Best 8 Mango Glaze For Fish Chicken Or Pork Recipes

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Mangoes, with their sweet and tangy flavor, are a delicious fruit that can be used in a variety of dishes, both sweet and savory. When used in a glaze, mangoes create a sticky, flavorful coating that can be used to enhance the taste of fish, chicken, or pork. The glaze is easy to make and can be tailored to your own taste preferences, making it a versatile addition to your cooking repertoire.

Let's cook with our recipes!

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS



Mango-Black Pepper Glazed Grilled Pork Chops image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1/2 cup red wine vinegar
1/4 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt

Steps:

  • Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.

MANGO CHUTNEY GLAZED FISH



Mango Chutney Glazed Fish image

They have told me that this is very good! I don't like or eat mangoes and I don't love fish, so this a combination of recipes and experiments from the kitchen and the whole kitchen staff and other staff members, that are my guinea pigs! Didn't allow for cooking time for chutney since that should be made ahead of time.

Provided by Manami

Categories     Whitefish

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

1/4 cup vegetable oil (more or less)
1 cup red onion, diced
1 cup red bell pepper
1/2 cup green bell pepper (more if you choose)
1/2 cup orange bell pepper (more if you choose)
2 tablespoons minced fresh ginger
1 -2 tablespoon minced jalapeno pepper (optional)
1 1/2 cups white vinegar
1 cup white sugar
3 cups mangoes, cut in 1/2-inch dice
2 teaspoons freshly grated gingerroot
2 garlic cloves, crushed
1/3 cup prepared mango chutney
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
1 3/4 tablespoons oil
4 white fish fillets, cutlets
2/3 cup plain low-fat yogurt
3 tablespoons plain low-fat yogurt
3/4 cucumber, finely diced

Steps:

  • MANGO CHUTNEY: Can be stored up 2 weeks.
  • In a saucepan, heat oil over medium-high heat until hot but not smoking.
  • Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
  • Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.
  • Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
  • Remove from heat, and allow to cool to room temperature. *Store in airtight container, refrigerated for up to 2 weeks.* Yield 4 cups, can be used on chicken, pork, vegetables and pasta to name a few.
  • FISH:.
  • Combine ginger, garlic, chutney and spices well.
  • Marinate fish in mixture for at least 30 minutes.
  • Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
  • Combine yogurt and cucumber together well.
  • Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.

Nutrition Facts : Calories 630, Fat 22.6, SaturatedFat 3.5, Cholesterol 64.8, Sodium 116, Carbohydrate 84.9, Fiber 4.8, Sugar 76.3, Protein 22.4

MANGO APRICOT GLAZE



Mango Apricot Glaze image

A smooth, sweet, and slightly tangy glaze, great for pork, chicken, and fish.

Provided by Morgan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 48

Number Of Ingredients 7

1 ½ cups rice wine vinegar
½ cup raw sugar
2 ripe mangoes, peeled and chopped
4 fresh apricots, pitted and chopped
1 tablespoon chopped fresh ginger root
1 tablespoon honey
1 tablespoon fresh lime juice

Steps:

  • Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 3.5 g

PORK CHOPS WITH MANGO PINEAPPLE SAUCE



Pork Chops with Mango Pineapple Sauce image

Categories     Food Processor     Fruit     Pork     Sauté     Dinner     Mango     Pineapple     Pork Chop     Winter     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

4 (3/4-inch-thick) loin pork chops
2 teaspoons salt
1 3/4 teaspoons black pepper
1 (1-lb) firm-ripe mango, peeled and coarsely chopped
2 tablespoons unsalted butter
1 cup drained canned pineapple chunks (from a 14-oz can)
1 cup mango nectar
1/4 cup packed light brown sugar
2 tablespoons Dijon mustard
4 whole cloves
2 tablespoons olive oil
1 large onion, coarsely chopped
1 garlic clove, finely chopped
1/3 cup fresh cilantro leaves

Steps:

  • Sprinkle both sides of pork chops with 1 teaspoon salt and 3/4 teaspoon pepper (total), then chill, covered, at least 4 hours (to allow seasoning to permeate meat).
  • Purée chopped mango in a food processor until smooth, then force through a sieve into a bowl. Bring mango purée, butter, pineapple, mango nectar, brown sugar, mustard, cloves, and remaining teaspoon each salt and pepper to a boil in a 1 1/2- to 2-quart heavy saucepan, stirring until butter is melted, then simmer, uncovered, stirring occasionally, until thickened, 12 to 15 minutes. Discard cloves.
  • Pat pork chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches, about 1 1/2 minutes on each side. Transfer to a plate as browned.
  • Pour off all but about 1 1/2 tablespoons fat from skillet, then cook onion over moderate heat, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add sauce and pork chops (with any juices) and simmer, uncovered, turning chops over once, until just cooked through, 6 to 8 minutes. Sprinkle with cilantro.

