Như đã viết trong bài “Dự án” Xoài (phần 1) hôm nay mình sẽ up các món ăn mình thực hiện kèm công thức nấu để các bạn tham khảo nhé. Các công thức này mình được bên dự án gửi, và mình chỉ thực hiện theo, không thay đổi. Bởi vậy, công thức được viết bằng tiếng Anh, mình cũng có tự dịch ra để làm, nhưng mình không up bản dịch đâu, xấu hổ lắm.

1. Đồ uống

Mình làm hai món là: Trà xoài sả và Xoài colada

Mango & lemongrass ice tea


Ingredients (serve 4):

  • 1,5 Litter water.
  • 4 English Breakfast tea bags.
  • 5 lemongrass, lightly crushed.
  • 1 ripe mango, peeled and thinly sliced.
  • 50g granulated sugar.


Directions

  • Boil water in a large saucepan. Remove from the heat and steep the tea bags about 5 minutes, then discard tea bags. Transfer tea to a large mixing bowl with lemongrass. Allow the tea to be infused until it cools to room temperature, about 45 minutes.
  • Meanwhile, to a small mixing bowl, add mango, and sugar. Allow the fruit to sit until it’s softened and formed juices.
  • Transfer the fruit with juices to a large pitcher. Pour the cooled tea into the pitcher then use a large wooden spoon, stir to combine.
  • Chill in the refrigerator and serve over ice.

Mango Colada


Ingredients (serve 4):

  • 125ml Pineapple juice
  • 1 ripe mango, peeled and cubed
  • 1 lime, juiced
  • 80ml cream of coconut
  • 80ml light rum
  • Crushed ice


Directions:

  • Place all ingredients in a blender and blend until smooth and thick.
  • Pour into tall glasses and serve with a straw.

2. Món khai vị

– Crostini với pho mát dê, thịt hun khói và xoài
– Salad gà với xoài và nước xốt hoa quả

Goat cheese, bacon and mango crostini


Ingredients (serve 4):

  • 1 baguette, sliced crosswise into 1,5cm pieces.
  • 1 tablespoon extra virgin olive oil.
  • 400 g bacon, chopped.
  • ½ cup honey.
  • 200g goat cheese, softened.
  • 2 large mangos, peeled and diced.
  • 3 sprigs of mint, sliced.
  • Sea salt, to taste.


Instructions:

  • Preheat oven to 200oC, Place sliced baguette on a baking paper lined tray and drizzle with olive oil. Sprinkle with salt and bake, until golden brown and crisp, about 10 minutes. Remember to flip halfway through baking. Set aside.
  • Meanwhile, cook bacon in a large non-stick skillet over medium heat until fat is rendered and bacon is crisp, 15 minutes. Remove from pan and drain on paper towel lined plate.
  • To assemble, spread toasted bread with goat cheese, top with diced mango, sprinkle with cooked bacon, and drizzle with honey. Garnish with sliced mint.

Chicken salad with mango & passionfruit dressing

 
Ingredients (serve 4):

  • 2 large chicken breast fillets.
  • 100g mixed greens.
  • ½ ripe mango, peeled and thinly sliced.
  • 1 large red capsicum, thinly sliced.
  • 1/2 small red onion, thinly sliced.
  • 2 passion fruit, juiced.
  • 1/2 ripe mangoes, juiced.
  • ½ lime, juiced.
  • ½ lime, thinly sliced.
  • 2 tablespoons extra virgin olive oil.
  • 1 fresh chilli, thinly sliced.
  • Sea salt, to taste.
  • Pepper, to taste.
  • Olive oil, to grease.


Instructions:

  1. Marinade chicken breast with lime sliced, salt, pepper and a tbsp. of olive oil, let sit for 30 minutes.
  2. Brush the BBQ rack with oil to grease. Add the chicken and cook for 5 minutes each side or until cooked through.
  3. Toss the salad leaves, mango, capsicum and onion on a large serving platter. Season with salt and pepper. Combine the passion fruit juice, mango juice, lime juice oil and chilli in a mason jar and shake well.
  4. Thickly slice the chicken, arrange on top of the salad. Drizzle the dressing over.

