Print PageMango Entree Recipes
Bacon Wrapped Pork with Spicy Mango-Basil Relish
Savory pork just got sweeter.
Recipe Categories
Ripe
Salsa
Entrée
Serving Size: 12
Ingredients
Pork:
12 boneless pork chops, 1 ½ - inch thick
24 strips bacon
1 ½ cups soy sauce
1 ½ cups fresh lime juice
1 ½ teaspoons cayenne pepper
6 cloves fresh garlic, minced
Mango-Basil Relish:
3 mangos
6 tablespoons fresh lime juice
6 tablespoons fresh basil
¾ teaspoon cayenne pepper
Instructions
To prepare Pork:
Wrap 2 strips of bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the soy sauce, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish. Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor.) Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times, until pork is 160°F., as measured with an instant-read thermometer. Serve with a large dollop of Spicy Mango-Basil Relish.
To prepare Spicy Mango-Basil Relish:
In a small bowl stir together mango, lime juice, basil and cayenne pepper.
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Baja Fish Tacos with Mango Salsa
Try these fish tacos for an easy, casual entree with a beachy feel.
Recipe Category
Entree
Serving Size: 12
Ingredients
Mango Salsa:
6 large ripe mangos, peeled, pitted and chopped
3/4 cup minced red bell pepper
3 tablespoons lime juice
3 tablespoons chopped fresh cilantro
6 green onions, sliced (green tops only)
3 small jalapeno peppers, stem, seeds and membrane removed
Tacos:
3 pounds cod fillets, rinsed and patted dry
3 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons Mexican oregano
1 1/2 teaspoons garlic salt
24 corn tortillas, warmed
6 cups shredded green or red cabbage
1 1/2 cups crumbled cotija cheese (may substitute shredded Monterey)
Instructions
Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside. Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.
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Caribbean Beef Burgers with Mango Salsa
Recipe Category:
Entree
Serving Size: 12
Ingredients
4 1/2 pound ground beef
6 tablespoon Caribbean jerk seasoning
Salt
Mango salsa, including:
3 large mango, peeled, pitted and coarsely chopped (about 1 cup)
3 tablespoon chopped fresh cilantro
3 tablespoon chopped green onion
3 tablespoon finely chopped seeded jalapeno pepper
3 tablespoon fresh lime juice
Instructions
Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
Place patties on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers (160°F). Season with salt, as desired.
Meanwhile combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.
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Crab and Mango Salad
Crab and mango unite to make this perfect, eye-catching salad.
Source: Chef Allen Susser
Recipe Categories
Ripe
Salad
Entrée
Chef
Serving Size: 12
Ingredients
3 large ripe mangos
9 tablespoons fresh lime juice
6 tablespoons Thai fish sauce
6 tablespoons sugar
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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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 appetizer portions
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
Instructions
Place mangos, brown sugar, Worcestershire sauce, chili paste, oil, red pepper flakes and garlic in a blender. Puree until smooth.
Place chicken wings in a large bowl and season with salt and pepper. Coat wings with sauce (about 1/2 cup, reserve the rest for serving). Cover wings with plastic wrap and refrigerate for 30 minutes to 1 hour.
Preheat oven to 350 °F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray.
Lift chicken wings out of sauce, saving the excess marinade. Place wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat broiler and adjust the rack to 6 inches from the heating element. Put chicken wings under the broiler, skin side up and broil for 3 minutes until skin is crispy.
While wings bake, place reserved sauce in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened, 5 to 10 minutes. Toss chicken wings in 1/2 cup of sauce. Put chicken wings on a platter and garnish with chopped scallion. Serve with remaining mango-chili sauce on the side for dipping.
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Chicken with Spiced Mango Rice
Savor this fusion of ingredients as they combine to make a melody in your mouth. This grilled recipe is healthy and hearty!
