Toni Michael Chef
← Back to all recipes
№ 001 · Side dish · 25 min · serves 2

Mango-Jalapeno Orzo

My mom came down for the weekend with a plan to show me how to make ricotta; she also brought some of her homemade sourdough baguettes. I figured a spicy-sweet component would be lovely with our little ricotta+sourdough toasts and opted to use some mangos the BF and I had gotten from Central Market the prior weekend that were just going to go bad (it was an impulse buy. they were giving samples.) Anyhow, I threw together this mango-jalapeno chutney and we ended up with leftovers.

The following week, I felt like cooking in the middle of the work day and decided to make some orzo and stir in some of the chutney and ricotta - top it with a little mint - and MAN was I pleased with myself! I've since made a few updates to this because as good as it tasted the first time, the ricotta didn't quite melt and ended up looking slightly curdled - so I learned and adjusted.

— Toni · 21 July · 2026
Ingredients
  • 1 tbsp neutral oil
  • 1 small shallot, diced
  • 1 clove garlic, minced
  • ½ cup orzo
  • 1 ½ cup chicken stock
  • ¼ cup mango chutney
  • 2-3 tbsp heavy cream, room temperature
  • Salt to taste
  • 1 tbsp butter
  • 5-6 leaves mint, chiffonade

Method

  1. 01 Bring neutral oil to smoke point in pan over medium heat
  2. 02 Add shallot and cook to translucent, stirring regularly to keep from browning
  3. 03 Add garlic and cook to fragrant
  4. 04 Add dry orzo and slightly toast to nutty smell
  5. 05 Add chicken stock and bring to simmer
  6. 06 Cook until almost dry pan; add additional chicken stock as needed until orzo is al dente
  7. 07 Stir in chutney to heat and combine
  8. 08 Turn off heat and add cream and butter
  9. 09 Season with salt and lime to taste
  10. 10 Divide between 2 plates, top with mint, and serve
Tags
Made this? Tell me about it

Comments