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Mango Appetizer Recipes

Please see below for the following recipes:

Chicken Wings with Mango-Chili Sauce
Cinco de Mango Quesadilla

Coconut Shrimp and Mango Ginger Sauce
Fruity Mango Roll Ups
Grilled Mango and Tandoori Chicken with Mango Rice
Holiday Mango Dip
Hot and Sweet Fresh Mango Chicken Salad
Mango and Bacon Barbecue Pizza
Mango Caprese Salad
Mango Macadamia Nut Rice
Mango Shrimp Coctail
Red Snapper and Mango Ceviche
Tilapia Ceviche with Mango

Chicken Wings with Mango-Chili Sauce

Ingrid Hoffmann loves to serve these sweet and spicy wings as an appetizer or as the perfect party treat.

Source: Ingrid Hoffmann

Recipe Categories:
Appetizer
Entree

Serving Size: 12

Ingredients
9 large mangos, peeled, pitted and coarsely chopped
1 cup dark brown sugar
6 teaspoon Worcestershire sauce
3 tablespoon chili paste
3 tablespoon vegetable oil
1 1/2 teaspoon red pepper flakes
6 pound chicken wings (about 24), wingtips removed, or drumettes rinsed and patted dry
Kosher salt and freshly ground black pepper
Nonstick cooking spray for oiling baking sheet
Chopped scallions, for garnish

Cinco de Mango Quesadilla

Add a lot more excitement to a favorite Mexican dish.

Recipe Categories
Chef Allen
Appetizer
Ripe

Serving Size:  12 

Ingredients
Quesadilla:
6 small boneless, skinless chicken breasts
3 (8-ounce) cans tomato sauce
3 dried ancho/pasilla chile peppers
12 burrito size flour tortillas
18 ounces thinly sliced jack cheese
3 ripe mangos
¾ cup minced red bell pepper
¾ cup sliced green onions

Mango Salsa:
3 large peeled mangos
1 cup chopped red bell pepper
¾ cup minced red onion
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons lime juice 
1/3 teaspoon salt

Instructions
To prepare quesadillas:
Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite size strips. Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa.

To prepare mango salsa:
In a small bowl, stir together mango, red bell pepper, red onion, cilantro, lime juice, and salt.

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Coconut Shrimp and Mango Ginger Sauce

Chili oil gives this sweet dish a surprise kick but is tempered by the tangy, sweet mango sauce, providing a flavor combination sure to stimulate even the toughest critic’s palate.

Recipe Categories
Ripe
Appetizer

Serving Size:  12 

Ingredients
Mango Ginger Sauce:
3 large ripe mangos, peeled and pitted
6 tablespoons rice vinegar (unseasoned)
6 tablespoons honey
3 teaspoons grated ginger

Coconut Shrimp:
3 pounds large raw tail on shrimp, peeled and deveined
1 cup honey
6 teaspoons soy sauce
6 teaspoons hot chili oil
6 cups flaked coconut

Instructions
To prepare mango sauce:
Puree mango, vinegar, honey and ginger in a blender or food processor; set aside.

To prepare shrimp:
Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. Serve mango sauce on the side for dipping.

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Fruity Mango Roll Ups

This fruity roll up hits the spot for a light breakfast or afternoon snack.

Recipe Category:
Appetizer

Serving Size: 12

Ingredients
1/4 cup whipped cream cheese
1 1/2 burrito size flour tortillas
3/4 medium ripe mango, peeled, pitted and cut into 1/2-inch thick strips
1 1/2 kiwifruit, peeled and cut into 8 wedges
1 1/2 tablespoon honey
1/4 teaspoon cinnamon

Instructions
Spread cream cheese over tortillas and place mango and kiwi over 2/3 of the surface. Stir together honey and cinnamon and drizzle over top. Roll up tightly. Gently squeeze to secure ingredients then cut into 1/2-inch thick slices.

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Grilled Mango and Tandoori Chicken with Mango Rice

Recipe adapted from Chef Allen Susser’s Grilled Tandoori-Style Chicken and Mangos with Mango Jasmine Rice and served at The Flavor Experience 2008.

