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There are hundreds of varieties of mangoes, but this sweet and spicy salsa uses the Kesar variety from India (where...
Indian Mango Salsa
There are hundreds of varieties of mangoes, but this sweet and spicy salsa uses the Kesar variety from India (where it is known as the queen of mangoes). If you can get your hands on some, use them — they’re so delicious — but any ripe mango will work.
- 4 Kesar mangoes (or 4 small, sweet mangoes of another variety), diced small
- 1 red bell pepper, diced small
- ½ small red onion, diced small
- 2 small jalapeno peppers, minced
- ¼ Cup cilantro leaves and stems, rinsed, dried, and chopped
- Juice of 4 Key limes (or 1-2 regular limes)
- Pinch of curry powder
- Pinch of salt (if needed)
Calories Per Serving155
Folate equivalent (total)109µg27%
I love having a selection of little sides and salads and this one is a particular favourite as it combines the colours from the rainbow and the flavours to match. From the lovely sweetness of the mango, the warmth of the red chilli and the pepperiness of the kalongi seeds. It's got summer written all over it. Whats even better is that it takes a few minutes to put together and I know this is something you will add to your summer recipe collection.
- 1 red onion, very finely diced
- Handful fresh coriander leaves, chopped
- ½ red chilli, finely chopped
- Juice of one lime
- 1 large ripe mango, pitted and cubed
- ½ tsp kalongi seeds
- Finely dice the onion, mango.
- Chop the coriander and chilli.
- Combine the onion, coriander and chilli in a bowl
- Add the lime juice, mango cubes and kalongi seeds.
- Leave to stand for 10 minutes and stir before serving.
Makes a delicious side to any snack from a lamb kebab to spicy potato cakes. I make this all the time in the summer as a great accompaniment to your barbecue.
This mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos. It was a big hit at my friend’s potluck dinner!
You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good.
If this recipe gets you hooked on making homemade salsas, here are a few more to love:
Please let me know how this recipe turns out for you in the comments! I love hearing from you.
Indian Lentils with Mango Salsa
I am a huge fan of Indian food, but I live in a smallish mountain town and my Indian food options are pretty much non-existent. This means if I want Indian style food, I’m making it myself.
Totally fine by me, as I love being able to control all the ingredients that go into my food&hellip meaning light on the onions and turmeric for me!
My cousin was just recently in India and she brought me back a cookbook from the area where she was. It’s a small cookbook, but it is filled with traditional Indian recipes. These lentils caught my eye immediately. The simple dish was just what I wanted to make. I added a few things like my all time favorite Thai curry paste, but for the most part kept the recipe as is.
These lentils are really easy, healthy and perfect for pretty much any night of the week. I like to serve them over a bed of rice with a side of fresh homemade naan. Oh, and most importantly&hellip I love topping my bowl of lentils with some mango salsa. The sweet mangos balance out the spice in the lentils. It’s perfection.
I used a tagine to cook my lentils, which is really fun. If you have a tagine of your own, I highly recommend using it. You can cook veggie dishes and rice in your tagine too. It cooks food evenly and keeps it warm for serving.
Mango Salsa Recipe – 0 Points
Every family has those snacks that the whole family loves and will gobble down in no time. One of those snacks for our family is chips and salsa. Everybody loves it. And we eat it. A LOT.
Typically, when I’m busy, I use store bought salsa. However, everyone’s favorite is when I’ve got enough time to make some amazing, fresh salsa. There is nothing like it.
Recently, I decided to go a different direction than your typical tomato-based salsa. I whipped up this mango salsa and it was total perfection. It’s fresh, light, sweet and savory and I couldn’t get enough! It’s the perfect summer poolside indulgence and my kids and I ended up finishing the whole bowl in one sitting!
The mango salsa itself is a great snack since it’s just full of fruits and veggies. But be careful about those chips! Deep fried tortilla chips are great with salsa and taste great but they’re not great for the Points budget!
Just because this salsa goes well with chips doesn’t mean that it can’t be used for other things either. It’s going to be a great topper for fish, chicken and even salads. The bright and fresh flavors of summer are perfect in this amazing salsa.
