Mango and Pomegranate Fool recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Fruit desserts
This dessert is lower in fat and calories than the classic fruit fool. It's made by layering ripe mangoes with Greek yoghurt, pomegranate seeds and honey. Simple and delicious!
7 people made this
- 1 pomegranate, seeds only
- 12 tablespoons Greek style yoghurt
- 2 ripe mangoes, peeled and diced
- 4 tablespoons honey
MethodPrep:20min ›Ready in:20min
- Set out four glasses. Fill each with 1 tablespoon honey, 2 tablespoons yoghurt, some mango, some pomegranate seeds, 1 tablespoon yoghurt, more mango and top with pomegranate seeds.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
- 1 pound fresh or frozen skinless grouper fillets, about 1/2 inch thick
- Nonstick cooking spray
- ½ cup whole-wheat panko (Japanese-style bread crumbs)
- ⅓ cup finely chopped, unsalted roasted pistachio nuts
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
- ¾ cup chopped, peeled mango
- 1 kiwifruit, peeled and chopped
- ¼ cup pomegranate seeds
- 1 tablespoon thinly sliced green onion tops
- ¼ teaspoon shredded lime peel
- 1 tablespoon lime juice
- ⅛ teaspoon crushed red pepper
- Dash salt
Prepare Pistachio-Crusted Grouper: Preheat oven to 425 degrees F. Thaw fish if frozen. Rinse fish pat dry with paper towels. Cut fish into 3- to 4-inch pieces set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray set aside.
In a shallow dish, stir together panko, pistachio nuts, salt and pepper. Pour egg into another shallow dish. Dip one piece of the fish in egg, turning to coat completely. Allow excess to drip off. Dip fish into panko mixture, turning to coat. Place in prepared pan. Repeat with the remaining fish pieces.
Bake 8 to 12 minutes or until fish flakes easily when tested with a fork.
While fish is cooking, prepare Mango-Pomegranate Salsa. In a small bowl, combine mango, kiwifruit, pomegranate seeds, green onion, shredded lime peel, lime juice, crushed red pepper and dash salt. Serve with baked fish.
Avocado Mango & Pomegranate Salad
Disclosure: As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. We may receive a small commission at no cost to you when you make a purchase using our links.
Avocado Mango & Pomegranate Salad
In our house, a meal is not a meal without a slice of avocado on the side! We eat a slice of avocado with our plates of rice and beans and even with our soups. It’s not always easy finding the perfectly ripe avocado but when I do find them, I buy quite a few and try to get a little creative with them. This week I got lucky when my local supermarket was literally handing them out for free so I decided to make a fresh avocado, mango and pomegranate salad I found in my William Sonoma latin inspired recipe book. Normally, I would have made it into a guacamole dip but I wanted it chunkier and easier to mix into a salad. This is probably my favorite summer salad as it can easily be used as a burger topping or spread on toast!
3 ripe avocados
2 teaspoons fresh lime juice
1/4 small white onion
1 small serrano chile, seeded and minced
3 fresh cilantro stemmed and chopped
2 tablespoons diced mango
2 tablespoons pomegranate seeds
1/2 small plum cored, seeded and finely diced
Cut the avocados in half and remove pit.
Chop avocado, place in a bowl and mix with lime juice and 1/2 teaspoon of salt.
Stir in onion, chile, and cilantro. Taste and adjust lime and salt.
Scatter mango, pomegranate seeds, and tomatoes on top. Serve with tortilla chips, as a burger topping or on toast.
Mango Pomegranate Vodka Spritzers
Natural flavor-infused vodkas and these mango pomegranate vodka spritzers are great for get-togethers while keeping your clean lifestyle. These beautiful cocktails are eye catching and make for a great conversation starter.
