Mexican Mango Recipes

MANGO WITH CHILE-LIME SALT

Mango With Chile-Lime Salt image

This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.

Provided by Yewande Komolafe

Categories snack, finger foods

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 tablespoon ground chile, such as ancho or paprika
1 tablespoon fresh lime zest
1/2 teaspoon fine sea salt
2 ripe mangoes (1 1/2 pounds), peeled, pitted and cut into 1/2-inch slices

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.

MANGONADA

Mangonada image

When the summer sun screams across Mexico's city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they'll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws - their sour, chewy coating adds an extra tickle of tartness - at supermarkets or Latin American grocers; all three are available online.

Provided by Daniela Galarza

Categories snack, non-alcoholic drinks, shakes and smoothies

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into 1/2-inch pieces (about 8 cups), or 2 1/2 pounds frozen mango, defrosted
1/4 cup granulated sugar, or to taste
1/4 cup fresh lime juice (from 2 fresh limes)
1 1/2 cups cold water, or as needed
3/4 cup silver tequila or rum (optional)
3/4 to 1 cup chamoy
Tajín, to taste
4 tamarind candy straws (optional)

Steps:

Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

MEXICAN MANGO SALAD

Mexican Mango Salad image

Quick, light salad recipe I made using some ingredients I needed to use up one day. Turned out to be a hit! Add black beans or chicken to make it a meal.

Provided by SherriRD

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 avocados, cut into cubes
20 cherry tomatoes, halved
1 mango, cubed
2 cups mixed salad greens
2 cups bite-size pieces of romaine lettuce
½ red onion, chopped
3 green onions, chopped
4 limes, juiced
2 tablespoons olive oil
1 tablespoon white sugar
¼ teaspoon ground red pepper
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed.
Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 33.1 g, Fat 22.2 g, Fiber 11.8 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 173.2 mg, Sugar 11.9 g

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