1.Pork short ribs with mango salsa


2 to 3 pieces of pork muscle (about 1 cm thick), 3 to 4 slices of cranberry lettuce leaves, 1 mango, 2 tablespoon of diced tomatoes

2 tablespoon of chopped onion, 0.5 tablespoon of chopped jalapeño, 1 pinch chopped bay leaf, 0.5 teaspoon of chili water, 1 teaspoon of olive oil, flour



1 pinch of sugar, salt, 3 to 4 tablespoons of green sauce, 0.5 teaspoon of honey



1 Rinse the pork ribs, place in the green sauce. Grab it with your hands and let it marinate for 15 minutes.

2 Heat up the frying pan, sprinkle the pork ribs with flour and fry until it is cooked through. (3 to 4 minutes).

3 Peel and dice the mango, take 3 tablespoons of diced tomato, chopped onion, chopped jalapeno, chopped bay leaf, chili water, honey, sugar, salt and olive oil to make mango salsa.

4 Wash the  lettuce leaves and shred them, spread them on the bottom of the plate, place in the pork ribs and drizzle them with mango salsa.



Sprinkle with a little flour can effectively lock the gravy.


2.Creamy Mango Breakfast Cake


2 mangoes, 2 eggs, 100 grams of flour, 1 box of milk,  vegetable oil



1 Wash the mango into two pieces, cut each half into small pieces with a knife.

2 Use a knife along the skin to cut the pulp into the blender, then beat the eggs into the blender.

3 Pour the milk and flour into the blender and use the blender to beat the above ingredients into a batter.

4 Put  oil in a pan and heat. Pour in a small amount of batter and quickly turn the pan

5 Spread the batter evenly on the bottom of the pan and fry until it turns golden on both sides.


3.Mango mousse


100g mango pulp, 4 slices of gelatin, half a lemon, 100g of animal cream, 100g of cake, 45g of caster sugar



1 Mix 50g of mango pulp with 15g of caster sugar and puree it with a juicer.

2 Beat in Animal whipped cream and 15g of fine sugar with a blender for about 3 minutes and just whisk. Soak the gelatin in water.

3 Add 2 slices of gelatin to the mashed fruit puree, then squeeze with 1/4 lemon juice. Mix well with the whipped cream which is the mango mousse base

4 In another pot, squeeze 50g of mango and 15g of caster sugar into 1/4 lemon juice. Slowly cook the puree over low heat. Finally, add 2 pieces of gelatin and mix well.

5 Press the cake into a small round cup into a round shape, put it into the container as the bottom, fill in the mango mousse about half the height of the container and then add the mango puree

6 Fill another layer of mango mousse, put it in the refrigerator for half an hour and wait for it to set.


4.Mango Sticky Rice Cake


250g of glutinous rice flour, 1 mango, 20g of sugar, 250ml of mango juice drink



1 Make the mango juice with glutinous rice flour, sugar and mix well.

2 Place in the pot and steam for 20 minutes. After steaming, use chopsticks to stir evenly. Grate the coconut shreds.

3 Cut the mango into large pieces, take small pieces of dough and squash it in your hands. At this time, the dough will be a little bit sticky, maybe put some butter on the gloves.

4 Place the two pieces of mango cubes and knead them into a dough. Dip them with powder made from shredded coconut to finish.


5.Mango Yogurt Cold Noodles


200g of konjac silk, 2 to 3 crab sticks, 1/4 of mango, 1/4 of dragon fruit

100c.c of Original yogurt , 100c.c of mango puree, 30c.c mayonnaise, coriander



1 Take out the konjac shreds, soak in boiled water with ice and let it cool for about 5 minutes. Pick up and set aside

2 Cut the crab sticks diagonally in half and set aside. Dice the mango and dragon fruit and set aside.

3 Stir the original yogurt, mayonnaise and mango puree evenly and blend into mango yogurt sauce.

4  If you like sweetness, you can increase the proportion of mango puree. If you like the sour taste, you can add more original yogurt.

5 Put the konjac shreds on the diced mango, pitaya and crab sticks. Drizzle with mango yogurt sauce and coriander to finish.


6.Mango Shrimp Salad


2 mangoes, about 10 shrimps, 30 grams of shrimp eggs, 20 grams of lamb beans,  Mishima fragrant pine, 2 tablespoons of Thousand Island sauce



1 Cut the mango into two sides, take out the mango flesh with a spoon and leave the skin about 0.5cm thick. The mango skin and pulp are reserved for future use.

2 Blanch the lamb beans in boiling water for about 30 seconds, then pick up and drain. Cut in half and then cut the half into cubes. Save the other half for decoration.

3 After the prawns are blanched, remove their shells and cut into cubes. Reserve 3 prawns for the head and tail and remove only the prawns. Diced all the mango flesh

4 Place the diced mango, diced shrimp and croissant into a bowl. Add in Thousand Island sauce, prawn eggs and Mishima fragrant pine and mix gently.

5 If the diced mango is still too hard, tend to soften. It is recommended that you can use the back of the spoon to push it clockwise from the outside to the inside when stirring.

6 Put the mixed salad on the prepared mango skin in step 1. Then, add in the halved lamb beans and reserved fresh shrimp for garnish.


7.Mango with Black Rice


1 cup of black rice, Half a mango, 1.5 cups of water, half a can of coconut milk, 2 cubes of sugar



1 Wash the black rice, soak in water for 4 hours or more. Place the soaked black rice into the rice cooker and add in the soaking water.

2 Press the rice cooking button and stir evenly with the rice spoon after the rice cooking switch jumps up.

3 Take out a semi-circular container. Rinse with water to prevent sticking, place the compacted black rice and put it into a bowl.

4 Wash the mango, cut it in half, peel the core and cut into small pieces.

5 Pour coconut milk into a small pot and add in sugar cubes according to your preference. Heat until the sugar melts. (No need to boil)

6 Pour into a small bowl, place in the diced mango and black rice balls next to it.


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