Mango Corn Slaw Recipes

MANGO CILANTRO SLAW

Steps:

• Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

ROASTED CORN, JICAMA AND MANGO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
• Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
• In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

JICAMA-MANGO SLAW

Steps:

• Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
• See all 50 Simple Salads

MANGO SLAW

Steps:

• In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
• Refrigerate for at least 1 hour. Serve cold.

HOT-AND-CRUNCHY CHICKEN CONES WITH MANGO/JALAPENO SLAW

Steps:

• MAKE MANGO/JALAPENO SLAW:.
• In a saucepan, combine the mango, jalapenos, vinegar, sugar, water and shallot.
• Cover and simmer until the mango is softened, 10 minutes.
• Transfer the mango mixture to a food processor and puree; scrape into a large bowl.
• Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper.
• Add the coleslaw mix and toss to coat.
• Cover and refrigerate.
• MAKE THE CHICKEN CONES::
• Wipe out the food processor.
• Add the cornflakes, almonds, sesame seeds, sugar, red pepper and salt and pulse until coarsely chopped.
• Transfer the mixture to a large, shallow bowl.
• In a second shallow bowl, whisk the eggs with the milk.
• Fill a third shallow bowl with flour.
• Dredge the chicken strips in the flour, shaking off any excess.
• Dip them in the eggs, then roll them in the cornflake mixture.
• Set a rack over a rimmed baking sheet.
• In a large skillet, heat 1/4 inch of oil.
• Working in batches, fry the chicken over moderately high heat, turning once, until golden brown, 6 minutes; transfer to the rack.
• Set the fried chicken on the tortillas and top with the mango/jalapeno slaw.
• Roll up and eat right away.

MANGO, JíCAMA AND CORN SALAD

Steps:

• Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

CORN-MANGO SALAD

Steps:

• Toss corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.