Mango Salsa Wontons Recipes

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MANGO SALSA WONTONS



Mango Salsa Wontons image

This recipe is from Epicurious. We loved it. It is a healthy appetiser and delicious. I also have made it with a tomato salsa and guacamole.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 17m

Yield 24 wontons

Number Of Ingredients 9

cooking spray
24 wonton wrappers
1 mango, peeled, pitted and diced
1 cucumber, peeled, seeded and diced
1/2 red onion, finely diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro (or more to taste)
1 tablespoon olive oil
1 pinch cayenne pepper

Steps:

  • Coat mini-muffin pans with cooking spray and line the molds with wonton sheets.
  • Bake at 350°F for 9 to 12 minutes or until golden brown. Cool.
  • Combine remaining ingredients plus salt and pepper to taste.
  • Fill each wonton with salsa and serve.

Nutrition Facts : Calories 37, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.7, Sodium 46.3, Carbohydrate 6.9, Fiber 0.4, Sugar 1.6, Protein 0.9

SCALLOPS WITH MANGO AND AVOCADO



Scallops with Mango and Avocado image

Provided by Brian Boitano

Categories     appetizer

Time 41m

Yield 10 pieces

Number Of Ingredients 10

2 cups canola oil, plus 3 tablespoons divided
10 wonton wrappers
Salt, as needed
1/2 pound (U20) sea scallops, patted dry
Freshly cracked black pepper, as needed
1/2 mango, small diced
1/2 avocado, small diced
2 tablespoons coconut milk
1/2 teaspoon hot sauce (recommended: Sriracha)
1/2 lime, juiced

Steps:

  • In a medium pot, bring 2 cups canola oil to 350 degrees F.
  • Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
  • Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
  • In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
  • To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

MANGO SALSA WONTONS



Mango Salsa Wontons image

Categories     Fruit     Onion     Tomato     Vegetable     Appetizer     Bake     Cocktail Party     Low Fat     Vegetarian     Mango     Cucumber     Healthy     Vegan     Self     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 wontons

Number Of Ingredients 9

Vegetable-oil cooking spray
24 wonton sheets (1 package; available at supermarkets or specialty stores)
1 large ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and diced
Half a medium red onion, finely diced
2 to 3 tbsp fresh lime juice
2 to 3 tbsp chopped fresh cilantro (or more to taste)
1 tbsp olive oil
Pinch of cayenne pepper

Steps:

  • Coat mini-muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350°F for 9 to 12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.

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-CURRY SHRIMP SALAD IN WONTON CUPS



Mango-Curry Shrimp Salad in Wonton Cups image

Categories     Bake     Cocktail Party     Mayonnaise     Shrimp     Jam or Jelly     Bon Appétit

Yield Makes 48

Number Of Ingredients 9

12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
Vegetable oil
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste*
12 ounces peeled cooked medium shrimp, coarsely chopped
Fresh cilantro leaves

Steps:

  • Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
  • Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
  • Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
  • *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

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

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

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Top Asked Questions

How do you make Mango Salsa?
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.) Looking for Something Else?
What are some good recipes to make with mangoes?
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.
What is Mango Salsa good for?
Get started with over 40 trusted mango salsa recipes. This fruity and spicy salsa is yummy on just about everything from chips to barbequed chicken, tacos, and even tofu! By the way, pineapple mojitos are a great accompaniment! Seriously yummy and sweet salsa. Combine with chips, chicken, etc. for a great snack or meal.
How to cook Mango Salsa for tilapia?
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. A simple fresh mango salsa takes grilled tilapia straight to the top!

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