Dried Mango is terrific on its own. But if you like some spice and heat – this is the recipe for you! Don’t like as much heat? No problem – just substitute the chilies for whatever your favorite milder chili might be!
Ingredients:
- 1 tbsp. freshly grated lime zest
- 1 tbsp. Ancho chili powder (you can make this from dried ancho chiles if you cannot find it in the store)
- 1 tbsp. Chipotle chili powder (you can make this from dried chipotle chiles if you cannot find it in the store
- ½ tbsp. Kosher salt
- ½ tsp. Sugar
- Equal Exchange Dried Mango
- Lime juice
Instructions:
Place lime zest in a dry frying pan over medium-low heat. - Sauté continuously until the zest is dried out. Do not allow it to burn or take on any color, reduce heat if needed
- Add Ancho and Chipotle powders and salt. Stir for about one minute and then remove from heat. Allow it to cool.
- When cool, place chili powder mixture into a grinder and add sugar.
- Grind until lime zest has mixed with chili and you have a fine powder.
- Pour mixture into a container and allow it to cool completely. This makes a lot of seasoning. You will only use a little at a time. All remaining seasoning can be stored in a sealed container in the refrigerator.
- Drizzle dried mango slices with lime juice and toss to coat. Sprinkle with some of the chili mixture and toss one more time.
