All posts tagged mango

Avocado Mango Salad | Avocado Mango Salat

Every time when people eat this avocado mango salad for the first time, they’re very keen about the combination and the taste. So they always ask me about the recipe.
I make this salad in different variations as a starter, for a barbeque or for a picnic, only the arrangements of the ingredients vary.
The original recipe is the “Avocado & Mango” salad, from my LaminEATs cookbook.

Avocado Mango Salat (Rezept auf deutsch)

 

Avocado Mango Salad

(4 - 6 servings)

Ingredients

2 hass avocados
1 mango
1/4 cup pomegranate seeds, about 1/3 - 1/2 pomegranate
1/2 bunch cilantro, chopped
1/2 red chilli pepper, chopped
1 lime
Sea salt
Black pepper
1-2 tablespoons olive oil

Optional:

1-2 tablespoons cashew nuts, chopped
1/4 cup red pepper, finely diced
1/4 cup cresses

How to:

Peel and slice  the avocados and mango. Put the avocado slices on a plate and sprinkle with limejuice.
Put the mango slices over the avocados. Season it with black pepper and salt.
Sprinkle the cilantro and pomegranate seeds over the mangos.
Refine the taste with olive oil.

Optional: Sprinkle some chopped cashew nuts over the mango slices.
Instead of pomegranate seed you can take diced red bell pepper and cress instead of cilantro.
Enjoy!

 

Starter arrangement:

Barbeque arrangement:

Pincnic arrangement/salad in a jar:

 

Avocado Mango Salat

(4-6 Portionen)

Zutaten:

2 Hass Avocados
1 Mango
1/4 Tasse Granatapfelkerne
1/2 Bund Koriander, fein gehackt
1/2 rote Chili, fein gewürfelt
1 Limetten
Meersalz
Schwarzer Pfeffer
1 bis 2 EL Ölivenöl

Optional:

1 bis 2 TL Cashewnüsse, gehackt
1/4 Tasse rote Paprika, gewürfelt, statt Granatapfelkerne
1/4 Tasse Kresse

Zubereitung:

Avocado und Mango schälen und in Scheiben schneiden. Die Avocadoscheiben auf einem Teller mit dem Limettensaft beträufeln.
Die Mangoscheiben über die Avocadoscheiben legen und mit Salz und Pfeffer würzen.
Die gewürfelte Chili, Koriander und Granatapfelkerne (oder gewürfelte rote Paprika) über die Mango streuen und mit dem Olivenöl beträufeln.

Optional: Der Salat kann auch mit gehackten Cashewnüsse bestreuen werden.
Die Granatapfelkerne können durch roten Paprikawürfel ersetzt werden und der Koriander durch Kresse.

Viel Spaß beim Kochen und guten Appetit!

Blackbean Burgers & Chutneys

Blackbean Burgers & Chutneys

Blackbean burgers

  • ¼ cup rolled oats
  • 1 tablespoon cashew nuts
  • ¼ bunch of coriander
  • 1 cup blackbeans, drained
  • ½ cup chickpeas
  • 1 tablespoon peanut butter
  • 2 tablespoons red onions
  • ¼ red chili, deseeded, finely chopped
  • ½ teaspoon coriander, freshly grinded
  • ½ teaspoon cumin, freshly grinded
  • ¼ teaspoon smoked paprika
  • Grated zest of ¼ lime
  • Sea salt
  • Black pepper
  • Olive oil
  • Cornmeal or flour
  • 1 ½ cup watercress or rocket
  • 2 Hass avocados
  • 1 Lime

Grind oats, cashew nuts and coriander. Put in a big bowl.

Then mash blackbeans, chickpeas and peanut butter with a fork. Mix blackbean mash with the grinded oats. Add onions, chili and season with salt, pepper, coriander, cumin, smoked paprika and lime zests. Mix all and rest for 30 minutes.

Make 4-6 equal pieces. Dust two flat plates with cornmeal or flour.

Wet your hands with water and form 6 blackbean burgers patties and dredge in flour.

Heat olive oil and roast patties from both sides.

Dab the hot blackbean burgers with kitchen paper.

Wash and drain watercress or rocket. Slice avocado and drizzle with lime juice.

Roasted Mushrooms

  • 6 big mushrooms or Portobello mushrooms
  • Olive oil
  • Black pepper
  • Coarse sea salt

Remove the stem. Heat olive oil and roast mushrooms from both sides for 1 minute.

Then season both sides with black pepper and sea salt.

Roast both sides again for 3-5 minutes on medium heat.

