Best Mango Fruit Salsa Recipes

MANGO MARINATED SEARED SWORDFISH WITH TROPICAL FRUIT SALSA

Steps:

• For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally.
• For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating.
• In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side.
• Serve topped with salsa.

FRUIT SALSA WITH PINEAPPLE AND MANGO

Steps:

• Toss pineapple, mango, onion, tomatoes, garlic, and jalapenos with olive oil and salt.
• Put into a grill basket or on the grill.
• Cook on medium heat for two minutes on each side then remove from heat to cool.
• Finely mince garlic and jalapeno and roughly chop everything else.
• Mix all remaining ingredients with grilled ingredients and chill for an hour or two before serving if possible to let the flavors mingle.
• Enjoy.

MANGO FRUIT SALSA

Steps:

• If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2" cubes.
• For the mango, I usually peel the skin off first with my vegetable peeler, and chop a small slice off the top and bottom. That way it stays flat on my board as I slice around the pit.
• The pit of the mango is large and flat. When you slice off a bit of the top and bottom, you can see its shape. I usually cut down the two wide sides of the mango first, and then carefully slice down the thinner sides to make sure I get all of the beautiful yellow mango off the pit.
• Ripe mango is very slippery, so carefully slice fruit and dice into cubes.
• Add all fruit to a large bowl.
• Add lime (or lemon) zest and juice.
• Taste, and add agave nectar, up to 1 tablespoons.
• Serve with cinnamon pita chips.

SPICY TAMARIND FRUIT SALSA (SALSA DE TAMARINDO CON MANGO Y PINA)

Steps:

• 1. Mix all of the above cut fruit, veggies and cilantro together in a big bowl,
• 2. In a glass pour lime juice, honey, tamarind juice or paste, If using paste dissolve well with a fork in the lime juice, add the salt and pepper and pour over the fuit and veggies. mix well taste to see if you have enough salt & pepper. Serve with taco chips or as an accompaniment to a meat, seafood or poultry dish. Enjoy

CHIA-CRUSTED OVEN-ROASTED TUNA WITH MANGO FRUIT SALSA RECIPE - (4.6/5)

Steps:

• MANGO SALSA: In a medium bowl combine mango and pineapple. Add strawberries, cilantro, and lime juice. Toss to combine. Set aside. BALSAMIC GLAZE: In a small nonstick saucepan combine brown sugar, balsamic vinegar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until mixture reaches the consistency of maple syrup and coats the back of a spoon; stir frequently. Let stand to cool completely, the mixture will thicken as it cools. CHIA CRUSTED TUNA: Thaw tuna, if frozen. Preheat oven to 425°F. Sprinkle tuna with the pepper. Spread chia seeds on a plate. Press each tuna fillet into the chia seeds to evenly coat one side. Coat a shallow nonstick or foil-lined baking pan with the canola oil. Place tuna, chia seed sides up, in the prepared baking pan. Roast 10 to 12 minutes or until tuna is firm to the touch and an instant-read thermometer inserted in centers registers 145°F (centers may still be pink); do not turn tuna over during roasting. Remove tuna from the oven; let stand 2 to 3 minutes before serving. To serve, drizzle each plate with 1 to 2 teaspoons of the balsamic glaze (store any remaining glaze in the refrigerator for another use); top with cooked tuna. Spoon salsa over tuna. TIPS: If fresh mango and/or pineapple is not available, use canned fruit instead. We do not recommend using a sugar substitute for this recipe. The glaze can be made ahead and stored in the refrigerator for up to 1 month.

MANGO-DRAGON FRUIT SALSA

Steps:

• Combine mango, dragon fruit, bell pepper, red onion, cilantro, lime juice, salt, and pepper together in a bowl. Refrigerate for at least 2 hours or overnight until ready to serve.