Recipe Category:
Entree
Serving Size: 12
Ingredients
12 boneless, skinless chicken breasts, flattened if very thick
Salt and freshly ground pepper to taste
3 package Uncle Ben's Ready Whole Grain Medley Brown & Wild Rice
6 large, ripe but firm mangos, peeled, pitted and diced
3 green onion, thinly sliced
pinch or dash shelled roasted and salted pistachios
9 tablespoon dried cranberries
1/3 teaspoon cinnamon
1/3 teaspoon allspice
Instructions
Season chicken on both sides with salt and pepper. Stir together rice, mango, onion, pistachios, cranberries and spices in a medium foil pan or on a very large piece of heavy duty foil. Place about 1/3 cup of rice mixture in the center of each chicken breast. Bring in the ends and sides to enclose, then tie with kitchen string to seal in filling. Grill over medium-high heat for 5 minutes on each side, then place chicken on top of remaining rice mixture. Cover with foil or seal foil package, leaving room for air to circulate. Grill for 5 minutes more.
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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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Deli Mango and Avocado Chicken Ciabatta
Source: Chuck Hatfield, Director of Product Development, Sodexo Corporate Services
Recipe Category:
Entrée
Serving Size: 12
Ingredients
12 ciabatta rolls
12 leaves green leaf lettuce
1 pound 2 ounces Fresh California Avocado, sliced
¾ cup barbecue sauce
¼ cup roughly chopped fresh cilantro
12 pickle spears
Barbecue Chicken Breast:
3 pounds 12 ounces chicken breast
¼ cup olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 ½ cups barbecue sauce
Fresh Mango Salsa:
1 ¾ teaspoons fresh orange juice
1 teaspoon fresh lime juice
½ teaspoon red wine vinegar
1 teaspoon chopped fresh mint
1 tablespoon thinly sliced scallion
1/8 teaspoon salt
1/8 teaspoon brown sugar
1 pound 2 ounces peeled and pitted ripe Fresh Mango, diced ½ inch
2 ounces red pepper, diced ½ inch
Instructions
Per serving: Place one lettuce leaf on heel of roll. Top with a 3 ½ ounce portion of chicken breast, 2 tablespoons mango salsa and 1 ½ ounces sliced avocado. Drizzle 1 tablespoon barbecue sauce. Top with a few cilantro leaves. Place crown of roll on sandwich to close. Serve immediately with pickle spear or hold refrigerated for same day service.
To make Barbecue Chicken Breast:
Coat chicken with oil and season with salt and pepper. Place seasoned breast on a clean, hot char broiler or grill. Grill until marked on both sides. Brush with barbecue sauce. Finish in 275˚F oven. Hold hot for service or cool quickly and hold refrigerated and use within 48 hours.
To make Fresh Mango Salsa:
Combine orange juice, lime juice, vinegar, mint, scallions, salt and brown sugar; mix well. Combine mango, red pepper; toss gently with dressing to coat. Hold refrigerated and use within 24 hours.
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Deli Mango Shrimp Salad Croissant
Source: Chuck Hatfield, Director of Product Development, Sodexo Corporate Services
Recipe Category:
Entrée
Serving Size: 12
Ingredients
12 croissant, sliced
12 leaves green leaf lettuce
1 pound 2 ounces Fresh California Avocado, sliced
12 pickle spears
Mango Shrimp Salad Base:
1 pound 11 ounces raw shrimp (71/90) peeled and deveined, tail off
9 tablespoons sour cream
14 tablespoons mayonnaise
5 ounces celery, diced ¼ inch, blanched
13 ¾ ounces peeled and pitted ripe Fresh Mango, diced ¼ inch
4 ½ tablespoons fresh basil, chiffonade
1 ¾ teaspoons freshly ground black pepper
Instructions
Per serving: Place lettuce on heel of roll. Top with 3 ½ ounces Mango Shrimp Salad Base (#10 scoop) and 3 slices avocado. Place crown of roll on sandwich to close. Serve immediately with pickle spear.
