Mango Corn Salsa Recipes
MANGO, CORN, AND BLACK BEAN SALSA
My neighbor introduced me to this cool dish that can stand alone as an easy side dish or tastes great with chicken made up as fajitas. This is a recipe that can be altered to use up other fruits you have on hand. I have used a mix of mangoes and peaches to make this, and it would probably taste great with pineapple or other tart fruits, but if you like mangoes as much as I do, you will want to let that flavor dominate. Optional to chill before serving.
Provided by GMW
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Mix mangoes, sweet corn, and black beans in a large bowl; add lime juice and stir. Sprinkle cilantro over the mango mixture; toss to combine.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 52.1 g, Fat 1.3 g, Fiber 9.1 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 484.8 mg, Sugar 25.1 g
MANGO CORN SALSA WITH BLACK BEANS
Steps:
- Bring a large pot of water to boil and add sweet corn. Boil for 4 minutes then transfer sweet corn to a colander and rinse well with cold water to cool down and stop the cooking process. When cool enough to handle, use a sharp knife to cut the corn kernels from the cob. Transfer corn to a large mixing bowl. Add mango, beans, tomato, red onion, jalapeno, and cilantro and mix till well combined. Squeeze the juice from one lime over the top and toss to distribute. Season to taste with sea salt and fresh ground pepper.
- Serve immediately with tortilla chips. Leftovers can be stored, covered in the refrigerator for a couple of days.
Nutrition Facts : TransFat 1 g, Calories 85 kcal, Carbohydrate 18 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
PINEAPPLE, MANGO AND CORN SALSA
Make and share this Pineapple, Mango and Corn Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 1/2 cs.
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the pineapple, mango, corn, tomato, parsley and onion.
- Season it with salt, cayenne and cumin, to taste.
- Serve over grilled fish, chicken or tofu.
Nutrition Facts : Calories 126.2, Fat 0.7, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 31.3, Fiber 3.9, Sugar 18.8, Protein 2.8
MANGO CORN SALSA
A prize winning salsa on my block! Sweet with heat!! Serve with corn chips or use as a topping for grilled fish and meat. This one is spicy...
Provided by FrackFamily5 CA->CT
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Remove the stems from the serrano peppers and place the serranos (including seeds), the red onion, half the cilantro, and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth.
- Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl. Stir in the serrano pepper mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.
Nutrition Facts : Calories 47 calories, Carbohydrate 7.5 g, Fat 2 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 7 mg, Sugar 4.5 g
PEPPERED TUNA WITH MANGO-CORN SALSA
Steps:
- Combine first 7 ingredients in bowl.(Can be prepared up to 6 hours ahead. Cover and refrigerate.)
- Preheat broiler. Brush both sides of fish with lime juice. Season with salt. Press 1 teaspoon pepper onto 1 side of each fillet. Transfer fish to baking sheet. Broil until just cooked through, about 6 minutes. Transfer fish to plates. Top with salsa and serve.
CORN-MANGO SALAD
Red chile and limejuice impart a bracing freshnessto the dressing for corn-and-mango salad; the salad's flavorssoften the assertiveness of the vinaigrette's.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Toss corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.
More about "mango corn salsa recipes"
FRESH MANGO SALSA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (162)
Calories 114 per serving
Category Salsa
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
- Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.
MANGO CORN SALSA - ALENA MENKO NUTRITION
From alenamenko.com
5/5 (3)
Category Appetizers And Snacks
Cuisine Mexican
Total Time 10 mins
- In a large bowl, combine mango, corn, jalapeno, red bell pepper, avocado, lime juice, and cilantro. Season with salt - add more if needed.
SPICY CHICKEN WITH MANGO & CORN SALSA | SOMETHING NEW FOR ...
From somethingnewfordinner.com
Cuisine Southwestern, New American
Estimated Reading Time 3 mins
Servings 4
Total Time 35 mins
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MANGO AVOCADO CORN SALSA - VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (1)
Total Time 15 mins
Category Appetizer, Side Dish
Calories 164 per serving
- Transfer the frozen corn to a colander and place it in the sink. Rinse the corn with cold water for a couple of minutes, tossing with your hands occasionally to break it up. Continue rinsing and tossing until the corn is thawed. Drain well. If using fresh corn remove the husks and silks and use a sharp knife to slice the corn from the cob.
- Add the corn, tomatoes, mangoes, avocados, red onion, jalapeno (if using) and cilantro to a large mixing bowl. Set aside.
- In a separate small bowl combine the rice vinegar, olive oil, lime juice, and a touch of sea salt. Pour the dressing over the salsa and toss lightly to avoid bruising the avocado.
