Traditional recipes

Chesecake with mango

Chesecake with mango

Put the biscuits in the blender together with the sugar and when the granules like breadcrumbs have arrived, add the melted butter, mix well then turn it over in the form of a cake greased with butter, press well so that it does not melt and bake for 10 minutes.

Put the cheese in a bowl, mix with sour cream, a pinch of salt, sugar, vanilla, add eggs, flour, mix well with a spoon, then pour over the counter, level the surface and leave in the oven over low heat for 1 hour; while preparing the jelly, put in the blender the fruit pulp, stopping a few slices for garnish, put the puree obtained in a bowl on the fire with 1 small cup of water and sugar, let it boil until it drops and after it has cooled a bit add good to dissolve

After the cake is baked, remove it from the pan on a plate, garnish with slices of mango and pour the jelly on top, leave in the fridge to harden then serve.

Chicken with mango

Usually, when I feel like a Chinese thing, I browse Radu's Recipes. Yesterday I came across this chicken with mango, which I immediately craved intensely. I adapted (a little) the recipe to what I had at hand and I glued a basmati rice to it, to give it a touch of multiculturalism :)

ingredients (for 4 servings)

  • 800 g boneless, skinless, sliced ​​chicken breast
  • 1 mango
  • 1 carrot
  • 1 onion
  • 1 red bell pepper
  • 2 cm of ginger root
  • 4 cloves of garlic
  • 1 red hot pepper (but I used half a teaspoon of red curry paste, like here)
  • 2 tablespoons soy sauce
  • 2 tablespoons Hoi Sin sauce
  • 2 green onions
  • oil
  • Optionally, basmati rice as a garnish

Mai & icircnt & acirci, I prepared the ingredients. I cut the fish onion, crushed the garlic, and cut the bell pepper, carrot and ginger into sticks. I cleaned the mango and cut it into cubes. At the end I cut the slices of chicken breasts.

Then I heated 2 tablespoons of oil in a wok and put the onion on high heat, and after 30 seconds I put the garlic and ginger.

After another 30 seconds I put the carrot. I mixed for about a minute, then I put the soy sauce.

. and then the bell pepper sticks.

I stirred for another minute, then I put the sliced ​​chicken breast and the Hoi Sin sauce.

I let the chicken cook for about 4-5 minutes, mixing it in one. Then I put the mango cubes.

I mixed for another minute, and finally I put the green onion (only the white part) cut lengthwise.

Dip with avocado with mango and blueberries

A fantastic and surprising bath of avocado with mango and blueberries. Exotic and full of flavor.

  • Irene Arcas
  • Cuisine: Mexican
  • Recipe type: appetizers
  • Calories: 80
  • Portions: 6-8
  • Cooking time: 5M
  • Total time: 5M


  • 1 small mango or 1/2 large ripe
  • 100 g of onion in pieces
  • 1 can of jalapeño pepper (and 1 tablespoon of its liquid) - optional
  • 2 large ripe avocados (peeled, pitted and thick)
  • 1/2 teaspoon salt
  • juice of 1/2 lemon
  • 1/2 tomato cut into squares with a knife
  • 50 g of dehydrated blueberries


Put the mango, onion and jalapeño pepper in the glass and chop 3 seconds, speed 5. Remove to a bowl and set aside.

Put avocado, juice of 1/2 lemon, tomatoes, 1 tablespoon liquid jalapeno pepper and salt in glass and mix 4 seconds, turn left, speed 5.

Put in the bowl with the mince that I had reserved in step 1 and add the blueberries. Mix and serve with toast, nachos, etc.


Preserved jalapeño peppers can be found in any supermarket, in the international food area. It usually comes in glass boxes or jars. They give a spectacular note to this dish and any other Mexican dish, it is a pickle with a slight spicy touch. But if you don't like it, you can do it completely. And if you like spicy, but you don't have canned jalapeño peppers on hand, you can crush a cayenne in step 1 or add a few drops of tabasco directly in step 2.

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Full Path to Article: Thermorecetas »Thermomix Recipes» Appetizers »Avocado Dip with Mango and Blueberries

Spicy duck with mango sauce

What nostalgia! The duck reminds me of my childhood and the delicious recipes my grandmother pampered me with. Although she served it with quince, apples or the famous cherry sauce from Banat, for me it was a lesson that the duck is a "good friend" with fruits. I kept associating it with various fruits, until I discovered that it goes perfectly with the sweetness and strong aroma of mango, intensified by hot peppers and ginger.