To make Mango Shrimp Salad Base:
Steam shrimp 30 seconds to 1 minute, until just cooked through. Cool quickly. In a bowl, combine sour cream, mayonnaise, blanched celery, mango, basil, and pepper; mix well. Fold in cooked shrimp. Hold refrigerated and use within 3 days.
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Grilled Chicken with Mango Ginger Chutney
A spicy alternative to grilled chicken.
Recipe Category:
Entree
Serving Size: 12
Ingredients
4 pound boneless, skinless chicken breasts
2 large ripe mango, peeled, pitted and pureed
2/3 cup balsamic vinegar
4 tablespoon oil
1 1/2 teaspoon salt
1 teaspoon pepper
Mango Chutney
4 large ripe mangos, peeled, pitted and chopped
1 cup onion, chopped
1/2 cup white wine vinegar
1/2 cup brown sugar
2 tablespoon fresh ginger, grated
1 tablespoon lime zest
1/2 teaspoon allspice
Instructions
Rinse chicken and pat dry. Pierce surface of meat with a fork and place in a resealable plastic bag with pureed mango, balsamic vinegar, oil, salt and pepper. Seal bag and marinate in the refrigerator for several hours or overnight. Combine all chutney ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. (May be made up to 2 weeks ahead. Store tightly covered in the refrigerator.) When ready to serve, remove chicken from marinade and grill over medium coals for about 5 to 7 minutes on each side minutes, or until cooked through. Serve with Mango Chutney.
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Grilled Chicken Rolls with Spiced Mango Rice
Recipe Categories
Entrée
Serving Size: 12 entrée servings
Ingredients
12 boneless, skinless chicken breasts, flattened
Salt and freshly ground pepper to taste
6 cups prepared brown and wild rice mix
6 large, ripe but firm mangos, peeled, pitted and diced
1/2 cup thinly sliced green onion
1 cup shelled roasted and salted pistachios
1/2 cup dried cranberries
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Instructions
Season chicken with salt and pepper; reserve. Stir together rice, mango, onion, pistachios, cranberries and spices. Place about 1/3 cup of rice mixture in the center of each chicken breast. (Transfer remaining rice mixture to a hotel pan, cover and heat for service.) Bring in the ends and sides of the chicken breast to enclose rice mixture; tie to secure.
Per oder, grill over medium-high until cooked through, 5 to 8 minutes, turning to brown on all sides. Serve with an additional 2/3 cup hot rice mixture.
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Grilled Fish Tacos
Source: Chuck Hatfield, Director of Product Development, Sodexo Corporate Services
Recipe Category:
Entrée
Serving Size: 12
Ingredients
1 pound 14 ounces tilapia
2 tablespoons vegetable oil spray
½ teaspoon salt
¼ teaspoon freshly ground black pepper
24 6-inch flour tortillas
12 ounces shredded green cabbage
6 ounces thin julienne cut red onion
1 pound 2 ounces peeled and pitted ripe Fresh Mango, cut thin julienne
½ cup chopped fresh cilantro
Cilantro Lime Mayonnaise:
1 tablespoon + 1 ½ teaspoons fresh lime juice
2 ¼ teaspoons chopped fresh cilantro
1 ½ cups low fat mayonnaise
Orange and Jicama Slaw:
1 ½ tablespoons olive oil
3 tablespoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
1 pound 1 ounce peeled and sectioned oranges (88 count)
3 ounces red onion, sliced 1/8 inch
3 ounces green pepper, diced ½ inch
3 ounces red pepper, diced ½ inch
8 ½ ounces peeled jicama, julienne ½ inch x 1 ½ inch
Instructions
Cut tilapia into about 1-1/4 ounce portions. Spray each with cooking spray and season with salt and pepper. Grill on clean oiled grill until marked on both sides until cooked through. Hold hot for service, no longer than 30 minutes. Warm tortillas on griddle until soft and pliable.
In each tortilla place: ½ ounce cabbage, 1 piece grilled tilapia, ¼ ounce onion, ¾ ounce mango and 1 teaspoon cilantro. Drizzle with ½ tablespoon Cilantro Lime Mayonnaise. Serve 2 soft tacos per order with 3 ounces Orange and Jicama Slaw.
