Mango Salsa Sushi 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.)

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 SALSA SUSHI



Mango Salsa Sushi image

Make and share this Mango Salsa Sushi recipe from Food.com.

Provided by dicentra

Categories     Mango

Time 10m

Yield 6 rolls

Number Of Ingredients 7

6 sheets nori
3 cups sushi rice, cooked
1 medium avocado
1 medium mango
1 small red onion
precooked shrimp
cilantro

Steps:

  • Cut the avocados in half, discarding the pit.
  • Cut off the hard skin and discard.
  • Slice the avocados into very thin (but still thick enough so they don't tear when you put them on your sushi) slices.
  • Remove the skin from the mangoes.
  • Slice the mangoes into very thin slices, similar to how you sliced the avocado.
  • Cut the red onion into slices.
  • Using shrimp, red onion and cilantro as your fillings, roll the sushi inside-out.
  • Place alternating thin strips of avocado and mango across the top of the roll, and squeeze them into the roll with the rolling mat so they stick.
  • Serve with wasabi, shoyu, and ginger (if desired). Enjoy!

Nutrition Facts : Calories 423.2, Fat 5.5, SaturatedFat 0.8, Sodium 9.9, Carbohydrate 85.5, Fiber 5.6, Sugar 5.8, Protein 7.2

MANGO SALSA



Mango Salsa image

This quick, chunky salsa, which Marian Burros brought to The Times in 1990, is an easy addition to weeknight burritos, tacos and enchiladas. A squeeze of lime brightens the mango's flavors, and a bit of jalapeño adds spice. Simply combine all the ingredients, and serve alongside your main for an elevated dinner.

Provided by Marian Burros

Categories     easy, quick, weekday, condiments

Time 5m

Yield Enough for 4 or 5 tortillas

Number Of Ingredients 4

1 large ripe mango, peeled and flesh cubed
1/4 jalapeno, minced
2 tablespoons chopped cilantro
1 teaspoon lime juice

Steps:

  • Combine the ingredients and use as above.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 13 grams

ABSOLUTE BEST MANGO SALSA



Absolute Best Mango Salsa image

I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do!

Provided by Elle Woods Can Cook

Categories     Mango

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups chopped mangoes (about 2 medium mangoes)
1 cup chopped red bell pepper
2/3 cup chopped green onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons olive oil
1 medium fresh jalapeno, minced

Steps:

  • Mix first six ingredients together in large bowl.
  • Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
  • Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
  • Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.

Nutrition Facts : Calories 74.4, Fat 3.3, SaturatedFat 0.5, Sodium 3.9, Carbohydrate 12.2, Fiber 1.9, Sugar 9.6, Protein 0.8

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