Espirales De Mango Verde Con Aguachile De Mango<\/h2>\n
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\nCured Shrimp<\/h4>\n
Cured Shrimp<\/h4>\n\n- 1 cup Freshly Squeezed Lime Juice<\/li>\n
- \u00bd lb Small Shrimp, 16 pieces<\/li>\n<\/ul>\n
Cured Baby Red Onions<\/h4>\n\n- 1 cup Freshly Squeezed Lime Juice<\/li>\n
- 8 Baby Red Onions, peeled and halved<\/li>\n<\/ul>\n
Mango Aguachile<\/h4>\n\n- 1 Lemon<\/li>\n
- 1 Lime<\/li>\n
- 1 Small Jalape\u00f1o (removing seeds is optional)<\/li>\n
- 1 Orange<\/li>\n
- 2 \u00a0Ripe Mangos, peeled and cut into chunks<\/li>\n<\/ul>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- 2 Small Green Mangos, stage 2 to 3 ripeness<\/li>\n<\/ul>\n
Per Serving<\/h4>\n\n- 4 \u00a0Thin Slices of Cucumber<\/li>\n
- Salsa Macha or salsa of your choice<\/li>\n
- Cilantro Leaves<\/li>\n
- Corn Chip Rounds<\/li>\n<\/ul>\n<\/div>\n\n
Cured Shrimp<\/h4>\n\n- Submerge shrimp in lime juice. Add more if needed to cover. Refrigerator until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Cured Baby Red Onions<\/h4>\n\n- Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Mango Aguachile<\/h4>\n\n- Juice the citrus and blend with mangos and jalape\u00f1o until smooth.<\/li>\n<\/ol>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
Cured Baby Red Onions<\/h4>\n\n- 1 cup Freshly Squeezed Lime Juice<\/li>\n
- 8 Baby Red Onions, peeled and halved<\/li>\n<\/ul>\n
Mango Aguachile<\/h4>\n\n- 1 Lemon<\/li>\n
- 1 Lime<\/li>\n
- 1 Small Jalape\u00f1o (removing seeds is optional)<\/li>\n
- 1 Orange<\/li>\n
- 2 \u00a0Ripe Mangos, peeled and cut into chunks<\/li>\n<\/ul>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- 2 Small Green Mangos, stage 2 to 3 ripeness<\/li>\n<\/ul>\n
Per Serving<\/h4>\n\n- 4 \u00a0Thin Slices of Cucumber<\/li>\n
- Salsa Macha or salsa of your choice<\/li>\n
- Cilantro Leaves<\/li>\n
- Corn Chip Rounds<\/li>\n<\/ul>\n<\/div>\n\n
Cured Shrimp<\/h4>\n\n- Submerge shrimp in lime juice. Add more if needed to cover. Refrigerator until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Cured Baby Red Onions<\/h4>\n\n- Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Mango Aguachile<\/h4>\n\n- Juice the citrus and blend with mangos and jalape\u00f1o until smooth.<\/li>\n<\/ol>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
Mango Aguachile<\/h4>\n\n- 1 Lemon<\/li>\n
- 1 Lime<\/li>\n
- 1 Small Jalape\u00f1o (removing seeds is optional)<\/li>\n
- 1 Orange<\/li>\n
- 2 \u00a0Ripe Mangos, peeled and cut into chunks<\/li>\n<\/ul>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- 2 Small Green Mangos, stage 2 to 3 ripeness<\/li>\n<\/ul>\n
Per Serving<\/h4>\n\n- 4 \u00a0Thin Slices of Cucumber<\/li>\n
- Salsa Macha or salsa of your choice<\/li>\n
- Cilantro Leaves<\/li>\n
- Corn Chip Rounds<\/li>\n<\/ul>\n<\/div>\n\n
Cured Shrimp<\/h4>\n\n- Submerge shrimp in lime juice. Add more if needed to cover. Refrigerator until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Cured Baby Red Onions<\/h4>\n\n- Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Mango Aguachile<\/h4>\n\n- Juice the citrus and blend with mangos and jalape\u00f1o until smooth.<\/li>\n<\/ol>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- 2 Small Green Mangos, stage 2 to 3 ripeness<\/li>\n<\/ul>\n
Per Serving<\/h4>\n\n- 4 \u00a0Thin Slices of Cucumber<\/li>\n
- Salsa Macha or salsa of your choice<\/li>\n
- Cilantro Leaves<\/li>\n
- Corn Chip Rounds<\/li>\n<\/ul>\n<\/div>\n\n
Cured Shrimp<\/h4>\n\n- Submerge shrimp in lime juice. Add more if needed to cover. Refrigerator until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Cured Baby Red Onions<\/h4>\n\n- Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Mango Aguachile<\/h4>\n\n- Juice the citrus and blend with mangos and jalape\u00f1o until smooth.<\/li>\n<\/ol>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
Per Serving<\/h4>\n\n- 4 \u00a0Thin Slices of Cucumber<\/li>\n
- Salsa Macha or salsa of your choice<\/li>\n
- Cilantro Leaves<\/li>\n
- Corn Chip Rounds<\/li>\n<\/ul>\n<\/div>\n\n
Cured Shrimp<\/h4>\n\n- Submerge shrimp in lime juice. Add more if needed to cover. Refrigerator until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Cured Baby Red Onions<\/h4>\n\n- Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Mango Aguachile<\/h4>\n\n- Juice the citrus and blend with mangos and jalape\u00f1o until smooth.<\/li>\n<\/ol>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
\nCured Shrimp<\/h4>\n
Cured Shrimp<\/h4>\n\n- Submerge shrimp in lime juice. Add more if needed to cover. Refrigerator until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Cured Baby Red Onions<\/h4>\n\n- Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Mango Aguachile<\/h4>\n\n- Juice the citrus and blend with mangos and jalape\u00f1o until smooth.<\/li>\n<\/ol>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
Cured Baby Red Onions<\/h4>\n\n- Submerge onions in lime juice. Add more if needed. Refrigerate until no longer opaque, 45 minutes to 1 hour.<\/li>\n<\/ol>\n
Mango Aguachile<\/h4>\n\n- Juice the citrus and blend with mangos and jalape\u00f1o until smooth.<\/li>\n<\/ol>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
Mango Aguachile<\/h4>\n\n- Juice the citrus and blend with mangos and jalape\u00f1o until smooth.<\/li>\n<\/ol>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
Green Mango Spirals\/Noodles<\/h4>\n\n- \u201cGreen\u201d refers to mangos at the early stages of ripening (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and the taste tart\/sour.Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually \u201cpeel\u201d the outside if you continue to start and stop.\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
Alternatively, use a mandolin to cut peeled green mango cheeks into a thin julienne cut.<\/p>\n
Spiralize mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n<\/ol>\n
Per Serving<\/h4>\n\n- Combine about 1\/3 cup of mango noodles with 1 Tbsp of Mango Aguachile and create a ring on the bottom of a shallow bowl. Top with thinly sliced cucumber, cilantro, 4 pieces of cured onion and 4 pieces of cured shrimp. Fill the circle with about 2 Tbsp of Mango Aguachile. Drizzle the plate with about 1 teaspoon Salsa Macha and garnish with a few corn chips.*Salsa Macha is a salsa from Veracruz made with a variety of dried peppers, nuts and oil.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n
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Recipe by Chef Mikel Anthony,\u00a0Chef\u2019s Roll<\/a>, for National Mango Board<\/p>\n<\/div>\n