MINTY MANGO SALSA
I originally made this colorful mango salsa to garnish a smoked turkey my husband made. We have since tried it on chicken and fish. It also makes a fun snack or party appetizer scooped up with your favorite tortilla chips. -Diane Thompson, Nutrioso, Arizona
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mango, pepper, chiles, onion, juice mint and ginger. Cover and refrigerate at least 8 hours. Serve with tortilla chips.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
VEGETABLE CHIPS
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
- Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.
MANGO AND VEGETABLE SALSA
Make and share this Mango and Vegetable Salsa recipe from Food.com.
Provided by TishT
Categories Sauces
Time 25m
Yield 2 cups...about
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the mango, tomato, cucumber, scallion, lime juice, cilantro, jalapeno, and a pinch of salt.
- Stir to blend.
- Let stand at room temperature until the mixture becomes juicy, about 20 minutes.
- Taste and correct seasonings.
Nutrition Facts : Calories 111, Fat 0.6, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 28.5, Fiber 3.9, Sugar 21.9, Protein 1.9
PLANTAIN CHIPS WITH MANGO SALSA
I've had fried plantains many times, but recently I was at an ethnic restaurant where the plantain chips were thin and crunchy like potato chips. They were delicious-- I just had to run home and figure out how to make them! I serve mine up with mango salsa, for an extra kick of island flavor!
Provided by Sommer Clary
Categories Mango
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use.
- Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
- Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
- Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped.
- Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.
Nutrition Facts : Calories 170.5, Fat 0.6, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 44.6, Fiber 3.9, Sugar 26.3, Protein 1.8
FRESH MANGO SALSA AND HOMEMADE TORTILLA CHIPS
GINA My attraction to mangoes was confirmed on a trip Pat and I took to Mexico. The velvety fruit tastes like an exotic mix of pineapples and peaches, and the flavor just explodes in your mouth. In creating this salsa, I stuck with Mexican tradition and added fresh cilantro, which you can chop or tear apart. Cilantro also offers a health benefit by soothing the digestive system. So, little do the guys know, I'm taking care of their stomachs as well as their appetite! (Ladies, y'all can thank me later.) Mind you, I was a little skeptical about whether they'd go for it, so I deep-fried the tortilla chips, so they'd have something familiar to dip.
Yield serves 4 to 6
Number Of Ingredients 12
Steps:
- Combine the mangoes, tomatoes, red onion, cilantro, jalapeño, garlic, and lime juice in a bowl. Season with salt, and toss. Let stand for 15 minutes before serving, so the flavors can marry.
- Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
- Arrange the corn tortillas in a stack, and cut into six equal wedges. Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
- Remove the chips from the fryer and place on a paper-towel-lined sheet tray. Sprinkle the chips immediately with the salt, and serve warm with the salsa.
- Heat the oven to 350 degrees F.
- Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil. Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges. Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.
MANGO AND MINT SALSA
Categories Condiment/Spread Sauce No-Cook Quick & Easy Mango Mint Summer Jalapeño Parade
Yield Makes about 2 cups
Number Of Ingredients 8
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.
COLORFUL MANGO SALSA
Mango adds an interesting twist to this healthy and colorful fruit salsa.- Mala Udayamurthy, San Jose, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Chill until serving. Serve with chips.
Nutrition Facts : Calories 54 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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