Mango Jalapeño Slaw
Mango Jalapeño Slaw
This Mango Jalapeño Slaw is part of the Crunchy Chicken Cone recipe and is great on it's own.
Ingredients
- ½ cup Mango diced
- 2 Jalapeños large, seeded and chopped
- 2 tablespoons Vinegar White Wine Vinegar
- 2 tablespoons Sugar
- 1 tablespoon Water
- 1 Shallot small, minced
- 1 cup Mayonnaise Use Kraft, Hellman’s or homemade. Do NOT use Miracle Whip.
- ½ cup Cilantro chopped
- 2 Garlic cloves, finely chopped
- 1 tablespoon Lime Juice fresh
- Salt and freshly ground pepper
- 7 cups Shredded Coleslaw Mix
Instructions
- In a saucepan, combine the mango, jalapeños, vinegar, sugar, water, and shallot. Cover and simmer until the mango is softened, 10 minutes.
- Transfer the mango mixture to a food processor and puree, scrape into a large bowl. Stir in the mayo, cilantro, garlic and lime juice and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.
Notes
The Crunchy Chicken Cone & Ancho Paint: A Taste of ACL Festival – The Mighty Cone's Culinary Journey
In the bustling heart of Austin, Texas, at the Austin City Limits Music Festival, a culinary phenomenon was born that would soon become a symbol of the city's unique flavor profile. Meet the Mighty Cone and its famous Hot 'n' Crunchy Chicken Cone, crowned with the incredible Ancho Paint.
The Birth of The Mighty Cone
Back in 2002, the organizers of ACL sought to infuse the festival's food court with the local culinary spirit. They contacted Chef Jeff Blank, owner of Hudson's on the Bend, to create festival food that would reflect Austin's heritage. The idea began with Hot 'n' Crunchy Trout, a popular entrée at Hudson's, developed by the late sous chef, Courtney Swenson.
The chefs experimented with this breading, discovering that chicken wrapped in a tortilla and placed in a paper cone made a perfect festival treat. Topped with mango-jalapeno slaw and Ancho Paint, the Hot 'n' Crunchy Chicken Cone was born. The success was so immense that Jeff Blank eventually opened The Mighty Cone food truck in downtown Austin in 2009.
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