Mango Spirals Recipes

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BASIL CHICKEN SPIRALS WITH MANGO SALSA



Basil Chicken Spirals with Mango Salsa image

I love this recipe! It is one of my favorites to wow a crowd. Most of its wow factor comes from all the fresh ingredients. I always pick up fresh herbs, garlic, cucumbers, and hot peppers-as well as honey and onions when I can- at my local farmers market. All those ingredients give this dish a punch of flavor. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 19

6 boneless skinless chicken breast halves (6 ounces each)
1/3 cup minced fresh basil
1/4 cup minced fresh cilantro
1 tablespoon olive oil
2 teaspoons minced garlic, divided
1/3 cup reduced-sodium teriyaki sauce
1 tablespoon minced fresh gingerroot
SALSA:
1 English cucumber, chopped
1 medium mango, peeled and chopped
1/4 cup finely chopped red onion
1 jalapeno or fresno pepper, seeded and minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh cilantro
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 teaspoon minced fresh gingerroot
1 teaspoon honey

Steps:

  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine the basil, cilantro, oil and 1 teaspoon garlic; spread over chicken. Roll up each from a short side and secure with toothpicks. Place seam side down in a greased 11x7-in. baking dish., Combine the teriyaki sauce, ginger and remaining garlic; pour over chicken. Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, combine the salsa ingredients. Cut chicken into slices; serve with salsa.

Nutrition Facts : Calories 278 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 370mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

MANGO SPIRALS



Mango Spirals image

Make and share this Mango Spirals recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6

2/3 cup whipped cream cheese, at room temperature
2 (10 inch) flour tortillas
1/2 cup mango chutney (Major Grey's)
1 cup shredded rotisserie cooked chicken
1/2 large cucumber, peeled and chopped
1/2 cup mint leaf

Steps:

  • Spread the cream cheese over the tortillas, covering entirely.
  • Spread the chutney over the cream cheese, leaving a 1-inch border on all sides.
  • Sprinkle the chicken, cucumber, and mint leaves on top.
  • Roll into tight cylinders.
  • Cut into 2-inch pieces and serve (may chill before serving.).

Nutrition Facts : Calories 537.3, Fat 28.8, SaturatedFat 14.3, Cholesterol 111.2, Sodium 659.1, Carbohydrate 41, Fiber 3.1, Sugar 2.7, Protein 28.1

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE



Veggie Spring Rolls with Thai Mango Dipping Sauce image

Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 20m

Yield 8

Number Of Ingredients 14

1 ripe mango, diced
1 (1 inch) piece fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
1 lime, juiced
½ cup fresh Thai basil and/or cilantro, chopped
1 large avocado - peeled, pitted, and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
½ cup cilantro leaves
½ cup fresh mint leaves
8 rice paper wrappers
1 teaspoon Chopped peanuts, for topping
Reynolds Wrap® Aluminum Foil

Steps:

  • In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
  • Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
  • Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
  • Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
  • Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g

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