Prep 15 mins
Cook 10 mins
When I first saw this recipe I thought it sounded like a really odd combination of foods. However, my curiosity got the best of me and so I made it. Surprisingly, it is really delicious. Who would have ever guessed... So, if you are an adventurous cook, you might want to try this and see what you think.
- 2 mangoes, peeled, pitted and sliced into 1/4-inch slices
JALAPENO VINAIGRETTE (use 2 tablespoons)
- 4 jalapeno peppers
- 1 tablespoon chopped fresh cilantro, leaves only
- 1 tablespoon chopped shallot (substituting an onion will overpower the taste of this vinaigrette)
- 2 1⁄2 tablespoons fresh lemon juice
- kosher salt & freshly ground black pepper
- 3 tablespoons good quality extra virgin olive oil
- Prepare a stove-top griddle or outdoor grill. Grill the mangoes over medium heat until they are deep golden brown and char marks are clear, about 2 minutes per side. Transfer to a shallow dish. Drizzle 2 tablespoons jalapeno vinaigrette over the mangoes and serve.
- Make vinaigrette, and if using right away do not refrigerate; otherwise it will keep in the fridge, tightly covered, for 2 days. To make the vinaigrette, in a nonstick saucepan roast the jalapenos over high heat until the skins char and blister. Let the jalapenos cool for a moment and then put them into a ziploc bag and let rest for 5 minutes.
- Take the skin off the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.
- Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whick in the olive oil. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days. Makes 1/4 cup vinaigrette.