To prepare Cilantro Lime Mayonnaise:
Blend together lime juice, cilantro and mayonnaise. Hold refrigerated and use within 3 days.
To prepare Orange and Jicama Slaw:
Combine oil, vinegar, salt and pepper; mix well. In a separate bowl, combine remaining ingredients; toss gently with dressing to coat. Hold refrigerated and use within 24 hours.
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Grilled Mango, Chicken and Shrimp Skewers
Recipe Catagories
Entrees
Serving Size: 12 entrée servings
Ingredients
1 1/2 cup olive oil
1 1/2 cup prepared mango chutney, chopped if coarse
1 1/2 cup bottled teriyaki sauce
6 tablespoon balsamic vinegar
2 1/4 pound boneless, skinless chicken breast
54 medium shrimp, shelled and deveined
54 large bamboo skewers (about 12 inches long)
3 medium yellow onion
3 medium red onion
6 firm-ripe mangos, peeled, pitted and cut into large cubes
3 large green bell pepper, halved, trimmed, seeded and cubed
Nonstick cooking spray, as needed
Ginger Mango Sauce:
3 mango
3/4 cup frozen orange juice concentrate
9 tablespoon water
6 teaspoon grated fresh ginger
Instructions
For marinade, combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting. Cut chicken into 1-1/2 to 2-inch cubes. Place chicken and shrimp in wide, shallow glass dish or pan. Pour remaining marinade mixture over, then cover and marinate in refrigerator at least 3 hours or overnight. Soak bamboo skewers in water at least 1 hour before using.
Peel onions and trim off both ends. Cut each onion into six wedges, approximately 1/2-inch wide. Separate the wedges into double layers. To prepare kabobs, alternate chicken, onions, mango, green pepper, and shrimp onto soaked skewers, keeping them near the pointed end of each skewer, leaving a long “handle” of skewer open. Coat the grill grate with nonstick cooking spray. Place skewers over medium coals for 15 to 20 minutes. Brush often with remaining marinade mixture and turn skewers until cooked through.
Serve with Ginger Mango Dipping Sauce: Combine pulp from 1 mango (about 1 cup) with 1/4 cup frozen orange juice concentrate, 3 tablespoons water and 2 teaspoons grated fresh ginger root in electric blender. Puree until smooth.
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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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Grilled Steak Tacos with Poblano-Mango Salsa
Recipe Category:
Entree
Serving Size: 12
Ingredients
3 pound top sirloin steak, cut 3/4-inch thick
6 medium poblano peppers
3 medium onion, cut into 1/2-inch thick slices
6 cloves garlic, minced
3 teaspoon ground cumin
3 medium mango, peeled, pitted and diced
3/4 cup chopped fresh cilantro
3/4 cup fresh lime juice
3/4 teaspoon salt
24 small corn tortillas, (6 to 7-inch diameter)
Fresh cilantro sprigs (optional)
Lime wedges (optional)
Instructions
Place peppers and onion slices on grid over medium, ash-covered coals (over medium heat on preheated gas grill). Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set peppers and onion aside.
Meanwhile combine garlic and cumin; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
Remove and discard skins, stems and seeds from peppers when cool enough to handle. Chop peppers and onion. Combine chopped vegetables, mango, chopped cilantro, lime juice and salt in medium bowl. Set aside.
Place tortillas on grid. Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.
Carve steaks into slices. Season with additional salt, as desired. Top tortillas with equal amounts of beef and mango salsa. Garnish with cilantro sprigs and lime wedges, if desired.
