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<i>Mango Pico de Gallo</i>: To a medium bowl, add the mango, tomato, red onion, cilantro, lime juice, chiles and red pepper flakes. Place in the refrigerator for 20 minutes, until ready to serve. <br><br> <i>Cabbage Slaw</i>: In a medium bowl, stir together the cabbage, lime juice, olive oil, salt and pepper. <br><br> <i>Fish</i>: To a medium bowl, add the flour and baking powder and whisk to combine. Slowly whisk in the seltzer until smooth. Set aside for 10 minutes. <br><br> To a Dutch oven or a large pot set over medium-high heat, add the canola oil and heat until it reaches 350° on an instant-read thermometer. Season the fish with ½ teaspoon of the salt and ¼ teaspoon of the black pepper, then dip each piece into the batter, turning the pieces to evenly coat. Add about half of the battered fish to the hot oil and fry until the fish is golden-brown, 3 to 4 minutes. Use a frying spider or a slotted spoon to transfer the fried fish to a paper-towel-lined plate. Repeat with the remaining fish, then season the fried fish with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. <br><br> <i>Tacos</i>: Set the warm tortillas on a platter. Divide the cabbage slaw among the tortillas and top with 1 to 2 pieces of fried fish. Top with some of the mango pico de gallo and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil. Set the bacon on the foil and bake until golden and crisp, about 15 minutes. Remove the baking sheet from the oven and transfer the bacon to a paper-towel- lined plate to drain. <br><br> To a blender jar, add the avocado, yogurt, lime juice and salt. Purée until the sauce is smooth and creamy, about 25 seconds. <br><br> Plate the bread slices on a cutting board. Divide the avocado spread among the bread slices, spreading it into an even layer. On top of 2 pieces of bread, divide the lettuce and tomato. Sprinkle the salt and pepper over the tomatoes. Divide the turkey and mango over 2 more bread slices, then place the turkey-mango-topped bread slices over the tomatoes. Invert the last 2 bread slices, avocado side down, over the mangos. <br><br> Skewer the 4 corners of each sandwich with toothpicks or cocktail swords. Use a bread knife to divide each sandwich into quarters and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

<i>Chicken</i>: Set the chicken on a plate and season with ½ teaspoon salt. Set aside for 20 minutes at room temperature. Meanwhile, in a medium saucepan set over medium heat, add the olive oil, shallot and garlic and cook, stirring often, until the shallot is translucent, 4 to 5 minutes. Stir in the thyme sprigs, bay leaves and remaining 2 teaspoons of salt, then pour in the chicken broth and the water. <br><br> Juice the lemon and set the lemon juice aside for the vinaigrette. Add the juiced lemon halves to the saucepan, bring the broth to a simmer, then add the chicken breasts and reduce the heat to low. Gently cook the chicken in the broth until it registers 160° on an instant-read thermometer, about 30 minutes. Turn off the heat and cool the chicken in the broth for 10 minutes, then remove the chicken breasts from the broth and set on a paper-towel- lined plate to cool. When the chicken breasts are cool enough to handle, use two forks to shred them into shards. <br><br> <i>Salad</i>: Preheat the oven to 350°. On a rimmed baking sheet, place the pistachios and bake until fragrant and toasted, 5 to 6 minutes. Remove from the oven and transfer the pistachios to a cutting board. Once cool, roughly chop and set aside. (If serving the chicken salad on buns, place the buns on a baking sheet and toast them in the oven). <br><br> In a large bowl, whisk together the lemon juice, mustard, tarragon and salt. While whisking, slowly drizzle in the olive oil until all of the olive oil is added and the vinaigrette is thick and creamy. Add the pulled chicken to the bowl along with the pistachios, chopped mango, celery and scallions. Gently toss to coat and serve on the flatbread crisps or the buns, or wrapped in the lettuce leaves. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>

Spread 1 tablespoon butter on one side of each piece of bread. On first slice of bread, place 1 slice cheese, ham and mango on unbuttered side of bread. Top with remaining slice of cheese and second piece of bread, buttered side up.<br><br> Heat small, nonstick skillet over medium-low heat. Place sandwich in skillet and cook until golden brown and cheese is melted, 3 to 4 minutes per side.<br><br>

Heat broiler or non-stick grill pan to high.<br><br> Halve mango slices and place one piece inside curve of shrimp. Tightly wrap shrimp and mango with bacon piece, and secure through skewer, repeat with three more shrimp. Repeat process with remaining shrimp and skewers.<br><br> Brush shrimp with oil and season with salt and pepper. Broil or grill until bacon is crisp and shrimp is cooked through, 3 to 5 minutes per side.<br><br> <i>Suggestion: Add fresh jalapeño slices to mango and shrimp before wrapping with bacon.</i>

Preheat grill to medium heat. Grill sausage and onion slices. Cool. Slice sausage into ½-inch pieces, and chop onions; set aside. Combine oregano, parsley and garlic. Roll pizza dough out on baking sheet. Spread evenly with herb mixture. Top with sausage, onions, mango and cheese. Bake according to package directions until cheese is melted and crust is cooked through. Serve immediately.

