Mango Salsa Wontons Recipes
FRESH MANGO SALSA
I love this recipe and it tastes good with tortilla chips.
Provided by Spence
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h20m
Yield 40
Number Of Ingredients 10
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.
Nutrition Facts : Calories 7.5 calories, Carbohydrate 1.9 g, Fiber 0.3 g, Protein 0.2 g, Sodium 30.1 mg, Sugar 1.4 g
MANGO SALSA
Provided by Chris Santos
Time 10m
Number Of Ingredients 0
Steps:
- Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)
MANGO SALSA WONTONS
This recipe is from Epicurious. We loved it. It is a healthy appetiser and delicious. I also have made it with a tomato salsa and guacamole.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 17m
Yield 24 wontons
Number Of Ingredients 9
Steps:
- Coat mini-muffin pans with cooking spray and line the molds with wonton sheets.
- Bake at 350°F for 9 to 12 minutes or until golden brown. Cool.
- Combine remaining ingredients plus salt and pepper to taste.
- Fill each wonton with salsa and serve.
Nutrition Facts : Calories 37, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.7, Sodium 46.3, Carbohydrate 6.9, Fiber 0.4, Sugar 1.6, Protein 0.9
SCALLOPS WITH MANGO AND AVOCADO
Steps:
- In a medium pot, bring 2 cups canola oil to 350 degrees F.
- Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
- Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
- In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
- To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS
Categories Bake Cocktail Party Mayonnaise Shrimp Jam or Jelly Bon Appétit
Yield Makes 48
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
- Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
- Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
- *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
MANGO SALSA RECIPE
Steps:
- Feel free to stir in any of the ingredient suggestions listed earlier in this post. The recipe is great for using up whatever fruit or veggies you have on hand.To make the salsa, simply stir all ingredients together. Serve either cold or hot, and refrigerate leftovers in a covered container for up to four days. If you try it, be sure to rate the recipe below!View Nutrition Facts
Nutrition Facts : Calories 10 kcal, ServingSize 1 serving
MANGO SALSA WONTONS
Categories Fruit Onion Tomato Vegetable Appetizer Bake Cocktail Party Low Fat Vegetarian Mango Cucumber Healthy Vegan Self Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 wontons
Number Of Ingredients 9
Steps:
- Coat mini-muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350°F for 9 to 12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.
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- Prepare Slow Cooker Salsa Verde Honey Lime Chicken according to directions but add 1 can black beans to cook with chicken. Once cooked, drain off any excess liquid. Set aside.
- While chicken is cooking, make Easy Mango Guacamole by adding all of the ingredients to a medium bowl EXCEPT mangoes. Mash guacamole to desired consistency then stir to fully incorporate sour cream and mayonnaise. Stir in mangoes. Season with salt and pepper and additional lime juice to taste. Refrigerate.
- Preheat oven to 375 degrees F. Spray the wells of 2 12-count muffin tins with non-stick spray. Press a wonton wrapper into each well and bake for 5 minutes.
- Scoop about 2 tablespoons of Chicken into each wrapper and top with approximately 1 teaspoon cheese. Bake an additional 5-7 minutes or until cheese is melted and wonton wrappers are crispy. Broil cheese until golden if desired.
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- In a large mixing bowl combine, the diced mango, julienned green apple, diced pineapple, diced avocado and jalapeno. Next, you'll add the juice from one lime, along with the cilantro and a pinch of salt. Gently toss everything together and set it aside.
- Pat the tuna dry using a paper towel. Add the sesame seeds to a plate and firmly press the tuna into the seeds making sure the entire tuna is well coated.
- In a small skillet add the toasted sesame oil over medium/high heat. Add one wonton wrapper at a time to the hot oil. They will cook very fast so have your tongs ready. Place the fried wonton wrappers on a paper towel and season them with flaky salt. repeat until you have 4-6 friend wontons.
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