How To make Mango Splash (Ew)
4 Ripe mangos
1/3 c Curacao or other orange-
-flavored cordial 3 tb Fresh lime juice
3 tb Sugar
2 Bottles sarkling white wine,
-chilled Lime wedges for garnish Note - Before buying the mangoes, sniff them: they should have a pleasant, sweet aroma. For the bubbles, choose a not-too-sweet sparkling wine, such as a French cremant de Bourgogne or an Italian prosecco. For a nonalcoholic cocktail, mix with ginger ale. Hold a mango stem-end up and slice flesh away from the long flat stone in long, vertical sections. Slice the flesh from the skin. Repeat these steps with the remaining mangoes. Cut 12 thin, uniform slices for garnish and set them aside. Press the remaining mango slices through a strainer into a bowl. (You should have 1 1/2 cups mango puree.) Stir in curacao, lime juice and sugar. (The mango puree and garnish can be prepared up to 8 hours ahead and stored in spearate covered containers in the refrigerator). Pour about 2 Tbsp. mango puree into a glass, top with sparkling wine, garnish with a lime wedge and a mango slice and serve. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
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THIS NOODLE Makes Pad Thai EASY!
No more mushy, broken noodles! Here's an easier, faster AND healthier version of the traditional pad thai. Glass noodles is much easier to work with and more forgiving than rice noodles, yet they have no flavour so you still get the same flavour we love in this dish. In this video I also share how to make shrimp fat or shrimp oil, so you can amp up the flavour of your pad thai!
WRITTEN RECIPE:
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00:00 Intro
00:58 Making pad thai sauce
02:42 Prepping glass noodles
03:23 Other ingredients
04:15 How to make shrimp oil
06:16 Cooking pad thai
10:50 Tasting and plating
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Pad See Ew - Prep and Cook in 20 Mins!
Here's the pad see ew that I grew up eating that you may have never seen. It's called sen mee pad see ew and it uses rice vermicelli, which makes it much more homecook-friendly, and it only takes 20 minutes to prep AND cook so you can have a yummy homemade lunch in less time it takes to go and get takeout! In the video you'll see all the prepping and the cooking is done in real time! I'm making this one vegetarian, but you can add meat to it also.
00:00 Intro
00:34 Prepping for sen mee pad see ew
04:35 How to tell when rice noodles are done soaking
05:17 Cooking pad see ew in real time - wok on!
11:40 Tasting
ORIGINAL PAD SEE EW RECIPE:
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----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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