3. Món chính

– Bò bít tết với ngô nướng và xoài salsa
– Tôm ướp carri nướng ăn kèm xoài trộn

Flank steak with grilled corn & mango salsa


Ingredients (serve 4):
Steak

  • 800g flank steak.
  • 5 Tbsp steak seasoning.
  • 2 Tbsp olive oil and more for grill.

Salsa

  • 2 tablespoons olive oil.
  • 2 ears of corn, shucked.
  • 1/2 red onion, finely chopped.
  • 1 green bell pepper, diced.
  • 100g cherry tomatoes, diced.
  • 1 ripe mango, peeled and diced.
  • A handful of fresh coriander, roughly chopped.
  • 1 lime, juiced.
  • Sea salt, to taste.
  • Pepper, to taste.


Instructions:

  • Coat steak with the seasoning and drizzle with oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill until nicely browned, about 4 minutes per side. Transfer to a cutting board and let rest 10 minutes.
  • In a large bowl of water, soak corn for 30 minutes; drain well. Brush corn with corn oil and add to grill. Cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.
  • In a large bowl, combine salsa ingredients and add salt & pepper to taste.
  • Return steak to the grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

Curry-Grilled shrimp with mango chutney


Ingredients (serve 4):
Shrimp:

  • 800g large shrimp, shelled and deveined.
  • 1 Tbsp canola oil.
  • 1 Tbsp curry powder.
  • Sea salt, to taste.
  • Pepper, to taste.

Chutney:

  • 1 ripe mango but not too soft, peeled and chopped.
  • 1/3 seedless cucumber, peeled and chopped.
  • ½ red onion, chopped.
  • 2 red chili, seeded & finely chopped.
  • A handful of mint, chopped.
  • A handful of cilantro, chopped.
  • 1 Tbsp fresh grated ginger.
  • 1 tsp curry powder
  • 1 Tbsp canola oil.


Instructions:

  • Marinade shrimp with curry powder, oil, salt & pepper. Set aside.
  • Heat oil and sauté chili, then add onion and continue to cook until soft. Add mango, cucumber and ginger and cook for 5 minutes. Season with curry powder and salt and let cool in the fridge.
  • Prepare grill for direct-heat cooking over hot charcoal, thread 4 shrimp onto each skewer, leaving small spaces between them. Oil grill rack, then grill skewers until just cooked through, turning once.
  • Sprinkle herbs to the chutney and serve with shrimp.

4. Món tráng miệng

– Pudding gạo xoài
– Xoài đốt rượu dùng với kem

Rice pudding with mango


Ingredients (serve 4):

  • 1 1/2 cups jasmine rice
  • Two 14-ounce cans coconut milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 mango, peeled and diced


Directions

  • Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender. Or you just need a rice cooker to finish this job.
  • In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and cook until the mixture is hot and the sugar is dissolved. Do not let the mixture boil or the coconut milk will curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 minutes.

To serve, scoop the rice pudding into individual bowls, top with diced mango.

Mango flambé with ice cream


Ingredients (serve 4):

  • 1 tsp butter.
  • 2 mango, peeled and sliced.
  • 3 tsp sugar.
  • A pinch of salt.
  • 150ml rum.
  • 4 scoop of vanilla icecream.


Directions

  • Heat butter in a large, sauté pan. Add mango slices, sugar, and salt. Sauté until the sugars begin to caramelize and turn a light, golden brown, over medium heat.
  • Pour rum over the mangoes and let the liquor heat for 30-45 seconds. Light the liquor with a match and watch the show as the flames dance around your sauté pan. Once all the alcohol has burned off, the flames will go out.

Serve mangoes over ice cream. Remember to ladle some of the sweet, rum-infused sauce over top.
Mình bonus thêm cái ảnh chụp khi thực hiện món xoài đốt rượu