I used:
  • two pieces of duck breast
  • salt and pepper
  • 2 well-baked mangoes
  • 1 hot pepper (whole or in part, depending on how much you tolerate)
  • a piece of ginger
  • 2 limes
  • 3 tablespoons honey
  • arugula
  • valerian
Method of preparation

The duck has a delicious meat, but it is important to know how to cook it correctly, in order to highlight its aroma and texture. It should be at room temperature when fried, so I took the duck breast out of the fridge, wiped it with a napkin and cut the skin diagonally in both directions, and then salted and peppered the meat on both sides. . These cuts help the flavors to enter the meat better, and the salt will remove the water from the fat and will result in a crispy crust. Then I let the chest sit and reach room temperature so it could be fried.

Mango sauce

I started by peeling the mango and ginger, then cut the mango pulp into cubes, grated the ginger on a small grater and chopped the hot peppers into small pieces. Then I put them in a saucepan with salt and a little honey. If you don't like spicy, just use flavor. I squeezed two limes in the pan and then I put it on the fire, until the mango pieces softened well, about 10-15 minutes. Don't forget to stir from time to time, and if it runs out of liquid, add a little water.

Depending on how you prefer the consistency of the sauce, chop it coarsely or mash it with the blender, I chose the middle way, with the small, slightly crunchy pieces of mango.

The duck breast

Once it reached room temperature, I placed it with the skin down (very important) in the cold pan and then I put the pan on medium heat. The pan heats up slowly, as does the chest, and thus the fat melts and results in a crispy crust. If you put the breast in the hot pan, a large part of the fat remains in the meat, it does not melt. The breast should be fried for 6-8 minutes, until the skin becomes crispy. Then I turned it on the other side and let it brown for 2 minutes.

Then, I put the duck breast with the skin up, in a hot tray, on baking paper and put it in the hot oven at 190 ° C, for 5-8 minutes. It is important that the chest is upside down, as it will become even more crunchy and delicious.

I took the chest out of the oven and let it rest for 10 minutes. During this time, the temperature inside the meat is balanced, the juices are reabsorbed and the meat becomes more juicy. If it is cut as soon as it is taken out of the oven, all the juices will come out of the chest and will dissipate, and it will be drier. After 10 minutes, I cut the meat diagonally, into slices as thick as my little finger. The breast can only be served with mango sauce or on a salad bed. I chose valerian and arugula because they are slightly sour and temper the sweetness of the mango sauce, but also for the delicate taste of walnuts.

Tips for not wasting food
  • Once we fried the duck, the melted lard remained in the pan, which is considered one of the healthiest amine fats. This is delicious and it's a shame to throw it away, which is why I recommend straining and storing it in a jar in the refrigerator. You can't even imagine how delicious fried potatoes or vegetables are in duck lard.
  • Ginger has a strong aroma and you rarely cook it all at once. And, to avoid drying in the refrigerator, you can put it on the grater and keep in the jar with a little honey. It goes great in tea, lemonade or even plain, with benefits for immunity.

I enjoy cooking and good appetite! The recipe is a real treat for your loved ones!

Cheesecake with mango and chocolate pudding

Those from Colorful kitchen they made a super cake, which not only looks great, but is also tasty and baby-friendly. You can find more recipes from them here and here.

Mango cream

  • 150 gr mascarpone
  • 150 gr liquid cream (milk with caimac)
  • 2-3 lbs of mango puree
  • 1-2lg of honey (1 year +)

Carob pudding

  • 150 ml liquid cream (milk with caimac)
  • 100 gr mascarpone
  • 1 lg butter
  • 1 lgt vanilla powder
  • 1 lg of date syrup
  • 3 lbs of carob
  • Three-quart teaspoon of agar agar

Tehnological process:

  • I mixed the melted butter with the biscuits and formed the top in the tray.
  • For the mango cream, I mixed the cream with the mascarpone and when it hardened, I added the mango puree and honey, then I poured it over the biscuit top and put it in the fridge, then I started the pudding.
  • For the "chocolate" pudding, I mixed all the ingredients and left them over medium heat, stirring for about 3 minutes. After it cooled and became thicker, I poured it over the mango cream and put it back in the fridge.
  • I kept it in the fridge overnight before serving.
  • I decorated it with berries and almond flakes. ”

Drd. pediatric nutrition Hadmaș Roxana

Specialist in Nutrition and Dietetics, Clinical and Community Nutrition, PhD student in Medical Sciences, Pediatrics branch

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Hi, is mango put with or without peel? Thanks

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Cheesecake and mango

1. Grind the biscuits and mix with the melted butter. Grease a form with butter and put this mixture by pressing it well to become a solid base.

