Grilled Mango With Lime Salt And Ancho Powder Recipes

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.

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.

SPICY GRILLED SALMON WITH MANGO, RADISH, AND LIME SALSA

Steps:

• For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
• Heat the grill to medium high.
• Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
• To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
• Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.

SIMPLE GRILLED MANGOS

Steps:

• Combine sugar, water and ginger in a small saucepan and heat until the sugar is dissolved.
• Remove from the heat and let cool; when the syrup is completely cooled, remove and discard the ginger. While that cools you can cut up your mangos and melt the margarine/butter.
• Brush the mango slices with melted margarine/butter and grill until slightly charred (2-3 mnutes), turning once.
• Place the mangos in a bowl, add the syrup, cover and let cool.
• When ready to serve, cut the mango into bite-sized chunks or whatever size you need.

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.