Recipe Catagories
Appetizers
Entrees

Serving Size: 12 entrée servings

Ingredients
Grilled Fresh Mango:
3 large mangos, sliced into 36 1/2-inch wide spears
Tandoori Style Chicken Skewers:
3/4 cup Fresh Herb Seasoning, recipe below
1 cup yogurt
1/4 cup fresh lemon juice
36 skewered chicken tenderloins (1 ounce each)

Fresh Mango Rice:
3 cups water
2 cups jasmine rice
1/4 cup Fresh Herb Seasoning, recipe below
1/2 cup toasted pine nuts
1 cup diced fresh mango

Fresh Herb Seasoning:
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper

Instructions
Grilled Fresh Mango:
Cook per order on well-oiled grill about 2 minutes per side.

Tandoori Style Chicken Skewers:
Puree first 3 ingredients; pour over skewered chicken tenderloins to coat thoroughly. Cover and marinate 1 hour. Cook, per order, on a well-oiled grill just until done.

Fresh Mango Rice:
Bring first 3 ingredients to a boil; cover and simmer 15 minutes. Remove from heat and let stand for 5 minutes. Stir in pine nuts and mango. Keep warm. Makes 7 cups.

Fresh Herb Seasoning:
Puree all ingredients except oil. With processor running, slowly add 1/2 cup olive oil until thoroughly mixed. Refrigerate until service. Makes 1 cup.

Per order, mound 3/4 cup Fresh Mango Rice in center of plate. Fan 3 grilled mango spears on one side of plate. Prop Tandoori Style Chicken skewers on rice. Garnish with fresh cilantro.

NOTE: The dish can be served family style.

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Holiday Mango Dip

Start off your holiday gathering with Ingrid Hoffmann's welcoming Mango Holiday Dip.

Source: Ingrid Hoffmann

Recipe Category:
Appetizer

Serving Size: 12

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Hot and Sweet Fresh Mango Chicken Salad

This recipes was featured at The Flavor Experience 2008 in San Diego, CA.  Look for other mango dishes at the 2009 conference. 

Recipe Catagories
Appetizers
Entrees

Serving Size: 12 appetizer servings

Ingredients
1 1/4 cups diced fresh mango
1/2 cup julienned red bell pepper, cut into 1-inch lengths
1/2 cup cucumber slices, cut into half moons
1 cup diced cooked chicken
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 1/2 cups julienned romaine
12 small line wedges
12 small mango spears
Fried won ton strips, as needed
3/4 cup Hot-Sweet Chili Sauce, recipe below

Instructions
Toss together diced mango, bell pepper, cucumber, chicken, cilantro and mint. Refrigerate until needed. Per order, fill base of small martini glass with 1/3 cup romaine. Top with a heaping 1/4 cup chicken salad. Place 1 mango spear, 1 lime wedge and 3 to 4 wonton strips to one side. Drizzle with 1 tablespoon sauce. Serve immediately.

Hot-Sweet Chili Sauce:
Mix 2 1/2 cups prepared sweet chili sauce, 2/3 cup rice wine vinegar and 1 1/2 teaspoons chili oil. Refrigerate until needed. Makes enough for 48 servings (3 1/8 cups).

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Mango and Bacon Barbecue Pizza

Recipe Category
Appetizer

Serving Size:  12

Ingredients
6 (7-inch) pizza crust
12 tablespoons barbecue sauce
3 cups shredded Italian blend cheese
12 strips bacon, cooked crisp and coarsely crumbled
6 tablespoons sliced green onion tops
6 mangos, peeled, pitted and diced

Instructions
Preheat oven to 450°F and place pizza crusts on a large baking sheet. Spread with barbecue sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8 to 10 minutes or until lightly browned around the edges. Let cool slightly then cut into small wedges.

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Mango Caprese Salad

This delicious mango and mozzarella salad drizzled with lemon juice and oil and topped with fresh basil is perfect for entertaining.

Recipe Categories
Ripe
Appetizer
Salad

Serving Size:  12

Ingredients
6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Snipped fresh basil
Crusty toasted baguette slices

Instructions
Place sliced mango on a platter, alternating with slices of mozzarella. Drizzle with lemon juice and oil and season with salt and pepper. Sprinkle with basil and serve with baguette slices.

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Mango Macadamia Nut Rice

Mango and macadamia nuts add depth of flavor to this rice and the spices perfume, creating an alluring accompaniment to poultry, pork and as part of a vegetarian plate.