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Grilled Steak with Mango Salsa
Recipe category:
Entree
Serving Size: 12
Ingredients
3 pound beef round top steak, cut 3/4 inch thick
Salt and pepper
12 cup hot cooked couscous
6 cup sugar snap peas, steamed
Marinade, including:
3/4 cup fresh lime juice
6 tablespoon minced green onion
6 tablespoon water6 teaspoon minced fresh ginger
6 cloves garlic, minced
3/4 teaspoon salt
Mango salsa, including:
4 1/2 cup fresh mango, peeled, pitted and finely diced
6 tablespoon minced green onion
3 tablespoon fresh lime juice
3 tablespoon minced fresh cilantro
3 red serrano or red jalapeno pepper, seeded and finely chopped
Instructions
Combine marinade ingredients. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 8 to 9 minutes for medium rare doneness, turning occasionally.
Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas.
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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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Island Style Skewers
Bring the taste of the islands home with these tropical skewers!
Recipe Category:
Entree
Serving Size: 12
Ingredients
1 1/2 cup olive oil
1 1/2 cup prepared mango chutney, chopped if coarse
1 1/2 cup bottled teriyaki sauce
6 tablespoon balsamic vinegar
2 1/4 pound boneless, skinless chicken breast
54 medium shrimp, shelled and deveined
54 large bamboo skewers (about 12 inches long)
3 medium yellow onion
3 medium red onion
6 firm-ripe mangos, peeled, pitted and cut into large cubes
3 large green bell pepper, halved, trimmed, seeded and cubed
Nonstick cooking spray, as needed
Ginger Mango Sauce:
3 mango
3/4 cup frozen orange juice concentrate
9 tablespoon water
6 teaspoon grated fresh ginger
Instructions
For marinade, combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting. Cut chicken into 1-1/2 to 2-inch cubes. Place chicken and shrimp in wide, shallow glass dish or pan. Pour remaining marinade mixture over, then cover and marinate in refrigerator at least 3 hours or overnight. Soak bamboo skewers in water at least 1 hour before using.
Peel onions and trim off both ends. Cut each onion into six wedges, approximately 1/2-inch wide. Separate the wedges into double layers. To prepare kabobs, alternate chicken, onions, mango, green pepper, and shrimp onto soaked skewers, keeping them near the pointed end of each skewer, leaving a long “handle” of skewer open. Coat the grill grate with nonstick cooking spray. Place skewers over medium coals for 15 to 20 minutes. Brush often with remaining marinade mixture and turn skewers until cooked through.
Serve with Ginger Mango Dipping Sauce: Combine pulp from 1 mango (about 1 cup) with 1/4 cup frozen orange juice concentrate, 3 tablespoons water and 2 teaspoons grated fresh ginger root in electric blender. Puree until smooth.
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Jerk Chicken with Spicy Mango Topper
A unique twist on typical jerk recipes, the spicy chicken revs up your taste buds while the mango topper, with its infusion of brown sugar, red pepper, lime juice, tantalizing spices and fresh mango, will have you whisked away to a tropical island in no time.
Recipe Category
Entree
Serving Size: 12
Ingredients
Spicy Mango Topper:
6 ripe mangos, peeled, pitted and cut into 1/4-inch dice
3/4 cup lime juice
6 tablespoons brown sugar
1 1/2 teaspoons crushed red pepper
3/4 teaspoon garlic powder
3/4 teaspoon cinnamon
3/4 teaspoon ground allspice
Jerk Chicken:
12 boneless, skinless chicken breasts, flattened slightly (about 1 1/2 pounds)
6 tablespoons Jamaican jerk seasoning blend
3 limes, halved
Instructions
Stir together mango, lime juice, brown sugar, red pepper, garlic powder, cinnamon and allspice in a medium bowl; set aside. Rinse chicken and pat dry. Sprinkle on both sides with jerk seasoning and let stand for 10 minutes. Cook on a well oiled grill over medium heat for about 5 to 7 minutes on each side, or until chicken is cooked through. Remove from grill and squeeze lime halves over chicken. Serve with mango topper.
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Lamb, Lime and Mango Salad
Textures play a predominate role in this salad, which combines crisp, crunchy greens with mango and tender lamb steak.
