Mango Jalapeño Cupcake Stacks Recipes

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MANGO-JALAPEñO CUPCAKE STACKS



Mango-Jalapeño Cupcake Stacks image

Add a bit of Caribbean flair to dessert time with these fanciful sweets. They take basic cupcakes to a whole new level!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 19

2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 1/2 teaspoons vanilla
3/4 cup mango nectar
1/2 cup milk
2 tablespoons grated lime peel
1 tablespoon finely chopped jalapeño chile
1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 to 5 teaspoons milk
6 cups powdered sugar
1 cup finely chopped peeled mango
1 cup flaked coconut
Grated lime peel, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and mango nectar and 1/2 cup milk, about half at a time, beating just until blended. Stir in 2 tablespoons lime peel and the chile.
  • Divide batter evenly among muffin cups, filling each about one-third full.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • In large bowl, beat cream cheese, butter, 1 1/2 teaspoons vanilla and 3 teaspoons milk with electric mixer on low speed until smooth. On low speed, beat in powdered sugar, 1 cup at a time. Gradually beat in just enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
  • Cut each cupcake horizontally in half. On each cupcake bottom, spread about 1 tablespoon frosting; top with 1 teaspoon mango and 1 teaspoon coconut. Cover with cupcake tops. Frost top of each cupcake with 1 heaping tablespoon frosting. Top each with about 1 teaspoon mango and 1 teaspoon coconut. Garnish with lime peel.

Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 47 g, TransFat 1 1/2 g

JALAPENO-MANGO SALSA



Jalapeno-Mango Salsa image

Provided by Marcela Valladolid

Categories     condiment

Time 30m

Yield 2 cups

Number Of Ingredients 7

2 tablespoons vegetable oil
2 whole jalapeno chiles
2 tablespoons chopped fresh cilantro
2 mangoes, peeled, pitted and diced
1 lime, juiced
1/4 large red onion, minced
Kosher salt and freshly ground pepper

Steps:

  • Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

SPICY MANGO RELISH



Spicy Mango Relish image

Just chop some fresh mango, add a few simple ingredients, and believe it or not, this spicy mango relish is done! Not only is this pretty, but it's versatile and delicious on so many things, from something as simple as tortilla chips to fancier things like seared prawns. You can't beat this sweet heat on spicy meat!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 4

Number Of Ingredients 5

½ mango
2 teaspoons finely chopped cilantro
2 teaspoons Asian chile pepper sauce (such as sambal oelek)
2 teaspoons rice wine vinegar
1 tiny pinch salt

Steps:

  • Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
  • Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

Nutrition Facts : Calories 17.5 calories, Carbohydrate 4.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 3.8 g

MANGO JALAPENO BURRITOS



Mango Jalapeno Burritos image

I'm a fan of fully-cooked chicken sausages, so when I saw some made with mango and jalapeno, I just had to try them.

Provided by HopeJohnJP

Categories     Poultry

Time 10m

Yield 8 burritos, 4-6 serving(s)

Number Of Ingredients 10

1 fresh mango, peeled and diced
1/2 cup fresh pineapple, diced
1 scallion, sliced
1 plum tomato, seeded, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
4 ounces sharp cheddar cheese, shredded
1 cup romaine lettuce leaf, shredded
1 lb chicken sausage, mango and jalapeno flavor
8 large flour tortillas

Steps:

  • Combine mango, pineapple, scallion, tomato, cilantro and lime juice. Season to taste with salt and pepper and refrigerate.
  • Heat sausages on a microwave safe plate until skin splits and sizzles (1 - 2 minutes). Remove, dice and set aside.
  • Stack tortillas on a microwave safe plate and cover with a damp paper towel. Cook on high for thirty seconds. Invert stack and repeat.
  • For each tortilla, spoon hot sausage along center line. Add mango salsa alongside. Top with shredded cheese and lettuce. Fold up bottom and roll closed, leaving top open.

Nutrition Facts : Calories 1121.7, Fat 43.5, SaturatedFat 15.8, Cholesterol 166, Sodium 2803.6, Carbohydrate 139.8, Fiber 8.8, Sugar 16.9, Protein 42.2

MANGO JALAPENO JAM



Mango Jalapeno Jam image

The jalapeno gives a bit of kick to your morning routine. Or it gives you a spicy touch when using it with meat.

Provided by Ambervim

Categories     Low Protein

Time 50m

Yield 2 Pints

Number Of Ingredients 5

7 ounces jalapeno chile, chopped (with or without seeds, you choose the heat)
6 cups mangoes, ripe peeled and diced
3/4 cup lemon juice
1 3/4 ounces pectin (powdered for lower sugar recipes)
4 cups sugar

Steps:

  • place chiles, manoes and lemon juice in a pot.
  • Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
  • Bring to a full boil, one that cannot be stirred down, stirring occasionally.
  • Add the rest of the sugar and return to boil for one more minute.
  • Remove from heat. Remove any foam.
  • Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.

MANGO CREPES A LA MODE



Mango Crepes a la Mode image

These mango crepes are a sweet piece of heaven.

Provided by Rhemassance

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h45m

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¾ cup water
⅔ cup milk
3 eggs
5 teaspoons vegetable oil, divided, or as needed
¼ teaspoon salt
¼ teaspoon white sugar
½ cup orange juice
4 teaspoons white sugar
6 ripe mangoes, sliced
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pint vanilla ice cream, or as needed
2 tablespoons chocolate sauce, or to taste

Steps:

  • Blend flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar together in a mixing bowl using an electric mixer until smooth. Cover and refrigerate for 1 hour.
  • Heat a crepe pan or skillet over medium heat. Brush with remaining 1 teaspoon oil. Stir batter well before pouring about 5 tablespoons into the heated pan to form a very thin coat. Cook crepe until set and bubbles start to appear on the surface, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe onto waxed paper. Repeat with remaining batter, being careful not to stack crepes until completely cooled.
  • Heat a saucepan over medium-high heat. Pour in orange juice and sugar. Bring to a boil; add mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.
  • Lay crepes on a flat, clean surface. Add mango filling to each and roll like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 31.4 g, Cholesterol 51.7 mg, Fat 6 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 91.6 mg, Sugar 20.5 g

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