GRILLED PINEAPPLE MANGO SALSA
This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!
Provided by Mama Smith
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 8h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
- After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g
TROPICAL SALSA WITH GRILLED MANGO
I'm proud of this creation! Delicious, exciting salsa that is a perfect compliment to grilled chicken, grilled or broiled fish, and grilled pork.
Provided by UNCLEBEN1980
Categories Appetizers and Snacks Fruit
Time 28m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
- Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
- Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.
Nutrition Facts : Calories 50.1 calories, Carbohydrate 9.5 g, Fat 1.7 g, Fiber 1.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 195.2 mg, Sugar 7.2 g
GRILLED MANGO SALSA
A mango's rich flavor is deepened through grilling in this salsa full of contrasts. It also works if you do not want to grill the mango. I love mango salsa whether or not the mango is grilled, so if you don't feel like grilling, you can still get a great salsa with these ingredients. Grilling, whether on an outdoor grill, a griddle or a grill pan, deepens the flavor of an already-rich-tasting fruit. I love the contrasts in this salsa: the crisp jicama with the soft, juicy mango; the sweet fruit; the spicy chile; and the grassy cilantro. Serve with fish or chicken.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 8
Steps:
- Prepare a medium-hot grill. Cut mango down flat sides of the seed to get 2 large flat pieces. Brush exposed surface lightly with oil and place on grill. Grill for about 6 minutes, until light grill marks appear. Remove from heat. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices. Push on the skin side so the cut mango pops out, then cut away the dice from the skin. Cut dice smaller if they are larger than 1/2 inch. Transfer to a medium bowl.
- Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 2 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 411 milligrams, Sugar 17 grams
GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER
Go to Mexico and you will find vendors, either with carts in the city or baskets on the beaches, selling cups of fresh fruit and vegetables served up with a squeeze of lime, a sprinkling of salt and a dash of chile powder. The combination may seem odd at first to the North American palate but the combination of sweet, sour, salty and spicy flavors is addictive. Grilling the mango intensifies its natural honeyed sweetness, adding another dimension to an already simple but powerful play of flavors.
Provided by Bobby Flay
Categories side-dish
Time 7m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
- Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.
MAX HOLTZMAN'S GRILLED MANGO SALSA RECIPE
Provided by Food Network
Categories appetizer
Time 42m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium-high.
- Lightly coat the mango slices and onion discs in olive oil and sprinkle with salt and pepper. Place mango slices on a medium high grill approximately 2 minutes on each side. Grill onions approximately 2 to 4 minutes on each side, being careful to turn only once (this will help keep them together and avoid pieces falling through the grill). When mangos have nice grill marks after a couple minutes on each side, remove from grill. Once onions have slightly charred, but still retain moderate firmness, remove from grill.
- Chop the mango and onion and place in large mixing bowl. Combine all of the above ingredients including juice of lime and orange and add salt and pepper to taste. In the mixing process a large amount of juice will gather at the bottom of the bowl. I recommend draining the juice, and placing the salsa in a refrigerator, covered for approximately 20 minutes. Then, use the salsa on top of grilled fish or serve as a side dish.
GRILLED TILAPIA WITH MANGO SALSA
Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.
Provided by Naomi Witzke
Categories Seafood Fish Tilapia
Time 1h55m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g
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