Maui Pepper recipes feature Mango Meltdown™, Apple Sass™, Sunset Salsa™ & Mango

Maui Pepper Mango Meltdown™ original recipes

Prize Guacamole makes 1-2 cups

2-3 Ripe Haas avocados (California grown)
1 Package of guacamole seasoning mix (1 oz package)
   Juice of 1 lime
1 T finely chopped fresh cilantro
1 T MANGO MELTDOWN™
¼ C PINEAPPLE MANGO SUNSET SALSA™
1 Garlic clove, mashed
   Salt and pepper to taste
1 Jalapeño chopped (optional)

Cut the avocados in half; remove pits and peel. Scoop out the pulp with a spoon. In a bowl, mash avocados with a fork until smooth. Add the other ingredients and mix well. Serve immediately with tortilla chips. Add more MANGO MELTDOWN™ if you would like it hotter or you can also add 1 chopped Jalapeño.

Shrimp Mango Tango Appetizer serves 4 appetizers

Shrimp

1 T olive oil
1 tsp fresh ginger, minced
1 T fresh cilantro, chopped
   Juice of 2 limes
1 lb jumbo shrimp, peeled and deveined
4 Bamboo skewers, soaked in water for at least 10 minutes

Mango Tango Sauce

2 Fresh mango, peeled
   Juice of 2 limes
1 T honey
1 T soy or oyster sauce
1 T MANGO MELTDOWN™
2 Fresh garlic cloves, minced
1-2 tsp finely chopped lemongrass
   Salt and pepper to taste

Combine first four shrimp ingredients in a bowl. Toss shrimp in marinade and let sit for one hour in refrigerator. Spear shrimp on bamboo skewers and grill 3-5 minutes each side or broil 8-10 minutes.

Put all sauce ingredients except lemongrass in a blender and purée for 30 seconds. Add lemongrass and whip an additional 30 seconds.

Spicy Mango Freeze serves 10

4 C peeled ripe mango, cut into 1-inch pieces (about 4 large) or you may use frozen mango
¾ C granulated sugar
½ C mashed ripe banana
1 T fresh lime juice
1 T MANGO MELTDOWN™
1 18-ounce carton low fat vanilla yogurt
   Fresh mint for decorating

Place mango pieces on a baking sheet lined with plastic wrap; freeze at least 4 hours. Remove from freezer; let stand 10 minutes.

Place mango pieces in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add sugar, banana, MANGO MELTDOWN and lime juice. With food processor on, slowly spoon yogurt through food chute; process until smooth, scraping sides of bowl once. Spoon mixture into a freezer safe container; cover and freeze 3 hours or until firm. You may also freeze the mixture in ice cube trays. If you cannot find fresh mango, you may substitute frozen mango. It is served best if the mango softens a little before serving. Spoon into serving dishes and decorate with a sprig of fresh mint.

Roasted Red Pepper Dip (makes 1 cup)

2 medium red bell peppers
½ tsp sugar
¼ tsp salt
4 oz light cream cheese...softened
¼ C low fat plain yogurt or sour cream
2 tsp. Mango Meltdown™

Cut one of the red peppers in half lengthwise. Remove the seeds and fibers. Place halves, cut side down in a shallow dish in the microwave. Cover with plastic wrap. Microwave on high 6-10 minutes or until fork tender, drain. Remove small slice from top of the remaining pepper. Carefully remove seeds and fibers. Set aside. In food processor, combine cooked pepper with sugar, salt cream cheese, yogurt and Mango Meltdown™. Blend until smooth. Refrigerate before serving. Spoon dip mixture into cut out red pepper and serve with fresh vegetables or low fat chips.

Spicy Cheesy Crescent Nachos (makes 24 Appetizers)

1 8 oz can reduced fat quick crescent dinner rolls
3 T cornmeal
1 4 oz can chopped green chilies...drained
¾ C low fat shredded cheddar cheese
¾ C low fat shredded Monterey jack cheese
1-2 tsp Mango Meltdown™
salsa to dip

Preheat oven to 350°. Separate dough into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in 13 x 9 inch pan sprayed with no stick spray. Press dough over bottom and ½ inch up the sides of the pan to form a crust. Seal perforations. Sprinkle with any remaining cornmeal. Drizzle Mango Meltdown™ over crust. Sprinkle chilies and cheese over crust. Bake for 22 to 28 minutes or until the crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa.

Garbanzo and Walnut Spread (makes 1½ Cups)

1 15 oz can garbanzo beans (chick peas)... drained reserving
¼ cup of the liquid
½ C walnuts
2 T olive oil
2 T lemon juice
½ tsp salt
½ tsp black pepper
1-2 tsp Mango Meltdown™
1 Garlic clove cut in half
Chopped cilantro or parsley for garnish

In food processor, combine beans, reserved liquid and walnuts. Cover and process until well mixed. Add oil, lemon juice, salt, pepper and Mango Meltdown™. Process just until blended. Spoon into serving bowl. Place garlic halves in mixture. Cover and refrigerate to blend flavors. Let stand 15 minutes at room temperature before serving. Discard garlic and garnish with herbs.

