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Mangoes

S: 12st3lb C: 11st0lb G: 9st0lb BMI: 27.3 Loss: 1st3lb(9.94%)
#2
S: 18st12lb C: 16st7lb G: 12st12lb BMI: 34.1 Loss: 2st5lb(12.5%)
#3
DessertsName Of RecipeMANGO SORBETServings4Ingredients3/4 cup yogurt2 tsp. sugar2 medium mangos, peeled and cubedDirectionsIn food processor, process mango and sugar until smooth. Add yogurt. Pour mixture into freezer container of an ice cream maker. Freeze according to manufacturer's instructions. To prepare without and ice cream maker, pour mixture into an 8"x4" freezer container. Cover and freeze 4 hours, whisking from time to time.
If you used canderell instead of sugar would this recipe be syn free. Know that sometimes if you use fruit other than eating as a whole fruit (if you know what i mean) do you have to count the fruit as syns?
 

ilovelife

Wishing and hoping!
#4
[FONT=Verdana, Arial, Helvetica, sans-serif]INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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4 x 113g / 4oz lean pork steaks, all fat removed
Fry Light, for spraying
basil sprigs, to garnish


For the spicy mango sauce:
1 x 142g / 5oz mango
1 red chilli, deseeded amd chopped
2 garlic cloves, crushed
1 tsp oil
a few basil leaves, chopped
170ml / 6floz chicken stock made with Bovril
1 tbsp soy sauce
artifical sweetener, to taste
salt & freshly ground black pepper


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[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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1. Peel the mango and remove the flesh around the stone. Puree the flesh in a blender or food processor.
2. Saute the chilli and garlic in the oil with the basil leaves for about 1 minute. Stir in the stock, soy sauce amd artificial sweetener to taste. Bring to the boil, then simmer genrtly for 5 minutes.
3. Whisk in the mango puree and simmer for 5 minutes, or until thickened. season to taste and keep warm.
4. Spray the pork lightly with Fry Light and cool on a preheated barbecue for 5 minutes each side. Serve with the warm sauce, garnished with basil.


 

ilovelife

Wishing and hoping!
#5
[FONT=Verdana, Arial, Helvetica, sans-serif]INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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1 mango, 1 red onion and 1 red chilli
3 tbsp each lime juice and red wine vinegar
2 tbsp freshly chopped mint
A dash of Tabasco
4 skinless chicken breasts
2 garlic cloves
1 tsp chilli powder
½ tsp each oregano, thyme, coriander, cumin, black pepper and cinnamon
Zest of ½ orange




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[FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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1. Prepare the salsa: peel and dice the mango; chop the onion; deseed and finely chop the chilli. Place in a bowl with 1 tbsp lime juice, the vinegar, mint and Tabasco and mix. Cover and stand at room temperature until needed.
2. Slash the chicken breasts. Crush the garlic and mix with the remaining ingredients, rub all over the chicken, cover and chill for 30 minutes.
3. Place the chicken over medium-hot coals, turning often until thoroughly cooked through. Alternatively grill until tender and cooked.
4. Serve the herby chicken with the mango salsa and a large mixed salad.


 




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