Mango Tomatillo Salsa Recipes

GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA

Steps:

• Preheat a grill.
• Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
• Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
• Meanwhile peel and remove flesh from the remaining mango and finely dice.
• To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
• Yield: 3 cups

JALAPENO-MANGO SALSA

Steps:

• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

MANGO TOMATILLO SALSA

Steps:

• Combine all ingredients in a nonreactive bowl.
• Allow to sit for at least an hour (preferably 2 or more) before serving to let the flavors "marry".

MANGO-AND-AVOCADO SALSA

Steps:

• In a bowl, combine all ingredients.

FRESH MANGO SALSA

Steps:

• Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.

AVOCADO, TOMATO AND MANGO SALSA

Steps:

• In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.