#SimpleFacts food board – Chilli, Lime and Mango
As we head into the warming glow of summer, it’s time to freshen up our palettes to reflect the warmer climes and make the most of fresh seasonal ingredients.
For a fruity exotic zing, inspired by the eternally sunny lands of tropical Asia and Latin America, we’re extolling the punchy virtues of chilli, lime and mango. What better way is there to evoke the summer than to tuck into this delightfully fresh and vibrant combination? There’s just one more thing… these dishes must be enjoyed al fresco, of course!
Salad
Salads often need an expert touch to defeat their bland reputation and elevate their taste to new heights. This is the perfect opportunity for our trinity of tropical ingredients to come into their own. Try adding some fresh dressed crab, cucumber, mint and mango to a handful of watercress, then drizzle with a mixture of olive oil, chilli and lime zest – delicious!
Fish
For a taste of the exotic seaside, rub a whole mackerel with some Cajun spice and bake it for around 15 minutes at 200°C. Then make a vibrant salsa by mixing mango, chilli, avocado, lime juice, spring onion and coriander. Serve with rice and some green beans for a perfectly balanced summer dish.
Chicken
Marinating chicken is the ultimate way of infusing it with as much flavour as possible, whilst also keeping the meat tender and juicy. Our chilli, lime and mango combination serves as a beautifully sweet summertime marinade for chicken, when blended with some honey, garlic, onion, olive oil and orange juice. Once you’ve left your meat to marinate in this sweet sauce, you’re ready to grill and serve with some fluffy coconut rice.
Margarita
If you’ve been slaving away in the kitchen cooking up a summer-infused feast, you’ll need a truly refreshing tipple to top it off. For this tropical twist on the classic margarita, simply add frozen mango, lime juice, tequila, ice and triple sec to a blender. Then add some chilli powder, lime zest, sugar and salt to the rim of your glasses for the final touch.
