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.)
MANGO SALSA
For a healthy side dish, make Ellie Krieger's fruity-spicy Mango Salsa recipe from Food Network. It's made even brighter with the help of lime.
Provided by Ellie Krieger
Categories condiment
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
SEARED SWORDFISH WITH MANGO SALSA
A great al fresco meal, simple, summery, light and refreshing - all you need now is some sun!
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
- For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.
Nutrition Facts : Calories 208 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.34 milligram of sodium
SPICY CUBAN MOJO CHICKEN WITH MANGO-AVOCADO SALSA
Make and share this Spicy Cuban Mojo Chicken With Mango-Avocado Salsa recipe from Food.com.
Provided by kban48
Categories Chicken Breast
Time 1h5m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 18
Steps:
- Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
- While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
- To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.
Nutrition Facts : Calories 432.8, Fat 30.4, SaturatedFat 10.1, Cholesterol 96.3, Sodium 225.8, Carbohydrate 13.5, Fiber 2.4, Sugar 8.6, Protein 27.6
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- chicken: combine 2 tablespoons of olive oil, garlic, orange zest, orange juice, lemon juice, lime juice, cumin, cilantro, cayenne, and oregano in a bowl. Add ¾ teaspoons of salt and ½ teaspoon of black pepper and stir. Add the chicken and allow it to marinate for at least 20 minutes and up to 1 hour.
- Mango salsa: while the chicken is marinating, prepare the salsa. Combine the ingredients in a medium bowl and stir. If the mangoes aren't super sweet, you can drizzle a little honey in to amp up the flavor. Refrigerate until ready to serve.
- Cook the chicken: Heat a skillet over medium high heat. When the skillet it hot, add the remaining tablespoon of oil. Drain the chicken from the marinade and add ⅓ of the chicken to the skillet and let cook for 3-5 minutes or until the chicken is caramelized on the outside and cooked all the way through. Remove to a plate. Add additional oil if needed. Repeat with the remaining chicken.
- Assemble: Place the quinoa or white rice in the bowls. Top with desired amount of mango salsa, black beans, and cooked chicken. Drizzle with lime juice and top with chopped cilantro if desired, serve immediately.
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4.9/5 (190)Calories 114 per servingCategory Salsa
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
- Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.
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