Best 20 Mango Coconut Sauce Recipes

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Are you searching for the perfect recipe to tantalize your taste buds with a tropical twist? Look no further than the divine combination of mangoes and coconut. In this culinary expedition, we will guide you through the realm of flavors as we explore the art of creating the ultimate mango coconut sauce. With its vibrant colors, luscious texture, and symphony of sweet and tangy notes, this sauce is destined to transform any dish into a tropical paradise. From savory to sweet, the versatility of mango coconut sauce knows no bounds, opening up a world of culinary possibilities. So, let's embark on a journey to discover the perfect mango coconut sauce recipe, one that will leave you craving more with every bite.

Let's cook with our recipes!

COCONUT SHRIMP AND MANGO DIPPING SAUCE



Coconut Shrimp and Mango Dipping Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 15

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

Steps:

  • 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.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE



Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
  • In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
  • For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
  • Serve the chicken with the dipping sauce.

STICKY RICE WITH MANGO-COCONUT SAUCE



Sticky Rice with Mango-Coconut Sauce image

As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.-Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings (3 cups sauce).

Number Of Ingredients 5

2 cups uncooked sweet rice
2 medium mangoes
1 can (13.66 ounces) coconut milk
1/2 cup packed light brown sugar
1/4 teaspoon salt

Steps:

  • Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour., Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes., Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes., In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly., Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.

Nutrition Facts : Calories 341 calories, Fat 10g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE



Coconut Mango Bread Pudding with Rum Sauce image

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. -Jennifer Jackson, Keller, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h30m

Yield 6 servings.

Number Of Ingredients 16

4 large eggs, room temperature, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted
Sauce:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, room temperature, beaten
1/2 teaspoon rum extract
Toasted unsweetened coconut flakes, optional

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Nutrition Facts : Calories 447 calories, Fat 24g fat (18g saturated fat), Cholesterol 175mg cholesterol, Sodium 285mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

KNOCKOUT COCONUT SHRIMP WITH SPICY MANGO SAUCE



Knockout Coconut Shrimp with Spicy Mango Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup mango puree or nectar
1 tablespoon chili paste
1 tablespoon chopped fresh cilantro
Pinch of kosher salt
Juice of 2 limes (about 1/4 cup)
Canola oil, for deep-frying
1 cup all-purpose flour
1 cup packed sweetened coconut flakes
2 teaspoons sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup sweetened cream of coconut, warm
1 teaspoon hot sauce, such as Calypso
2 eggs
1 pound extra-jumbo shrimp (16/20 count), cleaned, deveined and butterflied

Steps:

  • For the spicy mango sauce: Combine the mango, chili paste, cilantro, salt and lime juice in a bowl. Set aside.
  • For the coconut shrimp: Add about 4 inches canola oil to a medium Dutch oven or large high-sided skillet. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F.
  • Set up a breading station using 2 shallow bowls or pie pans. In one bowl, whisk together the flour, coconut flakes, sugar and some salt and pepper. In the second bowl, whisk together the cream of coconut, hot sauce, eggs and 3 tablespoons warm water.
  • One at a time, dip the shrimp into the egg mixture, then dredge in the dry mixture, making sure the shrimp are thoroughly coated. Transfer to a baking sheet.
  • Fry the shrimp in batches until golden brown, about 5 minutes, making sure to turn them occasionally. Remove to a plate or baking sheet lined with paper towels to drain. Serve immediately or hold for up to 10 minutes in the oven at 200 degrees F.
  • Serve the shrimp with the spicy mango sauce on the side.

CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD



Crispy Roasted Chicken Thighs with Chipotle-Coconut Sauce and Black Bean-Mango Salad image

Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

1/2 small red onion, thinly sliced
2 tablespoons rice vinegar, plus more, for the sauce
3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, rinsed and drained
1 firm ripe mango, peeled and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1/2 cup plus 1 tablespoon coconut milk
2 teaspoons chopped chipotle chiles in adobo

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the onions in a bowl with the vinegar and soak 10 minutes.
  • Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
  • Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
  • Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
  • Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE



Coconut Chicken With a Tropical Mango Rum Sauce image

I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.

