Sweet Pepper And Mango Salad Recipes

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MANGO SALAD



Mango Salad image

An easy Mango Salad recipe

Categories     Salad     Fruit     Onion     Tomato     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Wheat/Gluten-Free     Backyard BBQ     Mango     Summer     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves

Steps:

  • Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

EASY MANGO SALAD



Easy Mango Salad image

The salad ingredients came from a cooking class I went to, but the dressing came from a friend. Make sure you use firm mangos or they will be impossible to julienne.

Provided by abcgirl

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

2 firm green mangoes - peeled, pitted, and cut into matchsticks
¼ purple onion, thinly sliced
¼ red bell pepper, thinly sliced
3 sprigs cilantro, or more to taste, leaves removed and stems discarded
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon crushed peanuts

Steps:

  • Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
  • Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 18.6 g, Fat 1.3 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 568.2 mg, Sugar 15.5 g

STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW



Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw image

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h15m

Yield 4 to 6 servings

Number Of Ingredients 36

2 racks baby back ribs (5 to 6 pounds total)
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon curry powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 medium yellow onion, grated
1 tablespoon grated fresh ginger
1 cup ketchup
1 cup low-sodium chicken broth
1/4 cup lightly-packed dark brown sugar
2 tablespoons tamarind concentrate paste
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
Sweet and Spicy Kale Mango Slaw, recipe follows
1/4 cup freshly squeezed lime juice
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon freshly grated ginger
1/2 teaspoon kosher salt
1 clove garlic, grated
Freshly ground black pepper
5 cups shredded kale
3 cups shredded cabbage
1 mango, julienned
1 red bell pepper, thinly sliced
3 scallions, thinly sliced
1 Thai red chile, thinly sliced (seeds and membranes removed if you like less spice)
3 tablespoons chopped roasted, salted peanuts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves

Steps:

  • For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
  • Preheat the oven to 500 degrees F.
  • Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
  • For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
  • Remove the ribs from the oven and preheat the broiler to high.
  • Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
  • For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
  • For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
  • Add the dressing to the slaw and toss to combine.

MANGO BARLEY SALAD



Mango Barley Salad image

I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. -Dan Wellberg, Elk River, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1-3/4 cups water
1 cup quick-cooking barley
2 medium limes
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped red onion
1 medium mango, peeled and chopped
1/4 cup minced fresh cilantro

Steps:

  • In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

PEPPER MANGO SALSA



Pepper Mango Salsa image

Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips -the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. -Wendy Rusch, Cameron, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 12

3 tablespoons lime juice
3 tablespoons honey
1 teaspoon olive oil
Dash salt
Dash coarsely ground pepper
3 medium mangoes, peeled and finely chopped
2 cups finely chopped fresh pineapple
1 large sweet red pepper, finely chopped
1 Anaheim or poblano pepper, seeded and finely chopped
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
Tortilla chips

Steps:

  • Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture., Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.

Nutrition Facts : Calories 47 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SWEET POTATO AND MANGO BAKE



Sweet Potato and Mango Bake image

A nice side dish served with savoury chicken and crusty white bread. A nice subtle blending of flavours.

Provided by Baby Kato

Categories     Yam/Sweet Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon butter, softened to grease pan
2 large sweet potatoes, chopped 2-inch pieces
1 large sweet onion, chopped 2-inch pieces
1/2 cup orange bell pepper, sweet, chopped 2-inch pieces (may sub with yellow pepper)
1/2 cup red sweet pepper, chopped 2-inch pieces
1 teaspoon fresh ginger, minced
1/8 cup golden raisin, cut in half
1 cup mango, chopped 2-inch pieces
1/2 teaspoon sea salt
1/2 teaspoon pepper, freshly ground
1/4 teaspoon nutmeg, freshly ground
1/4 cup brown sugar
2 tablespoons flour
1 cup mango juice or 1 cup orange juice
2 tablespoons white vinegar
1 tablespoon unsalted butter, diced

Steps:

  • Preheat oven to 350°F.
  • Grease pan lightly with butter.
  • In a large bowl, toss sweet potatoes, onions, orange and red peppers, ginger, raisins, mango, salt, pepper and nutmeg together and place into prepared pan.
  • Next mix the brown sugar and flour together, then the mango juice with the vinegar.
  • Now mix the sugar mixture with the juice mixture and pour over the vegetables.
  • Dot with the diced butter.
  • Cover and bake in a 350°F oven for 1 hour.

Nutrition Facts : Calories 241.7, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 360.6, Carbohydrate 45.5, Fiber 4.4, Sugar 27.6, Protein 2.8

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