Chili Mango Salad Food

MANGO CHILE CHICKEN

Mango Chile Chicken image

Provided by Ree Drummond : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 boneless, skinless chicken breasts
1 tablespoon chile powder
Zest and juice of 1 lime
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 20-ounce jar sliced mango, drained and finely sliced, some of the liquid reserved
1 bunch kale, thinly shredded
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1 orange or red bell pepper, very thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)

EASY MANGO SALAD

Easy Mango Salad image

The salad ingredients came from a cooking class I went to, but the dressing came from a friend. Make sure you use firm mangos or they will be impossible to julienne.

Provided by abcgirl

Categories Salad Fruit Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 firm green mangoes - peeled, pitted, and cut into matchsticks
¼ purple onion, thinly sliced
¼ red bell pepper, thinly sliced
3 sprigs cilantro, or more to taste, leaves removed and stems discarded
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon crushed peanuts

Steps:

Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 18.6 g, Fat 1.3 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 568.2 mg, Sugar 15.5 g

CHILI MANGO TASSIES - HOLIDAY COOKIES

Chili Mango Tassies - Holiday Cookies image

This version of the easy-to-make mini pastries has a spicy-sweet filling inspired by dried chili-mangoes (the recipe uses easier-to-find plain dried mangoes). You can easily adjust the spice level by increasing or reducing the amount of cayenne; at the stated level, the heat is relatively subtle. This recipe took 2nd place in The Indianapolis Star's 2006 Holiday Cookie Contest.

Provided by ItalianMama

Categories Tarts

Time 1h45m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
1/2 cup butter
3 ounces cream cheese
3/4 cup dried mango, finely chopped
1/2 cup apricot preserves (sweetened)
1 tablespoon cider vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (or to taste)

Steps:

Measure flour into a food processor. Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
Empty mixture into a bowl and knead lightly, pressing dough into a disc. Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
In a small saucepan, bring 1 cup water to a boil. Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
Add remaining ingredients and return to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork. Cool completely before using. (You may also refrigerate for 2-3 days before using.).
To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups. Fill each with 1 rounded teaspoons of chili-mango filling.
Bake at 350° for 25-30 minutes until edges are golden brown. Cool in pan on a wire rack; carefully remove tassies from pan when cool.

Nutrition Facts : Calories 163.3, Fat 10.3, SaturatedFat 6.2, Cholesterol 28.1, Sodium 99.6, Carbohydrate 17, Fiber 0.4, Sugar 6.1, Protein 1.7

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