Mango Chile-Roasted Chicken on Jalapeno Corn Cakes

Mango Chile-Roasted Chicken on Jalapeno Corn Cakes

Mango Chile-Roasted Chicken on Jalapeno Corn Cakes

It’s all about the sauce on this recipe ~ So versatile, use the Mango Glaze over roasted pork, as a summertime grilling marinade, or brush over grilled corn. A refreshing dip for Thai spring veggie rolls, Mariani’s Mango Glaze can also make a great base for a Mango margarita!

Created for Mariani by Chef Jeff Anderson

  • People: 2 portions small lunch or 4 portions appetizer
  • Prep/Cook Time: Prep time 15-20 mins; Cook time 5-10 mins
  • Health:
Mango Chile-Roasted Chicken on Jalapeno Corn Cakes

It’s all about the sauce on this recipe ~ So versatile, use the Mango Glaze over roasted pork, as a summertime grilling marinade, or brush over grilled corn. A refreshing dip for Thai spring veggie rolls, Mariani’s Mango Glaze can also make a great base for a Mango margarita!

Created for Mariani by Chef Jeff Anderson

  • People: 2 portions small lunch or 4 portions appetizer
  • Prep/Cook Time: Prep time 15-20 mins; Cook time 5-10 mins
  • Health:

Ingredients

  • ¼ cup Mariani Organic Dried Mango, cut into thin strips
  • ½ cup green cabbage, cut into thin shreds
  • ½ cup roasted chicken, shredded
  • 4 sprigs of either cilantro, basil, or mint, torn in to small strips
  • Set all above aside for assembly later
Vinaigrette:
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon apple cider vinegar or lime juice
  • 1 teaspoon dried red chili pepper, (optional)
  • 1 pinch Kosher salt1 pinch fresh ground black pepper
Jalapeno Corn Cake:
  • 1 jalapeno, seeds removed, and minced
  • 1 cup yellow corn kernels, removed from cob and cooked
  • ½ cup whole milk
  • 3 eggs
  • ½ cup all-purpose flour, sifted
  • ¼ cup yellow cornmeal
  • 1 Tablespoon baking powder
  • 1 pinch Kosher salt
  • 1 pinch fresh ground pepper
  • Unsalted butter or oil for pan
Mango Glaze:
  • ½ cup Mariani Organic Dried Mango, cut into thin strips
  • 1 cup water¼ cup seasoned rice wine vinegar
  • 2 tablespoons granulated sugar

Instructions

Step One/Corncakes
  • In mixing bowl, mix together eggs, milk, corn, jalapeno. In separate bowl, combine remaining dry ingredients: flour, cornmeal, baking powder, salt, and pepper. Fold flour mixture into egg-milk mixture and stir to combine.
  • Heat heavy bottom pan (or cast iron) over medium heat. Add butter/oil allowing to melt and coat entire surface of pan evenly.
  • Using a large spoon, drop 4 separate spoons full of batter into pan. Allow to cook 45-60 seconds before turning over.
  • Cook cakes another 60-90 seconds or until browning slightly. Remove from heat and transfer to a serving platter.
Step Two/Mango Glaze
  • Combine water and seasoned rice wine vinegar into a small sauce pan. Bring to a boil over medium heat.
  • Add mango strips to heated mixture. Remove from heat, cover, and allow to macerate for 5-10 minutes.
  • Transfer mixture to food processor or blender.
  • Process until smooth, and then transfer to small bowl and set aside.
Step Three/Assembly
  • Place one corncake on plate; layer with cabbage, shredded chicken, drizzle with vinaigrette. Top each corncake with mango glaze and serve.
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