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Chutney Pineapple Mango

Chutney Pineapple Mango

  • $ 8.25
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Inspired by the flavors of the South Pacific islands, this chutney combines mango, pineapple, macadamia nuts and coconut. Its lively flavor is sweet and tangy with a subtle ginger finish. 8 oz.

Suggested Uses: An ideal accompaniment to fish and shellfish, pork and chicken. Adds excitement to cheese platters. Stir into cooked rice or couscous before serving. Mix into a plain chicken, shrimp or lobster salad. A great spread for a ham sandwich.

Ingredients: mango, pineapple, sugar, onion, vinegar, red bell pepper, macadamia nuts, coconut, lime puree, spices, orange peel, salt. Contains tree nuts (macadamia).

Nutritional Information: Serving Size 2 Tbsp (30g), Servings Per Container: 9 Calories 45, Fat Cal. 10, Total Fat 1g (2% DV), Sat Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 5mg (0% DV), Total Carb. 9g (3% DV), Fiber 0g (0% DV), Sugars 7g, Protein 0g, Vitamin A (4% DV), Vitamin C (10% DV), Calcium (0% DV), Iron (0% DV). Percent Daily Values are based on a 2,000 calorie diet.

Recipes:

Mango Pineapple Ice Cream
mango pineapple ice cream 2013-11-02 14:08:02 Save Recipe Print Ingredients 1/2 cup The Gracious Gourmet Mango Pineapple Chutney, chilled 1 tablespoon golden rum or tequila 1 pint premium vanilla or ginger ice cream, softened slightly Instructions Stir Mango Pineapple Chutney and rum into ice cream. Freeze until firm. Notes Makes about 2-1/2 cups

Mango Pineapple Tartlets

mango pineapple tartlets 2013-11-02 14:07:15 Save Recipe Print Ingredients 1 package (15 count) Athens® Mini Fillo Shells 8 tablespoons softened brie cheese without the rind 5 tablespoons The Gracious Gourmet Mango Pineapple Chutney 3 tablespoons toasted chopped macadamia nuts Instructions Bake the fillo tartlets in a preheated 350° oven for about 5-7 minutes until nicely browned. Remove and cool. Add 1½ teaspoons brie to each tartlet shell. Spoon 1 teaspoon of The Gracious Gourmet Mango Pineapple Chutney over the cheese in each tartlet. Sprinkle each with ½ teaspoon of toasted chopped macadamia nuts. Serve immediately. Notes Makes 12 appetizers, (allow 2 – 3 per serving).

Mango Pineapple & Cheese Tortilla Roll-ups

mango pineapple & cheese tortilla roll-ups 2013-11-02 14:06:10 Save Recipe Print Ingredients 2 flour tortillas (8-inch) with edges cut off to make the tortillas square 1/4 cup (about 2 ounces) goat cheese or Brie, softened 6 tablespoons The Gracious Gourmet Mango Pineapple Chutney 2 tablespoons minced macadamia nuts Instructions Spread each tortilla with 2 tablespoons goat cheese or Brie. Spread thin layer of 3 tablespoons Mango Pineapple Chutney on top. Sprinkle 1 tablespoon macadamia nuts on top. Roll up tightly*; with serrated knife, slice into 3/4-inch rounds. Notes Makes 14 to 16 appetizers, (allow 3 – 4 per serving).

Tropical Cheesecake

tropical cheesecake 2013-11-02 14:05:26 Save Recipe Print Ingredients 1/2 cup finely chopped roasted macadamia nuts 1 purchased cheesecake (9-1/2 – 10 inches) 1/4 cup sweetened flake coconut 3/4 cup The Gracious Gourmet Mango Pineapple Chutney Instructions Sprinkle macadamia nuts in a one-inch ring around outer top edge of cheesecake. Sprinkle coconut inside the ring of macadamia nuts. Spread Mango Pineapple Chutney over remaining top of cheesecake. Cut into wedges to serve. Notes Makes 12 to 16 servings.

Halibut with Mango Pineapple Chutney

halibut with mango pineapple chutney 2013-11-02 14:03:54 Save Recipe Print Ingredients 4 halibut steaks (about 1-inch thick) or other firm white fish or salmon (about 2 pounds) 1 tablespoon extra virgin olive oil 3/4 cup The Gracious Gourmet Mango Pineapple Chutney, warmed 2 tablespoons finely chopped fresh cilantro 3 tablespoons chopped macadamia nuts Instructions Pre-heat broiler. Spray broiler pan and rack with cooking spray. Place halibut steaks on broiler rack; brush each with a little olive oil. Broil on second-from-top rack, 7 minutes. Turn steaks over. Spread about a tablespoon Mango Pineapple Chutney over each steak. Continue cooking another 5 – 8 minutes, or until fish flakes easily with a fork. Do not overcook. Transfer to plates; top each with cilantro and macadamia nuts. Serve with remaining Mango Pineapple Chutney. Notes Makes 4 servings.

Mango Pineapple Salmon Salad

mango pineapple salmon salad 2013-11-02 14:03:13 Save Recipe Print Ingredients 2 cups cubed cooked salmon (about 1 pound) 1/3 cup The Gracious Gourmet Mango Pineapple Chutney 1/4 cup mayonnaise Salt and freshly ground black pepper 5 cups lightly packed torn lettuce leaves 1/2 avocado, peeled, pitted and sliced 2 tablespoons chopped green onion Instructions Combine salmon, Mango Pineapple Chutney and mayonnaise. Season with salt and pepper. Serve on beds of lettuce. Arrange avocado slices around edges; top with green onion Notes Makes 2 main dish (or four 1st-course) servings.

Mango Pineapple Shrimp Tarts

mango pineapple shrimp tarts 2013-11-02 14:01:51 Save Recipe Print Ingredients 1 package (15 count) Athens® Mini Fillo Shells, baked and cooled 3 tablespoons (approximately) whipped cream cheese 3 tablespoons The Gracious Gourmet Mango Pineapple Chutney 3 oz. cooked shrimp, coarsely chopped, or bay shrimp 1 teaspoon chopped fresh chives Instructions Spread inside of tart shells with scant 1/2 teaspoon cream cheese. Combine The Gracious Gourmet Pineapple Mango Chutney and shrimp, mound in tart shells. Sprinkle with chives. Notes Makes 15 appetizers (allow 2 – 3 per serving).