To make the crunch: Combine cornmeal, curry, salt, and ¾ teaspoon olive oil. Set aside.
To assemble the jalapenos: Rub outside of each pepper half with olive oil. Fill center of each pepper with cheese, reserving 2 tablespoons to sprinkle on top. Place 3 or 4 sticks of mango into each pepper pushing down. Sprinkle a large pinch of crunch mixture on each pepper. Sprinkle a few shreds of reserved cheese on each pepper. Sprinkle another pinch of crunch mixture on top.
Bake at 400 degrees for 15 minutes; serve warm.
Heat 2 tablespoons of olive oil in a 2-gallon rondeau; add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir mango pieces and cilantro leaves into the onion mixture; transfer to a 4" half hotel pan; cover loosely and reserve at room temperature.
In the same rondeau, heat the 4 tablespoons of olive oil. Stir in the celery, peppers, jalapeno and chipotle seasoning; sauté 5 minutes. Add the shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside.
Add the shrimp broth and okra; simmer 10 minutes. Stir in reserved onion-mango mixture, shrimp and hot sauce; heat through to fully cook shrimp and season to taste with salt and pepper.
Plate with ramekin mold of ½ cup rice; ladle one cup of gumbo around the rice and garnish with cilantro.
To make the Carolina Mustard Sauce: Mix all ingredients together in a small bowl. Stir until brown sugar is dissolved and everything is well blended. Cover and refrigerate overnight. Sauce can be made up to two weeks in advance.
To make the Pulled Pork: Preheat oven to 325 degrees F. Heat oil in a Dutch oven or other heavy ovenproof pot over medium-high heat. Meanwhile season pork with salt and pepper. When oil is hot, sear meat on all sides. Add onion and beer and bring to a boil. Cover and bake until pork is very tender, at least three hours. Let cool for 15 to 20 minutes then shred with a fork. Pulled pork can be made a day or two in advance and reheated.
To assemble the Summer Rolls: Hydrate rice paper sheets one at a time in hot water for 10 to 15 seconds, then pat dry. Place the rice paper on a cutting board and layer in the center: 2 to 4 mango slices, 1 lettuce leaf, 3 cucumber slices, one avocado slice, 2 tablespoons pulled pork, 2 apple strips, a scant tablespoon of basil and 1 tablespoon mint. Fold the top and bottom in, and then roll up tightly from the left, like a burrito. Place the role seam side down on a serving platter. Cover with a damp paper towel as you build remaining rolls.
Plate two rolls per serving, whole or cut in half, with Carolina Mustard Sauce.
To make the dressing: Completely dissolve sugar in water; stir in fish sauce, lime juice and sriracha.
To prepare the beef: Combine oil, lemongrass, fish sauce, soy sauce and sugar; stir until sugar dissolves. Add beef and coat thoroughly with marinade. Marinate at room temperature for 20 minutes. Grill beef over medium-hot heat until desired doneness is achieved; allow to rest before slicing, against the grain, into thin strips.
Transfer grilled meat to a large bowl. Add mango, red onion and dressing; toss gently. Add cilantro and basil; toss gently again before serving. Garnish with peanuts.
*Caramelize peeled mango pieces/medium chunks in a large nonstick pan or nonstick electric griddle on high heat setting (preheated before adding mango) for 6 to 8 minutes, periodically stirring to get colorization. Cool before mincing in this recipe.
To make mango-coconut topping:
Mix caramelized mango and toasted coconut with ½ teaspoon salt; hold chilled.
To make Mango-Corn Custard
Preheat oven to 325 degrees F (165 degrees C). Butter six 8 to 10-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
Place corn into a large saucepan and stir in cream, sugar, salt and cayenne pepper. Bring to a simmer; remove from heat and stir in milk.
Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high until smooth and creamy.
Whisk egg yolks with eggs until smooth in a large bowl. Slowly whisk about ¼ cup hot corn mixture into eggs until corn mixture is incorporated. Repeat several times until all of corn mixture is incorporated. Fold in caramelized minced mango.
Divide mango-corn mixture equally into ramekins. Pour hot tap water into the baking dish to about halfway up the sides of the ramekins.
Bake in preheated oven until custard is set, 25 to 30 minutes. Let cool about 45 minutes before unmolding. (The mixture should be soft, similar to crème brûlée.) To unmold, run a knife around the edge to loosen. Transfer contents of all ramekins into a bowl, stir gently and fill piping bag for service.
Pipe 1 to 2 ounces Mango-Corn Custard into 3-ounce clear/glass shot glasses. Top with 1 tablespoon caramelized mango-coconut mixture; hold chilled.
Just before service. Mix lime juice, olive oil, salt and micro greens. Top each serving with 10 to 15 strands.
To make Mango Braised Pulled Pork:
Preheat the oven to 225°F. Mix all of the ingredients for the rub together in a small bowl.
Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a Dutch oven. Roast uncovered for 1 hour. Remove from the oven, brush with the sesame oil, add the water and fresh mango puree; cover and return to the oven until the pork is tender and pulls apart easily with a fork, about 5-1/2 hours. (Roasting time is about 90 to 100 minutes per pound.) Once the pork is cooked, transfer to a large platter and allow it to cool enough to handle. With two dinner forks or gloved hands, shred the meat into small bite-sized pieces, removing any large chunks of fat or unwanted pieces in the process place and hold warm in a large bowl.
