Warm Mango Salsa Recipe - Allrecipes.com
Warm Mango Salsa Recipe
  • READY IN 35 mins

Warm Mango Salsa

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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 More Reviews

Jun 01, 2009

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.

 
May 03, 2010

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.

 

9 Ratings

Apr 26, 2011

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.

 
Jan 14, 2010

I loved this with white fish! I kicked it up a notch with Sriracha sauce and the mixture of hot and fruit really brought out the flavor of the fish.

 
Apr 01, 2011

Awsome, just what I was looking for. Thanks

 
Aug 20, 2011

This is so yummy! We serve this with tortillas and fajita-style chicken, and it has quickly become our favorite entertaining dish-everyone raves about it! Thank you for this simple-to-make, yet exotic-tasting recipe!

 
Sep 21, 2012

This has become a staple in our house in the Philippines, where the local mangoes make it even better. I use fresh pineapple instead of canned, and triple the garlic and double the chili peppers (I use local chilis instead of jalapenos). Makes an amazing topping for pork chops, grilled chicken or even just over rice. You can leave out the butter if you have a dairy sensitivity or want to make it vegan, and it doesn't miss anything at all in the flavor.

 

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Nutrition

  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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