|
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
NADIYA’S MANGO AND COCONUT CAKE RECIPE – BBC FOOD
Provided by: Nadiya Hussain
Prep time: 2 hours
Cook time: 1 hours
Yield: Serves 8–10
|butter, for greasing|
|50g/1¾oz desiccated coconut|
|1 mango, peeled and thinly sliced lengthways|
|400g/14oz Greek-style yoghurt, plus extra to serve|
|300g/10½oz caster sugar|
|7 free-range eggs, lightly beaten|
|400g/14oz self-raising flour|
|1 tsp baking powder|
|150ml/5fl oz full-fat milk|
|100g/3½oz caster sugar|
|3 free-range egg yolks|
|1 tbsp cornflour|
|350g/12oz unsalted butter, at room temperature|
|½ tsp vanilla extract|
|25g/1oz coconut chips or desiccated coconut, toasted|
|150g/5½oz mango pulp, plus extra to serve|
- Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins.
- To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut.
- Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops.
- Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely.
- Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted.
- Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour.
- When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag.
- Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls.
- Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.
COCONUT MANGO SMOOTHIE RECIPE – FOOD.COM
Total time: 5 minutes
Prep time: 5 minutes
Yield: 2 serving(s)
|6 ounces mango pulp, cut into pieces (175gr)|
|8 fluid ounces coconut milk (240ml)|
|3 fluid ounces 2% Greek yogurt (90ml)|
|2 -4 tablespoons honey, to taste|
|2 -4 ice cubes, crushed|
|1/2 lime, juice of|
- Place all of the Ingredients in blender and blend until smooth.
Calories 385.8, FatContent 26.1, SaturatedFatContent 22.8, CholesterolContent 0, SodiumContent 18.7, CarbohydrateContent 42.3, FiberContent 2.3, SugarContent 36.3, ProteinContent 3.7