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mango

Peach Mango Sangria

July 19, 2017

Well, last week’s car drama got even better.

Brace yourself for some sarcasm now…

…

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Filed Under: Drinks, Recipes Tagged With: drink recipe, mango, peach, sangria, wine

Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

February 3, 2014

Crispy Tofu Tacos with a Mango Salsa

I’m skipping this week’s edition of Monday Munchies post to bring you a great recipe and GIVEAWAY!

I’ve been on a taco kick recently. In 1 week I had tacos 3 times. 3 times!! But the best part was that each were so different. I just love how versatile they are. I made ground turkey as the filling, then I had fish tacos when my mom and I were out to lunch when she was visiting last week, and then I made these tofu tacos. Each were so good in their own way.

Crispy Tofu Tacos with a Mango Salsa-1

Have you ever made tacos with tofu before? I never had but once I saw this recipe I knew I had to give it a try. I’ve used Nasoya’s great Organic non-GMO tofu in endless stir fry’s but I figured that I would change things up and give this recipe a try.

Boy, it did not disappoint!

The tofu was firm, crispy, and flavorful. It was great for a filling as a taco. In fact, it kinda reminded me of fish tacos. The texture was light like fish and it had a nice crisp coating on the pieces as well. No, it didn’t taste like fish so I wasn’t fooled there but the way that tofu absorbs flavors is spot on in that is soaked up the umami rich Worcestershire sauce and then it became best friends with the cumin in the dredge. Bestest of friends. (ugh, where is my mind?)

Crispy Tofu Tacos with a Mango Salsa-3 Crispy Tofu Tacos with a Mango Salsa-4 Crispy Tofu Tacos with a Mango Salsa-5 Crispy Tofu Tacos with a Mango Salsa-6

Anyway… the Nasoya TofuPlus is great to use in recipes like this, as well as stir fries, such as this Spicy Peanut Stir Fry. But if tofu is new to you then you should know that tofu comes in different firmness. You can use something like silken which you can use in these Carrot Cake Squares. Nasoya’s TofuPlus is verasitle so you can use it from everything to breakfast smoothies, grill it and serve it on a salad, to even making dessert with it!

The tofu is great but you can’t ignore that the mango salsa and the creamy lime drizzle add great flavors to the tacos as well. They really pack a punch to tie the flavors of the tacos together. Kinda creates the perfect bite sorta thing. You get the heat and tang from the creamy lime drizzle and then there is great balance from the sweetness from the mango in the salsa. Plus you get some crunch from the red pepper to add some nice texture to the tacos. yum!!

Crispy Tofu Tacos with a Mango Salsa-7 Crispy Tofu Tacos with a Mango Salsa-8 Crispy Tofu Tacos with a Mango Salsa-9 Crispy Tofu Tacos with a Mango Salsa-10

So in conclusion- what? is this a essay or something?- these Crispy Tofu Tacos made with Nasoya tofu are just perfect for a Meatless Monday dinner. Have you done Meatless Monday before? You should give it a try. It’s a great night to change things up to kick off the week. You know, so you can take the week by the horns and kick some butt!

Crispy Tofu Tacos with a Mango Salsa-2

If you want to try these tofu tacos, or other great recipes using tofu, then be sure to enter my Nasoya GIVEAWAY after the recipe!!!

Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

Makes 8 Tacos

Ingredients

For the Filling

  • 1 package Nasoya Extra-firm tofu, rinsed and patted dry
  • 2 eggs
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup cornstarch
  • 1 teaspoon grill seasoning or seasoned salt
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil

For the Mango Salsa

  • 1/2 cup diced mango
  • 1/2 cup chopped red bell pepper
  • 1/2 cup diced avocado
  • 1/2 cup chopped fresh cilantro

For the Creamy Lime Drizzle

  • 1 teaspoon lime zest
  • 2 Tablespoons lime juice
  • 1/2 cup sour cream
  • 1 Tablespoon minced pickled jalapeno peppers

