Cinco de Mayo - and another mango recipe

It's raining Mangos!!  But, have no fear, I have found another great recipe for Mangos.  It was Cinco de Mayo yesterday, and that is a great reason to research and try new recipes (not all of them successful however).  We made Mango Salsa, Chicken Empanadas (the filling was amazing, the pastry needs some work) and Fish Tacos, followed by Mexican brownies for dessert.  I'm going to post the Salsa and Brownie recipes for now, and will add the Empanadas and Fish Tacos once I have perfected the recipes.


Mango Salsa
Ingredients
  • 1 cup diced mango
  • 1 cup diced yellow bell pepper
  • 1/4 cup diced red onion
  • 2 tablespoons chopped pickled jalapenos
  • 2 tablespoons liquid from the jalapeno jar
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • salt
Directions
Toss diced mango and diced yellow bell pepper with diced red onion. Add chopped pickled jalapenos and the liquid from the jar, chopped cilantro and lime juice. Season with salt. Serve in tortilla scoops.

Mexican Brownies
Ingredients
  • 2 sticks unsalted butter, plus more for greasing
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup good-quality unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1 teaspoon ground cinnamon 
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
Add the cocoa, flour, cinnamon, cayenne, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.


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