Recipe Categories:
Salad
Entree
Serving Size: 12
Ingredients
Lamb:
9 cloves garlic, minced
30 sprigs cilantro, stemmed (reserve stems)
3 teaspoon kosher salt
1 1/2 teaspoon freshly ground black pepper
9 tablespoon peanut oil, divided
36 ounce lamb steak, trimmed of fat
Salad:
3 head frissee lettuce, inner leaves washed and dried
3 small ripe mango, peeled, pitted and diced
3 small avocado, peeled and diced
12 large green onions, including green parts, diced
Dressing:
6 tablespoon Thai fish sauce
9 tablespoon freshly squeezed lime juice
3 tablespoon Soy sauce
6 teaspoon minced, fresh red Thai or jalapeno pepper
6 teaspoon packed brown sugar
Instructions
To Prepare the Lamb: In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil. Spread the paste on both sides of the lamb and marinate for ½ hour. Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare. Remove from pan and let cool. To Prepare the Salad: Cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, green onions, and strips of lamb on top. To Make the Dressing: In a small bowl, combine all the ingredients and stir until the sugar is dissolved. To Serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.
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Mahi Mahi with Mango, Lime and Tequilla
Source: Chef Allen Susser
Recipe Category
Entree
Serving Size: 12
Ingredients
6 teaspoons cumin, seeds
3 teaspoons coriander, seeds
3 teaspoons whole Black Peppercorns
3 tablespoons salt
3 teaspoons thyme
12 - 6 ounces mahi mahi filets
6 tablespoons olive oil
3 small sweet onions, diced
3 tablespoons minced garlic
3 cups fresh orange juice
3 medium mangos, diced
3/4 cup lime juice
3/4 cup tequilla
3 tablespoons fresh chopped cilantro
Instructions
Mahi Mahi:
In a dry pan, over medium heat, toast the cumin seeds, coriander seeds and whole black peppercorns until aromatic approximately 1-2 minutes. Using a mortor and pestel, crush the spices, then add in the salt and thyme. Season the Mahi Mahi well on both sides. Drizzle with 1 tablespoons of olive oil, and set aside until ready to cook.
Mango Mojo:
In a medium sauce pot add the remaining olive oil, onion and garlic. Cook until translucent approximately 3 minutes. Add the remaining fish spices and stir well. Add the orange juice, mango, lime juice, and 1 tablespoon tequilla. Bring to a boil and then lower to a simmer, cooking for 10 minutes.
Cook the Mahi Mahi:
Heat a large non-stick pan. Sauté the Mahi Mahi on the first side browning it well for 3 minutes. Then turn it over and add the remaining tequilla with the mojo sauce. Cook for another 3 minutes until tender. Remove the fish from the heat to fish plates. Garnish with cilantro. Serve with mango mojo sauce.
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Mahi Mango Tostadas
Ingrid Hoffmann’s crunchy tostada makes for a festive weeknight meal or fun party snack.
Source: Ingrid Hoffmann
Recipe Category:
Entree
Serving Size: 12
Ingredients
For the cream:
cloves of garlic, finely minced
6 chipotle chilies en adobo, seeded and chopped
1 1/2 teaspoon adobo sauce from can of chipotle chilies
6 lemons, divided
1 1/2 teaspoon cumin powder
24 ounce 2% fat strained Greek yogurt
For the salsa:
6 mangos, peeled, pitted and diced (about 1 1/2 cup)
18 scallions, thinly sliced (white and light green parts only)
1 1/2 cup fresh cilantro leaves, chopped
3 tablespoon fresh orange juice
3 ripe avocado, diced
For the fish:
3 tablespoon cumin powder
3 tablespoon chili powder
Coarse salt and freshly ground black pepper, to taste
3 pound mahi mahi (or other firm white fish, 1 1/2 inch thick) at room temperature
3 tablespoon olive oil, divided
Additional Ingredients:
12 tostada shells
3 cup shredded lettuce
Instructions
To make the cream: combine garlic, chipotle chilies, adobo sauce, juice from 1 lemon and cumin powder in a food processor. Blend to form a smooth paste. Add yogurt and pulse until thoroughly combined. Season with salt and pepper and set aside.
