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1 servings
suggest servings
| 1 | each | mango | ripe |
| 1/2 | cup | orange juice | |
| 1 | clove | garlic | |
| 1 | teaspoon | soy sauce | |
| 1/4 | teaspoon | curry powder |
Peel the mango and take out the stone, cut in pieces.
Put everything in a blender and mix.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 306mg | 13% |
| Total Carbohydrate 49.0g | 16% |
| Dietary Fiber 4.0g | 17% |
| Sugars 31.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 34% | Vitamin C | 166% | |
| Calcium | 4% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground....
This recipe is easy and delicious!! We made a few changes: used thin chicken breasts (or you can pound them flat), add grated ginger, less soy sauce, substitute honey for the suger and chili oil for the cayenne pepper. We ate it with veggie fried rice (made in the same wok for easy cleanup). Yum!
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