- FOR THE FRUIT-INFUSED VODKA:
- ½ Pomegranate, Seeded
- 24 ounces, fluid Vodka, Or As Needed
- 1 slice Fresh Mango, Peeled
- FOR THE SPRITZERS:
- 9 ounces, fluid Fruit-Infused Vodka
- Ice, As Needed
- Carbonated Water, For Topping Off
- Extra Fruit, For Garnish
Add about half of the pomegranate seeds and 1 slice of mango into a 32-ounce Mason jar. Fill the remainder of the jar with vodka, leaving a few centimeters of space at the top. Cover with lid. Allow mixture to sit at room temperature and infuse for 5–7 days (or more) before use, shaking several times each day.
Strain the fruit from the vodka.
To make one cocktail, add 1 ½ ounce of infused vodka to a glass half filled with ice. Fill glass to the top with carbonated water. Garnish with pomegranate seeds and a couple mango slices!
• Make sure the fruit you use is fully ripened for the best flavor.
• Substitute your favorite fruits for pomegranate or mango if desired!
• Use gluten-free vodka if you are highly sensitive to gluten or have celiac disease.
• Make your own! Additional ideas for flavor-infused vodkas can include: other fruits, citrus peels, vanilla beans (split), whole spices (toasted if desired), herbs (lightly crushed), and chiles.
Healthy Mango-Ginger Overnight Oats Recipe
Waterbury Publications, Inc.
Overnight oats are perfect for busy mornings when you don't want to prepare breakfast. However, if you eat them every day, you might be bored of the standard cinnamon and blueberry topping routine. If your go-to overnight oats recipe could use some help, spice things up with this mango-ginger overnight oats version.
Fresh mango cubes and grated ginger give this oat recipe a kick. And if you really want an explosion of flavor and texture, try topping your oats with pomegranate seeds, too. Think outside the box when it comes to which fruits go with oatmeal, and you might be surprised how much you like the result.
If you're not on the overnight oats train yet, it's worth giving this nutrient-filled breakfast a try. It takes just minutes to mix the ingredients together the night before you want to eat them. And you don't have to use a stovetop to cook the oats, either. They just steep in the milk or milk alternative (in this case, coconut milk), softening overnight. When you go to eat the mixture in the morning, you don't have to heat it up—just add any last-minute toppings and enjoy.
With this recipe, things couldn't be easier to assemble. Just combine the ingredients and let them chill in your fridge overnight. When you wake up, you'll be treated to a tasty breakfast with five grams of fiber and six grams of protein. The tasty, nutritious overnight oats recipe might just become your weekday go-to breakfast.
Nutrition: 264 calories, 6 g fat (3 g saturated), 38 mg sodium, 5 g fiber, 20 g sugar, 6 g protein
Makes 4 servings
Golden Mango Smoothie Bowl
Waterbury Publications, Inc.
Sick of having regular old cereal with milk? Spruce up your usual breakfast bowl and blend up a mango smoothie bowl instead! Smoothie bowls are as versatile as smoothies—simply add what you want, blend, and sprinkle your favorite toppings on top. However, finding the best smoothie bowl combination isn't always the easiest—so we've done that for you, right here!
It's common to see smoothies made with milk, and sometimes even ice ream. However, you can make a smoothie extra tasty by simply trying a plant-based milk. Almond milk is a great alternative, or coconut milk, which is used in this mango smoothie bowl recipe. Plus, it will help reduce the overall calories of your smoothie without sacrificing the taste. In fact, having that extra coconut flavor is what makes a tropical smoothie bowl such as this one!
If you don't know how to make a smoothie bowl, don't worry, they're very simple to make! You simply make a smoothie like you normal would in a blender, but instead, pour it into a bowl. What may be especially helpful is adding in foods that will make the smoothie creamy and thick—like avocado, banana, or some yogurt.
Smoothie bowls can be topped with anything that your heart desires. This particular recipe includes kiwi, mango, pomegranate seeds, and coconut chips as toppings for the mango smoothie bowl. However, if you would like to get creative, there are many smoothie bowl recipes to work with! Are you a fan of adding nut butters to your smoothies? How about some seeds? Better yet, sprinkle on some of your favorite granola for an extra satisfying crunch to this easy smoothie bowl recipe!