Place roasted mushrooms top down on a plate. Layer watercress or rocket.

Place the burger patty on the mushroom.

Top with avocado slices, beet root and quince mango chutney.

As side dish roasted sweet potatoes or sweet corn fits well. Or eat it on a bun or roll it in a tortilla wrap.

Beet root chutney

  • 1 tablespoon olive oil
  • 1 tablespoon red onions
  • 1 teaspoon brown sugar
  • ½ cup beet root, finely diced
  • ½ teaspoon cardamom, freshly grinded
  • ¼ cup raspberry cranberry sauce
  • Black pepper
  • Sea salt
  • 1 tablespoon water
  • 1 teaspoon red chili, deseeded, finely chopped

Heat olive oil in a saucepan.

Add onions and sugar. Roast for 1 minute. Add beet root and cardamom.

Reduce heat and steam for 2-3 minutes.

Fill up with raspberry cranberry sauce.

Season it with salt and black pepper. Cook for 10 minutes, stir occasionally and add water. Boil up again, after 2 minutes and add chopped red chili.

Cover the saucepan and shut down the heat.Simmer for 5 minutes.

Serve it in a small bowl.

Quince mango chutney

  • 1 tablespoon olive oil
  • 1 tablespoon red onions
  • 1 teaspoon brown sugar
  • 1/3 cup quince, peeled and chopped
  • 1/3 cup mango, peeled and chopped
  • ¼ teaspoon cumin, freshly grinded
  • ½ teaspoon coriander, freshly grinded
  • Black pepper
  • Sea salt
  • ¼ cup water
  • 1 tablespoon lime juice
  • ¼ teaspoon vanilla beans
  • 1 teaspoon red chili, deseeded, finely chopped

Heat olive oil in a saucepan.

Add onions and sugar; roast for 1 minute. Add quince, steam for 3-5 minutes, than the mango and season with cumin and coriander. Reduce heat and steam for 3 minutes. Fill up with water.

Season it with vanilla beans, salt and black pepper. Cook for 10 minutes, stir occasionally and add water if necessary. Boil up again for few minutes and add chopped red chili.

Cover the saucepan and shut down the heat. Simmer for 5 minutes. Serve it in a small bowl.

To store the chutneys use two lockable glass jars (filling quantity around 1 cup).

First boil water and fill in the glass jar and cover the lid. Empty the glass jar and fill up the hot chutney and close it.

Put the glass jar in the fridge and the chutney is good for 5 to 7 days.

Another burger pattie option are the Thai tempeh patties.

 

Coconut Pannacotta with Passionfruit Mango Topping

The Coconut Panacotta is my first recipe post. My boyfriend and I made it for a Mexican dinner one week ago for some good friends.

Coconut Panacotta with Passionfruit Mango Topping

Ingredients coconut panacotta:

  • 1 cup + ¼ cup coconut milk
  • 2-4 tablespoons brown sugar
  • 1/3 cup cornstarch
  • 2 slices lemon peel
  • 1/2 cinnamon stick
  • 1/2 tablespoon vanilla

Passionfruit Mango Topping

  • 1 mango, diced
  • 4 passionfruits
  • 3-4 tablespoons icing sugar
  • 1 pinch salt
  • 6 mint leafs (tops)

How to

Mix the cornstarch with 4 tablespoons of coconut milk and set aside.

Then mix the rest of the coconut milk and brown sugar in a pot. Add lemon zest, vanilla and the cinnamon stick.

Cook it for 5-10 minutes.

Set the pot aside, take out the cinnamon stick and lemon peel slices and fill the cornstarch mixture into the warm coconut milk. Warm over low heat while the mixture is getting thicker, turn down the heat and simmer it for around 2 minutes. Don’t forget to stir it!

While the panacotta is cooking take 6 glas forms or glasses (form size around ¾ cup) and set aside. Take the pannacotta off the heat and fill equal portions in each glas form.

Set aside for cooling. It takes around 1-2 hours.

During that time prepare the passionfruit mango topping. Put the diced mango in a saucepan and cook till it’s soft-boiled and blend it. Cut the passionfruits and scrape out the fruits and add the pulp to the mango puree, add the icing sugar and salt. Simmer the puree for 5 minutes and set aside to cool down.

Once the panacotta and the passionfruit mango puree have cooled down, spread smooth 2-3 tablespoons of fruit puree over the panacotta and top each dessert with a mint leave.

The coconut panacotta can be prepared the day before, put foil over the forms and store them in the fridge.

We served it with strawberry slices, pistachio sugar and a fresh strawberry mango chutney.