Plum And Mango Salsa Recipes

PLUM AND MANGO SALSA

Steps:

• Pit and cut fruit into 1/2 inch pieces.
• In a medium-size bowl, mix the plums, mango, onion, jalapenos, cilantro, lime juice, coriander, and salt until well blended.
• Refrigerate until ready to use.

MAX HOLTZMAN'S GRILLED MANGO SALSA RECIPE

Steps:

• Preheat a grill to medium-high.
• Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
• Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.

MANGO SALSA

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.)

BEST EVER MANGO SALSA

Steps:

• Combine mangoes, bell pepper, onion, cilantro, sugar, lemon juice, and jalapeno pepper in a bowl; cover and refrigerate for 1 hour before serving.

MANGO AND MINT SALSA

Steps:

• Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.

MMMM MANGO SALSA

Steps:

• Stir the mangos, tomatoes, garlic, shallot, green chile pepper, lime juice, pineapple juice, olive oil, and salt together in a bowl; refrigerate 1 hour to allow the flavors to mingle before serving.

MANGO SALSA

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.