mango

Cilantro-Mint Chutney

cilantro leaves

mint leaves

mango pulp (from 1 small mango, or

lime juice (from about 2 large limes),

serrano chiles, halved and seeded

Kosher salt

Chipotle-Mango BBQ Chicken

mango, peeled, pitted and roughly chopped

cilantro (loose pack, not chopped, stems andall)

lemon juice

unseasoned rice wine vinegar

canola oil,

garlic,

chipotle peppers adobo sauce

salt

black pepper

chicken

Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.

Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

Our go-to grilled chicken recipe!  My husband is obsessed!  I add a little extra pepper if he wants it spicy and a little extra mango if I want it not to spicy.  We always save some of the sauce to use as a dip before marinading it.  Definitely worth it!!

made this for a potluck, 3 people called me the next day and asked for the recipe. It is excellent, sweet at first with a hint of heat at the end. I made it exactly as the recipe states, I did use frozen mango halves from Trader Joe's, just thawed them and threw in food processor. I also used it on boneless chicken breasts. Definitely try this one!

These were a great addition to a summer BBQ on the beach. The marinade was easy to make, although those Chipotle peppers are HOT! Maybe not a crowd-pleaser (as opposed to a few people you know like spicy food. I'd recommend only using one pepper as I had to throw in some suger to kill the burn with two. This travelled well and was a huge hit at the party. I made about 40 wings and they were gone in an hour. 

A drained can of mangos is a decent substitute for the fresh mango. 

BEST CHICKEN, HANDS DOWN!!!!!!!!  I always put the entire batch of salsa in with the chicken  to marinate, no need to baste.    I make an extra batch of the salsa so everyone can spoon on top of the chicken, SO GOOD AND UNIQUE!  Everyone loves it and are impressed with it, thanks Guy!!!

I think "puree until smooth" is too much.  The sauce was tasty, but I couldn't taste mango or cilantro in it.  Maybe just a few spins with the food processor is better :-)<br />

Wasn’t crazy about this and the thickened sauce was too thick, had to water it down and didn’t like the consistency.

Should be named cilantro chipotle sauce. The mango flavor was lost. The second time I cut down on the cilantro. I added extra mango and did only one pepper. It was still spicy enough for my family. 

This is such good and unique recipe. The sauce is epic, a bit sour though especially if the mangoes aren't at their sweetest yet

This mango salsa was awesome. I added a jalapeno for even more punch. It was great on the chicken. I just started smoking meat and used the salsa on a pork roast, marinated, basted and served on the side. The salsa with the smoke flavor, to die for. Baby back ribs are next!

https://www.foodnetwork.com/videos/chipotle-mango-bbq-chicken-0137764

Guy's Chipotle-Mango BBQ Chicken is a tantalizing blend of sweet and spicy.

Homemade hot sauce! We’re going Caribbean with this recipe, bringing in flaming habanero peppers, velvety mango, vinegar, honey, allspice and more. Drizzle it over chicken, shrimp or fish. Love it. It’s a way of life.

Caribbean-Style Mango-Habanero Hot Sauce – Recipe

habanero peppers (chopped)

white onion (chopped (about 3/4 cup))

garlic (chopped)

apple cider vinegar

water

honey

cumin

allspice

ginger powder

Add all ingredients to a food processor. Process until smooth.

Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes.

Cool then transfer to serving bottles.

https://www.youtube.com/watch?v=Zll0hPuk_ME

A homemade hot sauce recipe, Caribbean style, made with mango, habanero peppers, honey, allspice and more.

Print the recipe at the Chili Pepper Madness site: http://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video

Caribbean-Style Mango-Habanero Hot Sauce – Recipe - Chili Pepper Madness

A spicy hot sauce recipe made with sweet mangos and fiery habanero peppers and other peppers. It’s time to spice things  up!

Mango-Habanero Hot Sauce – Recipe

mangos

serrano peppers (chopped)

jalapeno pepper (chopped)

habanero pepper (chopped)

onion

red tomatoes (chopped)

cilantro

lime

red wine vinegar

Salt and pepper

Add all of the ingredients to a food processor. Pulse the mixture several times until you achieve your desired consistency.

