MANGO CHILE RECIPES

Name: Mango With Chile-Lime Salt
Total time: 10 min
Yield: 2 servings
Cuisine: mexican
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

MANGO WITH CHILE-LIME SALT RECIPE - NYT COOKING

Mango With Chile-Lime Salt Recipe - NYT Cooking 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

Total Time 10 minutes

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.

MANGO-CHILE ICE RECIPE | BON APPÉTIT

Mango-Chile Ice Recipe | Bon Appétit image

Mango-Chile Ice Recipe

Provided by The Bon Appétit Test Kitchen

Cook Time 8 hours

Yield 8 Servings

Number Of Ingredients 5

Ingredients

6 large mangoes (about 5 1/3 lb.), halved, pitted, peeled, diced (about 7 1/2 cups)
1 3/4 cups sugar
1/2 cup fresh lime juice
2 Tbsp. lime zest
1/4 tsp. ancho chile powder plus more (optional)

Steps:

Set a strainer in a 13x9x2" glass baking dish. Combine half of all ingredients with 5 Tbsp. water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 Tbsp. water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD Can be made 2 days ahead. Cover and keep frozen.
Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.

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