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Spicy Mango Coconut Soft Serve

Spicy Mango Coconut Soft Serve

Tropical flavors with a hint of spice

Elizaveta Galitckaia/Shutterstock

This recipe has a little bit of sweet mixed in with a little bit of heat. The hints of chili complement the fresh tropical flavors of mango and coconut to create this delicious cool dessert.

Recipe courtesy of the Institute of Culinary Education

Notes

This recipe is just a jumping off point too – those making this at home can mix and match to make their favorite, you essentially need 10 oz. frozen fruit of choice, ½ cup dairy or dairy alternative of choice and 1 tsp mix-in.

Ingredients

  • 10 Ounces Frozen mango
  • 1/2 Cup Coconut milk
  • 6 Tablespoons Sugar
  • 1 Teaspoon Fresh cut chili

In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


In Good Flavor

2 cups sweetened coconut flakes
2 pounds chicken tenders
1 teaspoons salt
1/2 teaspoons black pepper
1/2 tsp. garlic powder
2 eggs
2 tablespoons milk
1 1/4 cup flour
1/2 cup panko crumbs
Oil for frying

Dipping Sauce:
1 cup mango nectar (affiliate link)
1 tablespoon cornstarch
3/4 teaspoons Sriracha
1 teaspoon fish sauce (affiliate link)
2 teaspoons honey
red pepper flakes for garnishing, optional

I f baking instead of frying chicken tenders, the coconut need to be toasted. Preheat oven to 325 degrees F. Place coconut in a thin layer on a baking sheet. Bake for 5-8 minutes, stirring halfway. Keep a close eye on coconut after the halfway point as it goes from light to toasted within seconds. Remove and stir. Allow to cool. If frying, do not pre-toast coconut.

In a small bowl, combine salt, pepper, and garlic powder. This is the seasoning mixture. Set aside.

Add eggs, milk, and 1/3 of the seasoning mixture into a wide shallow bowl. Beat eggs. Set aside.

Add flour and the remaining seasoning mixture into second wide shallow bowl. Mix to combine.

In a third wide shallow bowl combine coconut and panko crumbs.

To coat chicken: Dip chicken into the flour mixture to coat. Shake off excess. Dip into egg mixture. Allow excess to drip off. Dip into the coconut/panko mixture, patting coconut onto chicken. Place onto a baking sheet. Continue coating the remaining chicken. Allow tenders to rest about 30 minutes to allow time for the coating to stick.

Make sauce: a small saucepan, off heat, whisk mango nectar and cornstarch until there are no lumps. Whisk in the remaining dipping sauce ingredients. Place on medium high heat, whisking frequently. When sauce begins to bubble, whisk constantly until thicken. Remove from heat. Garnish with red pepper flakes just before serving, optional.

If frying, preheat 1 1/2 to 2 inch oil to 360 degrees F in a skillet. Working in batches, add chicken. Fry for 5-8 minutes or until cooked through, turning over halfway. Cooking time varies with size of tenders and fluctuating heat. Place on cooling rack.

If baking, preheat oven to 400 degrees F. Place chicken on a prepared baking sheet. Bake for 15-20 minutes or until cooked through.

Serve with dipping sauce. Makes about 14 chicken tenders.


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