Chili Lime Bbq Mangoes Food

CHILE MANGO LIME GRILLED CHICKEN THIGHS

Steps:

• In a blender add mango, cilantro, ginger, chili garlic sauce, chili powder, kosher salt, galric, lime juice, lime zest and jalapeño. Blend until smooth. Pour the mango mixture into a large plastic zip-top bag and add the chicken. Close the top, smoosh around the chicken and let marinate for at least 4 hours and up to 24 hours. Heat your grill on medium-high heat and grill the chicken until fully cooked.

CHILE LIME SAUCE

Steps:

• Gather the ingredients.
• Place all ingredients into a food processor blender. Blend mixture well.
• Bring sauce to a simmer over medium-high heat for 1 to 2 minutes. Reduce heat to low and let simmer for 5 more minutes. Stir occasionally. Remove from heat and let cool 5 to 10 minutes before serving.
• Follow the above directions, if using as a marinade, but let the sauce cool for 30 minutes before using. Marinade beef for 6 to 12 hours, chicken and pork for 4 to 6 hours, fish, seafood, and vegetables for 30 minutes.
• Make this sauce ahead of time and store in an airtight container in the refrigerator for up to one week after preparation.

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

FISH WITH CHILLI, MANGO & LIME SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
• Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
• For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.

GRILLED CHILI-LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

CHILI LIME SEASONING

Steps:

• If using whole dried chiles, remove seeds from chiles and add to a blender.
• Grind until it reaches a powder consistency.
• Transfer to a small bowl and add the salt & citric acid. Mix well.
• Add sugar: this is optional if you want to give it a hint of Mexican candy or if your chili seasoning comes out too spicy for your taste.

CHILI AND LIME GRILLED MANGOES

Steps:

• Peel mangoes, cut along flat side of seed into 2 pieces, Set aside.
• Grill mangoes on greased grill over glowing coals, 2 to 3 minutes per side (please do not neglect to grease the grill with oil, or the fruit will stick).
• Remove to platter and sprinkle with lime juice, chili powder and salt.
• Serve at room temperature.

MANGO WITH LIME SUGAR

Steps:

• Arrange the mango slices on a serving platter. Put the chillies and a little of the sugar in a mortar and pound to break up the chilli. Add the rest of the sugar, and the zest, and pound to incorporate until the sugar becomes speckled green.
• Sprinkle the sugar over the mango slices and let guests help themselves, with scoops of vanilla ice cream.

24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a refreshing mango treat in 30 minutes or less!

30 BEST WAYS TO USE MANGO

Steps:

• Preheat grill to high heat.
• Slice the two sides off of the mangoes, cutting close to the seed to maximize fruit.
• Drizzles flesh sides with oil. Sprinkle on salt and chili powder.
• Grill flesh side down 3-5 minutes, until slightly charred.
• Remove from heat and drizzle on lime juice.

GRILLED CHILI LIME CHICKEN WITH MANGO JALAPENO SALSA

Steps:

• Pre-heat grill to 400 F.
• In a bowl, add honey, salt, chili powder, garlic power, lime juice, cayenne pepper and black pepper and stir together into a glaze.
• Sprinkle chicken breast with salt and place on grill or smoker.
• Use a marinade brush to brush the marinade onto each chicken breast and let each side cook for about 10 minutes, brush more on and flip to the other side until marinade is gone and chicken breasts are cooked through to 165 F. internal temperature. Mine takes about 40 minutes to cook through.
• To make the salsa, add all ingredients into a bowl and stir together. Taste and adjust salt to taste.

MANGO HABANERO GRILLED SHRIMP

Steps:

• To prepare marinade, place the habanero chili, green onion, garlic cloves, ginger, and mango in a blender or food processor. Blend mixture until smooth.
• Turn off the blender and add the cilantro and rice wine vinegar and lime to the mixture.
• Pulse in blender until ingredients are evenly combined.
• Season with salt.
• Reserve 1 cup (240 ml) of marinade for basting and dipping.
• Place the shrimp in a sealable freezer bag, pour marinade over the shrimp and toss to coat.
• Let shrimp marinate in the refrigerator for 1 hour.
• Remove shrimp from marinade and thread 5 shrimp onto 2 soaked bamboo skewers (one skewer through the top of the shrimp, the other through the tail).
• Drizzle shrimp skewers with olive oil and season with salt.
• Preheat barbeque to medium-high heat 375-400 F (190-205 C).
• Brush grill with oil.
• Place a narrow sheet of foil down on the heated grill.
• Place the shrimp on the grill while leaving the sticks over the foil to prevent burning.
• Grill shrimp for one minute or until nicely caramelized and charred.
• Flip shrimp and baste with the reserved sauce set aside earlier.
• Shrimp will be done when they turn pink and opaque.
• Remove shrimp skewers from grill and serve with left over sauce.
• Garnish with cilantro and lime wedges.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER

Steps:

• Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
• Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.