Mango Cado Citrus Salsa Recipes

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MANGO SALSA



Mango Salsa image

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.)

SALMON WITH MANGO-CITRUS SALSA



Salmon with Mango-Citrus Salsa image

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

1 large navel orange
1 medium lemon
2 tablespoons olive oil
1 tablespoon capers, drained and coarsely chopped
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1 medium mango, peeled and chopped
1 green onion, thinly sliced
4 salmon fillets (6 ounces each)
1 tablespoon canola oil

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 SALSA



Mango Salsa image

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

1 mango - peeled, seeded, and chopped
¼ cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

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

MANGO-CADO CITRUS SALSA



MANGO-CADO CITRUS SALSA image

Categories     Fruit     No-Cook     Fourth of July     Vegetarian     Backyard BBQ     Tailgating     Healthy

Yield 6 servings

Number Of Ingredients 11

1 ripe mango
1 ripe avocado
1 medium- or two small plum tomatoes
1 medium fresh jalapeno pepper, a red jalapeno if available
3-4 sprigs of fresh cilatro (optional)
1/2 teaspoon salt
dash of black pepper
1 teaspoon lemon juice
2 teaspoon lime juice
1 oz dark rum *
1 oz lemon liqueur *

Steps:

  • Peel and seed mango and avocado and cut both into 1/2-to-1/4 inch dice. Seed and dice tomatoes. Mince cilantro, saving a few whole leaves for decoration. Using a plastic glove or pastic wrap to protect your hands, carefully seed and mince jalapeno into very fine dice. In medium bowl, combine mango, avocado, tomato, jalapeno, and remaining ingredients. Mix gently to preserve chunky texture. Let stand refridgerated at least 30 minutes to allow flavors to blend. Stir again gently just before serving. Serve with corn chips as an alternatve to tomato salsa, or use as a garnish for grilled pork, chicken, or steak. * If you prefer not to use alcohol in this recipe, substitute 1/2 oz. olive oil, pistacio oil or walnut oil and 1 teaspoon brown sugar for the dark rum and lemon liqueur.

BEST EVER MANGO SALSA



Best Ever Mango Salsa image

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

2 ripe mangoes - peeled, pitted, and diced
1 yellow bell pepper, diced
½ cup chopped red onion
½ cup chopped fresh cilantro
⅓ cup white sugar
¼ cup lemon juice
⅓ jalapeno pepper, finely chopped

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

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