Mango Corn Salsa Recipes

PINEAPPLE, MANGO AND CORN SALSA

Pineapple, Mango and Corn Salsa image

Make and share this Pineapple, Mango and Corn Salsa recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 15m

Yield 2 1/2 cs.

Number Of Ingredients 9

Ingredients

1 cup canned crushed pineapple, drained (packed in its own juices)
1/2 medium mango, diced
1/2 cup frozen corn, thawed
1/2 cup chopped tomato
1/4 cup minced parsley
3 tablespoons minced red onions
salt
cayenne pepper
cumin, to taste

Steps:

In a medium bowl, mix the pineapple, mango, corn, tomato, parsley and onion.
Season it with salt, cayenne and cumin, to taste.
Serve over grilled fish, chicken or tofu.

Nutrition Facts : Calories 126.2, Fat 0.7, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 31.3, Fiber 3.9, Sugar 18.8, Protein 2.8

CORN CAKES WITH POACHED EGGS AND MANGO SALSA

Corn Cakes with Poached Eggs and Mango Salsa image

Don't be intimidated by the poached eggs in this bright, can't-miss morning meal. -Eva Amuso, Cheshire, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 20

Ingredients

1 medium mango, peeled and chopped
1/2 cup salsa
2 tablespoons minced fresh cilantro
1 green onion, finely chopped
CORN CAKES:
4 large eggs, room temperature
2/3 cup all-purpose flour
2/3 cup cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 can (8-1/4 ounces) cream-style corn
1/2 cup 2% milk
1/2 cup butter, melted
1 cup fresh or frozen corn, thawed
4 green onions, chopped
1/4 teaspoon cream of tartar
POACHED EGGS:
1 tablespoon white vinegar
6 large eggs

Steps:

In a small bowl, combine the mango, salsa, cilantro and onion; set aside., Separate 2 eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes. , Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.

Nutrition Facts : Calories 455 calories, Fat 25g fat (13g saturated fat), Cholesterol 392mg cholesterol, Sodium 1097mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein.

CORN 'N' CUCUMBERS SALAD

Corn 'n' Cucumbers Salad image

This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

2 medium cucumbers, peeled and thinly sliced
2 cups fresh corn, cooked
1/2 medium onion, thinly sliced
1/2 cup vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper

Steps:

Combine all ingredients in a large bowl. Cover and chill for several hours.

Nutrition Facts :

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