Spicy Mango Pesto Sauce Recipes

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SPICY MANGO SAUCE



Spicy Mango Sauce image

Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 2

Number Of Ingredients 7

¾ cup finely minced mango
¼ cup seasoned rice vinegar
juice from one lime
½ small Thai chile pepper, minced
1 clove garlic, crushed
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh cilantro

Steps:

  • Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 21.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 655.8 mg, Sugar 16.7 g

TEENA'S SPICY PESTO CHICKEN AND PASTA



Teena's Spicy Pesto Chicken and Pasta image

A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.

Provided by LAGIRL

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
½ cup grated Parmesan cheese
½ cup chopped cilantro

Steps:

  • Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
  • Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g

SPICY MANGO BARBECUE SAUCE



Spicy Mango Barbecue Sauce image

Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 2h

Yield Makes about 3 cups

Number Of Ingredients 10

2 tablespoons safflower oil
1 medium onion, finely chopped (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Coarse salt
1/3 cup ketchup
3 cups diced mango (from 2 to 3 large peeled, pitted mangoes)
1/4 cup sugar
2 tablespoons distilled white vinegar, plus more to taste
1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 1/2 teaspoons)
1 teaspoon Worcestershire sauce

Steps:

  • Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
  • Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.

SPICY MANGO DIPPING SAUCE



Spicy Mango Dipping Sauce image

Spice up your Chicken Tenders with this Spicy Mango Dipping Sauce! A little bit of sweet, a little bit of spicy and whole lot of delicious!

Provided by Nicole Crocker

Categories     Side Dish

Time 10m

Number Of Ingredients 7

1 Small Mango (,peeled and diced, about 3/4 C)
1/2 Tablespoon Sriracha
1/2 Tablespoon Honey
1 Tablespoon Lime juice
1 Tablespoon Fresh cilantro (,chopped)
1/4 teaspoon Salt
1/2 Cup Canned coconut milk (,not the kind in the dairy section)

Steps:

  • Place all ingredients in your blender or food processor and blend for about 2 minutes until smooth.
  • Place in a covered container and chill for about 1 hour. Serve with chicken fingers for dipping.

Nutrition Facts : Calories 69 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 4 g, Sodium 129 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

SPICY MANGO PESTO SAUCE



Spicy Mango Pesto Sauce image

This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 3/4 cups

Number Of Ingredients 9

Juice from one fresh lemon
2 tablespoons olive oil
3 cups basil leaves, washed and dried
1 cup fresh mango, chopped
1 cup toasted pine nuts
2 cloves garlic, peeled
1 jalapeno pepper, quartered and seeded
Salt, to taste
Rice milk, optional

Steps:

  • Combine lemon juice, oil, basil, mango, pine nuts, garlic, and jalapeno in a blender or food processor. Blend until basil is finely chopped.
  • Add salt and stir to blend. Store in a sealed container in the refrigerator. It will last up to three days. If you like your pesto a bit thinner, stir in a little rice milk.

Nutrition Facts : Calories 189 g, Fat 17 g, Fiber 2 g, Protein 3 g

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