Chipotle Mango Marinade

Chipotle Mango Marinade

A smoky-sweet blend of ripe mango and chipotle chiles that tenderizes chicken, pork, or shrimp.

Total 10 min Makes 16 oz Calories 68/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This marinade balances the fruity sweetness of ripe mango with the smoky heat of chipotle peppers and a bright hit of lime juice. It works well on grilled chicken, pork, shrimp, or fish, and doubles as a basting sauce toward the end of cooking. The natural sugars in the mango help create a light char on the grill.

Ingredients

  • 1 ripe mango, peeled and pitted
  • 2 canned chipotle peppers in adobo sauce
  • 3 cloves garlic, peeled
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 cup fresh cilantro leaves

Method

  1. Roughly chop the mango and place it in a blender or food processor with the chipotle peppers, garlic, lime juice, olive oil, honey, cumin, salt, and cilantro.

  2. Blend until smooth, scraping down the sides as needed, about 1 minute.

  3. Taste and adjust seasoning, adding more chipotle for heat or honey for sweetness as desired.

  4. Pour the marinade over chicken, pork, shrimp, or fish in a shallow dish or resealable bag, turning to coat evenly.

  5. Cover and refrigerate, marinating chicken or pork for at least 2 hours or up to overnight, and shrimp or fish for no more than 30 minutes.

  6. Remove protein from marinade, discard the used marinade, and cook as desired.

Rate this recipe

★ 4.3 (1)

Chipotle Mango Marinade

This marinade balances the fruity sweetness of ripe mango with the smoky heat of chipotle peppers and a bright hit of lime juice. It works well on grilled chicken, pork, shrimp, or fish, and doubles as a basting sauce toward the end of cooking. The natural sugars in the mango help create a light char on the grill.

10 min 16 oz 68 cal

Ingredients

  • 1 ripe mango, peeled and pitted
  • 2 canned chipotle peppers in adobo sauce
  • 3 cloves garlic, peeled
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 cup fresh cilantro leaves

Method

  1. 1

    Roughly chop the mango and place it in a blender or food processor with the chipotle peppers, garlic, lime juice, olive oil, honey, cumin, salt, and cilantro.

  2. 2

    Blend until smooth, scraping down the sides as needed, about 1 minute.

  3. 3

    Taste and adjust seasoning, adding more chipotle for heat or honey for sweetness as desired.

  4. 4

    Pour the marinade over chicken, pork, shrimp, or fish in a shallow dish or resealable bag, turning to coat evenly.

  5. 5

    Cover and refrigerate, marinating chicken or pork for at least 2 hours or up to overnight, and shrimp or fish for no more than 30 minutes.

  6. 6

    Remove protein from marinade, discard the used marinade, and cook as desired.