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This delicious Mango Jalapeño Gluten-Free Cornbread Stuffing brings a fresh twist to this classic comfort staple with fresh, juicy mangos that pair perfectly with spicy jalapeños and homemade cornbread for a delicious gluten-free cornbread stuffing everyone at the table will love.
This post is in partnership with the National Mango Board.
Mangos at Thanksgiving
How about mixing it up this Thanksgiving with a burst of sunshine in your stuffing?
This delicious Mango Jalapeño Gluten-Free Cornbread Stuffing is a thoughtful mix of both taste and nutrition.
By using fresh, high-quality ingredients like a ripe mango and spicy jalapeño, we are not only able to make our dish nutrient-dense, but we also incorporate a bold, bright flavor that everyone will fall in love with.
Many people don’t realize that mangos are available all year long. With six varieties of mangos available in the U.S., each with staggered growing seasons around the world, there is a year-round supply.
That’s means anytime is the perfect time to enjoy a mango – even in the dead of winter!
Each mango has a unique flavor and texture, so try different varieties at different stages of ripeness and at different times of the year. You’ll be glad you did!
How to Select the Perfect Mango
- Don’t judge a mango by its color– the color is tied to the varietal or type of mango and does not indicate ripeness.
- Squeeze the mango gently. A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days.
- To speed up ripening, place mangos in a paper bag at room temperature.
- Visit mango.org or check out this video tutorial to learn how to cut a mango!
Gluten-Free Cornbread Recipe Tips
- You can either make your own from-scratch cornbread using your favorite recipe or use a gluten-free cornbread mix for the base of this recipe.
- You can bake this Mango Jalapeño Cornbread inside a large cast-iron skillet, or you can bake the stuffing in muffin tins for smaller, hand-held stuffing cups.
- You can control the heat of this dish by controlling how much jalapeño you add. Avoid jalapeño seeds if you do not want a spicy stuffing.
- 5 tablespoons unsalted butter, divided
- 6 cups cooked cornbread, diced*
- ½ cup small diced celery
- ½ cup small diced white onion
- ¼ cup small diced jalapeño, divided
- 2 tablespoons minced garlic
- 2 cups small diced mango
- 2 cups chicken stock, divided
- 1 cup buttermilk
- 4 large eggs
- 2 tablespoons chopped parsley
- 1 teaspoon ground coriander
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground chipotle pepper, optional
- 1 (15 ounces) can of corn, drained
- ½ cup diced scallions, green part only
- Preheat the oven to 350 degrees °F. Grease a 9x13 pan or cast-iron skillet liberally with 1 tablespoon of butter and set aside.
Make the cornbread and set aside to cool*
- In a large sauté pan over medium-high heat, add 4 tablespoons of butter.
- Add celery and onion with ½ teaspoon salt. Sauté until tender and golden, approximately 3 minutes.
- Add 1/8th cup diced jalapeño and sauté for 1 minute.
- Add garlic and sauté for 1-minute, stirring frequently to prevent burning. Add the fresh mango and continue sautéing for 2 minutes.
- Carefully move the cooked ingredients to a medium-sized bowl. Set aside.
- Deglaze the pan with 1 cup of chicken stock. Turn off heat and set aside.
- In a large mixing bowl, whisk together buttermilk, eggs, parsley, remaining chicken stock, coriander, salt, pepper, poultry seasoning, and chipotle pepper, if using until all ingredients are fully incorporated.
- If the chicken stock is still hot, slowly temper the hot liquid into the large mixing bowl to prevent the eggs from curdling.
- Add the cooked mango mixture to the mixing bowl followed by the can of corn and reserved diced jalapeño and scallion.
- Add 6 cups diced cooked cornbread to the liquid mixture and gently mix by hand until well incorporated.
- Move the mixture into the greased pan and place in the oven to bake for 45 minutes*. If baking in a muffin tin, fill the wells ¾ of the way full and bake for 30-minutes.
*You can either make your own from-scratch cornbread using your favorite recipe or use a gluten-free cornbread mix for the base of this recipe.