Mango Wedges With Chili Food

MANGO WEDGES WITH CHILI

Steps:

• Place fruit upright in cups. Arrange chili powder and salt in dishes. Sprinkle some over fruit, serving the rest on the side.

MIXED-BEAN CHILLI WITH WEDGES

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until tender and golden brown.
• Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins. Add Cajun spice, pulses, tomatoes and stock. Cover and simmer for 15-20 mins. Remove casserole from the heat and stir in the chocolate until melted. Ladle the chilli into bowls, top each with 1 tbsp soured cream and serve with the wedges.

MANGO CON CHILE PALETAS

Steps:

• In a medium saucepan, combine 2 cups water and the sugar. Cook over medium heat until the mixture reaches 200 degrees F, about 20 minutes. Remove from the heat and carefully pour into a bowl. Add in 2 cups of the mango and with a hand mixer on low speed, blend until smooth. Once smooth, stir in the lime juice, chile powder and remaining cup of chopped mango.
• Pour the mixture into popsicle molds, place in the freezer for 1 hour and then insert popsicle sticks. Return to the freezer until set, 5 to 6 hours.

MANGO SKEWERS WITH CHILE-LIME SEASONING

Steps:

• Thread mango cubes onto skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill the mango skewers over medium-high heat, turning, until well marked, 1 to 2 minutes per side. Sprinkle with chile-lime seasoning.

POTATO WEDGES WITH LEMON CHILLI SOUR CREAM

Steps:

• Pour oil into a baking dish, add potatoes and toss to coat.
• Sprinkle over lemon pepper and chili powder and bake at 200°C for 30 minutes or until tender and browned turning frequently during cooking.
• Squeeze lemon juice over potatoes before serving and toss to coat, serve with lemon chili sour cream.
• To make sour cream mix: Combine all ingredients, mix well & let sit for a few minutes for flavours to combine.

SWEET AND HOT MANGO CHUTNEY WITH CUMIN-DUSTED PITA WEDGES

Steps:

• In a medium saucepan, combine the first six ingredients with 3 tbsp water. Set over medium heat and simmer 15 minutes or until mango breaks down and mixture thickens. Use a potato masher to mash any large chunks, if desired.
• For the pita wedges: Heat oven to 400°F. Coat a large baking sheet with cooking spray. Cut each pita into 8 wedges and place on baking sheet. Lightly coat wedges with cooking spray, sprinkle with cumin and season with salt and pepper. Bake 15 minutes or until golden brown.

CHILI POTATO WEDGES

Steps:

• In a small bowl, combine the chili powder, garlic powder and salt. Cut potato lengthwise into 8 wedges. Spray wedges with cooking spray, then coat with seasoning mixture., Place in a single layer on a baking sheet coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until golden brown.

CHILI-SEASONED POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges; place in the bag and shake to coat. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Drizzle with oil. , Bake, uncovered, at 425° for 12-20 minutes on each side or until crisp.

MANGO WEDGES WRAPPED IN SERRANO HAM

Steps:

• Combine salt, paprika and pepper, mix well and sprinkle lightly on mango wedges.
• Wrap a slice of the Serrano Ham (can use Prosciutto) around each wedge.
• Arrange wedges on a platter or on individual plates and garnish with shavings of Manchego cheese.
• Number of serving dependent on how large your mangoes are and how many wedges you choose to make.

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.

MANGO-CHILE ICE RECIPE

Steps:

• Set a strainer in a 13x9x2" glass baking dish. Combine half of all ingredients with 5 tablespoons water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 tablespoons water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
• Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.