DistributorsSnacks · CRESPO KITCHEN
Mango manchego stuffed jalapeños
Mango and Manchego-filled jalapeños with a cornmeal curry topping.
25 min approx.2 servingsFresh mango
© 2026 National Mango BoardIngredients
- 5 jalapeños, about 3 inches long, halved lengthwise and seeded
- ¼ pound finely shredded Manchego cheese
- 1 firm-ripe mango, peeled and cut into matchsticks
- 3 tablespoons cornmeal
- 1 tablespoon curry powder
- ½ teaspoon salt
- ¾ teaspoon extra virgin olive oil, plus extra for rubbing
- ½ ripe mango, sliced for serving
Method
- Combine cornmeal, curry, salt and ¾ teaspoon oil. Heat the oven to 400°F.
- Rub the pepper exteriors with a little oil. Fill with cheese, reserving 2 tablespoons.
- Press 3–4 mango sticks into each half. Add some crunchy mixture, the reserved cheese and the remaining topping.
- Bake 15 minutes and serve warm with sliced mango.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Chef Meryl Connell, Southwest Soul Catering, Essex Fells, New Jersey