Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, sent us this recipe, which was published in an early issue of Chile Pepper magazine. The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops. From the article Mango Madness!
The attitude comes from the green chiles--they definitely add the spice and heat for this otherwise ordinary dish. I like to stuff a small wedge of jalapeño Monterey jack cheese into the center of the pepper just before it’s finished cooking. That adds even more "attitude"!