MANGO AND RED ONION SALSA
Provided by Davina Besford
Categories Condiment/Spread Citrus Fruit Onion No-Cook Mango Summer Bon Appétit Australia
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)
BLACK BEAN, CORN, MANG-CADO SALSA
For the past few years, I have been living a healthier lifestyle, eating mostly complex carbs, lean protein, and doing water areobics. In my quest to keep off the 185 lbs I lost, & keep losing weight, I have been making salsas. Healthy and yummy, what's not to love. This recipe started out as several different salsas..black bean, mango, & corn. I decided to combine them into one. The result is now a family favorite. Serve with fish, grilled chicken, or just eat it on homemade tortilla chips. yummm My laptop fried & lost pix, but I will add my own soon after making this again.
Provided by Dee Stillwell @LILLYDEE
Categories Vegetables
Number Of Ingredients 13
Steps:
- Rinse black beans well in colander and set aside to drain, while preparing salsa ingredients. I usualy use leftover roast corn that I have grilled, but, I have also cut the kernels off the ear and pan roasted it in a skillet. Cool before adding to salsa.
- Cut up all veggies, fruits, and cilantro, for the salsa, saving the avacado to do last so it doesn't turn brown. Place in container with tight fitting lid. Zest and juice limes and add to the salsa. Squeeze in honey and season with salt and pepper. Mix all together. Cover and refrigerate so the flavors will marry, for a few hours before serving.
- This salsa is very good served with fish or chicken, or even on a veggie burger. Sometimes, I fry corn tortilla chips in canola oil, and serve it with them.
- I almost always have my homemade pico de gallo on hand so adding it to the salsa for a boost of flavor is easy for me. If you don't have any, you can add a little hot sauce, cayenne, or another jalapeno. You will have to determine how spicy you want it, and add accordingly.
- https://www.justapinch.com/recipes/sauce-spread/salsa/mama-dees-pico-de-gallo.html?p=1
SALMON WITH MANGO-CITRUS SALSA
My mother would make this for us on weeknights in summer-this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. -Najmussahar Ahmed, Canton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 13
Steps:
- For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.
Nutrition Facts : Calories 433 calories, Fat 26g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
MANGO-CADO CITRUS SALSA
Categories Fruit No-Cook Fourth of July Vegetarian Backyard BBQ Tailgating Healthy
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel and seed mango and avocado and cut both into 1/2-to-1/4 inch dice. Seed and dice tomatoes. Mince cilantro, saving a few whole leaves for decoration. Using a plastic glove or pastic wrap to protect your hands, carefully seed and mince jalapeno into very fine dice. In medium bowl, combine mango, avocado, tomato, jalapeno, and remaining ingredients. Mix gently to preserve chunky texture. Let stand refridgerated at least 30 minutes to allow flavors to blend. Stir again gently just before serving. Serve with corn chips as an alternatve to tomato salsa, or use as a garnish for grilled pork, chicken, or steak. * If you prefer not to use alcohol in this recipe, substitute 1/2 oz. olive oil, pistacio oil or walnut oil and 1 teaspoon brown sugar for the dark rum and lemon liqueur.
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