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Mango & Habanero Seasoning

Mango & Habanero Seasoning delivers the perfect balance of sweet mango and honey with the fiery kick of habanero chiles. Perfect for grilling, roasting, or sprinkling on your favorite dishes and snacks.

SEASON | SPRINKLE | TOSS

  • Season meat, fish, or poultry
  • Sprinkle on fries, popcorn or roasted nuts
  • Toss with roasted vegetables
  • Make spicy street-style tacos

INGREDIENTS

Onion, Garlic, Honey powder, Mango powder, Salt, Spices, Dried chiles, Red bell pepper, Turmeric, Cellulose, Paprika, Orange peel, Apple cider vinegar powder, Contains 2% or less of Citric acid, Dried habanero chiles

STORAGE & HANDLING

Store in a cool, dry place.

Recipe Inspiration

Mango Habanero Smoked Salmon Cakes

Serves: 4 people Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

Ingredients:

  • 16 oz Cooked smoked salmon  
  • 2 cups Panko  
  • 3 tsp. Mayonnaise  
  • ¼ cup Red Bell pepper, fine dice  
  • 3 tsp. Scallion, sliced 
  • 1-2 tsp. Mango Habanero Seasoning (Season to taste)  
  • Salt and Pepper (To taste)   

Instructions:

    1. To start, remove the skin from the salmon and break it into large chunks. Add the salmon to a medium mixing bowl with 1 cup of panko and the remaining ingredients. Mix until evenly combined. Season the cakes with the Mango Habanero Seasoning, salt, and pepper to taste. Do not overmix.
    2. Next, gently portion the mix into eight equal-sized cakes. Take the portioned cakes and lightly coat them in the remaining panko breadcrumbs.
    3. In a large sauté pan, heat 2 tsp. neutral cooking oil over medium-high heat. Sear the cakes for about 3 minutes or until golden brown, then flip and sear the other side until golden brown and hot through.
    4. Serve the cakes hot with a mango salsa garnished with cilantro and scallion.
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Mango Habanero Grilled Shrimp Skewer with Papaya Salad

Serves: 4 people Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes

Ingredients:

  • 2 lb. Shrimp, 13/15 peeled, deveined, tail on 
  • 8 ea. Skewers  
  • 3 tsp. Mango Habanero Seasoning  
  • 2 tsp. garlic, roughly chopped fine 
  • 6 ea. Thai birds eye chiles, roughly chopped, fine 
  • 1 cup Sugar 
  • 1/2 cup Lime juice 
  • 1/2 cup Fish sauce 
  • 1 cup Roasted cashews, crushed 
  • 1 cup Green Beans, blanched and split  
  • 3 cups Grape tomato, cut in half  
  • 4 cups Green papaya, shredded,  
  • 1/2 cup Thai basil leaves 

Instructions:

Skewer 

  1. Skewer the 3-4 pieces of shrimp on the skewers.
  2. Season with the Mango Habanero Seasoning, and refrigerate for 15-20 minutes to develop flavor before grilling.
  3. Grill the shrimp just before you serve, or grill ahead of time and serve cooled.  

Salad Dressing  

  1. In a small bowl, combine garlic, chiles, sugar, lime juice, and fish sauce. Whisk thoroughly until sugar is dissolved.
  2. Season with salt and pepper to taste and set aside.  

Salad 

  1. In a large bowl, toss the green beans, tomato, papaya, ¾ cup cashew, and ¼ cup basil.
  2. Season the mix with a couple of salt pinches, then toss that salad with the dressing.
  3. To serve, garnish the salad with the remaining cashews and basil and top the salad with the grilled shrimp.  
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Since its foundation in 1989, Woodland Gourmet® has been a trusted source of culinary inspiration, deeply rooted in global flavor knowledge and exploration.