Print PageChef Allen Susser Mango Recipes
Cinco de Mango Quesadilla
Add a lot more excitement to a favorite Mexican dish.
Recipe Categories
Chef Allen
Appetizer
Ripe
Serving Size: 12
Ingredients
For 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 ounce thinly sliced jack cheese
3 ripe mangos
¾ cup minced red bell peppers
¾ cup sliced green onions
For Mango Salsa:
3 large peeled mangos
1 cup chopped red bell peppers
¾ cup minced red onions
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons lime juice
1/3 teaspoons 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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Crab and Mango Salad
Crab and mango unite to make this perfect, eye-catching salad.
Recipe Categories
Ripe
Salad
Entrée
Chef
Serving Size: 12
Ingredients
3 large rip mangos
9 tablespoons fresh lime juice
6 tablespoons Thai fish sauce
6 tablespoon ssugar
1/3 teaspoon red pepper flakes
3 tablespoons each: chopped fresh cilantro, basil, mint
3 cups fresh jumbo lump crabmeat, any shells removed
1 ½ cups coconut milk
6 tablespoons flaked coconut
Instructions
Thinly slice the mango, slicing from the 2 wider sides of the fruit, to make 24 thin slices. Cut 24 circles using a 3-inch round cookie cutter and finely dice remaining mango; set aside. Stir together lime juice, fish sauce and sugar in a small bowl; stir to dissolve sugar. Add red pepper flakes, onion and herbs. Gently stir in the diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate for 30 minutes. To arrange salad, set a 3-inch ring mold or springform pan on a salad plate. Place a mango slice on the bottom then fill with crabmeat salad. Carefully press down on the mixture to pack into mold, letting some of the juices run onto the plate. Top with another mango slice then carefully remove mold. Repeat with remaining mango and salad.
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Creole Chicken with Grilled Mango
Source: Chef Allen Susser
Recipe Category
Entrée
Serving Size: 12
Ingredients
6 large ripe mangos
3 tablespoons chopped garlic
12 tablespoons minced shallots
1 1/2 cups fresh orange juice
3/4 cup fresh lime juice
3/4 cup rum
1 1/2 teaspoons minced green chili
1 1/2 teaspoons ground cumin
6 tablespoons dark brown sugar
3 tablespoons kosher salt
9 tablespoons red wine vinegar
9 tablespoons olive oil
12 4 oz chicken breasts
Instructions
To Prepare the Mango:
Peel the mangos. Cut the cheeks from the fruit and trim the remaining flesh from the pit. Reserve the whole cheeks for grilling and finely chop the remaining flesh for the marinate.
To Prepare the Marinate:
In a large bowl combine the chopped mango flesh with garlic, shallots, orange juice, lime juice, rum, green chili, cumin, sugar, salt, red wine vinegar and 1 tablespoon olive oil. In separate bowls marinate the chicken and the mango cheeks for about 2 hours covered, chilled, in the refrigerator.
To Grill:
Preheat a charcoal grill to medium hot burning ash. Remove the chicken from the marinate and drizzle with remaining olive oil. Place the chicken pieces on the grill and cook for 8-10 minutes turning and basting with the mango marinate until cooked through. Add the mangos to the grill in the last 5 minutes of cooking. Cook until golden and well caramelized.
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Green Mango Slaw
A new, refreshing take on traditional coleslaw from Chef Allen Susser. This dish can be served on the side of any yummy summer platter, or stand alone as a delicious snack.
Source: Chef Allen Susser
Recipe Categories
Green
Sides
Chef
Serving Size: 12
Ingredients
3 large firm mangos, peeled, pitted and shredded
1 ½ large carrots
1 ½ small red onions
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
4½ tablespoons chopped fresh cilantro
1½ teaspoons minced garlic
1/3 cup freshly squeezed lime juice
3 tablespoons sugar
1½ teaspoons serrano chile
3 tablespoons less sodium Thai fish sauce
Instructions
In a large bowl combine the mangos, carrot and onion. Add the mint, basil and cilantro and toss together. In a small bowl combine the garlic, lime juice, sugar, chile and fish sauce. Stir until the sugar is dissolved. Pour the lime mixture into the slaw and toss together, coating all the ingredients well. Cover and refrigerate for at least 1 hour, or up to 24 hours before serving.
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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 teaspoons 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:
1. Heat oil in a large saucepan over medium low heat.
2. 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.
3. Add all spices to the same pan and stir constantly until aromatic, about 2 minutes.
To prepare rice:
1. Stir rice into spice mixture. Add saffron and salt, stirring until rice is well coated.
2. Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until liquid has been absorbed.
3. 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: Chef 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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Shrimp and Mango Curry
Indian flavors inspire this dish, which combines the sweetness of mango with the complexity of curry powder.
Source: Chef Allen Susser
Recipe Category:
Entree
Serving Size: 12
Ingredients
6 tablespoons Unsalted butter
3 small Onions, diced
3 tablespoons Minced garlic
3 tablespoons Minced fresh ginger
6 tablespoons Madras curry powder
1 1/2 teaspoons Cayenne pepper
6 teaspoons Fine sea salt
1 1/2 teaspoons Freshly ground black pepper
6 cups Canned coconut milk
3 cups Water
48 jumbo Shrimp, shelled and deveined
3 large Mature firm mangos, diced
3 large sweet potatos, diced and blanched
9 tablespoons minced green onion, including green parts
9 tablespoons chopped fresh cilantro
Instructions
To prepare the curry:
In a large heavy saucepan, melt the butter over medium heat and sauté the onions and garlic until aromatic, about 3 minutes. Stir in the ginger, curry powder, cayenne, and season with the salt and pepper. Stir in coconut milk and water. Bring to a simmer and cook for 2 minutes.
To cook the shrimp:
Add the shrimp, mango, and sweet potato to the pan. Bring back to a simmer and cook for 4 to 5 minutes, or until the shrimp are evenly pink. Serve garnished with green onion and cilantro.
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*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.