Provided by Rita1652

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup cornstarch
1/2 teaspoon grated nutmeg
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2-2 lbs chicken breasts, cut into strips
1/4 cup rum
2 large mangoes, peeled and diced
1/2 teaspoon grated nutmeg
1/2 teaspoon grated cinnamon
1/3 cup packed light brown sugar
1 large fresh lime juice, and zest or
1 large fresh lemon juice, and zest
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1/2 teaspoon scotch bonnet pepper (optional)
3 egg whites
2 1/2 cups grated coconut
oil, to fry

Steps:

  • Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
  • Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
  • Whisk egg whites till frothy. Toss in chicken pieces till coated.
  • Place coconut in a bowl and dip each piece of chicken to coat with coconut.
  • Set aside.
  • Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
  • Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
  • Drain cooked chicken on paper towels.
  • Place chicken on a serving platter serve with Mango Rum Sauce.

Nutrition Facts : Calories 952.6, Fat 51.2, SaturatedFat 35.4, Cholesterol 109, Sodium 322.7, Carbohydrate 78.1, Fiber 12.5, Sugar 49.8, Protein 43.7

MANGO COCONUT BREAD PUDDING WITH RUM SAUCE



Mango Coconut Bread Pudding With Rum Sauce image

Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

1/3 cup raisins
4 tablespoons dark rum, split for soaking raisins and for sauce
1/2 ounce unsweetened butter
8 cups diced challah
1 large mango, peeled cored and diced
4 large eggs
2 cups milk
1/4 cup flaked coconut
1/2 teaspoon grated ginger
1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon grated nutmeg
3 1/2 ounces unsalted butter
1 cup brown sugar
1 cup heavy cream
1 tablespoon flaked coconut
mango, slices

Steps:

  • Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
  • Butter a 9x11 casserole pan with 1/2 ounce butter.
  • Place bread cubes in prepared pan top with raisins.
  • Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
  • Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
  • Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
  • Serve pudding hot with lots of sauce and garnish with sliced mango.

Nutrition Facts : Calories 691.7, Fat 37.8, SaturatedFat 23.1, Cholesterol 230.4, Sodium 150.8, Carbohydrate 78.5, Fiber 2.1, Sugar 69.3, Protein 8.9

COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE



Coconut Shrimp Tacos With Mango Salsa and Avocado Cilantro Sauce image

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

Provided by Christina Anstead

Categories     HarperCollins     Shellfish     Seafood     Shrimp     Dinner     Taco     Coconut     Salsa     Mango     Cilantro     Avocado     Peanut Free     Tree Nut Free     Soy Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 23

For the shrimp:
Coconut or avocado oil cooking spray
1 cup unsweetened shredded coconut
½ teaspoon paprika
Sea salt and freshly ground black pepper
1 egg
1 pound medium wild shrimp, peeled, deveined, and tails removed
For the salsa:
1 cup diced mango or pineapple
½ cup diced red bell pepper
¼ cup diced red onion
Zest and juice of 1 medium lime
2 tablespoons chopped fresh cilantro or mint
For the sauce:
1 cup loosely packed fresh cilantro
1 medium avocado
Juice of 1 medium lime
1 garlic clove
½ teaspoon ground cumin
Pinch of cayenne
Sea salt and freshly ground black pepper
For serving:
Small (gluten-free) corn tortillas or lettuce cups, finely shredded purple cabbage, avocado slices

Steps:

  • Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
  • In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
  • Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
  • Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
  • While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
  • In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
  • To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.

BAKED COCONUT SHRIMP WITH SPICY MANGO SAUCE



Baked Coconut Shrimp With Spicy Mango Sauce image

In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best with extra-large shrimp, 15-20 to the pound. Do not butterfly the shrimp or they will come out tough.

