Culinary Collection

Mango Chutney Mahi-Mahi

with coconut curry potatoes and onions

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts (Coconuts), Fish (Mahi Mahi), Milk

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 during those chilly evenings.

In Your Box (serves 2)

  • 3 Tbsp. Mango Chutney
  • 1 Tbsp. Yellow Curry Paste
  • 2 oz. Frozen Mangoes
  • 1 Yellow Onion
  • ¼ oz. Cilantro
  • 12 oz. Yukon Potatoes
  • 1 Jalapeño Pepper
  • Info
    2 Tbsp. Toasted Coconut
  • Info
    2 oz. Sour Cream
  • 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
    590
  • Carbohydrates
    65g
  • Fat
    20g
  • Protein
    38g
  • Sodium
    1420mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 3 Mixing Bowls

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

Customize It Instructions

  • If using chicken breasts, pat dry and season both sides with a pinch of salt. Follow same instructions as mahi-mahi in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using ribeye, pat dry and season both sides with a pinch of salt. Follow same instructions as mahi-mahi in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using salmon, pat dry and season flesh side with a pinch of salt. Follow same instructions as mahi-mahi in Step 3, cooking until fish reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Cut potatoes into 1/2" 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 1/4 tsp. salt.

  2. 2

    Roast the Vegetables

    In a mixing bowl, combine potatoes, curry paste, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Place potato mixture on prepared baking sheet and spread into a single layer. Roast in hot oven, 15 minutes.

    Carefully remove baking sheet from oven. Gently stir in onion and a pinch of salt. Baking sheet will be hot! Use a utensil.

    Roast again until lightly browned and tender, 10-12 minutes.

    While vegetables roast, make sauces.

  3. 3

    Make the Chutney and Crema

    Combine cilantro, mango, mango chutney, a pinch of salt, and jalapeño (to taste) in another mixing bowl. Set aside.

    In another mixing bowl, combine sour cream, 2 tsp. water, and a pinch of salt. Set aside.

  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

    Finish the Dish

    Plate dish as pictured on front of card, topping vegetables with crema and coconut and mahi-mahi with chutney. Bon appétit!

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