Mango Corn Salsa Food
MANGO CORN SALSA
This mango corn salsa is sweet and spicy, and is delicious on tacos, fish, or even on it's own! Packed with mango, corn, red bell pepper, avocado, cilantro, and lime juice. It's vegan and gluten-free, and takes only 10 minutes to make!
Provided by Alena Kharlamenko, MS, RD
Categories Appetizers and Snacks
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, combine mango, corn, jalapeno, red bell pepper, avocado, lime juice, and cilantro. Season with salt - add more if needed.
- Serve and enjoy!
MANGO CORN SALSA
A prize winning salsa on my block! Sweet with heat!! Serve with corn chips or use as a topping for grilled fish and meat. This one is spicy...
Provided by FrackFamily5 CA->CT
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Remove the stems from the serrano peppers and place the serranos (including seeds), the red onion, half the cilantro, and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth.
- Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl. Stir in the serrano pepper mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.
Nutrition Facts : Calories 47 calories, Carbohydrate 7.5 g, Fat 2 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 7 mg, Sugar 4.5 g
MANGO SALSA
Provided by Chris Santos
Time 10m
Number Of Ingredients 0
Steps:
- Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)
PEPPERED TUNA WITH MANGO-CORN SALSA
Steps:
- Combine first 7 ingredients in bowl.(Can be prepared up to 6 hours ahead. Cover and refrigerate.)
- Preheat broiler. Brush both sides of fish with lime juice. Season with salt. Press 1 teaspoon pepper onto 1 side of each fillet. Transfer fish to baking sheet. Broil until just cooked through, about 6 minutes. Transfer fish to plates. Top with salsa and serve.
PINEAPPLE, MANGO AND CORN SALSA
Make and share this Pineapple, Mango and Corn Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 1/2 cs.
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the pineapple, mango, corn, tomato, parsley and onion.
- Season it with salt, cayenne and cumin, to taste.
- Serve over grilled fish, chicken or tofu.
Nutrition Facts : Calories 126.2, Fat 0.7, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 31.3, Fiber 3.9, Sugar 18.8, Protein 2.8
CORN & BLACK BEAN & MANGO SALSA
Make and share this Corn & Black Bean & Mango Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 4 cs.
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a bowl and mix well.
- Refrigerate in a covered container for up to 3 days.
- Serve with crostini.
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5/5 (1)Category Appetizer, Condiments, SaladCuisine Vegan, VegetarianTotal Time 10 mins
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- Peel corn and place in boiling water to cook for a couple of minutes. Remove from heat, drain, let cool, and then cut niblets off the cobs.
- Optional (but delicious) quick fry the niblets in a hot dry cast iron skillet if oil free (or add 1 tsp of oil) with coarse black pepper, a sprinkle of sea salt, and red pepper flakes just until slightly charred (about 2-3 minutes).
- If you are using frozen corn, let it thaw, and then use the quick fry method above. Set aside to cool.
- Cut mango into bite-size cubes (if you've never done this before, here's a helpful video) and place them in a medium-sized bowl. *Leave the mango pieces a bit bigger if you like a chunky salsa or cut into smaller pieces for a finer salsa.
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