Chipotle Mango Jelly Recipes

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CREAMY MANGO CHIPOTLE SALAD DRESSING RECIPE - (4.3/5)



Creamy Mango Chipotle Salad Dressing Recipe - (4.3/5) image

Provided by rbotzl01

Number Of Ingredients 9

1 & 1/2 cups diced mango {about 1 large mango}
2 Tbsp. fresh lemon juice
2 Tbsp. finely chopped onion
1 tsp. kosher salt
1/2 tsp. paprika
1 Tbsp. Chipotle Peppers in Adobo Sauce, finely chopped
2 Tbsp. white wine vinegar
1/4 cup water
2 Tbsp. oil {I use grapeseed oil}

Steps:

  • 1.Place all ingredients in your Blendtec blender {if you don't have a Blendtec, your normal blender will work fine} and pulse until all ingredients are blended well. 2.Use on your favorite salad recipe or as a dipping sauce.

CHIPOTLE-MANGO, SMOKED SALMON CROSTINI



Chipotle-Mango, Smoked Salmon Crostini image

Yummers! This spread has quite a kick... and would also be great with chicken or fish.

Provided by Lisa Mersereau

Categories     Fruit Appetizers

Time 45m

Number Of Ingredients 10

1 loaf baguette style french bread
1 pkg whipped cream cheese
1 jar(s) chipolte-mango jelly (see recipe)
6 oz salmon, smoked
CHIPOLTE MANGO JELLY
3 c fresh diced mango's (i use the fresh jars found in the produce section)
1 can(s) 12 oz can chipolte peppers in adobo sauce
2 c apple cider vinegar
6 c sugar
1 pkg liquid fruit pectin 6 oz both pouches

Steps:

  • 1. preheat oven to 350.
  • 2. Cut baguette into 1/2 slices at a slight diagonal. Put slices on un-greased cookie sheet. Bake in oven for 10=15 minutes until lightly toasted.
  • 3. Remove form oven and let cool.
  • 4. Spread cream cheese on slices of bread.
  • 5. Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
  • 6. Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
  • 7. Serve and enjoy.
  • 8. Directions for Chipolte Mango Jelly. 1) Prepare jars and lids as directed. 2) Put 3 cups mango and 1 12 oz can of drained chipolte peppers in food processor and puree 3) In 6 quart pan add 2C apple cider vinegar and sugar stir over med heat until sugar is dissolved. 4)Add mango-pepper mixture and bring to a rolling boil for ten minutes 5) Let cool for 10 minutes 6) Add both pouches of liquid pectin and bring to a boil for five minutes. 7) Ladle Into jars and finish processing. ***PLEASE NOTE JELLY SHOULD BE MADE at least 24 hours in advance so it will finish thickening)

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