2. Mix the cheese with the cream and the yolks with the sugar. Then add the cheese, lemon zest and starch. Beat the egg whites and add them. Stir and then place the cream cheese over the layer of biscuits. Bake for 45 minutes. It is then allowed to cool.

3. Make the mango garnish for which the well-ripened fruits are mixed with sugar to obtain a puree. Soak the gelatin in cold water for 5 minutes, then heat the mixture. When it starts to boil, pour it over the mango puree. Stir and pour over the cheese.

4. Let the tart cool for 4 hours and garnish with whipped cream before serving.

Smoothie with mango and strawberry

Put a few frozen strawberries in the blender and mix until you get a paste. Pour the mixture into the glass and prepare the blender for a new action. The next step is to add in the blender vegetable milk, coconut, for example, Greek yogurt, a banana, mango and a little vanilla extract. Mix all the ingredients in a blender and pour the mixture obtained into the glass with the strawberry puree.

A delicious smoothie, perfect for a detoxification treatment: add a cup of green tea and greens, such as spinach, salad or kale, to the blender, and then pour the mix of cucumber, lemon juice, pineapple, avocado and grated ginger. Blend all these ingredients in the blender and enjoy this delicious smoothie while you prepare for a new day!

If the two recipes convinced you, but you don't have the means to prepare them, take a look at the selection of blenders here. The good news is you don't have to spend a fortune. All you have to do is choose a reliable brand, consult the list of specifications, but especially read what those who use it already say. Armed with a blender and the fruits of a visit to the local market, spring will surely reach your kitchen faster, helping you to ignore the capricious weather and temperatures that do not want to rise yet.

10 Detox Juice Manga Recipes to Lose Weight

Mango is a fruit rich in vitamins such as A, B, C, as well as good amounts of calcium, phosphorus, dietary fiber, etc. And do you know what benefits are for your health?

Vitamin A is responsible for fighting the damage caused by free radicals, helps fight infections, improves vision and also reduces stress. B vitamins help maintain mental health and nerve impulses, as well as regulate the gut and keep skin and hair more beautiful.

Vitamin C is important in strengthening the immune system, but it also acts on bone strength and the fight against cancer. Calcium also works to maintain bone health, but also fights insomnia and stress. Phosphorus prevents diseases such as arthritis and dietary fiber, helps promote a feeling of satiety, which is directly related to weight loss, and improves the digestive and intestinal system, helping to eliminate excesses.

Mango can be used a lot in detoxifying juice recipes, helping you lose weight. If you want some mango detox juice recipes, check it out below, enjoy it every day and lose a few pounds.

1. Recipe for detox juice with mango and kale


  • 400 grams of mango
  • 4 cauliflower leaves
  • 20 grams of ginger flakes
  • 1 orange
  • 3 tablespoons lemon juice
  • 250 ml of ice water.

Preparation method:

Wash the cabbage and separate the leaves. Separate the marked cut sleeves, squeeze the lemon juice, peel the ginger and separate the chips and cut the orange into pieces, removing the seeds and peel. Beat all the ingredients in the ice blender. Continue serving.

2. Detox juice recipe with mango and tangerines


  • 2 tangerines
  • 2 slices of ginger
  • juice of 1 lemon
  • 1 sleeve
  • 1 tablespoon golden seed.

Preparation method:

Start by hydrating the flax seeds for at least two days. Cut separate slices of peeled ginger, peeled and peeled mango, squeeze the tangerine juice and lemon juice. Beat everything until a homogeneous mixture is obtained. Continue serving.

3. Recipe for detox juice with mango and carrot


Preparation method:

Wash the ingredients, peel the mango and cut them into cubes. Bake the carrot and cut into cubes. Cut the apple and pear into bark and without seeds. Beat everything with lychee water until smooth, serve without sweetening. Coe if you want.

4. Detox juice recipe with mango and saffron


  • 200 ml of water
  • 1 tablespoon ground turmeric powder
  • 10 physalis
  • 1 slice of mango
  • 1 teaspoon flaxseed flour.

