Mango Corn Salsa Recipes
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.)
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
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.
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EASY MANGO CORN SALSA RECIPE (SWEET + HEAT)
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From simplyceecee.co
Ratings 1Servings 4Cuisine Vegan, VegetarianCategory Appetizer, Condiments, Salad
From simplyceecee.co
Ratings 1Servings 4Cuisine Vegan, VegetarianCategory Appetizer, Condiments, Salad
- 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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Servings 2.5Calories 43 per serving
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