To make Mango BBQ Sauce:
Heat the sesame oil in a small saucepan over medium heat. Add onion and cook until soft, about 2 minutes. Add garlic and ginger and continue cooking, stirring frequently, until soft and fragrant, about 2 minutes. Add the fresh mango, soy sauce, water, rice vinegar and Thai chili sauce. Cook for another 2 minutes. Blend until smooth then add to the shredded pork in a large saucepan.
To make Fresh Mango Coconut Sweet and Sour Slaw:
Stir the warm water, sugar and salt together in a glass measure until dissolved, then add the rice vinegar. Place the shredded carrots and daikon in a mixing bowl and pour the pickling liquid over them. Cover tightly and refrigerate for at least 4 or up to 8 hours, stirring once. Just before service, drain slaw thoroughly and add mango, coconut, fish sauce and Sriracha.
To make Caramelized Mango Infused Chicken Liver Pate:
Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and garlic and cook until softened and onion becomes caramelized, about 8 minutes. Add the chicken livers, salt and pepper. Cook until the chicken livers are cooked through but still pink when cut open, about 7 to 9 minutes. Remove from heat; cool to room temperature.
Add cooled chicken liver mixture to a food processor along with the mayonnaise and purée until smooth. Transfer to bowl, fold in minced caramelized fresh mangos into, check salt one more time and cover and chill until ready to use.
To assemble each baguette:
Spread the Caramelized Mango Paté on the bottom side of the sliced baguette. Spread mayonnaise on the top side. Layer the ingredients from the bottom up in the quantities and order listed above. Bamboo pick 12 times; cut and serve immediately. Repeat with each baguette.
Source: Executive Chef Chhimi Dorje, The MasalaWala, New York, NY
To make the drink (8 ounces):<br>
Blend ¼ cup mango pulp with sugar (using less sugar if mango is really sweet or more if it’s sour). Add water, ice, roasted cumin powder, and salt; blend until smooth. Strain mixture into a chilled glass. Stir in mint and juice from lemon wedge. Garnish with fresh mango and mint leaf. Sprinkle with black pepper if desired. Serve immediately.<br><br>
To make the Roasted Fresh Mango Pulp:<br>
Roast the mango over direct flame (or in a tandoor over) until skin gets charred. Let cool, then peel the skin and rinse off any char. Scoop the pulp away from the seed.<br><br>
Refrigerate and use cold. Store refrigerated for up to 5 days. Makes about ¾ cup pulp.
To prepare enchiladas:<br>
Blanch jicama slices in boiling water until very flexible, about 10 seconds. Quickly plunge into ice water to cool. Remove jicama slices from ice water and pat dry. Lay a jicama slice on a work surface and brush with 1 to 2 teaspoons Pastor Sauce. Place one mango wedge on bottom third of each slice and roll up. Repeat. Place enchiladas on a platter for family service or individual plates (2 per serving); top with your choice of garnishes.<br><br>
NOTE: Assembled enchiladas can be held, refrigerated, up to one hour before service.<br><br>
To make Pastor Sauce:<br>
Place all ingredients in a food processor and process until pureed. Cover and refrigerate for up to six days. Makes 1-2/3 cups.
Source: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, New York, NY
Layer the green papaya, enoki mushrooms, cucumber, and mango. Dress each salad with 2 tablespoons Yunnan Tomato Salsa and sprinkle with 1 tablespoons ground peanuts. Garnish each salad with 1 tablespoons each: cilantro, basil, and mint leaves. Serve immediately.<br><br>
To make Yunnan Tomato Salsa:<br>
Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove the seeds, and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate in not using immediately. Makes 2 cups.
To make Mango Citrus Syrup:<br>
In a medium pan, combine the first 3 ingredients and bring to a boil, stirring until sugar has dissolved. Add diced mango to syrup. Reduce temperature to low; keep warm. Makes 2-2/3 cups.<br><br>
To make Vanilla Mascarpone Cream:<br>
Combine all ingredients until well blended. Makes 2 cups.<br><br>
To make pancakes (2 per serving):<br>
In a large bowl, combine flour, sugar, baking soda, and salt and whisk until blended. In a smaller bowl, combine the milk and eggs, whisking well. Add the egg and milk mixture to the dry ingredients and gently whisk to combine. Stir in melted butter. Do not over beat the batter; there should be no lumps.<br><br>
Heat 1 teaspoon oil in a skillet over medium heat. When pan is hot, ladle on 1/3-cup portions of pancake batter and swirl around to make 6-inch diameter pancakes. When bubbles form on the top, flip and cook another minute until the bottom is golden brown.<br><br>
Place a single pancake in center of plate. Top with ½ cup Vanilla Mascarpone Cream in the center of the pancake. Ladle 2/3 cup of the warm mango mixture on top of the cream. Place another pancake on top and press down lightly. Sprinkle 2 tablespoons of honey granola on top and dust the stack with powdered sugar. Garnish with mango slices; serve immediately.