Number Of Ingredients 8 Steps:
Peel and cut the mango into 2-inch X ¼-inch sticks. Peel and cut cucumbers into 2-inch X ¼-inch sticks. Thinly slice onion Add chopped mangoes, cucumbers and onion to a medium bow. Stir in 2 to 3 tablespoons of mango white balsamic vinegar and 1 to 2 tablespoons of green chili olive oil. Mix well. Garnish with cilantro and chopped peanuts. Serve Immediately or Chill and serve.
Time 25m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil. Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
Time 25m Yield 6 - 8 servings Number Of Ingredients 14 Steps:
Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil. Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
Time 20m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool. Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it’s well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!
Time 45m Yield 6 Number Of Ingredients 7 Steps:
Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.
Time 15m Yield 2 Number Of Ingredients 8 Steps:
Combine mango, jalapeno, onion, bell pepper, and mint in a bowl. Mix to combine. Season with lemon juice, honey, and red pepper flakes. Mix well.
Time 30m Yield 7 servings. Number Of Ingredients 18 Steps:
For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.
Time 20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Vinaigrette, combine lime zest, lime juice and shallot in small bowl. Gradually whisk in olive oil to make an emulsion. Season with a bit of salt. Combine cabbage, jicama, jalapeno, onion, mangoes and cilantro in a bowl. Add about half the vinaigrette and toss well, gradually adjusting seasoning and amount of vinaigrette without causing sauce to pool. Serve immediately.
More about “spicy mango salad recipes”
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool. In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients. Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.
