Trinidad Mango Salsa Recipes
CURRIED MANGO - TRINIDAD
Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.
Provided by WizzyTheStick
Categories Mango
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut mango lengthwise through the seed into 6 or eight pieces.
- Discard inner part of seed. Wash and set aside.
- Mix curry powder in 1/2 cup water to make a paste.
- Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
- Add mangoes and stir to coat with curry.
- Add remaining water, garlic, salt sugar and hot pepper.
- Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
- Taste mango and add more sugar if mangoes are too tart.
- Sprinkle with anchar massala and stir well.
- Remove from the heat.
- Adjust salt and pepper.
CUCUMBER-MANGO SALSA
This is a salsa my friend from Trinidad taught me when I was in the navy. We serve this at all Super Bowl parties and picnics in our family! Delish!
Provided by Chrissy
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 2h30m
Yield 16
Number Of Ingredients 8
Steps:
- Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 6.4 g
TRINIDAD MANGO SALSA
A very simple caribbean salsa which can be stored for up to a month and used as a condiment on vegetables or fish, or just serve it with chips. Not for the faint of heart (or should I say heat!) Of course, the heat depends on the size and heat of your chili. From Sundays at Moosewood.
Provided by Katzen
Categories Sauces
Time 10m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the mango or papaya, discard stone or seeds, and chop the fruit. Combine with the remaining ingredients.
- Spoon the salsa into a jar, cover tightly, and refrigerate. It will keep for a month.
Nutrition Facts : Calories 44.3, Fat 0.2, Sodium 2.5, Carbohydrate 11.8, Fiber 1.6, Sugar 8.6, Protein 0.6
MANGO PINEAPPLE SALSA
This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-2/3 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
TRINIDADIAN MANGO CURRY
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.
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- 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.
MASALA MANGO - SIMPLY TRINI COOKING
From simplytrinicooking.org
Cuisine East IndianCategory AppetizersServings 40Total Time 35 mins
- In a large pot, add the garlic to saute. Add the hot pepper then put in the mango. Mix and add more salt if needed.
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- Wash the mangoes and cut off the tops. Chop the mango in half lengthwise and remove the seed. Cut up the mango lengthwise. The mango has to be young enough to do this and can't be too full. Add the salt, toss and leave over night. Drain the salty water. Dry with a towel. Spread a cloth on the roof and place mango to dry.
- Note: This may take about two to three days depending on the weather. If you don't have the hot sun like I have you can use a solar drier, a dehydrator or put it in the oven to dry, set at 120 -145 degrees F. Make sure to check it occasionally!
- Heat the oil over a medium flame. Cut up the hot pepper. Add the pepper and garlic to the oil. Cook for about 1 minute. Add the mango and amchar masala. Allow to cook for about 2 minutes stirring occasionally. Turn off the flame, add mustard oil and salt (the mustard oil is used as a preservative).
- Allow to cool and store in a large bottle in a cool place. After putting it in the bottle we placed the mango anchar back in the sun to dry a little more.
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