Servings: 12
Prep Time:
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes



  • 3 pounds Mahi Mahi, 4-ounce skinless portions, thawed
  • 3 tablespoons honey
  • 3 tablespoons canola oil
  • 12 1/2 teaspoon portions ground cinnamon and chile, to taste
  • 12 2-ounce portions Mango Slaw with Cashews and Mint, recipe follows
  • 12 4-ounce whole wheat hamburger buns
  • 1-1/2 limes, wedge cut in 8 pieces
  • 48 fresh carrot sticks, 3/8 x 4-inch

  • 7-2/3 ounces fresh, ripe, peeled mango, julienne
  • 10 ounces Napa cabbage, sliced very thin
  • 2-1/4 ounces red bell pepper, julienne
  • 2-1/4 ounces red onion, julienne
  • 3 tablespoons fresh lime juice
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh mint
  • 3/4 ounce cashews, toasted, coarsely chopped
  • To prepare Mahi Mahi Sandwich:
    Thaw fish under refrigeration at 40˚F or below. Combine honey and oil. Brush ½ tablespoon honey mixture on each piece of fish and sprinkle ½ teaspoon of cinnamon-chile rub on each piece of fish. On a clean, well oiled char broiler place fish, oiled side down, and grill until minimum internal temperature is 145˚F (for 15 seconds). Hold at 140˚F or above for service, no longer than 30 minutes.

    Per order:
    Toast bun, using no margarine or butter. Place 1 piece of fish on heel of roll and top with 2 ounces Mango Slaw. Place crown of roll on sandwich to close. Serve immediately with 1 lime wedge and 4 carrot sticks.

    Shelf Life:
    If leftover, do not reuse.

    To prepare Mango Slaw:
    Toss mango, cabbage, red bell pepper and onion in a large bowl. In a separate bowl whisk together lime juice, vinegar, honey, oil, salt and red pepper flakes. Pour over slaw and mix well to combine. Marinate under refrigeration at 40˚F or below for at least 2 hours prior to use. Just before service: Add mint and cashews to marinated slaw and toss to combine. Hold refrigerated at 40˚F or below.

    Source: Chef Chuck Hatfield, Sodexo

    Use within 24 hours.

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