Ingredients

• ¼ cup Mariani Organic Dried Mango, cut into thin strips
• ½ cup green cabbage, cut into thin shreds
• ¼ each of thinly sliced red and green bell peppers
• 2 green onions, thinly sliced
• 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
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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 salt
• 1 pinch fresh ground black pepper
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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
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Mango Glaze:

• ½ cup Mariani Organic Dried Mango, cut into thin strips
• 1 cup water
• ¼ cup seasoned rice wine vinegar
• 2 tablespoons granulated sugar
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Instructions

Step One/Corn cakes

• 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.
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Step Two/Chicken and Salad

• Thinly slice green cabbage, dried mango, bell peppers.
• Shred chicken and tear herbs into small strips.
• Toss all in a small bowl and set aside.
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Step Three/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.
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Step Four/Assembly

• Place one corn cake on plate; layer with cabbage, shredded chicken, drizzle with vinaigrette. Top each corn cake with mango glaze and serve.
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