Preparation method:

Separate all the ingredients and take them in a blender until you get a homogeneous juice. Serve ice cream at the same time.

5. Detox juice recipe with mango and blueberries


  • 50 grams of strawberries
  • 50 grams of blueberries
  • 1/2 sleeve
  • 1 glass of water.

Preparation method:

Wash the strawberries and blueberries. Unwrap the mango and separate half of the fruit. Beat everything in a blender with water, preferably filtered. Add ice and drink without sweetening.

6. Detox juice recipe with mango and mint


  • 1/2 cup chopped mango
  • 1 chopped carrot
  • juice of 1 lemon
  • 1/2 bunch of mint leaves.

Preparation method:

Wash the mint leaves and set them aside. Bake the carrot and cut. Squeeze the juice of a lemon. Unwrap the mango and separate the pieces. Take everything to beat the blender until you get a homogeneous mixture. Serve with tail and cold.

7. Detox juice recipe with mango and orange


  • 1 ripe mango
  • 3 ripe oranges
  • grated ginger to taste
  • ice cubes.

Preparation method:

Peel and mango oranges and cut into pieces. Light beating with ginger and ice cubes. Put the candies and serve ice cream.

8. Mango detox juice recipe


  • ½ chopped mango
  • 40 g butter cabbage
  • 250 ml of coconut water
  • 3 mint leaves.

Preparation method:

Peel and cut the sleeve. Separate the cabbage leaves and wash well, as well as the mint leaves. Beat everything in a blender and serve without ice.

9. Recipe for detox juice with mango and sunflower seeds


  • 1 pear
  • 1 cup of frozen tea
  • 1/2 chopped cucumber
  • 1 glass of coconut water
  • 2 tablespoons grated coconut
  • mint to taste
  • 1 tablespoon sunflower seeds.

Preparation method:

Wash your hair and cut it into cubes with peel and without seeds. Peel a squash, grate it and squeeze the juice. Wash fresh mint. Beat everything in a blender until a homogeneous mixture is obtained. Serve without enduring. Cool a 300 ml beaker.

10. Detox juice recipe with mango and passion fruit


Preparation method:

Separate the pulp from the passion fruit. Unfold the sleeves, put them in pieces and despise the pieces. Mix in the blender with coconut water and serve.

When it comes to buying fruits and vegetables, fresh ones are always the best, aren't they? Well, not necessarily. While fresh produce is really ideal, it is also important to take into account the need for many people to fit at least five servings of fruits and vegetables a day, every day. And it turned out

The right granola cake can be the best easy and healthy option for your consumption when you touch that sweet desire. This is because it is a high-fiber cake and ideal for you, who follow a balanced and healthy diet. Recipes may include selected ingredients such as oats, wholemeal flour, brown sugar, bananas, apples or other ingredients indicated for healthy cake versions. Check out some networks below

How to clean and eat a mango

It is one of our favorite exotic fruits. It goes great in salads, with seafood or in steaks. If you have not yet had the courage to try it, we recommend you do it as soon as possible. For starters, however, learn how to clean a mango without accidents in the kitchen.

Mango is a juicy and very fragrant fruit. Beyond its intense taste, it contains over 20 different vitamins and minerals, antioxidants and a mix of phytonutrients that prevent chronic diseases. And the good news is that you can find it on supermarket shelves all year round.

Because it is very slippery after you peel it, learn how to handle it properly without cutting or wasting it. There are two methods:

First method: peel it and cut it into slices. Mango has a hard core that must be avoided when cutting its flesh. It is not round, but flat.

The second method: do not peel it. Cut it on both sides of the core, then, with a knife, cut the core into perpendicular lines so that you get cubes. Push them out and eat them straight.

Watch the video below:

Now that you have learned how to clean a mango, we recommend a few mango recipes absolutely delicious:

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Topping cherries or cherries for cheesecake

I chose these fruits because they are in season. You can also choose frozen berries. I used both cherries and cherries (without seeds). I weighed the water I needed (220 ml). In a cup I dissolved the 15 g of starch with a little water (from the one above) and then I poured everything into a saucepan. I added the rest of the water and sugar and put the pan on low heat. When it started to boil, I added the fruit. I left everything on fire max. 2-3 minutes to bind the starch. I obtained a very fine, glossy, bound fruit composition. The syrup was initially opaque (whitish) but by cooking the starch it became transparent.