Mango Jalapeño Cupcake Stacks Food

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MANGO JALAPENO JAM



Mango Jalapeno Jam image

The jalapeno gives a bit of kick to your morning routine. Or it gives you a spicy touch when using it with meat.

Provided by Ambervim

Categories     Low Protein

Time 50m

Yield 2 Pints

Number Of Ingredients 5

7 ounces jalapeno chile, chopped (with or without seeds, you choose the heat)
6 cups mangoes, ripe peeled and diced
3/4 cup lemon juice
1 3/4 ounces pectin (powdered for lower sugar recipes)
4 cups sugar

Steps:

  • place chiles, manoes and lemon juice in a pot.
  • Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
  • Bring to a full boil, one that cannot be stirred down, stirring occasionally.
  • Add the rest of the sugar and return to boil for one more minute.
  • Remove from heat. Remove any foam.
  • Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.

MANGO AND JALAPENO JELLY



Mango and Jalapeno Jelly image

Make and share this Mango and Jalapeno Jelly recipe from Food.com.

Provided by Sharon123

Categories     Jellies

Time 1h5m

Yield 4 small jars

Number Of Ingredients 5

3 cups ripe mangoes, diced small
6 jalapenos, diced small
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 (6 ounce) bottle liquid pectin

Steps:

  • Boil 5 clean jelly jars while making the jelly.
  • Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.
  • Allow to cool for ten minutes.
  • Stir in pectin and boil for 10 minutes or until jelled.
  • To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.
  • While still at right angles, allow the drops to"sheet" off.
  • If they do not come together and sheet off, continue boiling and test again.
  • Remove the jelly from heat, skim, and allow it to cool.
  • Carefully ladle into hot sterilized jars.
  • Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
  • Seal with sterilized lids.
  • Enjoy!

JALAPENO POPPER CUPCAKES



Jalapeno Popper Cupcakes image

Make and share this Jalapeno Popper Cupcakes recipe from Food.com.

Provided by buiscutmaker

Categories     Peppers

Time 1h

Yield 24 serving(s)

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, room temp
12 jalapeno peppers, large, with seeds AND ribs removed (unless you LOVE the heat!)
1 cup shredded cheddar cheese
1 (12 ounce) package wonton wrappers
8 slices of thick cut bacon or 12 regular sliced bacon

Steps:

  • Bake or fry your bacon to a little less than done. Crumble in large pieces and set aside.
  • Preheat over to 325 degrees.
  • Cut Jalapenos in half, remove seeds and ribs with a small spoon. Then cut them into small pieces.
  • In a large bow, combine cream cheese, cheddar cheese, and chopped jalapenos. mix them well. I have to use my hands sometimes, as this is some thick.
  • Spray 2 large cupcake baking pans with oil.
  • place two won tons wraps in each cupcake holder opposite of each other so you have 8 corners facing you.
  • Fill each won ton and distribute evenly, about half full. Then add bacon to the top of each one.
  • Bake at 325 for about 20 minutes or until they are golden brown. You can cook half the time with al foil on top as to not burn the tips of the won tons.
  • ENJOY!

Nutrition Facts : Calories 139.3, Fat 9.5, SaturatedFat 5.1, Cholesterol 28.9, Sodium 193.7, Carbohydrate 9.5, Fiber 0.5, Sugar 0.9, Protein 4.1

CRAB AVOCADO MANGO STACK



Crab Avocado Mango Stack image

This is one of my favorite appetizers at a local seafood restaurant. I loved it so much that I've recreated it at home. It makes enough for two generously portioned stacks.

Provided by Elizabeth W.

Categories     Crab

Time 30m

Yield 2 Stacks, 4 serving(s)

Number Of Ingredients 14

2 ripe Hass avocadoes, sliced
2 mangoes, chopped
2 tablespoons chopped red onions
1/4 jalapeno pepper, minced
1/2 red bell pepper, chopped
10 ounces jumbo lump crab meat
1/4 cup mayonnaise
1 tablespoon capers
1 teaspoon coarse grain mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juiced
1/2 teaspoon cajun seasoning
1 teaspoon minced garlic
1 teaspoon Tabasco sauce

Steps:

  • Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
  • Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
  • (use half of the ingredients in each mold).
  • Gently push down the avocado slices into the bottom of the mold.
  • Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
  • Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
  • Carefully slide the mold off of the stack and chill until ready to serve.
  • Serve cold.

Nutrition Facts : Calories 345, Fat 16.9, SaturatedFat 2.5, Cholesterol 59.5, Sodium 400, Carbohydrate 37.2, Fiber 8, Sugar 25.2, Protein 16.1

MANGO-JALAPEñO CUPCAKE STACKS



Mango-Jalapeño Cupcake Stacks image

Add a bit of Caribbean flair to dessert time with these fanciful sweets. They take basic cupcakes to a whole new level!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 19

2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
3/4 cup mango nectar
1/2 cup milk
2 tablespoons grated lime peel
1 tablespoon finely chopped jalapeño chile
1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 to 5 teaspoons milk
6 cups powdered sugar
1 cup finely chopped peeled mango
1 cup flaked coconut
Grated lime peel, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and mango nectar and 1/2 cup milk, about half at a time, beating just until blended. Stir in 2 tablespoons lime peel and the chile.
  • Divide batter evenly among muffin cups, filling each about one-third full.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • In large bowl, beat cream cheese, butter, 1 1/2 teaspoons vanilla and 3 teaspoons milk with electric mixer on low speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
  • Cut each cupcake horizontally in half. On each cupcake bottom, spread about 1 tablespoon frosting; top with 1 teaspoon mango and 1 teaspoon coconut. Cover with cupcake tops. Frost top of each cupcake with 1 heaping tablespoon frosting. Top each with about 1 teaspoon mango and 1 teaspoon coconut. Garnish with lime peel.

Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 47 g, TransFat 1 1/2 g

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