Mango And Vegetable Salsa Recipes

MANGO AND TOMATO SALSA

Mango and Tomato Salsa image

Ripe mangoes and tomatoes make this simple salsa shine.

Provided by Martha Stewart

Yield Makes 1 quart

Number Of Ingredients 9

Ingredients

1/2 red onion, peeled and cut into 1/4-inch dice
2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice
2 ripe tomatoes, cut into 1/2-inch dice
1 jalapeno pepper, seeds and ribs removed, minced
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup fresh cilantro leaves, loosely packed, coarsely chopped

Steps:

Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

VEGETABLE CHIPS WITH MINTED MANGO SALSA

Vegetable Chips with Minted Mango Salsa image

Provided by Food Network

Categories main-dish

Time 35m

Number Of Ingredients 12

Ingredients

2 taros, peeled
2 yams, peeled
2 parsnips, peeled
Vegetable oil for deep frying
1/2 teaspoon coarse salt
1 large mango
1/2 red onion, finely chopped
3 teaspoons red Aji paste
Juice of 2 limes
1 1/2 teaspoons coarse salt
Pinch of freshly ground black pepper
1/2 bunch mint leaves, chopped

Steps:

Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.
Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready.
Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.
Sprinkle with salt while still warm, and continue frying in batches.
Stand a mango upright and cut off four slices around the flat pit inside. Remove skin and cut mango into large pieces. In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth. Cover and let stand for 1 hour. Stir in chopped mint. Serve with vegetable chips.

TILAPIA FILLETS WITH MANGO SALSA

Tilapia Fillets with Mango Salsa image

This easy, under-30-minute entree pairs pan-fried tilapia fillets with a fresh mango salsa that's flavored with fresh cilantro and sweet orange marmalade.

Provided by cookinmom

Categories Pan-Fried Tilapia Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup chopped fresh mango
¼ cup orange marmalade
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onion
1 teaspoon chili powder
1 teaspoon ground black pepper
⅛ teaspoon salt
4 (5 ounce) fillets tilapia
1 tablespoon vegetable oil

Steps:

Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
Serve with salsa.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.8 g, Cholesterol 52.1 mg, Fat 5.6 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 0.9 g, Sodium 155.4 mg, Sugar 18.3 g

MANGO-DRAGON FRUIT SALSA

Mango-Dragon Fruit Salsa image

This salsa lends a colorful flair to any seafood dish, and will also tame the heat of any spicier seafood dish.

Provided by thedailygourmet

Categories Mango Salsa

Time 2h10m

Yield 6

Number Of Ingredients 7

Ingredients

¾ cup chopped mango
¾ cup peeled and chopped dragon fruit
¾ cup chopped red bell pepper
2 tablespoons diced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
salt and freshly ground black pepper to taste

Steps:

Combine mango, dragon fruit, bell pepper, red onion, cilantro, lime juice, salt, and pepper together in a bowl. Refrigerate for at least 2 hours or overnight until ready to serve.

Nutrition Facts : Calories 31.8 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.5 mg