Grilled Mexican Chili Lime Mango Paleo Whole30 Vegan Food

GRILLED MEXICAN CHILI LIME MANGO (PALEO, WHOLE30, VEGAN)

Steps:

• Preheat the grill or a grill pan to medium heat.
• Cut the mango: Stand the mango upright and cut the 2 flatter sides of the mango off from the pit in the center. Using a small, sharp knife, score the mango flesh of each side into a checker mark pattern. Try not to cut all the way through the skin. Save the pit with the rest of the mango flesh attached to it to enjoy later.
• Brush the sliced mango halves with avocado oil on the flesh side.
• Grill cut-side down for 2 minutes until charred.
• Cool until safe to handle, then invert each piece by pushing on the center of the peel from back.
• Drizzle with lime juice, then sprinkle with ancho chili powder and sea salt.
• Taste and add more chili powder and sea salt, if desired, and enjoy! I recommend you use a grapefruit spoon to scrape out the cubes of mango meat.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

MANGO WITH CHILE-LIME SALT

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.