Provided by Dedee Royale

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb large shrimp, peeled and deveined, tails on
1 cup sweetened coconut, flaked
1 cup panko breadcrumbs
1/2 cup cornstarch
2 egg whites, slightly beaten
1 teaspoon canola oil
2/3 cup onion, finely chopped
1 inch fresh ginger, grated
1 garlic clove, minced
8 ounces mango nectar
1 tablespoon scotch bonnet pepper sauce
4 teaspoons lime juice
1/8 teaspoon salt

Steps:

  • Preheat oven to 375°F
  • Place coconut and panko crumbs in a food processor and pulse a few times to blend.
  • Place crumb mixture into a shallow dish or bowl.
  • In a 2nd bowl beat egg whites lightly.
  • In a 3rd bowl, add cornstarch.
  • One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp.
  • Pour any leftover egg white evenly over each shrimp.
  • Place shrimp on a lightly greased baking sheet.
  • Spray each shrimp lightly with canola oil.
  • Bake at 375F for 10 minutes then spoon some of the mango sauce over each of the shrimp.
  • Then continue baking for 10 more minutes. (Do not over bake or shrimp will be tough).
  • Serve with Spicy Mango Sauce or bottled Sweet Chili Sauce.
  • To Prepare Spicy Mango Sauce:.
  • In a small sauce pan, heat 1 tablespoons oil.
  • Add onion, ginger and garlic and saute 3 minutes, stirring.
  • Add mango nectar and Scotch Bonnet pepper sauce and bring to a boil.
  • Cook 10 minutes to reduce to 3/4 cup.
  • Remove from heat and let stand 10 minutes.
  • Place mixture into a blender and process till smooth.
  • Stir in lime juice and salt. Cool.

MACADAMIA CRUSTED HALIBUT OVEN ROASTED ASPARAGUS SPICY MANGO SALSA, PONZU SAUCE, COCONUT STICKY RICE



Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice image

Provided by Ming Tsai

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 37

2 pounds halibut, cut into 4 (8 ounce) portions
2 cups macadamia nuts, roughly chopped in a food processor
1 pinch cayenne pepper
Salt and black pepper, to taste
2 large eggs, whites only
4 tablespoons canola oil
Rice, recipe follows
Salsa, recipe follows
Ponzu Sauce, recipe follows
Asparagus, recipe follows
Garlic Chips, recipe follows
2 cup glutinous rice (soaked 24 hours in refrigerator)
1/2 cup unsweetened coconut flakes
1 cup coconut milk
Salt and black pepper, to taste
Sugar, to taste
1/3 cup each: pineapple, mango, and papaya, medium dice
1 tablespoon jalapeno, finely chopped
2 limes, juiced
1/4 cup red onion, finely chopped
Salt and black pepper, to taste
1/4 cup shallots, sliced
2 tablespoons garlic, finely chopped
2 tablespoons butter
1/2 cup ponzu
2 tablespoons Mirin
2 cups dashi, recipe follows
Salt and black pepper, to taste
1 tablespoon miso
2 dozen medium asparagus, tough ends removed
Garlic oil, reserved from garlic chips
Salt and black pepper, to taste
4 garlic cloves, thinly sliced
1 cup canola oil
1 piece kelp (1 by 1/2 inch)
2 cups bonito flakes
3 1/2 cups water

Steps:

  • Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
  • Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
  • In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
  • In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
  • Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
  • Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
  • Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
  • Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.

THAI COCONUT CAKE WITH MANGO SAUCE



Thai Coconut Cake With Mango Sauce image

Light wonderful cake that is even better with the yummy mango sauce! Recipe was found on About.com and was by Darlene Schmidt. So good wanted to keep it here and thought I'd share!