- Serve immediately or cover tightly with plastic wrap and refrigerate. It's best if served within an hour or two.
10-MINUTE MANGO AND SWEET CORN SALSA | VEGAN VIGILANTE
From veganvigilanteblog.com
5/5 (3)
Category Side Dish
Cuisine Mexican
Total Time 10 mins
- If using fresh corn, cut with knife from the cob. If using frozen, measure out and leave at room temperature while preparing the other ingredients.
EASY MANGO CORN SALSA RECIPE (SWEET + HEAT) - SIMPLYCEECEE.CO
From simplyceecee.co
5/5 (1)
Category Appetizer, Condiments, Salad
Cuisine Vegan, Vegetarian
Total Time 10 mins
- Peel corn and place in boiling water to cook for a couple of minutes. Remove from heat, drain, let cool, and then cut niblets off the cobs.
- Optional (but delicious) quick fry the niblets in a hot dry cast iron skillet if oil free (or add 1 tsp of oil) with coarse black pepper, a sprinkle of sea salt, and red pepper flakes just until slightly charred (about 2-3 minutes).
- Cut mango into bite-size cubes (if you've never done this before, here's a helpful video) and place them in a medium-sized bowl. *Leave the mango pieces a bit bigger if you like a chunky salsa or cut into smaller pieces for a finer salsa.
CORN MANGO SALSA RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 4
Category Salsa
Cuisine Mexican
Total Time 10 mins
- First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
- In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Serve immediately or cover and store in fridge for 1 day.
MANGO-AND-ROASTED CORN SALSA RECIPE | MYRECIPES
From myrecipes.com
Servings 2.5
Calories 43 per serving
- Combine corn and oil, tossing well. Place on a baking sheet, spreading evenly. Bake at 400° for 15 minutes. Cool. Combine corn, mango, and remaining ingredients in a bowl; toss gently.
FRESH CORN AND MANGO SALAD | FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (2)
Category Side Dish
Cuisine American
Total Time 10 mins
- Add the remaining ingredients to the bowl and mix well. Serve immediately or cover and refrigerate until ready to serve, up to 2 days.
MANGO CORN SALSA WITH BLACK BEANS - IT'S A VEG WORLD AFTER ...
From itsavegworldafterall.com
Ratings 1
Category Appetizer, Condiment, Side Dish, Snack
Cuisine American
Total Time 25 mins
- Preheat grill to medium-high. Brush each ear of corn with olive oil and season with salt and pepper. Place them on grill racks or mats on top of the racks, cover, and cook for 10-15 minutes, turning occasionally, until the kernels are cooked and slightly charred. Transfer to a plate to cool.
- In a large mixing bowl, combine the diced mango, red onion, and jalapeno. Add the black beans and cilantro. Use a serrated knife to cut off the corn kernels from each cob and add them to the bowl. Mix together, add the lime juice and salt, and stir. Taste and adjust seasonings as needed.
- Serve immediately or transfer to an airtight container to keep in the fridge for a few hours. Taste before serving, and add more lime juice, cilantro, and salt as desired.
SALMON WITH MANGO AND CORN SALSA - THE GARDENING COOK
From thegardeningcook.com
4.5/5 (2)
Total Time 15 mins
Category Fish
Calories 377 per serving
- In a non stick frying pan, melt the butter on medium heat. Add the corn kernels and stir-fry for about 1 to 2 minutes until lightly golden. Place the corn into a mixing bowl.
- Add the diced mango, lime juice, sesame oil, and cilantro, tossing to mix thoroughly. Set aside while you prepare the salmon.
- In a skillet, heat the olive oil over a medium high heat. Carefully add the salmon fillets skin side down. Sprinkle the garlic powder evenly over the salmon. Season with salt and pepper. Cook for approximately 6 to 8 minutes until the skin is golden brown. Flip the salmon over and cook for another 4 to 6 minutes depending on the thickness of the pieces.
- Place the salmon fillets on a serving plate skin side down. Season with salt and pepper to taste. Spoon the mango corn salsa over the top of the salmon and serve immediately.
GRILLED CORN AND BELL PEPPER MANGO SALSA - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
5/5 (1)
Estimated Reading Time 2 mins
Servings 4
Total Time 20 mins
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob and red bell pepper with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on corn kernels and the skin of the bell pepper is softened, about 10 minutes total.
- In a medium mixing bowl, combine mango, corn, bell pepper, red onion, jalapeño, and cilantro in a mixing bowl. Squeeze lime juice on top, stir to combine and add salt and pepper to taste.
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Estimated Reading Time 2 mins
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