8 flour taco sized tortillas or 16 taco sized corn tortillas

Process

  1. Prepare the lime drizzle by zesting the lime rind into a small bowl. Juice the zested lime into the bowl and then add the sour cream and jalapeno peppers. Mix well to combine.
  2. Prepare the mango salsa by combining all of the salsa ingredients in a small bowl. Set aside.
  3. Prepare the filling by slicing the tofu lengthwise into 6 slices, and then quarter each piece resulting in 24 total rectangles; set aside.
  4. In a shallow bowl, beat eggs with the Worcestershire sauce. In another shallow bowl, mix together the cornstarch, grill seasoning and cumin.
  5. Heat oil in large, non-stick skillet over medium-high heat. Dip each piece of tofu in the egg mixture, dredge in the cornstarch mixture, and then cook in the skillet for about 3 – 4 minutes per side (top and bottom) or until brown. Do not crowd in the skillet, so prepare the pieces in batches, if necessary.
  6. Heat tortillas according to the package directions. Assemble the tacos by placing 3 pieces in taco then dressing with the mango salsa and topping with the creamy lime drizzle.

Slightly adapted from Nasoya

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If you would like to win some Nasoya coupons for your own tacos, stir fries, smoothies, and much more, then all you have to do it leave a comment on this blog post telling me how you would use tofu in your own cooking.

For an extra entry tweet the following: “Tofu Tacos? Yes! perfect for #MeatlessMonday. These Crispy Tofu Tacos are a must try! http://wp.me/pzEAP-44I Plus a giveaway!” Come back here and leave a comment telling me you did this.

For an extra entry LIKE Nasoya on Facebook. Come back here and leave a comment telling me you did this.

*While I did receive complimentary product from Nasoya, these opinions are entirely my own.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Filed Under: Cinco De Mayo, Meatless Main Dishes, Recipes Tagged With: cilantro, dinner, lime, lime juice, mango, mango salsa, Nasoya, nasoya tofu, recipe, sour cream, tacos, tofu, tofu tacos, vegetarian, Worcestershire sauce

Thirsty Thursday: Layered Frozen Mango Raspberry Margaritas

May 2, 2013

Layered Frozen Mango Raspberry Margaritas

Going to sound cliche right now but… HOW IS IT MAY ALREADY?!!?!?

…

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Filed Under: Cinco De Mayo, Drinks Tagged With: Cinco De Mayo, frozen mango, frozen margaritas, mango, margaritas, Thirsty Thursday

Mango Mini Cheesecakes

March 11, 2013

Mango Mini Cheesecakes

Mango Chobani + Mini Cheesecakes + Girl Scout Cookies = Mango Bombs!

Mango Mini Cheesecakes_01 Mango Mini Cheesecakes_02

So this year the Girl Scouts came out with a new cookie called Mango Cremes with nutrifusion. I ordered a box to try them out. The first thing I thought of when I opened them up was that they smelled like suntan lotion. No, I’m not saying a chemical smell! I’m saying the fruity, tropical smell that I can’t get enough of. Pure spring and summer.

Besides just eating Girl Scout Cookies I love to use them in different recipes. Most recently I made a Samoa Cookie Cocktail that I garnished with a Samoa Cookie. So I got to thinking about how I could use these cookies and I decided on using the cookies as the bottom of mini cheesecakes, just like my Mini Creamsicle Cheesecakes with Creamsicle Oreo Cookie Crusts.

Mango Mini Cheesecakes_03 Mango Mini Cheesecakes_04

I basically used the same filling recipe for my Mini Cheesecakes with an Oreo Crust, with just substituting regular yogurt for the Mango Low-Fat Chobani Greek Yogurt. This made the mango flavor shine throughout the entire cheesecake. I used the Mango Creme Cookies on the bottom of the cheesecakes, but if you don’t have them then use Golden Oreos.

Mango Mini Cheesecakes_05 Mango Mini Cheesecakes_06

I decided to invert the cheesecakes and put them in a new wrapper so that everyone could see the cute cookie bottom. You can leave them right side up and sprinkle some powdered sugar on top. Or you can take out of the wrapper and serve with a fruity sauce on top.

The thing I love most about these little cheesecakes is how easy they are to make and how yummy they are! Give them a try!!

