Chili Lime Bbq Mangoes Recipes

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CHILI AND LIME GRILLED MANGOES



Chili and Lime Grilled Mangoes image

This is a recipe I found years ago in the LA times...It's really good with a heavy BBQ meal...refreshing and low fat... Adopted 8/2006.

Provided by Ducky

Categories     Mango

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

2 mangoes, that are ripe but firm
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon salt

Steps:

  • Peel mangoes, cut along flat side of seed into 2 pieces, Set aside.
  • Grill mangoes on greased grill over glowing coals, 2 to 3 minutes per side (please do not neglect to grease the grill with oil, or the fruit will stick).
  • Remove to platter and sprinkle with lime juice, chili powder and salt.
  • Serve at room temperature.

MANGO SKEWERS WITH CHILE-LIME SEASONING



Mango Skewers with Chile-Lime Seasoning image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 0

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.

GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER



Grilled Mango with Lime, Salt and Ancho Powder image

Go to Mexico and you will find vendors, either with carts in the city or baskets on the beaches, selling cups of fresh fruit and vegetables served up with a squeeze of lime, a sprinkling of salt and a dash of chile powder. The combination may seem odd at first to the North American palate but the combination of sweet, sour, salty and spicy flavors is addictive. Grilling the mango intensifies its natural honeyed sweetness, adding another dimension to an already simple but powerful play of flavors.

Provided by Bobby Flay

Categories     side-dish

Time 7m

Yield 4 servings

Number Of Ingredients 7

4 ripe mangoes
2 tablespoons canola oil
Juice of 1 lime
1 teaspoon fine sea salt
1/4 teaspoon ancho or New Mexican chile powder
Finely grated zest of 1 lime
Fresh cilantro leaves, for garnish, optional

Steps:

  • Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
  • Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.

MANGO WITH LIME SUGAR



Mango with lime sugar image

An interesting combo of hot, sweer and sour that's simple to prepare and a perfect way to end a meal.

Provided by Ben O'Donoghue

Categories     Dessert, Dinner, Lunch

Time 15m

Number Of Ingredients 5

3 ripe mangoes , peeled, flesh removed from stones and sliced
2 dried birds-eye chillies or a pinch of chilly flakes
2 tbsp caster sugar
finely grated zest of 2 limes
vanilla ice cream , to serve

Steps:

  • Arrange the mango slices on a serving platter. Put the chillies and a little of the sugar in a mortar and pound to break up the chilli. Add the rest of the sugar, and the zest, and pound to incorporate until the sugar becomes speckled green.
  • Sprinkle the sugar over the mango slices and let guests help themselves, with scoops of vanilla ice cream.

Nutrition Facts : Calories 106 calories, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

MANGO WITH CHILE-LIME SALT



Mango With Chile-Lime Salt image

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

1 tablespoon ground chile, such as ancho or paprika
1 tablespoon fresh lime zest
1/2 teaspoon fine sea salt
2 ripe mangoes (1 1/2 pounds), peeled, pitted and cut into 1/2-inch slices

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-LIME CHICKEN BREASTS



Mango-Lime Chicken Breasts image

A surprisingly non-spicy mango and lime chicken dish that has a beautiful presentation and a delicious taste. Serve over rice.

Provided by Divinity Turley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 11

1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 cup mango puree
3 tablespoons lime juice
2 tablespoons white sugar
1 teaspoon grated lime zest
½ teaspoon salt
¼ teaspoon ground black pepper
2 skinless, boneless chicken breast halves, cut into bite-sized pieces

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil.
  • Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 34.7 g, Cholesterol 67.2 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 2.1 g, Sodium 683.9 mg, Sugar 26.9 g

GRILLED SEA BASS WITH CHILI-LIME DRESSING



Grilled Sea Bass with Chili-Lime Dressing image

While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  • Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  • Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  • Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g

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