SPICY MANGO SALAD
Steps:
- Peel and cut the mango into 2-inch X ¼-inch sticks. Peel and cut cucumbers into 2-inch X ¼-inch sticks. Thinly slice onion
- Add chopped mangoes, cucumbers and onion to a medium bow. Stir in 2 to 3 tablespoons of mango white balsamic vinegar and 1 to 2 tablespoons of green chili olive oil. Mix well. Garnish with cilantro and chopped peanuts. Serve Immediately or Chill and serve.
Nutrition Facts : Calories 295 kcal, Carbohydrate 25 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Sodium 90 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving
SPICY MANGO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
- Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
SPICY MANGO SALAD
A fresh, bright and colourful salad that will leave your tastebuds dancing with delight.
Provided by Ree Drummond
Categories fruit,herbs,Hot and Spicy,salad,side
Time 25m
Yield 6 - 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
- Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
SPICY GREEN MANGO SALAD
"This salad's funky flavors are also amazing with green apples--the more tart, the better," says Dale.
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
- Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!
SPICY MANGO SALAD
This is a smashing side dish, with an interesting mix of spicy, sweet and sour! Try it and it will be one of your favorites! Delicious with BBQ's or Asian food.
Provided by MIREILLE67
Categories Salad Fruit Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 25.8 g, Fat 5.1 g, Fiber 3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 4.3 mg, Sugar 20.9 g
SPICY MANGO SALAD WITH JALAPENO
Sweet and spicy - that's how I like my mango salad. It goes great with meat or fish dishes. Adjust the spice according to your personal taste.
Provided by Nanda
Categories Salad Fruit Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 18.3 g, Fat 0.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 15.1 g
SPICY CHICKEN SALAD WITH MANGO SALSA
When I need a different weeknight meal, I pull out this salad recipe. To make it in record time, I use fully cooked chicken strips, jarred mango, bottled vinaigrette and packaged, shredded cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 18
Steps:
- For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.
Nutrition Facts :
SPICY MANGO SALAD
This makes a great salad for a bar-b-que or a side for Mexican food. From "Dona Tomas, Discovering Authentic Mexican Cooking" As all jalapenos are different, you should start with one, and then add until you get it to the heat level of your preference.
Provided by cookiedog
Categories Mango
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette, combine lime zest, lime juice and shallot in small bowl. Gradually whisk in olive oil to make an emulsion. Season with a bit of salt.
- Combine cabbage, jicama, jalapeno, onion, mangoes and cilantro in a bowl. Add about half the vinaigrette and toss well, gradually adjusting seasoning and amount of vinaigrette without causing sauce to pool. Serve immediately.
Nutrition Facts : Calories 241.6, Fat 18.3, SaturatedFat 2.5, Sodium 157.3, Carbohydrate 20.7, Fiber 4.8, Sugar 12.6, Protein 1.4
SPICY BROCCOLI-MANGO SALAD
From Betty's Soul Food Collection... This side salad rocks with sweet and spicy flavors that blend broccoli, mango, jazzed-up pecans and a citrusy dressing into an amazing taste sensation.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
- In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
- Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.
Nutrition Facts : Cholesterol 5 mg, Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
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