Nutrition: 237 calories, 5 g fat (4 g saturated), 35 mg sodium, 5 g fiber, 41 g sugar, 2 g protein
Makes 1 servings
- In a food processor, process the mango chunks, sugar, orange juice, mint, salt, and cayenne until smooth, scraping down the sides of the bowl as needed, about 1-1/2 minutes. You should have about 1-1/2 cups mango purée. Taste and add more sugar or salt if needed, remembering that the flavors will be muted when you fold the purée into the cream. Chill until very cold, about 2 hours.
- In a chilled bowl, whip the cream to firm but not stiff peaks. With a rubber spatula, gently fold 1 cup of the chilled purée into the whipped cream just until fully incorporated. Gently stir in the remaining purée to make swirls. Serve immediately or refrigerate up to 24 hours.
Your knife will glide easily through the tender part of a mango but will make a grating sound when you get too close to the pit and the stringy flesh.
In a chilled bowl beat heavy cream until soft peaks, add almond extract and beat until stiff peaks. Put in refrigerator.
In a food processor put strawberries and 1/4 cup minus 1 Tb of sugar. Pulse until smooth. Put in mixing bowl and set aside.
Rinse out the food processor and add in the mango and 1 Tb white sugar. Pulse until smooth. Put in another mixing bowl.
Remove a couple of dollops of the whipped cream for the top of the desert. Divide whipped cream in half and fold each half into the strawberry puree and mango puree. Work quickly so the cream does not warm up and separate.
Put each puree cream mixture into a pastry bag or ziptop bag. For the ziptop bag (which is what I use) push mixture into one corner and snip the very tip. Pipe mixtures alternately into wine glasses, 2 times each for each glass of each mixture.
Top with a dollop of whipped cream and pieces of strawberry and mango.
Put in refrigerator from 1 - 4 hours.
Recipe: Chicken Salad With Mango And Pomegranate
This pretty dish, which combines ingredients that can be locally sourced with some that are more exotic, would be a knockout at any luncheon table. Rather than buying a separate chicken breast, think about making this a day or two after you've enjoyed a roast chicken for dinner. To increase the number of servings, just double or even triple the salad ingredients below. There is enough dressing for 6 to 8 servings.
1 whole, bone-in chicken breast
2 slices Vidalia onion, or any sweet onion
1/2 mango cut into thin slices
6 to 10 large shavings of parmesan cheese (use a vegetable peeler), or another salty, hard cheese
1/4 cup pomegranate juice from half a pomegranate*
* Greenhouse-grown pomegranates can be found year-round in many areas. To squeeze, cut the pomegranate in half and squeeze like a lemon over the measuring cup. Be careful -- pomegranate juice stains.
Preheat the oven to 350 degrees. Salt and pepper the chicken breast and roast until a thermometer inserted in the thickest part reads 165 degrees. Let it rest for 15 minutes and slice thinly.
While the chicken is cooking, make the dressing. Combine the pomegranate juice, vinegar, olive oil and salt and pepper in a sealed container. Shake vigorously until well combined.
Make an even bed of arugula on a platter. Top here and there with chicken slices. Follow with a ring of Vidalia onions atop the chicken slices. Next scatter the mango. Sprinkle the pomegranate seeds all over, and follow with a leaf of cilantro every few inches. Drizzle 2 to 3 tablespoons of dressing over the salad and finish it off with parmesan shavings.
Mango & Passion Fruit Fool Recipe
I have been making fool quite a lot these days, since it is so easy to make, you can whip it up with any fruits. This recipe is my latest favourite, not only it is healthy, it taste simply superb..
Greek Yogurt / Hung Curd – 1 cup (RECIPE HERE)
Take 1 cup of mangoes in a blender and make them into a puree.
Scoop the passion fruit pulp into a bowl.
Take yogurt, sugar and mango puree in a bowl and mix well.
Add in half of the passion fruit pulp into the bowl and mix well.
Take your serving glasses, fill the bottom with some of the mix.
Spoon some of the mangoes and passion fruit pulp over this, the top with some more yogurt mango mix and top with the final passion fruit and mangoes.