Provided by Acceptance

Categories     Dessert

Time 1h

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 13

5 eggs, separated
1/2 cup brown sugar
1 pinch salt
1/2 cup oil
1/4 cup coconut milk (NOT sweetened, stir before measuring)
2 teaspoons coconut extract
2 teaspoons baking powder
1 cup all-purpose flour
2 mangoes, peeled and cubed (about 1 1/2 cups)
3/4 cup coconut milk
1/4 cup brown sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350.
  • Grease a tube pan.
  • Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
  • Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
  • Add the baking powder and then the flour to the yolk mixture.
  • Beat just till blended.
  • Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
  • Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
  • Sauce:.
  • Place all the sauce ingredients into a blender or food processor and blend till smooth.
  • To serve:.
  • Warm the mango sauce in a saucepan.
  • Cut slices of the cake and plate them.
  • Pour warm sauce over.
  • If desired garnish with freshly toasted unsweetened coconut.

TOASTED COCONUT POUND CAKE WITH MANGO-LIME SAUCE



Toasted Coconut Pound Cake with Mango-Lime Sauce image

We've dressed up our Classic Pound Cake recipe with toasted coconut and mango-lime sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room-temperature
2 1/3 cups sweetened shredded coconut
1 mango, chopped
2 tablespoons lime juice
1 teaspoon sugar
Pinch of salt
Lime zest and additional diced mango, for garnish

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold sweetened shredded coconut into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle additional coconut over each cake; tent with foil.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make mango-lime sauce: Puree chopped mango,lime juice,sugar,and a pinch of saltin a food processor until smooth. Top with diced mangoand lime zest.

COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE



Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce image

I was looking for recipes to use up the jalapeños I'm growing, plus the mangoes, shrimp, and limes that I had on hand. I found this one, hope you enjoy it as much as we did. We did fry them, but they can also be baked in a 475°F oven and still come out crispy.

Provided by chia2160

Categories     Southwestern U.S.

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

16 jumbo shrimp (shelled and deveined)
1/2-1 cup canola oil
2 cups coarsely crushed tortilla chips
7 ounces shredded coconut
1 cup flour
6 ounces beer (like corona)
1 tablespoon freshly squeezed lime juice
salt, to taste
cayenne pepper, to taste
1 large ripe mango, diced
4 jalapenos, seeded and chopped
2 tablespoons canola oil
1 tablespoon rice or 1 tablespoon red wine vinegar
1 pinch cumin (to taste)
1/2 sweet onion, diced
1 orange, juice of
salt and pepper, to taste
hot sauce, to taste (or tabasco sauce)

Steps:

  • Make the sauce first.
  • In a food processor or blender, mix all ingredients until blended.
  • For shrimp.
  • Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
  • Place mixture on plate and set aside.
  • In a bowl, whisk flour, beer and lime juice until blended and lump free.
  • Butterfly each shrimp by cutting down it's center.
  • In a skillet, heat canola oil.
  • Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
  • Place shrimp in hot oil and cook for 3-5 minutes on each side.
  • Cook in batches if the shrimp are very large.
  • Remove shrimp from oil and drain on paper towel to remove excess oil.
  • Or bake--.
  • Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
  • Fried or bakes, serve them with the mango jalapeño dipping sauce.

COCONUT CHEESECAKE WITH MANGO SAUCE



Coconut Cheesecake with Mango Sauce image

Provided by Lauren Chattman

Categories     Cake     Mixer     Dairy     Fruit     Dessert     Bake     Cream Cheese     Coconut     Mango     Chill     Party     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 17

Graham-Coconut Crust
11 whole graham crackers (to yield about 1 1/3 cups crumbs)
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup sweetened flaked coconut
1 teaspoon pure coconut extract
1/8 teaspoon salt
Coconut Filling
1 cup cream of coconut (such as Coco López brand)
1 envelope unflavored gelatin
1/2 cup heavy cream, chilled
16 ounces cream cheese, softened and cut into 1-inch chunks
1 teaspoon pure coconut extract
1 teaspoon pure vanilla extract
Mango Sauce
One 14-ounce bag frozen mango puree, thawed
2 tablespoons confectioners' sugar
1 tablespoon dark rum

Steps:

  • 1. To make the crust, preheat the oven to 350°F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
  • 2. Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)
  • 3. To make the filling, place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
  • 4. In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
  • 5. Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.
  • 6. To make the sauce, push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners' sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)
  • 7. Release the sides of the pan from the cheesecake. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.

