Mango Papaya And Poblano Chile Salsa Food
MANGO PAPAYA SALSA
Steps:
- Add all the ingredients to a medium serving bowl. Mix to combine and serve.
MANGO AND PAPAYA SALSA
Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that yield to a gentle squeeze.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Stir all ingredients in a bowl. Garnish with scallions.
MANGO PAPAYA FRUIT SALAD
Papaya and mango salad. Serve garnished with fresh mint and sweetened coconut, if desired.
Provided by NerdMom
Categories Salad Fruit Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
- Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 20.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 3.1 mg, Sugar 17.8 g
MANGO PAPAYA SALSA
A delicious salsa that can be served with chicken or fish. Great on a warm summer day!
Provided by AMAYABESOLD
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 5.3 mg, Sugar 6.8 g
GRILLED TUNA WITH MANGO-PAPAYA SALSA
Yummy tuna with salsa. The salsa is soooo good. Depending on the size of your mango and papaya, you should have some extra salsa left. I like to use the rest of it up as a snack with tortilla chips. Recipe by chef Keith Famie. Note: Probably any sturdy fish would be good in this recipe ie. Mahi Mahi or swordfish, etc... Enjoy!
Provided by LifeIsGood
Categories Tuna
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Salsa:.
- Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
- Tuna:.
- Prepare an outdoor grill and heat to medium high heat.
- Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
- Serve each tuna steak with a scoop of mango-papaya salsa.
GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON
Provided by Sondra Wilson
Categories Appetizer Bake Vegetarian Cheddar Cream Cheese Papaya Cornmeal Hot Pepper Sour Cream Cilantro Monterey Jack Gourmet Washington
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- Make crust:
- Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
- Make filling:
- Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
- Make salsa:
- Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
- Serve cheesecake with salsa.
PINEAPPLE, PAPAYA & MANGO SALSA
Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!
Provided by KauaiCarolAnn
Categories Mango
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 11
Steps:
- All the work is in dicing the fruit.
- One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
- Combine everything and stir very, very gently.
- Chill for at least 6 hours.
- Keeps in fridge for 4-5 days.
PAPAYA MANGO SALSA (CANNING)
I make a lot of fresh fruit salsas to go with grilled or broiled fish, chicken, or pork, so I was excited to find a fruit salsa you can store in the pantry! I think this is really close to a chutney, as it's cooked and soft, rather than a fresh fruit salsa. It would be great served on brie or with cream cheese and crackers. Add the jalapeno seeds and ribs if you like more heat, or substitute a hotter chile for the jalapeno. From "The Complete Book of Small Batch Preservation".
Provided by zeldaz51
Categories Mango
Time 35m
Yield 2 half pints
Number Of Ingredients 9
Steps:
- Place chopped fruit, chile, lime juice, zest, pineapple juice, ginger, vinegar, and salt in a medium saucepan. Bring to a boil on high heat, reduce heat and simmer for 1 minute. Stir in mint, return to boil, cook 1 minute.
- Ladle hot salsa into hot jars, leaving 1/2 inch headroom. Process 20 minutes (half pint jars) for 20 minutes.
Nutrition Facts : Calories 295.3, Fat 1.8, SaturatedFat 0.5, Sodium 326.6, Carbohydrate 74.2, Fiber 10.1, Sugar 57.3, Protein 3.7
FRESH MANGO PAPAYA KIWI SALSA
This versatile salsa may be refrigerated for several days. It is deliciously refreshing served with grilled fish or shrimp. The serrano chili is a small (1 1/2 inch long) green chili pepper. It is available canned or fresh. If a milder flavor is desired, remove the seeds of the chili. If canned, rinse under cold water as most of the heat is in the liquid.
Provided by Debloves2cook
Categories Sauces
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel fruit.
- Coarsely chop mangoes, papayas, kiwis, cilantro and Serrano chili.
- Add a dash of salt.
- Toss with lime juice.
- Garnish with cilantro.
Nutrition Facts : Calories 102.3, Fat 0.5, SaturatedFat 0.1, Sodium 33.5, Carbohydrate 26, Fiber 4, Sugar 18.6, Protein 1.4
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