Copycat Bonefish Grills Warm Mango Salsa Recipes

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COPYCAT BONEFISH GRILL'S WARM MANGO SALSA



Copycat Bonefish Grill's Warm Mango Salsa image

You're going to want to put this marvelous mango and charred onion salsa on everything from fish tacos to tortilla chips.

Provided by monkek99

Time 29m

Yield 8

Number Of Ingredients 6

1 cup red onions, charred and chopped (see note)
1 quart diced mango, drained and chopped in 1/4-inch pieces
1/4 cup diced red peppers (1/8-inch pieces)
1/2 cup mango puree
1/4 cup scallions, chopped on the bias
1/4 cup chopped cilantro

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.

Nutrition Facts :

GRILLED MANGO SALSA



Grilled Mango Salsa image

A mango's rich flavor is deepened through grilling in this salsa full of contrasts. It also works if you do not want to grill the mango. I love mango salsa whether or not the mango is grilled, so if you don't feel like grilling, you can still get a great salsa with these ingredients. Grilling, whether on an outdoor grill, a griddle or a grill pan, deepens the flavor of an already-rich-tasting fruit. I love the contrasts in this salsa: the crisp jicama with the soft, juicy mango; the sweet fruit; the spicy chile; and the grassy cilantro. Serve with fish or chicken.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 15m

Yield About 1 1/2 cups

Number Of Ingredients 8

1 large ripe but firm mango
1 teaspoon extra virgin olive oil or grapeseed oil
2 small Roma tomatoes (5 to 6 ounces) cut in small dice (about 2/3 cup diced tomato)
1/2 small jicama (about 4 ounces), peeled and finely chopped (about 2/3 cup)
2 tablespoons fresh lime juice
Salt to taste
1/4 cup chopped cilantro
1 or 2 serrano or jalapeño peppers, finely chopped

Steps:

  • Prepare a medium-hot grill. Cut mango down flat sides of the seed to get 2 large flat pieces. Brush exposed surface lightly with oil and place on grill. Grill for about 6 minutes, until light grill marks appear. Remove from heat. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices. Push on the skin side so the cut mango pops out, then cut away the dice from the skin. Cut dice smaller if they are larger than 1/2 inch. Transfer to a medium bowl.
  • Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 2 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 411 milligrams, Sugar 17 grams

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