Tropical Mango Salsa Recipes

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

Steps:

• Place shrimp and lime juice in a large shallow bowl. Refrigerate, covered, while making salsa, turning once. In a large bowl, combine mangoes, pineapple, papaya, red onion, red pepper, jalapenos, cilantro and lime juice. Refrigerate, covered, until serving., Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides to close. If desired, secure with toothpicks. Serve with mango salsa.

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.

Steps:

• Peel mango.
• Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
• Chop pepper into similar-size pieces.
• Slice tomatoes into 2 or 3 rounds.
• Core and seed jalapeno, then mince.
• Thinly slice onion diagonally.
• Place all in a large bowl and drizzle with olive oil and lime juice.
• Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
• Salsa will keep well for several hours covered in the fridge.