Warm Mango Salsa

Warm Mango Salsa

7 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Grifo
Recipe by  Grifo

“A Caribbean-inspired blend of sweet and heat that goes great with rice.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. Heat olive oil in a nonstick skillet over medium-high heat, and cook and stir the onion and jalapeno pepper until tender, about 5 minutes. Stir in the garlic, lemon zest, and coriander; cook until fragrant, about 1 minute.
  2. Push the onion and pepper mixture to the edges of the pan, and add the mango and pineapple to the center of the pan. Cook, without stirring, until the fruit begins to caramelize, about 5 minutes. Pour the lemon juice into the pan, and bring to a boil, stirring and scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat; stir in the butter, and stir to combine all ingredients evenly. Season to taste with salt and black pepper; serve warm.

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Reviews (7)

Rate This Recipe
Trisha
6

Trisha

This was my first Mango! Excellent! I followed the directions, because I didn't know what I was doing:). I used a large jalapeno, I thought the salsa was hot, my husband thought it had a nice bite [to each his own]. Will diffently be making this again. Tasted great with grilled chicken. Thanks.

mommy
5

mommy

Very, very good. We used it on grilled tilapia wrapped in corn tortillas. Delicious. I would consider adding an extra jalapeno next time for just a little more heat.

A. Cole
4

A. Cole

Cooked this up as a topping for pork chops - very tastey! I used a food processor to finely chop the onion and jalepeno. Not very hot - could probably leave the seeds in to get a bit of bite.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 10.7 g
  • 3%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Fresh Mango Salsa

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