For the salsa, combine mango, scallions, cilantro, orange juice and salt and pepper in a medium bowl. Stir well. Just before serving, gently fold in avocado.
In a small mixing bowl, combine cumin, chili powder and salt and pepper. Brush fish with 1/2 tablespoon olive oil and coat with spice mixture. Let stand for 15 minutes.
Lightly brush grill pan or cast iron skillet with remaining olive oil and heat over high flame. Cook fish, turning once, 3 minutes per side for medium rare (or 4 1/2 minutes per side for medium). Remove from heat and slice into 1/2-inch thick pieces.
To assemble tostadas, arrange shredded lettuce and cubes of fish over tostada on a plate. Top with 3 generous tablespoons of salsa and spoon cream liberally over the salsa. Serve with lemon wedge.
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Mango, Chicken and Avocado Salad with Poppy Seed Dressing
Source: Ingrid Hoffmann
Recipe Categrories:
Salad
Entree
Ripe
Serving Size: 12
Ingredients
1 cup olive oil
1/2 cup fresh lime juice
1/2 cup honey
4 teaspoon spicy brown mustard
1 1/2 teaspoon cayenne pepper (or more to taste)
coarse salt and freshly ground black pepper to taste
3 pound chicken tenders, rinsed and patted dry with paper towels
2 tablespoon poppy seeds
4 large ripe mangos, peeled, pitted and cut into 1/2-inch cubes
4 ripe avocadoes, peeled, pitted and cut into 1/2-inch cubes
1 cup coarsely chopped fresh cilantro
2 cup shelled pistachio nuts, lightly toasted and chopped
2 (12-ounce) bag baby spinach
4 teaspoon grated lime zest
Instructions
Combine the olive oil, lime juice, honey, mustard, cayenne pepper, salt and black pepper in a medium jar with a tight fitting lid; shake well to combine. Place the chicken and ¼ cup of the dressing in a zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally, at least 2 hours. Add the poppy seeds to the remaining dressing in the jar; set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the chicken with salt and pepper to taste, add to skillet and cook, turning occasionally, until the center is no longer pink, 6 to 8 minutes. Transfer the chicken to a cutting board; let cool slightly then cut into ½-inch cubes.
Transfer the chicken to a large bowl. Add the mangos, avocados, cilantro and half of the pistachios. Add the reserved dressing, tossing well to coat.
Place the spinach in a large serving bowl; top with the chicken mixture, gently toss to coat. Sprinkle with the lime zest and the remaining pistachios. Serve at once.
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Mango Chicken Lettuce Wraps
These Asian inspired mango and chicken lettuce wraps add a riot of delicious colors and flavor to your plate. You don't even need a fork!
Recipe Category:
Entree
Serving Size: 12
Ingredients
1 1/2 tablespoons sesame oil
3 pounds boneless, skinless chicken breasts, chopped into small pieces
9 tablespoons soy sauce
7 1/2 tablespoons rice vinegar
6 tablespoons honey
3 tablespoons grated fresh ginger
1 1/2 tablespoons minced fresh lemongrass
3 large ripe mangos, peeled, pitted and chopped; divided
36 small butter lettuce leaves
3/4 cup chopped red bell peppers
6 tablespoon sliced green onion tops
6 tablespoons freshly chopped cilantro
Instructions
Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemongrass. Finely chop half the mango and add to the skillet. Cook for 5 minutes or until sauce is very thick; let cool. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro.
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Mango Chiles Rellenos Al Carbon
Enjoy the combination of sweet mangos with spicy peppers for this colorful Southwest inspired recipe.