Pour the mixture into a pan and bring it to a quick light boil. Reduce the heat and simmer for 20 minutes.

If you would like a thinner sauce, add in a bit more vinegar, about a 1/4 cup at a time, to achieve your desired consistency.

Cool, then strain, if desired, or leave it as a thicker hot sauce. Store in the refrigerator in airtight containers. The flavors will develop the longer you let it sit.

Learn how to make the best mango habanero hot sauce with this recipe from VBQ, a new cookbook that&#039;s all about vegan grilling recipes and tips.

Mango and Habanero Sauce

habanero peppers, stemmed (and seeded for less heat)

½ mango, peeled and pitted

white vinegar

garlic

brown sugar

maple syrup

The Mango Habanero Hot Sauce Recipe That Beats Store-Bought

Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.

Mango Chicken Curry

vegetable oil

large onion, chopped (1 1/2 to 2 cups)

red bell pepper, chopped

garlic cloves,

ginger

yellow curry powder

mangos,

cider vinegar vinegar

coconut milk

chicken thighs

golden raisins (optional)

Cilantro

"I made it and as my curry Powder was maybe a bit flat old whatever??it lacked a bit of flavour to me,However the war department(wifey)had seconds,and this is a very rare occurance,as a big fan of your ginger beef recipe I jumped right on your mango curry recipe and I will most definitely try this again and follow your directions and add my personal tastes to it,deleted raisins,red bell pepper and cilantro as I did'nt have these ingredients...  I will always try your recipes when I'm searching for something different,as in you first them others later,and thank-you muchly"

Cook onions, bell pepper, garlic, ginger, spices: Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

Purée sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle.

Adjust seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro.

"Very nice! My 5 year old loves it says it's his favourite dinner!"

"It was amazing!!! Changed vinegar for tomato paste, deleted the raisins and added some lemon to finish.  Thanks :) :)"

This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken or pork, with just the right amount of sweet and heat.

Mango-Habanero BBQ Sauce Recipe

olive oil

habanero peppers (diced)

mango (I used 2 cups

tomato paste

spicy chili flakes

mustard

smoked paprika

Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.

Add the garlic and cook another minute, until garlic becomes fragrant.

Add remaining ingredients and stir until everything is combined.

Bring to a boil, then reduce heat and simmer about 20-30 minutes.

Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.

https://www.youtube.com/watch?v=KHpJqfL7kf4

This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken or pork, with just the right amount of sweet and heat.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Mango-Habanaero BBQ Sauce Recipe

Ingredients

1 teaspoon olive oil
1 small onion chopped
4 habanero peppers diced
4 cloves garlic chopped
2-3 cups chopped mango I used 2 cups for this recipe, but you can use more as desired
6 ounces tomato paste
3/4 cup apple cider vinegar
3 tablespoons honey
2 tablespoons spicy chili flakes
1 tablespoon ground mustard
1 tablespoon smoked paprika
1 tablespoon ground ginger
½ cup brown sugar
Salt and pepper to taste

Instructions

Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
Add the garlic and cook another minute, until garlic becomes fragrant.
Add remaining ingredients and stir until everything is combined.
Bring to a boil, then reduce heat and simmer about 20-30 minutes.
Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.

Recipe Notes

Heat Factor: Medium-Hot. You'll get a nice level of heat from the habanero peppers. Looking for a milder bbq sauce? Cut back on the habanero peppers by replacing some with milder peppers, or core them out to remove some of the heat. Want spicier? You can easily add more habaneros, or go with hotter peppers, like the ghost pepper. YES!

I hope you enjoy it. Get the full printable recipe with discussion at ChiliPepperMadness.com.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Mango Habanero BBQ Sauce - Chili Pepper Madness

For the chef Isa Fabro of IsaMADE in Los Angeles, the use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a heavy aroma. If using Kent or Haden mangoes, remove any excess fiber and add lime; the extra acid complements their flavor, but will compete with the Manila mangoes. As long as the mangoes are super-ripe, even over-ripe, the dish will be fine. If not, the mango flavor will become dulled and lost in the cold of the freezer. If ripe mangoes aren’t available, frozen ones can be used once defrosted.