A great alternative to the high fat and high calorie corn chips would be to make your own low carb tortilla chips. Use your favorite low carb tortilla and lightly mist it with a little oil. Season with salt and a light spritz of fresh lime, then cut into 6 or 8 wedges. Place on a parchment paper lined baking sheet and bake for 4-5 minutes at 400 degrees F. Be sure to keep an eye on them, or they could easily burn. Store in an airtight container and enjoy with your mango salsa!
How to Choose, Peel and Slice a Mango
Mango is a delicious fruit with a green and reddish skin and bright yellow flesh that should be juicy, sweet and tender. You’ll want a mango that is heavier than others and is firm but gives a little when you gently squeeze it – just like a peach. When it’s ripe, you should be able to smell the mango, but it won’t change color.
Try to use the mangoes quickly, but you can store then in the fridge for up to 5 days. Let a not quite ripe mango sit on the counter for 1-2 days.
Peel the mango from top to bottom with a regular peeler. Place the mango on a cutting board and slice almost in half along the longest side.
The pit is long and narrow, sitting in the middle, so you’ll need to slice a little off to one side to avoid it. Continue to slice around the pit until most of the flesh is removed.
Trim any remaining flesh from the pit of the mango. (Alternatively, you can just eat the remainder of the mango off the pit as a reward for making dinner.) Thinly slice and chop the mango and enjoy!
Mango Nutrition Facts
Mango (aam) isn't just about the luscious texture and mouth-watering flavour, it also boasts of a number of health benefits that would give you just another reason to indulge in the delicious summer fruit. While excess of anything might not be a good idea, even if it is a mango, one can keep a healthy balance by eating in moderation. Mangoes are packed with a good amount of vitamin A and C, besides being rich in calcium, potassium and phosphorus. As per United States Department of Agriculture, a 100 gram of mango packs about just 60 calories and is perfect to include in your summer diet.
With all that flavour and health benefits, you'll be surprised at how versatile this fruit is. There are a lot of easy mango recipes that you can prepare at home. While aamras, mango salads and pickles are done to the core, unique mango desserts have taken over the summer season. For a dessert lover like me, it is a delight to relish ambrosial mango desserts that are also easy to prepare at home. From mango pudding recipes and healthy mango recipes to blissful panna cotta and kheer, we've got it all to please your taste buds.
Ingredients for fresh mango salsa
This is a mango and tomato salsa, so without the fruit it would almost be a regular red salsa. I added bell peppers and love mixing up the colors using yellow or orange peppers or even heirloom orange or yellow tomatoes.
This simple salsa only has 8 ingredients:
- 2 diced tomatoes
- 1 diced mango
- Half a diced yellow or red bell pepper
- 2 chopped scallions
- 1 handful chopped cilantro
- Half a chopped red onion
- 1 handful chopped parsley
- 1 tbsp. lime juice
How to Tell if a Mango is Ripe
The key to any good mango salsa is really juicy, ripe mangoes. The best way to tell if a mango is ripe and ready to be sliced is to press it gently with your thumbs. If the mango gives a bit, it’s probably ripe (note that the mango shouldn’t be super squishy). You can’t tell if a mango is ripe or not based solely on the color since different varieties are varying shades.
The silky mango adds a subtle tartness to creamy avocado in this recipe. We love serving this guacamole with plantain chips for dipping.
Of course, we can't make a list of the best mango recipes without including this classic Thai-Lao sweet.
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Is Mango Chutney Indian?
Chutneys are essentials in daily Indian meals whether it&rsquos breakfast, lunch or dinner.
They come in all forms and differ in taste and texture depending on the ingredients used and the cooking method.
Yes, mango chutney is Indian and this recipe is from a native Indian food blogger Journey Kitchen.
Is Mango Chutney Low Calories?
As chutney is sweet, many people wonder if it is low in calories.
My recipe is only 249 calories. Spread it on sandwiches, use it as a marinade, with steak, chicken, lamb or as a dipping sauce.
It&rsquos also used as a base for Indian curries which adds great dimensions to the flavors.