Easiest Way to Make Chemical Composition Of Mango (Mangifera Indica L.) Fruit Nutritional And Phytochemical Compounds

Mango Gazpacho

The experiment was carried out to investigate effect of storage condition, packaging @inproceedings{girma2016chemicalco, title={chemical composition of mango ( mangifera indica l ) fruit as influence by postharvest.

Recipe Summary Mango Gazpacho

Serve this intriguing variation of gazpacho at your next summer gathering.

Ingredients | Chemical Composition Of Mango (Mangifera Indica L.) Fruit Nutritional And Phytochemical Compounds

2 cups 1/4-inch-diced fresh mangoes

2 cups orange juice

2 tablespoons extra-virgin olive oil

1 seedless cucumber, cut into 1/4-inch dice

1 small red bell pepper, seeded and cut into 1/4-inch dice

1 small onion, cut into 1/4-inch dice

2 medium garlic cloves, minced

1 small jalapeno pepper, seeded and minced (Optional)

3 tablespoons fresh lime juice

2 tablespoons chopped fresh parsley, basil or cilantro

Salt and freshly ground black pepper

Directions

Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Info | Chemical Composition Of Mango (Mangifera Indica L.) Fruit Nutritional And Phytochemical Compounds

Servings: 6 Yield: 6 servings

TAG : Mango Gazpacho

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Gazpacho Recipes,

Images of Chemical Composition Of Mango (Mangifera Indica L.) Fruit Nutritional And Phytochemical Compounds

Chemical Composition Of Mango (Mangifera Indica L.) Fruit Nutritional And Phytochemical Compounds / Mangoes have a sweet, creamy taste and contain more than 20 vital vitamins and minerals.