Author: Allen Susser
Author: Nava Atlas
Pineapple, honeydew, mango, and crystallized ginger combine to make this refreshing fruit salad. I would serve this as a side to mexican or Thai food.
Author: cookiedog
Yet again another recipe from my favourite paper, and writer/chef Jeremy Vincent. I have posted the recipe as written. This is a fantastic and great recipe for the use over the summer months. I got 4 jars...
Author: Tisme
My daughter really wow'ed the judges at fair with this recipe & with some changings has been several more times for our family. Now, it's off to a teenage camp.
Author: canninfool
This is a delicious, filling salad from the book Taste by Sybil Kapoor. It's supposed to feed 4 as a light lunch but DH and I have had this between us for dinner. Try it - you will love it! BTW, the preparation...
Author: HappyBunny
This Salad is very refreshing, Great for a summer day or with a Bar-B-Q, Fresh mangoes are hard to work with so mangoes in a jar are the way to go, make sure you wash off th syrup before slicing. Stevia...
Author: Chef Boy-R quotDiab
Author: Allen Susser
Make and share this Mango Tango Black Bean Salsa recipe from Food.com.
Author: Abby Girl
Author: Gina Marie Miraglia Eriquez
Make and share this Mango-Orange Chutney recipe from Food.com.
Author: seahorse73
I was inspired to create this dish after dining Placencia, Belize at the Maya Beach Hotel (mayabeachhotel.com). This is my attempt to recreate their Sassy Shrimp Pot. Nothing beats dining there in person,...
Author: BajaVilla.com
This salsa recipe is great with barbecued fish, seafood or chicken. I often use it as an accompaniment with Cajun spiced seared tuna or chili dusted prawns, and it also makes a great condiment with deep-fried...
Author: An_Net
You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Author: Selma Brown Morrow
This delicious recipe comes from the Wegmans grocery store magazine, Menu. It adds bright color and cool fresh vegetables and fruit to your plate with fantastic flavor. The original recipe called for twice...
Author: HopeJohnJP
Make the salsa early in the day or even the day before. It allows the flavors to blend and lets you have dinner ready in less than 30 minutes.
Author: Land O'Lakes
Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.
Author: Bernardo Bukantz
A pinch of salt makes everything taste better, including savory smoothies.
Author: Claire Saffitz
Thanks to my Sister Theresa. I came up with this recipe. I made this as a dressing for a salad that was so good I just ate it cold. Great for those hot summer days when you don't want to cook. Just blend...
Author: Rita1652
This takes a little effort -- not difficult, just a lot of dicing -- but it's worth it. I serve with Recipe #181210. Make ahead of time; let flavors mingle at least two hours.
Author: Belgophile
From Sunset Magazine. If you don't want to can the jam, let it cool and spoon into containers. Cover and chill up to 3 weeks. To store longer, leave about 1 inch headspace in containers, cover airtight,...
Author: Jellyqueen
This Nepali chutney is universally used as condiment with sekuwas (grilled skewers), sukutis (smoked roasted meats), roast duck, etc.
Author: Tulsi Regmi
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of...
Author: Chris Morocco
Author: Myra Goodman
This simple mango fruit smoothie gets a bolt of caffeine from matcha and a good dose of protein from yogurt.
Author: Katherine Sacks