Recipe Category
Entree
Serving Size: 12
Ingredients
12 large poblano or Anaheim peppers
1 medium white onions, peeled and cut into rings
4 ripe mangos, peeled, pitted and sliced, divided
12 ounce jack cheese, cut into 12 strips
2 tablespoons lime juice
2 very small chipotle peppers
2 teaspoons adobo sauce from can
Snipped fresh cilantro
Instructions
Grill peppers and onions over high heat until peppers are well charred and onion is lightly charred. Place peppers in paper bag and fold top over several times; set aside for 20 minutes. Remove peels from peppers by rubbing gently with fingers. Make a slit the length of each pepper and carefully remove seeds and membranes. Place 2 large mango slices and 2 cheese strips inside each pepper. Place on large piece of heavy duty foil and grill over medium heat for 5 to 10 minutes, or until cheese is melted. Remove from grill and keep warm. Chop 1/2 cup mango. Puree grilled onions, remaining mango, lime juice, chipotle peppers and adobo sauce until smooth. Season to taste with salt and stir in chopped mango. Place small amount of mango salsa on each serving plate and top each relleno with additional salsa and snipped cilantro.
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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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Pulled Pork Sandwich with Mango Barbecue Sauce
Recipe Category
Entree
Serving Size: 12
Ingredients
Mango Barbecue Sauce:
1 mango, peeled, pitted and mashed
1 jalapeño peppers, seeded and finely chopped
1 1/2 cups bottled barbecue sauce
1/4 cup lime juice
2 tablespoons brown sugar
Hot sauce (optional)
Pulled Pork:
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried oregano
3 pounds boneless pork loin, cut into 2-inch chunks
2 tablespoons vegetable oil, divided
1 large yellow onion, chopped
1 mango, peeled, pitted and mashed
Additional Ingredients:
Soft rolls
Mango Slaw (optional)
Instructions
Prepare the sauce by stirring together all sauce ingredients in a small saucepan and bring to a boil; reduce heat and simmer, covered, for 30 minutes. For the pork, stir together spices in a medium bowl; add pork and toss until coated. Heat 1 tablespoon oil in a Dutch oven or stock pot. Add pork and cook until browned on all sides (in batches if pot is narrow). Remove from pot. Heat remaining oil and add onion; cook and stir over medium-high heat for 5 minutes to brown. Add pork back to pot with mango and 1 1/2 cups mango barbecue sauce (reserve extra sauce for serving); cover and cook over low heat for 2 1/2 hours or until meat shreds easily with a fork. Serve shredded pork on rolls with a drizzle of barbecue sauce. Great with a spoonful of Sweet Mango Slaw on top or served on the side.
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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 mangos, 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 cup 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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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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Thai Steak and Mango Salad
Textures play a predominate role in this salad. The ingredients should be chilled but don’t chill the salad after it is composed.
Recipe Categories:
Salad
Entree
Chef
Ripe
Serving Size: 12
Ingredients
9 cloves garlic, finely chopped
12 coriander roots, finely chopped
3 teaspoon Kosher salt
1 1/2 teaspoon freshly ground black pepper
9 tablespoon peanut oil
36 ounce sirloin steak
3 small bib lettuce, washed, leaves torn
3 small firm mango, peeled, pitted and diced
3 medium cucumber, diced
12 large green onions, diced
1 1/2 cup fresh cilantro leaves
6 tablespoon Asian fish sauce
6 tablespoon lime juice
3 tablespoon soy sauce
6 teaspoon chopped, fresh red chili
6 teaspoon brown sugar
Instructions
To Prepare the Beef: Using a food processor, pulse together the garlic, corriander roots, salt, black pepper and 2 tablespoons oil. Spread the mixture on the steak. Heat the remaining oil in a heavy bottomed fry pan. Cook the steak about 3-4 minutes on each side. Remove from pan and allow to cool.
To Prepare the Salad: Slice the cooked steak into thin strips. Place the prepared lettuce on the serving plate and arrange the mango, cucumber, green onion and strips of steak on top.
To Make the Dressing: In a small bowl combine the fish sauce, lime juice, soy sauce, red chilies and brown sugar. Stir until sugar is dissolved.
To Serve: Drizzle the salad with the dressing and scatter cilantro leaves over the top.
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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: Ingrid Hoffman
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.