Mango Corn Salsa Recipes

MANGO CORN SALSA

Mango Corn Salsa image

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

Ingredients

3 serrano peppers
¼ cup coarsely chopped red onion
1 bunch cilantro, chopped
2 small tomatoes, chopped
3 tablespoons rice vinegar
1 tablespoon olive oil
1 mango - peeled, seeded and diced
½ cup chopped green bell pepper
½ cup fresh corn kernels
¼ teaspoon ground cumin
½ teaspoon white sugar
salt and ground black pepper to taste

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

Mango Salsa image

Provided by Chris Santos

Time 10m

Number Of Ingredients 0

Ingredients

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.)

PINEAPPLE, MANGO AND CORN SALSA

Pineapple, Mango and Corn Salsa image

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

Ingredients

1 cup canned crushed pineapple, drained (packed in its own juices)
1/2 medium mango, diced
1/2 cup frozen corn, thawed
1/2 cup chopped tomato
1/4 cup minced parsley
3 tablespoons minced red onions
salt
cayenne pepper
cumin, to taste

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

PEPPERED TUNA WITH MANGO-CORN SALSA

Peppered Tuna with Mango-Corn Salsa image

Categories Fish Fruit Pepper Vegetable Broil Low Fat Low Cal Low Sodium Mango Tuna Jalapeño Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 mango, peeled, pitted, chopped
1/2 cup minced green onion (including green tops)
1/2 cup chopped red bell pepper
1/2 cup fresh corn kernels or frozen, thawed
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh Italian parsley
2 teaspoons minced jalapeño chili
4 5-ounce tuna fillets
1 tablespoon fresh lime juice
4 teaspoons cracked pepper

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.

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