Mango Mini Cheesecakes

Ingredients

  • 1 1/2 packages (12 ounces) cream cheese, room temperature
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup mango Greek yogurt, such as Chobani’s low fat Mango yogurt
  • 12 Mango Creme Girl Scout Cookies or Golden Oreos

 Process

  1. Preheat the oven to 325.
  2. Line a 12-muffin pan with aluminum liners and place a whole cookie of the bottom of each of the cupcake liner.
  3. Using a hand mixer or stand mixer, beat the cream cheese until creamy. Gradually add the sugar, salt, and vanilla; beat well. Add the eggs one at a time, mixing just until blended. Stir in the mango yogurt.
  4. Evenly divide the filling into the baked Oreo crusts, about a 1/4 cup of filling. The filling should should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight, until serving.

Filed Under: Cakes and Cupcakes, Recipes Tagged With: cheesecake, chobani yogurt, cream cheese, Girl Scout cookies, Golden Oreos, mango, Mango Creme Girl Scout Cookies, mango greek yogurt, mango yogurt, Mini Mango Cheesecakes with Cookie Crust Bombs, oreos

Mango Yogurt Cake

February 6, 2013

Mango Yogurt Cake

Every 4-6 weeks, I get on crazy food shopping trips where it takes me 2 hours since I bring all our coupons and go up and down each aisle looking for the best deals. We supplement our fridge and pantry between marathon shopping trips with weekly trips to Haymarket to get produce for us and the rabbits and occasional trips for eggs, milk, and bread. I like this system since I get the best deal and have a well-stocked pantry allowing me to make almost anything at any point. Only trick is to remember to defrost the meat before going work- which I’m awful at remembering… le sigh.

Mango Yogurt Cake_01 Mango Yogurt Cake_02

During one of my recent stock-ups I got a crazy amount of yogurt. My eyes were bigger than our stomachs situation. I knew we would go a bit bonkers just eating yogurt for B, L, D so I began to look around for some recipes to creatively use up all that cultured goodness. Well, since I know that plain Greek yogurt can be a great substitute for sour cream I decided to focus on using up some of the fruit flavored yogurts first. I grabbed a mango yogurt and dove on into the internets to find a recipe. While I enjoy Mango Lassi I quickly ruled that off as an option since I wanted to bake. My persistence paid off and I found a recipe for a Low Fat Mango Yogurt Cake.

Mango Yogurt Cake_03 Mango Yogurt Cake_04

I used the recipe for the Mango Yogurt Cake as a jumping off point as the recipe called for yogurt and mango puree so I did some adjustments and used the fruit flavored yogurt instead of the 2 separate ingredients. Our house filled with such a lovely smell while it was baking. The resulting cake was light, sweet, and very fragrant.

Mango Yogurt Cake_05 Mango Yogurt Cake_06

It is so cold now that this would be a nice cake to make. It will warm up your house and the tropical smells will take you away, far away. Maybe your imagination will take you the beach so you can work on your imaginary tan. Wouldn’t it be fun to imagine a sunny, hot beach with turquoise waters while you enjoy a slice of this cake?

Mango Yogurt Cake

Serves 10-12

Ingredients

  • 1-1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  •  Zest of 1 small lemon
  • 1” fresh ginger, grated
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter, room temperature
  • 4 egg whites
  • 1 cup Mango Greek Yogurt, such as Chobani
  • 1 tsp vanilla extract

Process

  1. Preheat oven to 350 degrees. Grease a bundt pan and place on a baking sheet.
  2. In a medium sized bowl, sift the flour with the baking powder, baking soda, and salt.
  3. Mix together the zest and freshly grated ginger with sugar until the sugar is moist and fragrant.
  4. Beat the egg whites and vanilla extract separately until frothy with small peaks.
  5. Cream the butter, oil and sugar in a large bowl. Then gently mix the egg whites into the creamed butter mixture. In this mixture, slowly fold the yogurt and flour mixture in 3 batches each.
  6. Pour the batter into the prepared bundt pan and bake for 50-60 minutes until the top is golden brown and the tester comes out clean.

Filed Under: Uncategorized Tagged With: cake, chobani, chobani yogurt, eeg whites, greek yogurt, low fat, low fat cake, mango, mango greek yogurt, mango yogurt

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