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.)
FAST TROPICAL MANGO SALSA
Yet another recipe from Canadian Magazine, Chatelaine. What's great about their recipes is they are triple tested and always tasty. Great to dress up grilled chicken, steak, fish or burgers. Recipe is easily doubled.
Provided by Cathy17
Categories Sauces
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Peel mango.
- Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
- Chop pepper into similar-size pieces.
- Slice tomatoes into 2 or 3 rounds.
- Core and seed jalapeno, then mince.
- Thinly slice onion diagonally.
- Place all in a large bowl and drizzle with olive oil and lime juice.
- Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
- Salsa will keep well for several hours covered in the fridge.
MANGO SALSA
This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.
Provided by IYENGAR21
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 21 calories, Carbohydrate 5.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 4.2 g
CURRIED MANGO - TRINIDAD
Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.
Provided by WizzyTheStick
Categories Mango
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut mango lengthwise through the seed into 6 or eight pieces.
- Discard inner part of seed. Wash and set aside.
- Mix curry powder in 1/2 cup water to make a paste.
- Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
- Add mangoes and stir to coat with curry.
- Add remaining water, garlic, salt sugar and hot pepper.
- Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
- Taste mango and add more sugar if mangoes are too tart.
- Sprinkle with anchar massala and stir well.
- Remove from the heat.
- Adjust salt and pepper.
MANGO HABANERO SALSA
Sweet, tangy, and definitely lots of heat! A great salsa to eat with flaxseed tortilla chips or your favorite chip.
Provided by Van Dana
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly.
- Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool.
- Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.
Nutrition Facts : Calories 52.1 calories, Carbohydrate 5.4 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 584.5 mg, Sugar 3.5 g
TRINIDAD MANGO SALSA
A very simple caribbean salsa which can be stored for up to a month and used as a condiment on vegetables or fish, or just serve it with chips. Not for the faint of heart (or should I say heat!) Of course, the heat depends on the size and heat of your chili. From Sundays at Moosewood.
Provided by Katzen
Categories Sauces
Time 10m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the mango or papaya, discard stone or seeds, and chop the fruit. Combine with the remaining ingredients.
- Spoon the salsa into a jar, cover tightly, and refrigerate. It will keep for a month.
Nutrition Facts : Calories 44.3, Fat 0.2, Sodium 2.5, Carbohydrate 11.8, Fiber 1.6, Sugar 8.6, Protein 0.6
TRINIDADIAN MANGO CURRY
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.
THAI MANGO SALSA
The perfect accompaniment to freshen up many thai dishes. Mango can be substituted with green papaya.
Provided by joannecoyle
Time 15m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Chop and combine salsa ingredients in a bowl.
- Combine dressing ingredients and stir until sugar is dissolved. Add to salsa.
MINTY MANGO SALSA
I originally made this colorful mango salsa to garnish a smoked turkey my husband made. We have since tried it on chicken and fish. It also makes a fun snack or party appetizer scooped up with your favorite tortilla chips. -Diane Thompson, Nutrioso, Arizona
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mango, pepper, chiles, onion, juice mint and ginger. Cover and refrigerate at least 8 hours. Serve with tortilla chips.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
ABSOLUTE BEST MANGO SALSA
I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do!
Provided by Elle Woods Can Cook
Categories Mango
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 74.4, Fat 3.3, SaturatedFat 0.5, Sodium 3.9, Carbohydrate 12.2, Fiber 1.9, Sugar 9.6, Protein 0.8
BEST EVER MANGO SALSA
I have tried every recipe out there. I finally played around (a lot!) until I got it perfect!
Provided by Melanie
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Combine mangoes, bell pepper, onion, cilantro, sugar, lemon juice, and jalapeno pepper in a bowl; cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 26.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 4.2 mg, Sugar 22.7 g
CARIBBEAN MANGO SALSA
Make a tropical getaway without leaving the kitchen today with our Caribbean Mango Salsa recipe.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 10m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Combine ingredients.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MANGO SALSA
This is one of my summer favorites. I usually serve atop steamed chicken breasts with rice, but then we eat the rest of the salsa by itself!
Provided by sm2be
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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- 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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