COCONUT MANGO GREEN CURRY COCKTAIL SAUCE



Coconut Mango Green Curry Cocktail Sauce image

Yesterday I served Christmas Brunch for my family. This year I was not my typical over-the-top foodie self and opted for a simple brunch. My one signature "Star" of the meal was a Shrimp cocktail bar with 4 very different types of cocktail sauces. I searched the internet for ideas, recipes, and was able to compile my taste buds and about 100 recipes into four choices. This one was REALLY good....rated as second best of the four. Since I'm a big fan of Green Curry lately, I really really loved it!

Provided by Melanie B.

Categories     Mango

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12

2 tablespoons green curry paste
3 mangoes, peeled, pit removed, roughly diced
1 small red onion, roughly diced
1 (15 ounce) can coconut milk
2 serrano chili peppers, roughly chopped
1 tablespoon ginger, freshly grated
1 garlic clove, minced
2 tablespoons cilantro, chopped
1 lime, juiced
1 teaspoon lime zest
salt, to season
pepper, to season

Steps:

  • Put all ingredients except the cilantro into a sauce pot and bring to a boil over medium high heat. Reduce to a simmer and cook uncovered for about 10-15 minutes.
  • Turn off heat and cool for a few minutes. Place in a blender or use a hand held blender to puree mixture.
  • Place back in the sauce pot, cook over medium to medium-low heat and reduce to your desired thickness.
  • When making this sauce for shrimp cocktail, I like it much thicker so I did use about a tablespoon of cornstarch -- made a slurry -- and brought back up to a boil to thicken a bit. If you do this, however, do not use too much cornstarch that would alter the flavor.
  • Chill the sauce before serving. Add cilantro right before serving.
  • This sauce can also be used as a sauce for any other dishes -- chicken, vegetables, etc. On the heat scale, I would place it as a 2 out of 5 -- a little kick but not much. Add additional Serranos if you desire more heat.

ADZUKI BEAN MANGO STIR FRY WITH CILANTRO LIME COCONUT SAUCE



Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce image

Delicious and tropical. Loosely based on the Kashi Black Bean Mango frozen dinner. Serve with forbidden (black) rice and steamed broccoli.

Provided by Tori Farbisz

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 12

1 cup light coconut milk
½ cup chopped fresh cilantro
1 lime, juiced
1 inch piece fresh ginger root, minced
1 clove garlic, minced
1 tablespoon agave nectar
1 tablespoon peanut oil
1 red onion, cut into 1 inch long strips
1 green bell pepper, cut into 1 inch long strips
½ cup thinly sliced carrot
1 cup canned adzuki beans, drained
2 small mangos - peeled and cut into strips

Steps:

  • To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, and agave nectar in a blender until smooth; set aside.
  • Heat the peanut oil in a wok or large skillet over medium-high heat. Cook the onion, bell pepper, and carrot in the hot oil until the carrot is tender, about 10 minutes. Add the adzuki beans and mango; cook and stir until the mango is hot. Pour the sauce overtop to serve.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 39.9 g, Fat 9.2 g, Fiber 7.9 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 28.3 mg, Sugar 17.8 g

CRISPY BAKED COCONUT ZUCCHINI WITH MANGO-JALAPENO DIPPING SAUCE



Crispy Baked Coconut Zucchini with Mango-Jalapeno Dipping Sauce image

Seriously nosh-worthy, these crispy baked zucchini chips are coated with coconut and Panko for a tropical twist. That irresistible mango dipping sauce seals the deal.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 14

