Ayesha Curry's Jerk-Rubbed Chicken Skewers with Mango Salsa
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So do we!
Not only do they add lots of vibrant color to any dish, but those tropical, juicy fruits just scream “summer,” and “happy memories” don’t they?
Ayesha Curry loves ‘em, too! (She happens to be on the National Mango Board.)
With all those free mangoes, Ayesha has more than a few ideas for how to use ‘em.Try her two flavorful recipes below, plus more from Clinton Kelly, Josh Capon and Elisabeth Hasselbeck.
Ayesha Curry’s Jerk-Rubbed Chicken Skewers with Mango Salsa
Want to win your next barbecue?
The chicken skewers (which can be prepped the night before) are great and all, but the real superstar in this dish is (common, you know the answer) the mango salsa!
So juicy, so bright, and it compliments those jerk chicken skewers like icing on cake. Try it!
Ayesha Curry’s Mango Lemonade
Plain ol’ lemonade was SO last year. Freshen up the summertime staple by adding some sweet pureed mango and bitters. Make it even better by adding a splash of rum or vodka. Cheers!
Clinton Kelly’s Spicy Turkey Meatballs with Sweet Mango Glaze
These meatballs are sweet AND spicy (the perfect combination, no?). Clinton Kelly adds lots of heat to the meat with a few heavy-handed dashes of hot sauce and lots of red pepper flakes.
The sweet balance comes from the balsamic-honey-mango glaze. Serve these on toothpicks for parties, serve ‘em over rice for dinner -- any way you want ‘em!
Josh Capon's Chile-Rubbed Mango Margarita
Chef Josh Capon pretty much won us all over with this creation -- it’s one of his signature margaritas at his New York City restaurant El Toro Blanco (if you’ve never been there, you’re missing out -- just sayin’).
It’s a little sweet, a little spicy, and a whole lot of AH-MAZING.
Elisabeth Hasselbeck’s Barbecue Chicken Sandwiches with Red Cabbage Mango Slaw
This recipe is hands-down SO easy to make -- throw all the chicken ingredients in a slow cooker, set it and get to work on the flavorful mango slaw!
Just grate up the mango into pretty ribbons and toss ‘em in a bowl with mayo, Greek yogurt, vinegar and honey. TA DAAA!