Cuban Mango Mojo Recipes

MOJO SAUCE

Mojo Sauce image

This recipe is an accompaniment for Braised Pork with Mojo Sauce .

Categories Sauce No-Cook Quick & Easy Lime Orange Spice Cilantro Oregano Bon Appétit

Yield Makes about 2 1/3 cups

Number Of Ingredients 10

Ingredients

1 cup olive oil
3/4 cup plus 2 tablespoons fresh lime juice
3/4 cup orange juice
1/2 cup chopped fresh cilantro
8 garlic cloves, minced
1 tablespoon grated orange peel
1 tablespoon dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

Steps:

Whisk all ingredients in medium bowl.

CUBAN MANGO MOJO

Cuban Mango Mojo image

Use this sauce on any grilled or sautéed fish, chicken, rice and beans, and grilled tofu. Recipe courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez and posted on Taste of Cuba.

Provided by Sharon123

Categories Sauces

Time 25m

Yield 5-6 cups

Number Of Ingredients 10

Ingredients

2 cups mango puree (either fresh in season or from frozen pulp, available at most supermarkets)
1/2 cup fresh lime juice
1/2 cup orange juice
1 red onion, diced
1/4 cup garlic, chopped
1/4 cup ginger, chopped
1 tablespoon sugar
1 bunch cilantro, minced
2 cups light olive oil
salt and pepper

Steps:

Place mango puree in stainless steel bowl.
Add red onions.
Mix in lime juice, orange juice, ginger and sugar.
Lightly simmer garlic in olive oil for 5-6 minutes.
Add to mango mixture and blend well.
Add minced cilantro.
Season to taste.

Nutrition Facts : Calories 864.6, Fat 87, SaturatedFat 12.1, Sodium 9.1, Carbohydrate 24.5, Fiber 2.5, Sugar 15.2, Protein 2

GRILLED CUBAN MOJO CHICKEN WITH MANGO SALSA

Grilled Cuban Mojo Chicken with Mango Salsa image

Spice up your menu with this Grilled Cuban Mojo Chicken! Chicken breasts quickly marinate in a garlicky citrus marinade before being grilled to perfection. Topped with a simple mango salsa and served with rice and cuban style black beans for the ultimate dinner. Serves 2 to 4 in about 45 minutes.

Provided by Laurie McNamara

Categories Mains & Entrees

Time 32m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 cloves peeled fresh garlic (grated)
1 medium orange (zested (or about 2 teaspoons to 1 tablespoon))
1/2 cup freshly squeezed orange juice ((about 2 to 3 oranges))
1 lime (zested (about a teaspoon))
1/4 cup lime juice (about 2 limes)
juice of 1/2 a lemon (about 2 tablespoons)
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon paprika
1½ pounds boneless skinless chicken breasts (about 4, butterflied or pounded flat)
2 ripe mangos (diced)
1/4 cup red onion (finely diced )
1 cherry hot pepper (seeded and diced small (jalapeno, fresno or your favorite spicy or mild chile may be substituted))
2 tablespoons cilantro leaves (minced)
kosher salt (to taste)

Steps:

Measure and add the olive oil, garlic, citrus zest and juice and spices in a bowl, whisking well to combine. Add in the chicken and toss to coat. Marinate for not longer than 25 to 30 minutes.
Meanwhile preheat your grill to 400and prepare the salsa.
Grill the chicken until no longer pink. Depending on if you're using a grill pan or an outdoor grill will depend on how long. I would preheat your outdoor gill to 400 to 450° and if you're using a grill pan, preheat to medium to medium-high. Allow the chicken to rest for about 5 minutes before serving.
In a medium bowl combine the mango, onion, hot pepper and cilantro. Season with a few small pinches of kosher salt before tossing to combine.
Top chicken with salsa and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 27 g, Protein 38 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 266 mg, Fiber 4 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 5 g

CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES

Cuban-Style Grilled Mojo Chicken with Greens, Avocados and Mangoes image

Categories Salad Chicken Marinate Low Cal Backyard BBQ Orange Mango Cashew Avocado Grill Chill Grill/Barbecue Lettuce Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 19

Ingredients

For dressing
1 cup plus 2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon (packed) grated orange peel
1 tablespoon honey
1 tablespoon soy sauce
For chicken
2 teaspoons cumin seeds
6 large garlic cloves, minced
1 large serrano chili, stemmed, minced
1/2 teaspoon salt
3/4 cup olive oil
3 tablespoons orange juice
3 tablespoons fresh lime juice
6 skinless boneless chicken breast halves
2 large firm but ripe mangoes, peeled, pitted, cut into 1/2-inch pieces
2 large avocados, peeled, pitted, cut into 1/2-inch pieces
10 ounces mixed baby lettuces
3/4 cup roasted salted cashews

Steps:

Make dressing:
Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
Make chicken:
Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.

SUPER FRESH CUBAN-STYLE MOJO

Super Fresh Cuban-Style Mojo image

There are many, many recipes for Cuban-Style Mojo. Some use naranja agria (sour orange) or dried herbs. I like this particular recipe because it is so easy and tastes so fresh. This recipe is an adaptation of the mojo made by my grandmother, who is from a small town in the province of Pinar Del Rio, in western Cuba. I usually use this delicious sauce on top of boiled yuca and as a dipping sauce for fried yuca, fried malanga or fried green plaintains (tostones). But it is very versatile and can be used to dip other vegetables in, as a marinade or sauce for meat, fish or chicken, or even mixed into a side dish of rice..

Provided by miamimami

Categories Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup good quality olive oil (preferably Spanish)
1 1/2 cups freshly squeezed lime juice
3 -4 tablespoons minced garlic
1 tablespoon ground cumin
1/2 cup fresh oregano, chopped
1 1/2 teaspoons sea salt

Steps:

Make sure you use freshly minced garlic for this recipe! Blend all ingredients with wire whisk. Place in a covered container (preferably glass) refrigerator for one hour so that the flavors may blend and intensify prior to use. Keeps for 2-3 days in refrigerator.

Nutrition Facts : Calories 201.1, Fat 20.6, SaturatedFat 2.8, Sodium 439.3, Carbohydrate 5.9, Fiber 0.8, Sugar 0.9, Protein 0.6

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