Recipes Using Mango Balsamic Vinegar Food

MANGO SALAD

Mango Salad image

An easy Mango Salad recipe

Categories Salad Fruit Onion Tomato Side No-Cook Fourth of July Picnic Quick & Easy Wheat/Gluten-Free Backyard BBQ Mango Summer Cilantro Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves

Steps:

Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

MANGO AND AVOCADO SALAD

Mango and Avocado Salad image

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

Steps:

In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

BALSAMIC SAUTEED SHRIMP

Balsamic Sauteed Shrimp image

Make and share this Balsamic Sauteed Shrimp recipe from Food.com.

Provided by chia2160

Categories < 60 Mins

Time 32m

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs large shrimp, peeled and deveined
8 tablespoons butter, cut in tbsp pieces
2/3 cup balsamic vinegar
2 tablespoons chopped mixed herbs, fresh (like parsley, chives, tarragon)
salt and pepper
lemon wedge, for serving

Steps:

Heat 1 tbsp butter in a sauté pan sprinkle shrimp with salt& pepper, sauté 5 minutes, stirring, until shrimp are cooked through.
Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze.
Add shrimp back to pan, stir to coat sprinkle with fresh herbs.
Serve with lemon.

Nutrition Facts : Calories 402.5, Fat 25.3, SaturatedFat 14.8, Cholesterol 347.6, Sodium 1499.5, Carbohydrate 9.3, Sugar 6.4, Protein 31.4

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