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Gitanjali Roche

Mango salsa recipes - 5 recipes

By Gitanjali Roche

Mango salsa is a great way to add an exotic touch to Mexican food. I discovered a recipe for mango salsa when on holiday in the South Pacific, and since then I never make plain old tomato salsa anymore! Mango and tomato go so well together, especially when you add a touch of avocado, a sprinkling of fresh cilantro and a splash of lime. I love using mangos in salty dishes, because it adds a perfumed nuance that I often miss in savory dishes. I'm always immediately transported to a sandy beach with palm trees when I eat mango, and my favorite mango salsa gets served with fresh fish sautéed in coconut oil. It's my one-way ticket to a mental holiday!

Chef Tips and Tricks

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Top rated Mango salsa recipes

By

Heat a nonstick skillet over medium high heat

  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp ground red pepper
  • 3/4 tsp salt, divided
  • 4 (6 oz) skinless, boneless chicken breast halves
  • 1 1/2 tsp olive oil
  • 1/2 cup diced peeled mango
  • 1/2 cup diced peeled avocado
  • 1/2 cup chopped tomato
  • 1/3 cup pre-chopped onion
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • 1 Tbsp minced jalapeno pepper
  • 8 corn tortillas
4.4/5 (14 Votes)

By

Using a food processor combine to a salsa like consistency

  • about 4-6 medium tilapia fillets
  • 2 medium sized tomatoes (chopped)
  • 1/2 cup of roasted red peppers ( chopped)
  • 10 fresh basil leaves
  • salt and pepper to taste
  • 3 tbs olive oil
  • 1 semi- ripe mango (chopped)
4.1/5 (19 Votes)

By

Chop all ingredients (except lime) Mix all together add Lime Juice Salt to taste

  • 1 Peach
  • 1 Mango
  • 4-6 Tomatoes
  • 1 Lime
  • 1 Jalapeno
  • Cilantro
  • Red Onion
  • Garlic
  • Salt
4.1/5 (33 Votes)

By

Get the recipe --> HERE

  • 1Mango chopped
  • 1Avocado deseeded & chopped
  • 1Tomato finely chopped
  • 1/2Onion finely chopped
  • 2Green chili's / jalapeño deseeded & sliced
  • 1Tbs lemon juice
  • Salt to taste
  • Cilantro/Coriander leaves for garnish
3.4/5 (42 Votes)

By

I can't wait to try this with fresh caught wild salmon

  • 1 tablespoon coriander seed
  • 1 tablespoon sugar
  • 1 tablespoon coarse kosher or sea salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon fresh ground black pepper
  • 2 cups 1/2 inch diced mango
  • 2 cups 1/2 inch diced plum tomatoes
  • 3/4 cup thin sliced green onions
  • 1/4 cup fine chopped red onion
  • 6 tablespoons fresh lime juice
  • Grated rind from 4 limes
  • 1 fine chopped Anaheim pepper
  • 2 minced green jalapeno peppers
  • 2 minced red jalapeno peppers
  • 1 minced habanero pepper
  • 4 cloves minced garlic
  • 3 tablespoons minced cilantro
  • 3 tablespoons minced flat leaf parsley
  • 4-1/2 inch diced Haas avocadoes
  • 2 heads butter lettuce
  • 4 8 oz salmon fillets
  • Almond or other nut oil
  • 2 limes quartered
  • 1 lemon quartered
  • 8 cherry tomatoes halved
2.7/5 (20 Votes)

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