In a large bowl, combine mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeño pepper and cilantro.
Set aside.
Warm cider vinegar slightly and in another bowl whisk cider vinegar, honey and pineapple juice.
Pour vinegar mixture over slaw mixture and gently combine; marinate 4 hours.
Spoon approximately 3 tablespoons of Red Pepper Jam onto each plate.
Top with 5 pot stickers.
Place 2/3 cup (7 ounces) of slaw on each plate next to the pot stickers.
Place roasted red bell peppers and roasted jalapeño peppers in saucepan with the vinegar; bring to a boil.
Add sugar; reduce heat to simmer and cook 10 minutes.
Transfer mixture to a blender and blend until smooth.
Pour through a fine strainer or chinois.
Source: Chef Carmen A Cappello and Chef Nicholas Crater, Red Star Craft House, Exton, PA
*12 count round (green/red) mangos yield 6.77 ounces each. 12 count flat (yellow) mangos yield 9.23 ounces each. One cup 3/8” diced mango weighs 6.35 ounces.