Make us your home page

Recipe for Key West Grill's Coconut Mango Chutney dressing

I'd like to find the mango salad dressing that the former Key West Grill in Clearwater used to serve. Can anyone help?

Richard Ulrich, St. Petersburg

In the years since I have been writing this column, I've gotten several requests for this recipe. There had never been a response until now — and this time, there were three. Donna Varano of Valrico, Lorraine Fina Stevenski of Land O'Lakes and Cindy Shea of Spring Hill all found the recipe on and, while the author is not named, it says the recipe came from someone who had worked at the Key West Grill. The recipe was sent to me with the ingredients in ounces, which I converted to tablespoons and cups. I remember this dressing fondly and this version is a fairly close rendition. Do not substitute olive oil for the vegetable oil. The more neutral oil pairs perfectly with the great flavors of the cream of coconut, orange marmalade and mango chutney. If you've never used mango chutney before, you can find it in the condiment aisle. Refrigerate until ready to use so flavors have a chance to blend. It will thicken up when chilled.

Recipe request

Suzanne Nichols of Spring Hill would like Maggiano's recipe for stuffed mushrooms. St. Petersburg resident Ginny Leeds has misplaced her recipe for Norwegian waffles given to her by a Norwegian friend. She remembers 6 eggs, flour and some sugar plus other ingredients. She would love to have the recipe again.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Coconut Mango Chutney Dressing

6 tablespoons cream of coconut

1 ¼ cups sour cream

1 tablespoon orange marmalade

¼ cup mango chutney

1 cup mayonnaise

1 tablespoon lime juice

¾ cup vegetable oil

In a medium bowl, combine all ingredients except vegetable oil. Stir together to combine well. Whisk in the vegetable oil until all ingredients are combined and the dressing has a smooth consistency.

Makes about 1 quart.


Recipe for Key West Grill's Coconut Mango Chutney dressing 02/05/13 [Last modified: Tuesday, February 5, 2013 12:16pm]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours