Mango Passionfruit Sauce

Tropical Mango Passionfruit Drizzle – A Sweet & Tangy Sauce for All Occasions

Ingredients:

1 large ripe mango, peeled and diced

1/2 cup passionfruit pulp (fresh or frozen, strained for seeds if preferred)

1/4 cup honey or agave syrup (adjust to taste)

Juice of 1 lime

1/4 teaspoon sea salt

1/2 teaspoon grated ginger (optional)

2 tablespoons water (adjust for desired consistency)

Directions:

Add the diced mango, passionfruit pulp, honey (or agave), lime juice, salt, and ginger (if using) to a blender.

Blend until smooth and creamy.

Taste and adjust sweetness or tartness as needed by adding more honey or lime juice.

For a thinner consistency, add 1–2 tablespoons of water and blend again.

Store in an airtight container in the refrigerator for up to one week.

Serve chilled or at room temperature over desserts, pancakes, yogurt, grilled meats, or tropical bowls.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 65 kcal per 2-tbsp serving | Servings: 6

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Whip up this bright & breezy Mango Passionfruit Sauce in just 10 minutes! Bursting with tropical flavor and perfect for drizzling on everything from pancakes to grilled shrimp!

Five-Minute Ice Cream

Lightning-Fast No-Churn Five-Minute Ice Cream

Ingredients:

2 cups frozen mango chunks (or any frozen fruit of choice)

1/2 cup heavy cream (or coconut cream for dairy-free option)

2–3 tablespoons honey or maple syrup

1/2 teaspoon pure vanilla extract

Pinch of sea salt

Directions:

Place frozen fruit, heavy cream, sweetener, vanilla, and salt into a high-speed blender or food processor.

Blend on high until smooth and creamy, scraping down the sides as needed.

Taste and adjust sweetness if desired.

Serve immediately for a soft-serve texture.

For a firmer ice cream, transfer to a container and freeze for 1–2 hours before scooping.

Prep Time: 5 minutes | Optional Freeze Time: 1–2 hours | Total Time: 5–65 minutes
Kcal: 160 kcal | Servings: 4 servings

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Need dessert in a flash? This Five-Minute Ice Cream is smooth, fruity, and crazy easy. Just blend and enjoy!

Mango Jam

Sweet and Tangy Homemade Mango Jam with Tropical Flavor

Ingredients:

4 cups ripe mangoes, peeled and chopped

2 cups granulated sugar

2 tablespoons fresh lemon juice

1/2 teaspoon ground ginger (optional)

Directions:

In a large saucepan, combine chopped mangoes, sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.

Reduce heat to low and let it cook gently for 30-40 minutes, stirring frequently to prevent sticking, until the mixture thickens to jam consistency.

If desired, add ground ginger during the last 5 minutes of cooking for a subtle spicy note.

Remove from heat and let cool slightly.

Pour the jam into sterilized jars and seal. Refrigerate after opening.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: Approximately 120 kcal per 2 tablespoon serving | Servings: About 6 servings

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Brighten your breakfast with this sweet and tangy homemade Mango Jam — bursting with tropical flavor and perfect on toast!

Spicy Mango Shrimp Risotto

A bold and tropical dish featuring creamy risotto, juicy grilled shrimp, and zesty mango salsa – a flavor explosion in every bite!

⸻
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2
Calories: ~520 kcal

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Ingredients

For the Shrimp:
• 8 large shrimp, peeled & deveined
• 1 tbsp olive oil
• ½ tsp chili powder
• Salt & pepper to taste

For the Risotto:
• ¾ cup Arborio rice
• 2 tbsp butter
• ½ small onion, finely chopped
• 2 cups chicken or vegetable broth (warm)
• ¼ cup white wine (optional)
• ¼ cup diced mango
• 1 tbsp tomato paste
• Salt to taste

For Mango Salsa:
• ¼ cup fresh mango, diced
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• Pinch of salt

⸻
Instructions

1⃣ Prepare the Shrimp:
• Toss shrimp in olive oil, chili powder, salt & pepper.
• Grill or sauté 2–3 mins per side until charred and cooked through.

2⃣ Make the Risotto:
• In a saucepan, melt butter and sauté onion until soft.
• Stir in Arborio rice and cook for 1 minute.
• Add white wine (if using) and cook until absorbed.
• Gradually add warm broth, ½ cup at a time, stirring constantly.
• After 15–18 minutes, add tomato paste and diced mango.
• Cook until risotto is creamy and tender.

3⃣ Prepare Mango Salsa:
• Mix diced mango, lime juice, cilantro, and salt in a small bowl.

4⃣ Assemble:
• Plate the risotto, top with grilled shrimp and spoon over mango salsa. Garnish with fresh cilantro.

⸻
Pro Tip:
Use very ripe mango for the salsa to balance the spice with sweet tropical flavor!

Looking for a fresh and flavorful taco night idea?

Grilled Mahi-Mahi Tacos

Ingredients:
- 2 mahi-mahi fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving

Preparation Steps:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix olive oil, paprika, garlic powder, cumin, salt, and pepper.
3. Brush the mahi-mahi fillets with the spice mixture.
4. Place the fillets on the grill and cook for 4-5 minutes per side, or until opaque and flaky.
5. Warm the corn tortillas on the grill for about 30 seconds on each side.
6. Once cooked, flake the mahi-mahi into bite-sized pieces.
7. Assemble the tacos by placing the mahi-mahi, shredded cabbage, avocado slices, and cilantro onto each tortilla.
8. Squeeze fresh lime juice over the top before serving.

Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins
Calories: 350 kcal per serving | Servings: 4 servings

Suggested Pairings:
Serve with a side of black beans and a refreshing mango salsa.

#grilledtacos #mahimahi #tacotuesday