<i>For the Mango Empanadas</i>: Preheat oven to 450 degrees.<br><br> In a large non-stick skillet heat olive oil over medium heat, add onion and cook for about 6 minutes, until softened. Add garlic and cook until fragrant, about 30 seconds. Add ground beef and cook until no longer pink, about 8 minutes. Add tomato paste, cumin, cinnamon, cayenne and canned tomatoes, simmer for about 10 minutes until thickened. <br><br> Transfer beef mixture to large bowl. Gently mix in olives, cheese and diced mango.<br><br> Unwrap and unroll each piece of pie dough, divide each into 4 sections. Place approximately ¼ cup filling on bottom third of each piece. Fold dough over filling and crimp edges closed using fingers or fork. <br><br> Whisk egg and 1 tablespoon water in small bowl, brush egg wash over top of each empanada. Pierce top of empanadas with fork to allow steam to escape. <br><br> Bake for about 40 minutes until golden brown. Serve warm or at room temperature with mango chimichurri.<br><br> <i>For the Mango Chimichurri</i>: Combine all ingredients in a blender or food processor. Pulse until combined. Add salt and pepper to taste.

1. Layer half of cheese on 4 slices of bread, divide basil, red onion, mango chicken and remaining cheese among bread slices. Top with second sliced of bread.<br><br> 2. Heat grill pan, panini press or large non-stick skillet over medium-high heat, spray with non-stick cooking spray. Place 2 sandwiches in pan (close lid or weight down sandwiches in skillet with heavy pot). Cook sandwiches until bread is golden brown and cheese is melted, about 4 minutes per side. Repeat with remaining sandwiches.

1. Preheat oven to 450 degrees. Cut 8 (12-inch) squares of heavy-duty foil. Pat salmon dry and season with salt and pepper.<br><br> 2. Place 1 piece of salmon on 1 piece of cut foil. Top each with diced mango, carrots and snow peas. Pour 1 tablespoon soy sauce on top of salmon and veggies, top with 1 piece of butter. Place second piece of foil over salmon and veggies. Fold foil pieces together, around all four sides, creating approximately a 7-inch square. Place on rimmed baking sheet and bake for 15 to 20 minutes, depending on desired doneness of salmon.

To blister tortillas: Over a high open flame, heat tortillas for about 5 seconds on each side. Stack tortillas on a plate and hold at room temperature for same day service. NOTE: Warm tortillas roll better.<br><br> To assemble wraps: On bottom third of each tortilla place 2 slices cheese. Top with 2 oz slaw, ½ oz Romaine, 2 ½ oz chicken strips and 4 mango strips (¾ oz). From a squeeze bottle, drizzle 1 tablespoon ranch dressing and 1 tablespoon Ancho Mango BBQ sauce over fillings. NOTE: Squeeze a little of the dressing on the upper rim of the tortilla to seal when rolled.<br><br> Roll burrito style, cut in half on the diagonal and serve immediately with a pickle spear on the side. Or wrap and hold refrigerated at 40 degrees F or below for same-day service.<br><br> Shelf life: If leftover do not reuse.<br><br> <b>Leek Cabbage Slaw</b><br> Combine ingredients and hold refrigerated at 40 degrees F or below.<br><br> Shelf life: Use within 48 hours.<br><br> <b>Ancho Mango BBQ Chicken</b><br> To make sauce: Heat oil in saucepan. Saute onions until soft. Add mango, ketchup and ancho pepper powder. Simmer 15 minutes. Puree and then cool quickly to 40 degrees F or below.<br><br> To cook chicken: Coat chicken with sauce and marinate under refrigeration for up to 1 hour. Grill until marked on both sids. Finish in 275 degree F oven until minimum internal temperature is 165 degrees F (for 15 seconds), 7 to 10 minutes. Hold hot at 140 degrees F or above for service or cool quickly to 40 degrees F or below.<br><br> Shelf life: Use within 72 hours. Reheat quickly to 165 degrees F (for 15 seconds).<br><br> <b>Ancho Mango BBQ Sauce</b><br> Heat oil in saucepan. Saute onions until soft. Add mango, ketchup and ancho pepper powder. Simmer 15 minutes. Puree and then cool quickly to 40 degrees F or below.