GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER
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
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.
LIME-POBLANO CHICKEN SALAD
A quick and easy change-up to the traditional chicken salad. I was experimenting when I created this for a light lunch to go on a salad. Can be made mild or spicy! This is not meant to be very creamy, I use it mostly on top of salad or with crackers, but if you'd like a sandwich be sure to add more mayo so it sticks together.
Provided by Christy Blaker
Categories Salad
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.
Nutrition Facts : Calories 292 calories, Carbohydrate 4 g, Cholesterol 60.4 mg, Fat 21.8 g, Fiber 1.3 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 244.7 mg, Sugar 1.3 g
MAX HOLTZMAN'S GRILLED MANGO SALSA RECIPE
Provided by Food Network
Categories appetizer
Time 42m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium-high.
- Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
- Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.
LIME GRILLED CHICKEN W/ROASTED POBLANO & GRILLED MANGO SALSA
Make and share this Lime Grilled Chicken W/Roasted Poblano & Grilled Mango Salsa recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 454.2, Fat 25.2, SaturatedFat 5.5, Cholesterol 92.8, Sodium 123.5, Carbohydrate 27.1, Fiber 5.8, Sugar 16.2, Protein 33.2
GARLIC LIME GRILLED CHICKEN WITH MANGO SALSA
Make and share this Garlic Lime Grilled Chicken With Mango Salsa recipe from Food.com.
Provided by startnover
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
- For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.
- Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
- Time does not include marinade time or time to steam rice.
Nutrition Facts : Calories 528.7, Fat 8.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 147, Carbohydrate 82.1, Fiber 8.2, Sugar 29.3, Protein 32.2
AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.
Provided by Patricia
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 29
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.
Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g
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