mango造句

I found three things: mango, avocado and ginger.

Remove mango paste powder and mango chutney, open the inside empty barrels, respectively, in blender mixing stir to mix well.

The pulp of mango tastes very sweet and soft.

Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-cream consistency.

Pooris are fried, puffy breads made from wheat flour; aamras literally means mango essence.

Served with prawn crackers and mango chutney, Chinese daily soup, seasonal vegetable, fruit and green tea.

Serve the mango sorbet in bowls, or scoop into ice cream cones (as pictured), and ENJOY!

Nectarine, apricot and mango have a large pit in the middle.

Kim Sturla, of the Californian animal sanctuary Animal Place, tells me that when she offers her pigs mango or a head of broccoli, they will always take the mango.

The trees produce a delicious edible fruit, similar to a creamy mixture of banana, mango and pineapple.

Wash it all down with fresh papaya or mango blended with shaved ice, milk and a little syrup.

Place a skinned chicken breast on the prosciutto. Cut an incision lengthways along the chicken breast to allow the mango and brie to be stuffed inside.

There is other, more nutritious, food for sale in the market, but it is often expensive and many people are unwilling to try fruits like mango and avocado.

Spring hesitates at winter's door, but the mango blossom rashly runs out to him before her time and meets her doom.

Indulge in late night coffee and sweets at Break Espresso and ice cream at Big Dipper, where, if you’re lucky, they’ll be serving the mango habanero sorbet.

The world's most addictive, which is one of the salsa more popular is mango, tamarind ready-mix and nuts, red peppers chutney.

All the simple recipe involves is beating the mango into pulp, and maybe adding a little milk, cream and cardamom-or sugar, or even some cumin powder to spice things up.

And this was all before the tricky stuff, when chocolate was cut into fans with a fine-bladed knife, or the final swirl of mango coulis was licked on with a paintbrush.

Pour the mango puree into a bowl or container while you continue to use your processor/blender. Scape down the sides and bottom with a rubber spatula to remove as much of the puree as possible.

Thin strips of mango are tossed in a tangy dressing that features all the flavors of Thai cooking: tart fresh lime juice, salty fish sauce, spicy chilies, and sweet brown sugar.