MANGO-AND-LIME-GLAZED CHICKEN



Mango-and-Lime-Glazed Chicken image

This sweet-and-sour chicken is served over our Buckwheat-Noodle Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

5 limes
1/2 mango (about 13 ounces), pitted, peeled, and cut into chunks
1/2 teaspoon freshly grated ginger, plus several pieces for roasting
1 tablespoon honey
1 1/2 tablespoons olive oil
Salt and freshly ground pepper, to taste
One 3-pound whole chicken
1 tablespoon unsalted butter
Several stalks lemongrass

Steps:

  • Heat oven to 450 degrees. Grate zest and squeeze juice from one lime. Puree in food processor with mango, ginger, honey, oil, and salt to taste; mango should not be completely smooth. Reserve 3 tablespoons for Buckwheat-Noodle Salad; set aside remaining glaze.
  • Sprinkle chicken, inside and out, with salt and pepper. Puncture two limes; place in chicken cavity, and tie legs together with kitchen twine. Divide butter in half; slip pats under skin on each side of breast.
  • Halve remaining two limes, and strew roasting pan with limes, ginger pieces, and lemongrass. Place chicken in pan. Roast in bottom third of oven until chicken begins to brown, about 20 minutes. Baste with pan juices, and generously brush glaze over chicken. Continue to roast, basting and glazing every 10 minutes; cover with foil if chicken starts to burn. After 30 minutes, reduce oven to 350 degrees, and cook about 10 minutes, or until chicken has internal temperature of 185 degrees.

MANGO-CHUTNEY GLAZED PORK LOIN ROAST



Mango-Chutney Glazed Pork Loin Roast image

A little of this...a little of that, this delicious pork loin roast recipe has just a touch of India, but appeals to everyone! Serve with jasmine rice or potatoes.

Provided by LivininGTown

Categories     World Cuisine Recipes     Asian     Indian

Time 1h45m

Yield 10

Number Of Ingredients 9

1 (2 1/2 pound) center-cut boneless pork loin roast
1 tablespoon tandoori paste, or to taste
12 ounces mild shredded mango chutney
2 tablespoons apricot jam
1 tablespoon dehydrated onion flakes
2 cups water
2 slices pineapple, cubed
1 tablespoon dried cranberries
1 tablespoon chopped candied orange peel

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 24.2 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 473.6 mg, Sugar 4.3 g

ROASTED CHICKEN WITH MANGO GLAZE



Roasted Chicken With Mango Glaze image

I was searching around the internet looking for some whole chicken and mango recipees and found this one at: http://gourmetfood.about.com/od/meatandpoultryrecipes/r/mangochicken.htm it looks good, so i think i'm going to be trying it tonight.

Provided by Danielle K.

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 -4 lb) roasting chickens
2 teaspoons salt
1 cup orange juice
1/4 cup brown sugar
1 tablespoon Dijon mustard
1 garlic clove
1 mango, peeled and cubed
1/2 teaspoon thyme
1/2 teaspoon pepper
2 tablespoons butter, softened

Steps:

  • Preheat oven to 500 degrees.
  • Rub chicken with butter and sprinkle with salt.
  • Put all other ingredients in a food processor until it has a chunky.
  • Place chicken breast-side down in a pan.
  • Pour mango marinade over the chicken.
  • Put the chicken in the oven.
  • Flip chicken breast side up after 20 minutes and baste with marinade.
  • After 30 minutes of chicken being in oven, turn oven down to 350.
  • Baste chicken every 15 minutes until done.
  • Remove and enjoy.

GLAZED PORK CHOPS WITH MANGO SALSA



Glazed Pork Chops with Mango Salsa image

Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

4 bone-in pork loin chops (each 8 to 10 ounces and 1/2 inch thick), trimmed of fat
Coarse salt and ground pepper
1 tablespoon adobo sauce
2 tablespoons brown sugar
1 mango, peeled and cut into 1/2-inch pieces
1/2 small red onion, finely chopped
1 small jalapeno chile (ribs and seeds removed), finely chopped
2 tablespoons fresh lime juice

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place pork on baking sheet; season with salt and pepper. Spread with adobo sauce; sprinkle with brown sugar.
  • Broil until an instant-read thermometer inserted in thickest part of a chop, avoiding bone, registers 155 degrees, 8 to 10 minutes. Let rest 5 minutes before serving.
  • Meanwhile, make salsa: In a medium bowl, combine mango, onion, jalapeno, and lime juice. Season with salt and pepper, and toss to combine. Top chops with salsa, and serve with Arugula Cucumber Salad, if desired.

Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 1 g, Protein 28 g

Tips:

  • Use fresh, ripe mangoes for the best flavor.
  • The glaze can be made ahead of time and stored in the refrigerator for up to 2 days.
  • To make the glaze thicker, use less chicken broth or water.
  • To make the glaze sweeter, add more honey or sugar.
  • If you don't have any fresh mangoes, you can use frozen or canned mangoes instead.
  • Be careful not to overcook the fish, chicken, or pork, or it will become dry.
  • Serve the glazed fish, chicken, or pork with rice, vegetables, or your favorite side dishes.

Conclusion:

Mango glaze is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a sweet and tangy glaze for fish, a savory glaze for chicken, or a spicy glaze for pork, this recipe has you covered. So next time you are looking for a new way to add flavor to your meals, give mango glaze a try.

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