Mango Royale

unsalted butter (1 1/2 stick)

graham crackers (about 9 1/2 ounces)

heavy whipping cream

sweetened condensed milk

lime juice (optional)

In a small pan, melt the butter over medium heat. Cook the butter, occasionally scraping the pan, until it turns deep golden brown, being careful not to let it burn. Remove from the heat and let cool.

Pulse crackers in a food processor until finely ground. Pour into a medium bowl and add brown butter. Mix until well combined and texture is like wet sand. Let cool.

Generously spray a 9 1/2-inch glass pie plate with cooking spray. In a stand mixer fitted with the whisk attachment, pour the cream into the mixing bowl and whip on medium speed. Slowly drizzle in sweetened condensed milk, then beat to stiff peaks. (Beating on medium takes longer, but helps build a stable structure.) Set aside and chill until ready to use.

Cut cheeks from mangoes parallel to center pits. Scoop out flesh from cheeks with a spoon and slice flesh from pits. Coarsely purée fruit in a clean food processor. Measure 2 cups (save extra for other uses). If you like, add lime juice so purée tastes sweet-tart.

Sprinkle about 2/3 of the graham crumbs into the pie plate. Using your fingers and the palm of your hand, press to create an even layer on the bottom and sides of the plate.

Dollop half the whipped cream mixture on top, carefully spreading the cream evenly without stirring up crumbs. Spoon half of the mango purée on top and spread evenly.

Sprinkle all but a few tablespoons of the remaining crumbs on top. Repeat cream and mango layers. Sprinkle top with remaining crumbs but don't smooth down.

Loosely wrap dessert with plastic wrap and freeze until firm, about 8 hours, or overnight. Can be made ahead up to this point and kept frozen for 2 weeks.

To serve, let thaw in fridge the night before serving, or let stand at room temperature for 45 minutes to 1 hour. Serve in wedges or scoops, making sure to scrape up the crumbs from the bottom of the plate.

Here's what you need: water, thai tea leaves, sugar, water, ice, simple syrup, thai tea, half & half

Thai Iced Tea Recipe by Tasty

thai tea leaves

sugar

syrup,

thai tea

half & half

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.

Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.

Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.

https://vid.tasty.co/output/96714/landscape_480/1527806756

Carrot, Onion, and Spinach Bhajias With Mango Chutney recipe | Epicurious.com

cinnamon

tsp kalonji (black onion

tbsp peeled and julienned fresh ginger

malt vinegar

bourbon

Vegetable oil, for frying—you won't need more than 1 quart

carrots

red onion

ginger,

spinach

red chile, finely chopped

tbsp roughly chopped fresh cilantro

cumin seeds

tsp turmeric

tsp garam masala

½ tsp ground asafetida/hing (optional)

lemon

sea salt

¾ cup gram (chickpea) flour

Pineapple Consomme

vanilla bean,

mangoes,

limes

all-purpose flour

almond flour

orange, minced

orange juice

unsalted butter, melted

basil leaves, finely chopped

Make a simple syrup by whisking the 3 cups of sugar and 2 cups of cold water together, then bringing the mixture to a boil. Reserve in the refrigerator.

Make the consomme by roughly chopping the uncored pineapple and blending it in a blender with the vanilla bean, 1/2 cup simple syrup (or more to taste) and 1/2 teaspoon salt until thoroughly liquefied. Strain and refrigerate.

Make the mango sorbet by blending 6 chopped mangoes, the lime juice, 1 cup of simple syrup and 1 teaspoon of salt in a blender until smooth, 2 to 3 minutes, and then straining the mixture and churning it in an ice-cream machine as the manufacturer directs. Keep frozen.

Make the orange cookies by mixing 3/4 cup sugar, the flours and orange zest together in a bowl with a fork and then stirring in first the juice and next the butter. Very thinly spread half the mix on a standard half-sheet Teflon tray and bake until golden. When cool, break into 12 to 18 pieces. Reserve the remaining dough for another use.

Cut the cored pineapple and the remaining mango into 1/2-inch dice and mix together.

To serve, place 3 or 4 ounces of consomme in each bowl and 2 or 3 tablespoons of the diced fruit. Place 2 or 3 cookies on the diced fruit and then 2 or 3 scoops of the sorbet. Garnish with the rest of the diced fruit and sprinkle basil on top.

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