Must Make Mango Salsa Recipes
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.)
MANGO SALSA
I was raised in South Florida, where we enjoyed plenty of fresh tropical fruits. While this salsa is good for snacking with chips, I'll often serve it on fresh fish, which is plentiful here, too.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the mangoes, tomatoes, baby food, chilies, peppers, lime juice, garlic, oil, cilantro, sugar, lime zest, salt and pepper. Cover and refrigerate for 4 hours or overnight. Serve with tortilla chips.
Nutrition Facts : Calories 55 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
MANGO SALSA
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
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
MUST MAKE MANGO SALSA
the best salsa ever. We eat it with chips, or alone, or with fish or chicken or whatever! It is so yummy. Everything can be altered to personal taste. Please try it!I can't take credit though, my sister in law introduced me to it. I did make it my own by changing small things.
Provided by Junkintrunk
Categories < 15 Mins
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- I put everything into the food processor and pulse until fairly fine.
- You can pulse it to your preference.
- If you like it chunky, don't do it for too long.
- if you like it soupy, go for it.
- You can also do this manually with a knife and dice everything, but that's too much work.
Nutrition Facts : Calories 155.4, Fat 0.7, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 38.8, Fiber 3.6, Sugar 31.2, Protein 1.8
MANGO SALSA
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
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
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
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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