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Mango Salsa Recipes

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Ericka: Here are several I found. One has a Black Bean Cake recipe included --

I've made those many times & they're very good.

 

Tart Mango Salsa

Barbados Black Bean Cakes w/Mango Salsa

Mango Salsa

Mango Salsa

Mango Salsa

Mango Salsa

 

 

* Exported from MasterCook *

 

Tart Mango Salsa

 

Recipe By :

Serving Size : 20 Preparation Time :0:15

Categories : Dips/ Salsas

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tomatillos -- husked

1/2 cup pineapple juice

1/4 cup cider vinegar

4 tablespoons lime juice

1 fresh jalapeño pepper -- seeded (use rubber gloves when

handling hot pepper)

1 garlic clove

2 teaspoons ground cumin

1/2 teaspoon dried oregano

3 ripe mangoes -- peeled, pitted, diced

1/2 large red onion -- minced

1 green bell pepper -- seeded and diced

1 red bell pepper -- seeded and diced

Chopped fresh cilantro -- for garnish

 

In a food processor or blender, purée the first eight ingredients. Place mango,

onion and peppers in a serving bowl; pour the purée over and stir to mix well.

 

S(Internet address):

" "

Yield:

" 5 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 34 Calories; trace Fat (6.4% calories

from fat); trace Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit;

0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 26360 0 0 0 4088 0 0 0 0

 

 

* Exported from MasterCook *

 

Barbados Black Bean Cakes w/Mango Salsa

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Times Complete CB

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

MANGO SALSA:

2 cups mango -- peeled & diced

1/2 cup red bell pepper -- chopped

1/4 cup red onion -- finely chopped

1 serrano pepper -- seeded & minced

2 tablespoons fresh cilantro -- coarsely chopped

2 teaspoons fresh ginger root -- minced

1 tablespoon lime juice

BLACK BEAN CAKES:

2 15 oz. cans black beans -- rinsed & drained

1/4 cup fresh cilantro -- chopped

1/4 cup red onion -- finely chopped

1 egg white (or substitute) -- slightly beaten

1 teaspoon ground cumin

1 teaspoon garlic -- minced

1/2 teaspoon ground allspice

1/8 teaspoon cayenne pepper

1/3 cup whole wheat bread crumbs

nonstick cooking spray

1 tablespoon olive oil

 

Combine all mango salsa ingredients (first 7 ingredients) in a bowl and set

aside.

For the black bean cakes, place beans in a large bowl and coarsely mash

until they stick together. Add cilantro, onion, egg white, cumin, garlic,

allspice, and cayenne pepper. Mix until well blended.

Divide bean mixture into 8 equal parts. Shape into 1/2 " thick patties.

Coat patties with bread crumbs. Spray both sides of patties with nonstick

cooking spray.

Heat oil in a skillet over medium-high heat. Add bean cakes and fry until

golden brown on both sides, turning once, about 8 minutes total.

Serve warm with Mango Salsa. Garnish with cilantro and lime wedges, if

desired.

 

 

 

 

 

Copyright:

" 1995 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 862 Calories; 7g Fat (7.5% calories from

fat); 48g Protein; 157g Carbohydrate; 36g Dietary Fiber; 0mg Cholesterol; 89mg

Sodium. Exchanges: 9 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mango Salsa

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Cooking Light 1994 Sauces

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large tomato -- (1/2 pound)

1 small green bell pepper -- (1/4 pound)

1 cup mango -- peeled, and diced

1/4 cup diced red onion

2 1/2 tablespoons finely chopped fresh cilantro

2 tablespoons sliced green onions

2 1/2 teaspoons serrano pepper -- finely chopped

OR

2 1/2 teaspoons jalapeño pepper -- finely chopped

1/4 teaspoon ground cumin

1 clove garlic -- minced

 

Cut the tomato in half crosswise; remove the seeds and strain, reserving 2

tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in

a bowl, and set aside.

 

Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half;

reserve remaining half for another use.

 

Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten

pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until

blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let

stand for 15 minutes. Peel and discard skin; dice bell pepper.

 

Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir

well. Cover and chill.

 

(serving size: 1/4 cup)

 

Source:

" Cooking Light, Nov/Dec 1994, page 40 "

Copyright:

" © Cooking Light "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 24 Calories; trace Fat (5.3% calories

from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 4088 0 384 0 4888 0 2130706543 0 0

 

 

* Exported from MasterCook *

 

Mango Salsa

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups mango -- chopped

1/2 cup jicama -- chopped

1/2 cup sweet red pepper -- chopped

1/4 cup cilantro -- chopped

1/2 cup red onion -- chopped

1 jalapeño chile (1 to 2) -- seeded and finely chopped

2 limes -- use the juice of (about 2 to 3)

Add salt to taste

 

Combine all ingredients, cover and refrigerate for at least 30 minutes to blend

flavors.

 

S(Internet Address):

" "

Yield:

" 2 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 41 Calories; trace Fat (4.0% calories

from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 20103 3955 1326

 

 

* Exported from MasterCook *

 

Mango Salsa

 

Recipe By :The Millennium Cookbook, Eric Tucker & John Westerdahl

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 mango -- peeled, seeded & chopped

1 tomato -- finely chopped

1/2 red onion -- finely chopped

1/3 cup fresh lime juice

1 serrano pepper -- minced

1/2 teaspoon dried oregano

2 tablespoons fresh cilantro -- chopped

1 teaspoon sea salt

 

Toss everything in a bowl.

 

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 27 Calories; trace Fat (4.5% calories

from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

238mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mango Salsa

 

Recipe By :Vegetarian Times Magazine, January 1998, page 41

Serving Size : 8 Preparation Time :0:00

Categories : Sauces And Gravies Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large ripe mango -- peeled, pitted & diced

1/4 cup minced red onion

1 small red jalapeno or serrano pepper -- seeded & minced

1 large lime -- juice of

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

1/4 teaspoon ground white pepper

 

In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to

allow flavors to blend. Serve as a condiment with Chayore-Potato Cakes.

 

PER 1/4-cup SERVING: 21 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 6MG CARB.; 0

CHOL.; 182MG SOD.; 1G FIBER.

 

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 5 Calories; trace Fat (3.7% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

134mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat.

 

Serving Ideas : Pair this sweet-hot fruity salsa with the Chayote-Potato Cakes

or use it as a topping for pita sandwiches, salads, tacos or burritos.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

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