Culinary Collection

Mango Chutney Mahi-Mahi

with coconut curry potatoes & onions

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts (Coconuts), Fish (Mahi Mahi)

Calories Conscious
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 you!
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.

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • Info
    2 fl. oz. Coconut Curry Sauce
  • 12 oz. Yukon Potatoes
  • 1 tsp. Pink Seasoned Salt
  • Info
    1 oz. Crispy Fried Onions
  • ¼ oz. Cilantro
  • 2 oz. Frozen Mangoes
  • 3 Tbsp. Mango Chutney
  • 1 Yellow Onion
  • Info
    12 oz. Mahi-Mahi Fillets

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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).

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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