Mango Chile Ice Recipes
MANGO WITH CHILE-LIME SALT
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
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.
EASY MANGO ICE
Use up over-ripe mangoes with this deliciously refreshing and palate-cleansing fruit ice
Provided by John Torode
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 3
Steps:
- Peel the mango and slice off the flesh. Put into the food processor along with the rest of the ingredients and blend. Pour onto a large shallow tray and freeze overnight (if it is frozen in a deep container it can go a bit too solid).
- To serve, shave with an ice-cream scoop or fork into tumblers.
Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MANGO-TAJIN® ICE POPS
Do you love those chile powder-coated mango suckers found in the Hispanic supermarkets? If so, have I got an ice pop for you...
Provided by Soup Loving Nicole
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
- Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
- Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 15.3 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 201.8 mg, Sugar 12.7 g
MANGO WEDGES WITH CHILI
The natural sugars in fresh mango or papaya taste brighter and more complex with a sprinkle of salt and chili powder.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 3
Steps:
- Place fruit upright in cups. Arrange chili powder and salt in dishes. Sprinkle some over fruit, serving the rest on the side.
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