MANGO MERINGUE PIE WITH CANDIED CHILES
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the topping: Combine 1 cup sugar, the lime zest, lime juice and 1 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the jalapeno slices, reduce the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat and let the jalapeno cool in the syrup, at least 1 hour.
- Strain the jalapeno; reserve the syrup. Spread 1/2 cup sugar on a small plate. One at a time, toss half of the jalapeno slices in the sugar until lightly coated. (Set the remaining jalapeno slices aside.) Let the sugared jalapeno slices dry until hardened, at least 4 hours or overnight.
- Make the crust: Preheat the oven to 350 degrees F. Pulse the remaining 1/4 cup sugar and 2 unsugared jalapeno slices in a food processor until ground. Add the cookie crumbs and butter and pulse to combine. Press into the bottom and up the side of a 9-inch pie plate. Bake until golden brown, 12 to 14 minutes. Transfer to a rack to cool completely.
- Make the filling: Combine the orange juice and gelatin in a small microwave-safe bowl and set aside to soften, about 5 minutes. Puree the mangoes in a blender until smooth, about 1 minute. Add the reserved jalapeno syrup, the vanilla and 1 teaspoon salt and puree until smooth. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain the mango mixture through a fine-mesh sieve into a bowl, then pour into the cooled crust. Press a sheet of plastic wrap onto the surface to prevent a skin from forming. Refrigerate until set, at least 6 hours or overnight.
- Make the meringue: Combine the sugar, cornstarch, cream of tartar, egg whites and the remaining 1/2 teaspoon salt in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, stirring constantly, until the sugar dissolves and the egg whites are hot to the touch, 3 to 4 minutes. Remove the bowl from the water and beat with a mixer on medium-high speed until the mixture is light and fluffy and stiff peaks just form, about 2 minutes.
- Finely chop the remaining unsugared jalapeno slices and combine with a large spoonful of the meringue in a small bowl. Add to the remaining meringue and whisk to combine. Transfer to a piping bag fitted with a large open star tip. Pipe the meringue on top of the pie to make a dome with spiky peaks. Lightly brown the meringue with a kitchen torch and top with the reserved sugared jalapeno slices.
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.
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.
CHILI POTATO WEDGES
These potato wedges make a perfect side any time you're looking for full-flavored fries. They go especially well with burgers on the grill. -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chili powder, garlic powder and salt. Cut potato lengthwise into 8 wedges. Spray wedges with cooking spray, then coat with seasoning mixture., Place in a single layer on a baking sheet coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 158 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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- Heat oil in a large frying pan. Add onions, peppers, carrots, and saute until onions begin to brown. Stir in garlic, jalapeno, and mushrooms and saute for 3 more minutes.
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