French Crab Appetizers(Crostini) Serves 8

8 oz. lump crabmeat
½ cup diced red bell pepper
2 T low fat mayonnaise
2 T chopped fresh parsley
1 T chopped fresh chives
1 T fresh lime juice
1 T Dijon mustard
2 tsp grated Parmesan cheese
4-5 drops Mango Meltdown™ hot sauce
4 oz. Italian bread, cut into 16 slices

Preheat broiler. Line broiler pan with foil. Pick over cartilage. In medium bowl, combine the crabmeat, bell pepper, mayonnaise, parsley, chives, lime juice, mustard, Parmesan cheese, Mango Meltdown and blend well.

Spread 1 tablespoon of the crab mixture on each slice of bread. Place the crostini on the broiler pan and broil 4 inches from the flame for 5-6 minutes or until lightly browned. Serve warm.

Summer Zucchini Pie serves 6

4 C thinly sliced, unpeeled zucchini
1 Coarsely chopped sweet onion
½ C low fat margarine or butter
2 T parsley flakes
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp basil leaves (if you use fresh, triple the amount)
¼ tsp oregano (if you use fresh, triple the amount)
½ C egg substitute
1-2 T MANGO MELTDOWN™ hot sauce
8 oz low fat shredded Muenster or mozzarella cheese
1 8 oz can reduced fat refrigerated quick crescent roll
2 tsp Dijon mustard (you may use your favorite mustard)

Pre-heat oven to 375. In a large skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in seasonings. In large bowl, blend egg, hot sauce and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, or 10-inch pie pan or 12x8 baking dish; press over bottom and up sides to form a crust. Spread crust with mustard. Pour vegetable mixture evenly into crust.

Bake 375 for 18-20 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving; serve hot.

Tomato Mozzarella Salad serves 4

2 Beefsteak tomatoes
1 lb fresh mozzarella cheese
   Fresh garlic bread

Dressing

2/3 C olive oil
1/3 C balsamic vinegar
2 T chopped fresh basil
2 T finely chopped sweet onion (red or Vidalia)
1 T minced garlic
1 tsp Dijon mustard
1 tsp MANGO MELTDOWN™
1 tsp sea salt
   Fresh ground pepper to taste

Whisk together marinade ingredients and let sit an hour.

Cut tomatoes into 8 round slices. Arrange tomatoes on a platter. Top each with one basil leaf and a generous slice of fresh mozzarella cheese. Stir dressing well, drizzle some over salad. Refrigerate remainder. Garnish with large basil leaves. Serve at room temperature with garlic bread.

Vietnamese Chicken Salad serves 4-6

2 Boneless chicken breasts, cooked and shredded

Salad Dressing

¾ tsp Chile paste
2 tsp MANGO MELTDOWN™
1 Clove garlic, minced
1 T honey
1 T rice wine vinegar
3 T fresh lime juice
2 T Vietnamese fish sauce
2 T peanut oil

Salad

6 C shredded Savoy cabbage
½ C mint leaves, julienned
½ C cilantro leaves, julienned
1 Small red onion thinly sliced lengthwise
1 Jalapeño pepper, seeded and chopped (you can leave the seeds in)
½ Seedless cucumber, julienned
2 Large carrots, peeled and julienned
1 Red bell pepper, julienned
1 Mango cut into small chunks (optional))

Topping

1/3 C chopped roasted peanuts

Whisk together salad dressing ingredients, set aside. Mix the salad ingredients with the chicken and toss with dressing. Sprinkle the chopped peanuts over the salad and serve cold.

2 -  chicken breasts…………grilled and sliced thin then covered with ¼ c. of Tahiti Joe’s Mangonesian “Chipotle” sauce. 

4-6 oz. shredded pepper-jack cheese 

4 slices of bacon……….cooked and crumpled 

¼ c. cilantro….chopped 

In a large skillet/pan on med-high add a little oil.  Then lay down your flour tortilla, then sprinkle with cheese, bacon, cilantro and chicken on half the tortilla.  After a minute flip over and fold one side.  Cook another minute, flip again until desired color is reached.  Make sure cheese is melted before burning tortilla. 

Plate quesadilla after cutting into 4 pieces.  Can be served with sour cream, guacamole, black beans, and yellow rice. 

Servings: 4-5 Quesadillas 

Recipe by Kristen Soles 9/05/2005

Pork Tenderloin with veg's & Mangonesian Chipotle Sauce
Recipe by Kristen Soles
Thanks Kristen!

3/4 pound pork
1 c onion chopped
1 lg. red pepper - sliced thin
7 cloves garlic - minced
1 8oz pkg. mushrooms - sliced
1 Tbls. olive oil
1/4 c chardonnay
1/4 c fresh cilantro - chopped
1/3 c Mangonesian Chipotle sauce

Slice pork in 1 inch pieces then pound flat with a mallet, set aside. Sauté onion, garlic, peppers,  mushrooms in the olive oil for approx. 10 min. or until tender. Then add the chardonnay. Put on low heat...In another pan over med. high heat, add a little olive oil and butter and brown pork about
2 min. on each side. Add pork with veg's. Add Chipotle sauce and cilantro and cook down about 5 minutes. Serve over your choice of rice or pasta.


Recipe by Kristen Soles
12/31/2007

*** Mango Meltdown and Ahi of Kahuna are products from 
Tahiti's HOT SAUCES.

Try our other recipes featuring Mango Meltdown™, Apple Sass™, Sunset Salsa™