Bonefish Warm Mango Salsa Recipes

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.)

COPYCAT BONEFISH GRILL'S WARM MANGO SALSA

Steps:

• NOTE: To char onions, peel and slice red onion in 2-3 large pieces. Lay on hot grill and char. Chop the red onion into 1/4-inch pieces. Dice the mango and red pepper. Mix together all ingredients except scallions and cilantro. When ready to serve, heat in microwave or on stove top until warm. Add scallions and cilantro. Serve over grilled fish fillet.

SPICY MANGO SALSA

Steps:

• In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
• Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

BONEFISH WARM MANGO SALSA

Steps:

• 1. Peel, seed and dice mango. 2. Place 2 cups of mango into a large bowl with garlic and red pepper- reserve ½ cup of mango. 3. Place reserved mango in blender and puree until smooth. Combine with diced mango, garlic, and red pepper. 4. Heat olive oil in small sauté pan - add red onions and cook until tender (about 2 to 3 minutes). (Note: Red onions can be substituted with yellow onions.) 5. Place on paper towel to absorb any excess oil. 6. Combine with all remaining ingredients and add to bowl with mango. Mix well. 7. Pour into a small sauté pan and heat for 1 to 2 minutes - until warmed. 8. Remove from heat and stiir in scallions and cilantro 9. Serve immediately over fish

BONEFISH GRILL WARM MANGO SALSA RECIPE

Steps:

• Peel, seed and dice mango.
• Place 2 cups mango into a large bowl with garlic and red pepper. Reserve 1/2 cup of mango.
• Place reserved mango in blender and puree until smooth. Combine with diced mango, garlic, and red pepper.
• Heat olive oil in small sauté pan,
• Add red onions and cook until tender, about 2 to 3 minutes. (Red onions can be substituted with yellow onions.)
• Place on paper towel to absorb any excess oil.
• Combine with all remaining ingredients and add to bowl with mango. Mix well.
• Pour into a small sauté pan and heat for 1 to 2 minutes, until warmed.
• Remove from heat and stir in scallions and cilantro.
• Serve immediately over fish.

HOT AND SWEET MANGO SALSA

Steps:

• Cut peel and white pith from orange. Cut orange into 1/4-inch pieces. Place in medium bowl. Add all remaining ingredients to same bowl. Season salsa to taste with salt and pepper; toss to blend. (Can be prepared 2 hours ahead. Cover; refrigerate.)

MANGO SALSA

Steps:

• Combine all the ingredients in a glass or plastic container; cover and chill.
• Enjoy.