Tangy Tomato And Mango Salad Recipes

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MANGO BLACK BEAN AND TOMATO SALAD



Mango Black Bean and Tomato Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large mango, pitted and flesh diced
2 limes, juiced
1/4 cup olive oil
1/2 teaspoon ground cumin
1 (15-ounce) canned black beans, drained and rinsed
1 cup cooked long-grain rice, cooled
1 cup cherry tomatoes, sliced in half
1/2 small red onion, finely chopped
1/4 cup chopped fresh cilantro leaves
1/2 jalapeno, seeded and finely chopped
Pinch kosher salt and freshly ground black pepper

Steps:

  • Add all of the ingredients to a bowl and toss. Cover the bowl and let sit in the refrigerator for 1 hour for the flavors to develop or serve immediately.

TANGY MANGO SLAW



Tangy Mango Slaw image

Here's a refreshing salad that you can feast on without fear. It's low-calorie and packed with disease-fighting antioxidants in the cabbage, onion, mango and walnuts.

Provided by USA WEEKEND columnist Jean Carper

Categories     Salad     Coleslaw Recipes     No Mayo

Yield 8

Number Of Ingredients 6

4 cups shredded cabbage
½ cup finely chopped red onion
1 fresh mango, cubed
½ cup walnut pieces
¼ cup SPLENDA® Granular
¾ cup white rice vinegar

Steps:

  • In a bowl combine cabbage, onion, mango, walnuts.
  • In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 8.4 g, Fat 5 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 7.4 mg, Sugar 5.6 g

MANGO AND BABY TOMATO SALAD



Mango and Baby Tomato Salad image

Make and share this Mango and Baby Tomato Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Mango

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mango juice
3 tablespoons flax seed oil or 3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 pinch coriander powder
1 pinch clove powder
1 pinch salt & freshly ground black pepper
2 tablespoons minced of fresh mint
1/4 cup minced red onion
1 cup baby tomatoes, cut in half (cherry or grape)
1 cup ripe mango, chunks
1 tablespoon chopped fresh cilantro
1 pinch salt & freshly ground black pepper

Steps:

  • Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl.
  • Add the mint, onion, tomatoes, mango, and cilantro and toss well.
  • Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

TOMATO AND MANGO SALAD WITH CHILES AND TOMATO ESSENCE



Tomato and Mango Salad with Chiles and Tomato Essence image

This colorful mix is dressed with tomato water, which is made by draining pureed tomatoes for a day. It may look pale, but its flavor is astonishing: You'll want to spoon up every drop.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

1 cold small ripe mango, preferably Champagne (about 1 pound)
1 chilled Kirby or Persian cucumber (about 5 ounces), cut into 1/4-inch-thick half-moons
1 pint cherry tomatoes, halved or quartered if large, or sliced larger tomatoes
1 red Thai or serrano chile, very thinly sliced on the bias
1 cup Thai or Italian basil leaves and buds, half roughly chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt
1 1/3 cups cold Tomato Essence

Steps:

  • Peel mango and cut flesh from pit; discard pit. Cut flesh lengthwise into 1/4-inch slices. Toss with cucumber, tomatoes, chile, chopped basil, and oil. Season with salt and divide salad among 4 bowls. Divide tomato essence among bowls, garnish with remaining basil, and drizzle with more oil.

HOT AND TANGY TOMATO SOUP



Hot and Tangy Tomato Soup image

A rich, creamy, filling soup for a cold dreary night. Another winner from my hometown (Wichita, KS) newspaper, the Eagle.

Provided by herb-princess

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

4 ounces cream cheese, softened
3 (10 ounce) cans cream of tomato soup
1 cup half-and-half
1 (16 ounce) can stewed tomatoes
1/2 cup diced onion
2 tablespoons butter
1 garlic clove, minced or pressed
3 cups vegetable juice
1/2 teaspoon basil
1/2 teaspoon pepper

Steps:

  • Process or blend the cheese and soup and half and half in batches. Pour in large pan. Add tomatoes. In another pan saute onion and garlic in butter for 5 minute Add onion mixture to soup. Stir in juice and basil and pepper.
  • Stir while heating to avoid scorching.
  • Serve with crisp bacon bits, cheese, garlic croutons, sour cream, a dollop of pesto, crushed potato chips, etc.

Nutrition Facts : Calories 339.5, Fat 18.1, SaturatedFat 10.1, Cholesterol 51.6, Sodium 1764.6, Carbohydrate 40.6, Fiber 3.2, Sugar 8.3, Protein 6.8

MANGO AND TOMATO SALAD WITH BASIL CURRY DRESSING



Mango and Tomato Salad with Basil Curry Dressing image

A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 ripe plum tomatoes
1 large ripe mango (see note)
1 1/2 tablespoon extra-virgin olive oil
1 teaspoon white-wine vinegar
Pinch of curry powder
4-6 large basil leaves
Salt and freshly ground black pepper, to taste

Steps:

  • Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
  • Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.

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