Caribbean Mango Salsa Recipes

SLOW-COOKER STOUT & CHICKEN STEW

Steps:

• Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
• Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
• Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
• Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
• Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

CARIBBEAN-STYLE CHICKEN WITH MANGO SALSA

Steps:

• Begin the mango salsa: Cut up the mangoes and vegetables. Combine all the ingredients in a bowl, except the herbs and lime juice. Refrigerate.
• Using a sharp knife, cut each chicken breast into two thin cutlets, as if butterflying the meat, but cutting all the way through.
• Combine the seasonings and sprinkle each side of each cutlet with an equal amount.
• Melt the butter in a large skillet over high heat (medium-high if using a nonstick coated skillet) and add the oil.
• Place the cutlets in the skillet with the thickest parts towards the center of the skillet, and set a timer for 2 minutes.
• After two minutes, turn each portion and cook another 2 minutes.
• Remove to a plate to rest for a minute or two while you finish up the salsa.
• Remove the salsa from the fridge and add the herbs and lime juice. Add salt if you think it needs it but I don't find that it does.
• Serve the chicken with some of the salsa and add a green salad for a light, healthy, and quick meal!

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Steps:

• Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
• Place patties on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers (160°F).
• Season with salt as desired
• Meanwhile combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Steps:

• Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
• Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt, as desired.
• Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Steps:

• Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly.
• Shape into four 3/4-inch thick patties.
• Place patties on grid over medium, ash-covered coals.
• Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
• Season with salt, as desired.
• Meanwhile, combine salsa ingredients in medium bowl, mixing lightly.
• About 2 minutes before burgers are done, place buns, cut sides down, on grill.
• Grill until lightly toasted.
• Serve burgers with salsa.

CARIBBEAN MANGO SALSA

Steps:

• Combine ingredients.