Mango And Vegetable Salsa Recipes

FRESH MANGO SALSA

Steps:

• Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.

MANGO AND TOMATO SALSA

Steps:

• Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

MANGO SALSA

Steps:

• In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

VEGETABLE CHIPS WITH MINTED MANGO SALSA

Steps:

• Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick.
• Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready.
• Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain.
• Sprinkle with salt while still warm, and continue frying in batches.
• Stand a mango upright and cut off four slices around the flat pit inside. Remove skin and cut mango into large pieces. In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth. Cover and let stand for 1 hour. Stir in chopped mint. Serve with vegetable chips.

TILAPIA FILLETS WITH MANGO SALSA

Steps:

• Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
• Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
• Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
• Serve with salsa.

ABSOLUTE BEST MANGO SALSA

Steps:

• Mix first six ingredients together in large bowl.
• Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
• Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
• Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.

MANGO-DRAGON FRUIT SALSA

Steps:

• Combine mango, dragon fruit, bell pepper, red onion, cilantro, lime juice, salt, and pepper together in a bowl. Refrigerate for at least 2 hours or overnight until ready to serve.

MANGO AND VEGETABLE SALSA

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.