Grilled Mango With Lime Salt And Ancho Powder Recipes

GRILLED MANGO

Steps:

• Preheat grill to medium high heat.
• Cut the cheeks off of the mango. Brush with oil and honey, if needed.
• Place mangos on the center of the grill, flesh side down. Grill for 1-2 minutes, then rotate the mangos 90 degrees and grill for 1-2 more minutes.
• Top with yogurt, ice cream, or frozen yogurt. Drizzle with honey. Consider topping with fresh lime juice, pistachios, or a sprinkle of chili powder.

GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE

Steps:

• Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
• Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
• Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

LIME GRILLED CHICKEN W/ROASTED POBLANO & GRILLED MANGO SALSA

Steps:

• Butterfly breasts into pieces about 1/2 inch thick. Rub with oil then squeeze on lime juice. Season with ground cumin and salt. Grill on stove top grill pan or outdoor grill 5-6 minutes per side.
• Set aside and keep warm. Roast peppers until blackened on stove top or under broiler, let steam, peel, remove seeds and chop. Slice unpeeled mango and rub cut side with oil. Sprinkle with chili powder.
• Grill cut side down for 3-5 minutes. Let cool and cut into cubes removing peel. Toss grilled pepper and mango with tomato, onion, cilantro and jalapeno. Squeeze lime juice over salsa and mix. Season the salsa to taste with salt and pepper.
• Place grilled chicken in a baking dish and top with salsa and cheese Place under broiler until cheese melts.

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.

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES

Steps:

• For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
• For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
• To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
• For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
• Preheat an outdoor grill for medium-high heat.
• Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
• Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
• Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

CHILI AND LIME GRILLED MANGOES

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.