Lemon Zest Mango Salsa Recipes
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
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
SALMON WITH MANGO-CITRUS SALSA
My mother would make this for us on weeknights in summer-this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. -Najmussahar Ahmed, Canton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 13
Steps:
- For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.
Nutrition Facts : Calories 433 calories, Fat 26g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
MANGO FRUIT SALSA
This is so simple and tastes wonderful. We made this for my Pampered Chef party and it was a huge hit. Don't worry if you don't have their manual food processor, which is the main tool they highlight for this recipe. I find that I can dice the fruit with my knife just fine, and it even comes out a little neater looking; The manual food processor just saves time. Please feel free to use lemon OR lime, for juice and zest. I've used both, and they both work well. Depending on the sweetness of the fruit, I add agave nectar to taste, no more than 1 tbsp usually. Serve with Stacey's cinnamon pita chips, or your own home made pita chips. This is also amazing served over ice cream! I believe 1/2 cup salsa = 2 Weight Watchers Points
Provided by Kozmic Blues
Categories Strawberry
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2" cubes.
- For the mango, I usually peel the skin off first with my vegetable peeler, and chop a small slice off the top and bottom. That way it stays flat on my board as I slice around the pit.
- The pit of the mango is large and flat. When you slice off a bit of the top and bottom, you can see its shape. I usually cut down the two wide sides of the mango first, and then carefully slice down the thinner sides to make sure I get all of the beautiful yellow mango off the pit.
- Ripe mango is very slippery, so carefully slice fruit and dice into cubes.
- Add all fruit to a large bowl.
- Add lime (or lemon) zest and juice.
- Taste, and add agave nectar, up to 1 tablespoons.
- Serve with cinnamon pita chips.
Nutrition Facts : Calories 36.7, Fat 0.3, Sodium 0.9, Carbohydrate 9.1, Fiber 1.3, Sugar 7.4, Protein 0.6
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