Tree Nuts (Coconuts),
Fish (Mahi Mahi)
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
It's cold, it's frosty, there's holiday decorations everywhere… so let's have some mango! Seriously, what's better in the frigid months than food that reminds us of warmer climates and sunny times. Delicious mango chutney, with feisty jalapeño and herbaceous cilantro on delicate mahi-mahi, with a side of onion and potatoes tossed with curry… warm flavors to heat us up on the chilly evenings.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Cut potatoes into ½" dice.
Mince cilantro. (No need to stem.)
Finely chop mango. If mango is frozen, rinse under cold water until thawed.
Halve and peel onion. Thinly slice.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Halve mahi-mahi and pat dry. Season all over with half the seasoning blend (reserve remaining for potatoes).
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, remaining seasoning blend, and ¼ tsp. salt. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven, 10 minutes.
Carefully remove baking sheet from oven and gently stir. Baking sheet will be hot! Use a utensil.
Roast again until browned and tender, 14-16 minutes.
While potatoes roast, cook onion.
Cook the Onion
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add onion to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.
While onion cooks, cook mahi-mahi.
Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner.
Make Chutney, Finish Potatoes, and Finish Dish
Combine cilantro, mango, mango chutney, and jalapeño (to taste) in a mixing bowl.
Add roasted potatoes to pan with onion. Stir in curry sauce until combined. Remove from burner.
Plate dish as pictured on front of card, topping potato and onion mixture with crispy onions and mahi-mahi with chutney. Bon appétit!
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