MANGO CORN SALSA
A prize winning salsa on my block! Sweet with heat!! Serve with corn chips or use as a topping for grilled fish and meat. This one is spicy...
Provided by FrackFamily5 CA->CT
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Remove the stems from the serrano peppers and place the serranos (including seeds), the red onion, half the cilantro, and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth.
- Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl. Stir in the serrano pepper mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.
Nutrition Facts : Calories 47 calories, Carbohydrate 7.5 g, Fat 2 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 7 mg, Sugar 4.5 g
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.)
CORN & BLACK BEAN & MANGO SALSA
Make and share this Corn & Black Bean & Mango Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 4 cs.
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a bowl and mix well.
- Refrigerate in a covered container for up to 3 days.
- Serve with crostini.
PEPPERED TUNA WITH MANGO-CORN SALSA
Steps:
- Combine first 7 ingredients in bowl.(Can be prepared up to 6 hours ahead. Cover and refrigerate.)
- Preheat broiler. Brush both sides of fish with lime juice. Season with salt. Press 1 teaspoon pepper onto 1 side of each fillet. Transfer fish to baking sheet. Broil until just cooked through, about 6 minutes. Transfer fish to plates. Top with salsa and serve.
MANGO SALSA
This quick, chunky salsa, which Marian Burros brought to The Times in 1990, is an easy addition to weeknight burritos, tacos and enchiladas. A squeeze of lime brightens the mango's flavors, and a bit of jalapeño adds spice. Simply combine all the ingredients, and serve alongside your main for an elevated dinner.
Provided by Marian Burros
Categories easy, quick, weekday, condiments
Time 5m
Yield Enough for 4 or 5 tortillas
Number Of Ingredients 4
Steps:
- Combine the ingredients and use as above.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 13 grams
CORN CAKES WITH POACHED EGGS AND MANGO SALSA
Steps:
- In a small bowl, combine the mango, salsa, cilantro and onion; set aside., Separate 2 eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes. , Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.
Nutrition Facts : Calories 455 calories, Fat 25g fat (13g saturated fat), Cholesterol 392mg cholesterol, Sodium 1097mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein.
PINEAPPLE, MANGO AND CORN SALSA
Make and share this Pineapple, Mango and Corn Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 1/2 cs.
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the pineapple, mango, corn, tomato, parsley and onion.
- Season it with salt, cayenne and cumin, to taste.
- Serve over grilled fish, chicken or tofu.
Nutrition Facts : Calories 126.2, Fat 0.7, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 31.3, Fiber 3.9, Sugar 18.8, Protein 2.8
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EASY MANGO CORN SALSA RECIPE (SWEET + HEAT)
From simplyceecee.co
5/5 (1)Category Appetizer, Condiments, SaladCuisine Vegan, VegetarianTotal Time 10 mins
- Peel corn and place in boiling water to cook for a couple of minutes. Remove from heat, drain, let cool, and then cut niblets off the cobs.
- Optional (but delicious) quick fry the niblets in a hot dry cast iron skillet if oil free (or add 1 tsp of oil) with coarse black pepper, a sprinkle of sea salt, and red pepper flakes just until slightly charred (about 2-3 minutes).
- If you are using frozen corn, let it thaw, and then use the quick fry method above. Set aside to cool.
- Cut mango into bite-size cubes (if you've never done this before, here's a helpful video) and place them in a medium-sized bowl. *Leave the mango pieces a bit bigger if you like a chunky salsa or cut into smaller pieces for a finer salsa.
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Ratings 4Category SalsaCuisine MexicanTotal Time 10 mins
- First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
- In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Serve immediately or cover and store in fridge for 1 day.
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