Radish And Mango Salsa Recipes
GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA
Steps:
- In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
- Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.
Nutrition Facts : Calories 250 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 235 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 12 grams
MANGO AND RADISH SALAD WITH LIME DRESSING
With sunny mango, rosy radishes, and bright-green cucumbers, this salad's flavors are as vibrant as its colors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Arrange mango, cucumber, and radishes on a platter.
- Whisk together lime zest and juice, oil, and honey. Season with salt.
- Drizzle dressing over salad, and season with salt.
SPICY GRILLED SALMON WITH MANGO, RADISH, AND LIME SALSA
Provided by Tyler Florence
Categories main-dish
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
- Heat the grill to medium high.
- Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
- To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
- Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
RADISH AND MANGO SALSA
Provided by Melissa Clark And Steven Raichlen
Categories condiments, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients except the cilantro, salt and pepper in a glass or plastic bowl. Stir gently to combine. Just before serving, add cilantro and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 16 grams
FRESH MANGO & RADISH SALSA
Everyone knows that sweet mango is great in savory recipes. Still, we're fond of proving the point again and again-as we have with this tasty salsa!
Provided by My Food and Family
Categories Home
Time 15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Combine ingredients.
Nutrition Facts : Calories 15, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MANGO-RADISH SALSA
Make and share this Mango-Radish Salsa recipe from Food.com.
Provided by Enduring Gastronomy
Categories Sauces
Time 20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Toss mangoes, cilantro, lime juice, and salt in a bowl.
- Stir in radishes just before serving.
Nutrition Facts : Calories 43.1, Fat 0.2, SaturatedFat 0.1, Sodium 26.5, Carbohydrate 11.2, Fiber 1.4, Sugar 9.5, Protein 0.4
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- Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on both sides of chicken.
- Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total. (Alternatively, cook the chicken in a grill pan over medium to medium-high heat.)
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- Ingredients Required - Salt , plain red chilli powder , clean-peel skin and chop the mango, clean and roughly chop radish , fresh coriander strands , lemon juice , Jalapeno Peppers , red onions roughly chopped.
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1/5 Calories 15 per serving
- Using a large, sharp knife, slice down along large center pit of mango, removing flesh from both sides. Cut each half vertically in half again. Remove skin by sliding knife between skin and flesh, trimming any stray pcs of skin.
- Chop into 1/2 inch pcs. Trim skin from side of pit. Cut away any flesh still clinging to pit, and chop. Put minced mango and any juices into large bowl.
- Halve apricots, remove pits and chop into 1/4 inch pcs. Add in to mango with radishes, lime or possibly lemon juice, chilies, extra virgin olive oil, salt and cilantro or possibly mint.
- (If using fresh mint, don't prepare too far ahead, as mint will darken.) Stir well to blend. Cover and chill about two hrs.
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- Ingredients Required - All purpose flour , room temperature butter , salt , baking powder, hot water
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- Now make small equal sized balls from the dough. Now lightly flour the surface and the rolling pin . Using the rolling pin flatten each ball , shape and gently roll into rounds ( Do not press hard) . To make even sized rounds, after rolling the dough , use a lid of a medium sized jar and cut into round shape. Repeat the step until you are done with the dough. Heat the tawa / griddle . Once its hot place the rolled tortilla on the hot tawa and wait until it is bubbly. Turn and cook the other side until slightly golden . Make sure both side are cooked and light brown spots appear. Place the cooked tortilla in tortilla warmer/ hot case
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