Rating: 3 stars
1 Ratings
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This quick dish is a study in balance: Sweet, spicy, sour, and salty flavors come together ­harmoniously and for maximum effect. Look for Mexican crema in the supermarket dairy section or in ethnic markets, or substitute crème fraîche. Serve with grilled steak, chicken, or pork chops.

Robin Bashinsky
Recipe by Cooking Light March 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1/2 mango and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons juice and jalapeños in a small bowl.

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  • Coat mango slices with cooking spray; sprinkle with salt, black pepper, and ground red pepper. Heat a grill pan over high heat until smoking hot. Coat pan with cooking spray. Add mango to pan. Cook, without moving, 4 minutes or until well marked. Turn and cook 2 minutes; place on a platter.

  • Combine remaining 1 tablespoon juice and crema in a small bowl, stirring with a whisk until smooth. Spoon jalapeños over mango. Drizzle with crema mixture; sprinkle with cilantro leaves.

Nutrition Facts

128 calories; fat 2.6g; saturated fat 1.8g; mono fat 0.2g; poly fat 0.1g; protein 1.9g; carbohydrates 27.5g; fiber 2.9g; cholesterol 6mg; iron 0.3mg; sodium 172mg; calcium 22mg.
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