Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, No- Bake Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

노오븐~♪ 망고 치즈케이크 만들기 : No-Bake Mango Cheesecake Recipe : マンゴーレアチーズケーキ |

By Cooking Tree

How-to-video 👇👇



90g Butter biscuit 

45g Melted unsalted butter 

350g Ground mango

70g Sugar

7g Lemon juice

330g Mango puree

7g Gelatin sheet (or Powdered gelatin)

90g Whipped cream (whipped up 50%)

200g Cream cheese

40g Powdered sugar

50g Plain Yogurt

2g Vanilla extract

4g Gelatin sheet (or Powdered gelatin)

85g Whipped cream (whipped up 50%)


Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mango Coconut Jelly (Agar Agar) Recipe วุ้นมะม่วง By Hot Thai Kitchen

Mango Coconut Jelly


Mango Layer

  • 250 g mango flesh (for purée), roughly cubed (from about 1 ½ – 2 mangos, scant 2 cups)
  • Flesh of 1 mango, 1-cm cubes
  • ½ cup orange juice
  • 1 ¼ cups water
  • 2 tsp agar agar powder
  • ⅓ cup sugar
  • Lime juice, to taste
  • 15 small mint leaves, optional

Coconut Layer

  • ⅔ cup water
  • 1 tsp agar agar powder
  • 4 Tbsp sugar
  • 1/8 tsp salt
  • ⅔ cup coconut milk

Get full recipe 🙂

Mango Coconut Jelly Cubes วุ้นมะม่วง (woon mamuang)


Mexican, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chipotle Black Bean, Brown Rice, and Mango Quesadillas By Half Baked Harvest

Doing a little Mexican today with these Chipotle Black Bean, Brown Rice, and Mango Quesadillas. Which also happen to be the easiest, quickest, and most delicious vegetarian quesadilla I have personally ever made…or eaten for that matter. 37 more words

via Chipotle Black Bean, Brown Rice, and Mango Quesadillas. — Half Baked Harvest

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Italian Cuisine, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Easy Sticky Rice with Coconut and Mango By Bon Appetit 



1 15-ounce can unsweetened coconut milk

1½ cups Thai sweet rice, such as Three Rings

3 tablespoons packed grated palm sugar (about 1.5 ounces), raw sugar, or brown sugar

1¼ teaspoons kosher salt

2 ripe Champagne or regular mangoes, cut into pieces, chilled

Toasted white sesame seeds, black sesame seeds, finely grated lime zest, and lime wedges (for serving)

Get full recipe👇🏻

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Mango Black Bean and Avocado Quinoa Salad By Cooking Classy


1 cup dry quinoa

1 (14.5 oz) can low-sodium chicken broth


3 Tbsp extra-virgin olive oil

3 Tbsp fresh lime juice

2 tsp honey

1/2 tsp ground cumin

1/4 tsp ground ginger

1/4 tsp cayenne pepper (optional)

1 can black beans, drained and rinsed

1 medium mango, peeled, cored and diced*

1 red bell pepper, cored and chopped

1/2 cup sliced green onions

1/3 cup chopped cilantro

1 medium avocado (semi-firm but ripe), cored and diced

Get full recipe👇🏻

Mango Black Bean and Avocado Quinoa Salad

Dairy Free & Gluten Free Food & Recipes, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Black Pepper Chicken Thighs With Mango, Rum and Cashews By Melissa Clark, NYT Cooking


½ teaspoon light brown sugar

1 ½ teaspoon black pepper

 Pinch cayenne

¼ cup olive oil

½ cup salted cashews

1 ¾ pound boneless, skinless chicken thighs, cut into 2-inch chunks

1 teaspoon kosher salt

¼ cup finely chopped scallions

2 tablespoons chopped cilantro stems

3 garlic cloves, finely chopped

2 tablespoons dark rum

1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)

1 to 1 ½ teaspoons cider vinegar, to taste

⅓ cup chopped fresh cilantro leaves

Get full recipe👇🏻

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Mango Black Bean and Avocado Quinoa Salad By Cooking Classy

This Mango Black Bean and Avocado Quinoa Salad is the perfect side dish to just about any summer meal and it also makes for the perfect lunch! It’s brimming with so many fresh and delicious flavors and it’s totally satisfying. Not to mention it’s perfectly healthy too. Just look at the list of ingredients. You…

via Mango Black Bean and Avocado Quinoa Salad — Cooking Classy

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Mango Mandarin Sesame Shrimp Salad By Creme De La Crumb



1½-2 pounds uncooked shrimp shelled and deveined, tail-on is okay)
8 cups chopped romaine or green leaf lettuce
1 avocado, pitted and thinly sliced
1 large mango, diced
½ cup mandarin oranges
1 red bell pepper, diced
⅓ cup shelled edamame

¼ cup cilantro, roughly chopped
sesame seeds, for topping (optional)
½ cup oil (vegetable, canola, or peanut work well)
⅓ cup rice vinegar
¼ cup soy sauce (I use low sodium)
2 tablespoons sesame oil
1 tablespoon sugar
3 teaspoons minced garlic
½ teaspoon ground ginger (more to taste)

🤠🤠 Combine all dressing ingredients in a blender and puree until smooth. Pour ⅓ of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
🤠🤠 Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
🤠🤠 Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.


Mango Mandarin Sesame Shrimp Salad




Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mango sticky rice recipe (วิธีทำ ข้าวเหนียวมะม่วง)

By Mark Weins


For the rice:

  • 1 kg. Thai sticky rice (ข้าวเหนียว)

  • 800 ml. coconut cream (หัวกะทิ)

  • 150 g. sugar (น้ำตาลทราย)

  • 1 tsp. salt (เกลือ)

For the toppings

  • 200 ml. coconut cream (หัวกะทิ)

  • ⅓ tsp. salt (เกลือ)

  • Sweet yellow mangoes (มะม่วงนำ้ดอกไม้)

  • 100 g. yellow mung beans (ถั่วเหลือง)

  1. Rinse the sticky rice 6 – 10 times, making sure most of the starch gets removed and you’re left with clear water. Then soak the rice submerged in water for about 6 hours.
  2. Using a steamer basket or other type of steamer, steam the sticky rice for about 15 minutes until fully cooked, then set aside.
  3. In a pot, add 800 ml. coconut cream on medium heat, and stir in one circular direction gentry. Add 150 g. sugar and 1 tsp. salt, and keep stirring and cooking until fully dissolved. When the coconut cream mixture comes to a boil, turn off the heat.
  4. Put the fresh sticky rice into a mixing bowl, and begin to slowly add in the coconut cream and sugar mixture. You’ll combine all of it, but add it spoon by spoon and work it slowly into the rice. Once all combined you should be left with shimmering sticky rice that’s almost a grainy pudding in texture. Your sticky rice is ready, cover it with plaster so it doesn’t get crusty.
  5. In a separate sauce pan add the other portion of coconut cream and salt, and stir on low heat. Bring it to a boil, then turn off the heat, and set aside in a bowl. This will be served alongside the mango sticky rice as a topping.
  6. In a wok or frying pan, using low heat, dry fry the yellow mung beans for a few minutes until they turn golden crispy. Again, set this aside as a topping.
  7. For the mango, first peel the skin, then cut off the meat from either side of the mango seed, and slice the mango into large bite sized pieces.
  8. On a plate, first add a portion of sticky rice, top it with mango, sprinkle on some mung beans, and serve the extra coconut cream on the side.
  9. Enjoy!


When it’s mango season in Thailand, you’ll find mango sticky rice available all over the streets – it’s one of the most popular desserts – and it’s also pretty easy to make. Enjoy this street food style recipe!