Source: Chef Allen Susser

Recipe Categories
Appetizer
Entrée

Serving Size:  12 

Ingredients
Nuts and spices:
3 tablespoons olive oil
3/4 cup macadamia nuts
15 whole black peppercorns
3 whole cloves
3 cardamom pods
1 cinnamon stick (2-inch piece)

Rice:
1-1/2 pounds Basmati rice
3/4 teaspoon saffron, soaked in 1 tablespoon hot water
1-1/2 teaspoon Kosher salt
3 cups water
1 ripe 9 count mango, 3/8-inch dice*
1/4 cup golden raisins

Garnish:
2 tablespoons thinly sliced green onion

Instructions
To prepare nuts and spices:
Heat oil in a large saucepan over medium low heat. Add nuts and continuously shake pan until nuts are golden brown. Remove nuts from pan with a slotted spoon, keeping oil in the pan, and set aside. Add all spices to the same pan and stir constantly until aromatic, about 2 minutes.

To prepare rice:
Stir rice into spice mixture. Add saffron and salt, stirring until rice is well coated. Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until liquid has been absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand for 5 minutes.

Per order:
1. Garnish 1/2 cup rice mixture with slightly less than 1 teaspoon green onion.

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Mango Shrimp Coctail

Souce: Allen Susser

Recipe Categories:
Appetizer
Chef
Ripe

Serving Size: 12

Ingredients
6 small ripe mangos, peeled and pitted
3 small red onion, diced
1 1/2 cup diced cucumber
1 1/2 cup diced watermelon
3 small jalapeno chile, seeded and diced
6 tablespoon freshly squeezed lime juice
6 tablespoon extra-virgin olive oil
6 tablespoon chopped fresh cilantro
3 teaspoon kosher salt
1 1/2 teaspoon freshly ground black pepper
36 jump shrimp, shelled, deveined, cooked and chilled
6 tablespoon crushed peanuts

Instructions
Cut 1 mango into eight 1-inch-wide wedges for garnish. Cut the remaining mango into ½-inch dice.

To make the salsa: In a large bowl, combine the diced mango, red onion, cucumber, watermelon, chile, lime juice, olive oil, cilantro, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes or up to 4 hours.

Divide the salsa among 4 stemmed glasses. Place 3 shrimp on the rim of each glass.

Garnish each with 2 mango wedges and sprinkle with ½ tablespoon peanuts.

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Red Snapper and Mango Ceviche

A sizzling mango ceviche perfect as an appetizer or the main dish.

Recipe Categories
Entree
Appetizer

Serving Size:  12

Ingredients
3 (16 ounce) Red Snapper filets
1 1/2 cups freshly squeezed lemon juice
3/4 cup freshly squeezed lime juice
6 cups Champagne vinegar
6 medium jalapenos, minced
3 large sweet red peppers, halved, seeded and cut into a fine julienne
3 large mango,s peeled, pitted and cut into a fine julienne
3 medium red onions, shaved
3 teaspoons minced garlic
3 tablespoons kosher salt
1 1/2 tablespoons frsehly ground black pepper
3/4 cups extra virgin olive oil
1 1/2 cups fresh cilantro leaves

Instructions
To prepare the snapper:
Cut the snapper into short, thin julienne pieces. Place them in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for one hour. Drain the citrus juices, using a colander. Pour the vinegar over the fish tossing lightly washing the fish with the vinegar.

To prepare the ceviche:
Using a large bowl, add the jalapenos, peppers, mango, onion, garlic, salt and pepper. Toss lightly and cover with the extra virgin olive oil. Let this set covered and refrigerated for at least 1 hour. Add the cilantro and mix well before serving.

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Tilapia Ceviche with Mango

Serve this delicioso twist on a classic favorite to friends any day of the week courtesy of Ingrid Hoffmann.

Source: Chef Allen Susser

Recipe Category:
Entree
Appetizer

Serving Size:  12 

Ingredients
8 6-ounce skinless tilapia fillets, cut into small cubes
2 cups orange juice
1 cup lemon juice
1 cup lime juice
1/2 cup soy sauce
1 cup rice vinegar
2 red onions, halved and thinly sliced
4 mangos, peeled, pitted and diced
4 jalapenos, finely chopped, seeds removed
1 1/2 cups fresh cilantro leaves
tortilla chips

Instructions
Place the tilapia in a medium bowl and mix with the orange, lemon and lime juices. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Drain the tilapia, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour. Just before serving, stir in the soy sauce, rice vinegar, onions, mangos, jalapeños and cilantro into the tilapia. Toss to coat and serve immediately.

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*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.