Chef Norbert Bomm, Morrison Management Specialists
To make Mango Mint Dressing: Puree all ingredients, except mint, in a blender or food processor until smooth. Add fresh mint leaves and pulse until mint is chopped. Reserve.
To make Sweet Mango Slaw: Whisk vinegar, salt and pepper until well combined. Add remaining ingredients and toss to coat. Reserve.
To make Grilled Pork: Mix salt, pepper and oil in a small bowl. Rub oil mixture evenly over pork. Grill at medium high heat until pork reaches an internal temperature of 160˚F. Remove from grill and let rest for 5 minutes.
Just before service, toss Salad Mix with Sweet Mango Slaw until evenly coated.
To plate, arrange about 1-1/2 cups salad onto a plate; sprinkle with sesame seeds and chopped cilantro. Add 3 oz sliced Grilled Pork to plate and drizzle with Mango Mint Dressing.
1. Soak pork in brine for 24 hours
3. Bake at 300 degrees for 12 hours
4. Shred Pork
5. Smear Mango BBQ on plate, Place tostone on top of smear, Place pork on top of tostone, Place Slaw on top of pork
Executive Chef Hector Morales, 21 Degrees North, Turtle Bay Resort, Honolulu
Per order: Cut 1 mango cheek away from seed and then cut cheek into 3 wedges. Grill wedges over medium-high heat until marked.
Coat 3 goat cheese rounds with Macadamia nuts. Bake at 350 degrees 2 to 3 minutes.
To plate: Toss 4 oz greens and 1 oz arugula with vinaigrette and line serving plate. Arrange goat cheese and grilled mango on top. Garnish with micro greens.
*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. 1 cup 3/8” diced mango weights 6.35 ounces.
Source: Chuck Hatfield, Director of Product Development, Sodexo Corporate Services
Per serving: Place 3 ½ ounces lettuce on plate or in to-go container. Top with 2 ounces mango, 1 ounce jicama, 1 ounce cucumber, ½ ounce onion, 8 halves tomato, ½ ounce black beans, 2 ½ ounce portion ancho chicken and 6 orange segments. Hold refrigerated for same day service.<br><br>
To make Ancho Mango Barbecue Chicken:<br>
Heat oil in sauce pan; sauté onion until soft. Add mango, ketchup and ancho pepper powder; simmer 15 minutes. Puree in blender. Cool mixture quickly. Coat chicken breast with cooled sauce; marinate 1 hour. Grill chicken until marked on both sides. Finish in 275˚F oven until cooked through, 7 to 10 minutes. Hold hot or cool quickly and use within 72 hours.<br><br>
To make Chipotle Orange Dressing:<br>
In a bowl, combine garlic, shallot, orange juice, chipotle, cumin and lemon juice; slowly whisk in olive oil until emulsified. Season with salt and pepper.
To make the dressing, place all ingredients except canola oil in a large mixing bowl. Mix together using an immersion blender. With blender on, slowly drizzle in oil until emulsified.<br><br>
To assemble salad, scatter 2 tablespoons each sliced hearts of palm and diced mango, 3 each of orange sections and avocado slices and 1 tablespoon nuts on serving plate. Top with a small handful of mixed greens. Drizzle with 1 ounce dressing.<br><br>
*Spicy macadamia nuts are chopped and tossed with a little cayenne pepper and paprika for color. Oven roast until they have an orange to red color.
Source: California Avocado Commission & Executive Chef Thomas Martinez, Mission Beach Café, San Francisco, CA
White Balsamic Vinaigrette:<br>
Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the mango vinaigrette.<br><br>
Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the white balsamic vinaigrette. Continue to blend until smooth. Season with salt.<br><br>
Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough white balsamic vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste. Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating.<br><br>
On each plate, drop 1 tablespoon of mango vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the mango vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve.
A simple and delicious mango salad to complement a romantic meal, courtesy of Ingrid Hoffmann.
<p>To Prepare the Dressing: Put the slices of mango, vinegar, oil, sugar and salt in a blender and blend on medium-high speed for a minute. Pour vinaigrette in a bowl and refrigerate until ready to serve. To Prepare the Salad: In a bowl, combine watercress, mango and radishes. Pour as much vinaigrette as desired and toss salad. Season with freshly ground pepper. Any leftover vinaigrette can be refrigerated for up to 48 hours.</p>
This fresh, tasty salad with a delightful crunch is easy to make and a pleasure to eat.
<p>For the vinaigrette, in a small bowl, whisk vinegar, oil, salt, crushed red pepper and garlic until combined. Stir in cilantro and cover and refrigerate until ready to use. For the salad, in a medium saucepan cook couscous for 1 minute in oil over medium-low heat to lightly toast, stirring frequently. Add water and reduce heat to low, and simmer covered for 10 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. To assemble, transfer couscous to a large bowl and stir in dressing, mango, green onions, bell pepper and raisins; cover and chill for at least 1 hour. Just before serving sprinkle with almonds and feta.</p>
Add a taste of Add a taste of paradise to your everyday salad.
<p>To Prepare the Salad: Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. To Prepare the Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.</p>