MANGO CHILE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
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.)
MANGO TEQUILA SUNRISE
Steps:
- Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir).
MANGO-CHILE GRANITA
This frozen treat is loaded with delicious mango and a refreshing punch of lime. A dusting of ancho chile powder before serving provides a nice warming kick.
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the sugar and 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely.
- Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
- Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Serve topped with chile powder.
MANGO SIBERIAN SUNRISE
This cocktail was developed by Russian Standard Original Vodka to celebrate the country's 18th year of independence. They offered traditional toasts along with the recipes: "Do dna" - "to the last drop" "Za vstrechye" - "to being together" "Za zdorovie" - "to health"
Provided by momaphet
Categories Beverages
Time 5m
Yield 1 cocktail
Number Of Ingredients 4
Steps:
- Blend ingredients with crushed ice and pour into a chilled cocktail glass.
- Garnish with mango slice.
MANGO WITH CHILE-LIME SALT
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.
Provided by Yewande Komolafe
Categories snack, finger foods
Time 10m
Yield 2 servings
Number Of Ingredients 4
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.
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- Coconut Chia-Tapioca Pudding. Chia seed pudding meets tapioca pudding meets creamy coconut milk in this delicious mango recipe. It's a great way to end any meal—or even start the day when served for breakfast.
- Coconut-Mango-Lime Barfi. One bowl, no-bake, and make-ahead-friendly? This South Asian dessert is all that—and chewy, tangy, and fruity too. View Recipe.
- Mango and Avocado Salad. With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice. View Recipe.
- Vanilla Layer Cake With Mango Curd. This showstopping tequila-soaked vanilla cake has a sweet mango curd filling that’s set with gelatin so that it doesn’t ooze out when you cut.
- Sweet and Salty Mango Lassi. This cooling Indian yogurt drink with mango and cumin strikes the right balance of sweet and savory. Chef Preeti Mistry recommends adding a splash of white rum “if that’s your thing.”
- Caramelized Plantain Parfait. Pair sliced, spoon-tender fresh mango with caramelized plantains and creamy yogurt for a satisfying dessert that doesn’t feel too heavy.
- Tropi-Cobb Salad. This twist on an old favorite has mango, buttery avocado, curry-spiced chicken, and tart cherry tomatoes. A bright lime dressing brings it all together.
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