Mango Salsa Sushi Food

MANGO SALSA

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

Steps:

• In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

MANGO SALSA

Steps:

• Stir together all the ingredients in a medium size bowl. Cover and chill until needed.;

MANGO SALSA SUSHI

Steps:

• Cut the avocados in half, discarding the pit.
• Cut off the hard skin and discard.
• Slice the avocados into very thin (but still thick enough so they don't tear when you put them on your sushi) slices.
• Remove the skin from the mangoes.
• Slice the mangoes into very thin slices, similar to how you sliced the avocado.
• Cut the red onion into slices.
• Using shrimp, red onion and cilantro as your fillings, roll the sushi inside-out.
• Place alternating thin strips of avocado and mango across the top of the roll, and squeeze them into the roll with the rolling mat so they stick.
• Serve with wasabi, shoyu, and ginger (if desired). Enjoy!

ABSOLUTE BEST MANGO SALSA

Steps:

• Mix first six ingredients together in large bowl.
• Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
• Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
• Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.

MANGO SALSA

Steps:

• Mix all ingredients well.
• Let sit at room temp 1 hour for flavors to meld.
• Serve with any meat dish, or as a beautiful side dish.