Mango Salsa 3 Ways

  • PREP TIME20 minutes

  • COOK TIME15 minutes

  • TOTAL TIME

  • SERVINGS0

Recipe submitted by Olivia Crouppen, LivHungry.

Mango Salsa 3 Ways

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Ingredients

Smokey Chipotle Mango Salsa

  • 1 Medium Ripe Mango, roughly chopped
  • 1/2 cup Mild Red Salsa
  • 1 tsp Dried Oregano
  • 2 tsp Cumin
  • 2-4 Chipotle in Adobo (depending on how spicy you like it)

Grilled Mango Corn Salsa with Avocado & Tajin

  • 1 Ripe Mango, sliced off the pit
  • 1 Ear of Corn (you can substitute 1 cup of frozen and defrostedcorn if you can’t find fresh)
  • 1 Avocado, cubed
  • 1/4 cup Cherry Tomatoes, sliced in half
  • 1/4 cup Red Onion, diced
  • 1/4 cup Cilantro, roughy chopped
  • 1 Lime
  • 1 tbsp Tajin Seasoning

Mango Jicama Jalapeño Salsa with Coconut & Pepitas

  • 1 Fresh Mango, cubed
  • 1/2 Small Jicama, cubed
  • 1 Jalapeño, sliced thin
  • 1/4 cup Mint, roughly chopped
  • 1/4 cup Cilantro, roughly chopped
  • 3 tbsp Toasted and Salted Pepitas
  • 3 tbsp Shredded Coconut
  • 1 Lime
  • 1/2 tsp Salt
  • PREP TIME 20 minutes

  • COOK TIME15 minutes

  • TOTAL TIME

  • SERVINGS0

Recipe submitted by Olivia Crouppen, LivHungry.

Instructions

Smokey Chipotle Mango Salsa

  1. Blend all ingredients until the smooth salsa is formed.

  2. Transfer to a serving dish and enjoy.

  3. Cover and store leftover salsa in the fridge for up to 4 days.

Grilled Mango Corn Salsa with Avocado & Tajin

  1. Heat a grill pan or large skillet over medium high heat. While the grill of pan is preheating, brush the corn and the ripe mango with a little bitof olive oil.

  2. Grill the corn and mango for 5 to 7 minutes, until the corn is cooked through and both have developed grill marks.

  3. Remove the corn and the mango from the grill and allow to cool while you prepare the rest of the ingredients.

  4. Once the corn and mango have cooled, slice the corn off the cob and chop the mango into small cubes.

  5. Add corn and mango to the rest of the ingredients in the salsa and stir to combine.

  6. Squeeze over the lime and season with Tajin.

  7. Transfer the salsa to a serving dish and enjoy!

  8. Cover leftover salsa in the fridge for up to 3 days.

Mango Jicama Jalapeño Salsa with Coconut & Pepitas

  1. Combine all salsa ingredients in a large bowl then add lime and salt, adjusting the level of sweetness to your taste.

  2. Transfer the salsa to is serving bowl and enjoy!

  3. Cover and store leftover salsa in the fridge for up to 3 days.