GRILLED MANGO WITH JALAPENOS
Provided by Aaron McCargo Jr.
Time 20m
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.
- Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro.
GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER
Go to Mexico and you will find vendors, either with carts in the city or baskets on the beaches, selling cups of fresh fruit and vegetables served up with a squeeze of lime, a sprinkling of salt and a dash of chile powder. The combination may seem odd at first to the North American palate but the combination of sweet, sour, salty and spicy flavors is addictive. Grilling the mango intensifies its natural honeyed sweetness, adding another dimension to an already simple but powerful play of flavors.
Provided by Bobby Flay
Categories side-dish
Time 7m
Yield 4 servings
Number Of Ingredients 7
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.
ABSOLUTE BEST MANGO SALSA
I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do!
Provided by Elle Woods Can Cook
Categories Mango
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first six ingredients together in large bowl.
- Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
- Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
- Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.
Nutrition Facts : Calories 74.4, Fat 3.3, SaturatedFat 0.5, Sodium 3.9, Carbohydrate 12.2, Fiber 1.9, Sugar 9.6, Protein 0.8
LIME-JALAPENO VINAIGRETTE
Make and share this Lime-Jalapeno Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 1/2 c.
Number Of Ingredients 6
Steps:
- Combine garlic, shallots, jalapenos, and lime juice.
- Whisk in oil.
- Season with salt.
Nutrition Facts : Calories 1070.1, Fat 108.5, SaturatedFat 15, Sodium 16.2, Carbohydrate 28.5, Fiber 2.2, Sugar 3.6, Protein 3.9
PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE
This is one of those recipes that caught my eye. It was recently published in our local newspaper. I haven't actually prepared it yet. Plan to do so this weekend. It is quick and sounds full of flavor and spice.
Provided by PaulaG
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the vinegar and onion with a half teaspoon of salt.
- Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
- In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
- Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
- Slip off the charred skin.
- Discard the steam and cut the jalapeno in half lengthwise.
- Scrape out seeds and finely chop the jalapeno.
- Add the jalapeno to the vinaigrette and season with salt and pepper.
- In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
- Season the halibut with salt and pepper.
- Add season fish to oil and cook turning once until they are opaque throughout.
- This should take approximately 9 minutes.
- Transfer the halibut to a platter.
- Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
- PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
- USE RUBBER GLOVES WHEN HANDLING.
- WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.
GRILLED MANGOES WITH JALAPENO VINAIGRETTE
Mangoes are perfectly suited to grilling because their flesh is sturdy enough to stand up to a good charring.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 2
Steps:
- Prepare a stove-top griddle or outdoor grill. Grill the mangoes until deep golden and char marks are clear, about 2 minutes per side.
- Transfer to a shallow dish. Drizzle the Jalapeno Vinaigrette over the mangoes and serve.
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