1 pound zucchini (about 2 medium, sliced into 1/4-inch coins)
2 tablespoons white whole wheat flour or all-purpose flour
1 egg
1 tablespoon water
1 cup sweetened flaked coconut
2/3 cup Panko breadcrumbs
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil (optional)
1 medium ripe mango (peeled and pitted (about 1 cup fruit))
1 jalapeno pepper
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with a silicone mat or parchment paper.
  • Place zucchini in a large bowl and sprinkle with the flour. Toss until all pieces are well-coated. Crack the egg into a bowl and add the water. Whisk with a fork until blended. Add the coconut, Panko, salt, and pepper to a third bowl and stir to combine.
  • Working with 2-3 pieces at a time, dip each flour-coated zucchini coin into the egg then transfer to the coconut-Panko mixture, dredging until both sides are covered with the crumb mixture. Lay on the baking sheet and repeat until all pieces are covered.
  • Drizzle with olive oil if desired - the results will be slightly crisper and more golden brown with a little oil. But I've skipped the olive oil in the past and the results are still delicious!
  • Bake until golden brown and fork-tender, 12-15 minutes.
  • While the zucchini is baking, make the Mango-Jalapeno Dipping Sauce. Add all sauce ingredients to a blender or food processor and puree until smooth. Add additional jalapeno pepper if desired. Any leftover sauce will keep in the refrigerator in an airtight container for 2-3 days.
  • Transfer cooked zucchini to individual plates and spoon sauce into dipping bowls to serve alongside.

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE



Mango Chicken Thighs with Basil-Coconut Sauce image

This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 can (13.66 ounces) coconut milk
1 medium mango, peeled and chopped
4 green onions, sliced
1/2 cup thinly sliced fresh basil, divided
1/4 cup miso paste
2 teaspoons Sriracha chili sauce
2 cups cooked jasmine rice
2 medium limes, quartered

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.

COCONUT SHRIMP WITH MANGO DIPPING SAUCE



COCONUT SHRIMP WITH MANGO DIPPING SAUCE image

Categories     Shellfish

Yield 12

Number Of Ingredients 12

1 pound raw jumbo shrimp, peeled and deveined
½ cup cornstarch
1 teaspoon salt
2 teaspoons curry powder
1 ½ cups flaked, sweetened coconut
2 egg whites, beaten until foamy
½ cup mayonnaise
½ cup thawed frozen mango chunks
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Small pinch of curry powder
½ teaspoon fresh lime juice

Steps:

  • Preheat oven to 400 degrees and generously coat a baking sheet with olive oil or regular oil spray. Rinse and dry shrimp. Mix cornstarch, salt and curry powder in a shallow bowl. Place coconut flakes in a separate bowl. Working one at a time, dredge shrimp in the cornstarch mixture, dip it into egg whites, then roll in coconut, being sure to coat well. Place on baking sheet. Bake in preheated oven 15 to 20 minutes, until shrimp are bright pink on the outside and coconut is browned, flipping shrimp halfway through. Serve with the dipping sauce. To make dipping sauce: Combine all ingredients in a food processor and pulse until smooth. Store in refrigerator.

Tips:

  • To achieve a smooth and creamy texture, ensure you blend the mango and coconut mixture until it's completely pureed.
  • For a richer flavor, use full-fat coconut milk instead of light coconut milk.
  • Feel free to adjust the amount of lime juice and sugar to suit your personal taste preferences.
  • If you want a thicker sauce, simmer it for a few minutes until it reaches your desired consistency.
  • Serve the sauce immediately or store it in an airtight container in the refrigerator for up to 5 days.

Conclusion:

With its vibrant flavors and creamy texture, this versatile mango coconut sauce is sure to elevate any dish. Whether you're using it as a dipping sauce, marinade, or dressing, it adds a unique and tropical twist to your culinary creations. So next time you're looking for a sauce that packs a punch, give this mango coconut sauce a try - you won't be disappointed!

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