Mango Salsa 3 Ways
Ingredients
SMOKEY CHIPOTLE MANGO SALSA
- 1 Mango
- 1 tsp Dried Oregano
- 2-4 Chipotles in Adobo
- 1/2 cup Mild Red Salsa
- 2 tsp Cumin
GRILLED MANGO CORN SALSA WITH AVOCADO & TAJIN
- 1 Ripe Mango, sliced off the pit
- 1 Avocado, cubed
- 1/4 cup Red Onion, diced
- 1 Lime
- 1 Ear of Corn (you can substitute 1 cup of frozen and defrostedcorn if you can’t find fresh)
- 1/4 cup Cherry Tomatoes, sliced in half
- 1/4 cup Cilantro, roughy chopped
- 1 tbsp Tajin Seasoning
MANGO JICAMA JALAPEÑO SALSA WITH COCONUT & PEPITAS
- 1 Fresh Mango, cubed
- 1 Jalapeño, sliced thin
- 1/4 cup Cilantro, roughly chopped
- 3 tbsp Shredded Coconut
- 1/2 tsp Salt
- 1/2 Small Jicama, cubed
- 1/4 cup Mint, roughly chopped
- 3 tbsp Toasted and Salted Pepitas
- 1 Lime
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Instructions
SMOKEY CHIPOTLE MANGO SALSA
- Â Blend all ingredients until the smooth salsa is formed.
- Transfer to a serving dish and enjoy.
- Cover and store leftover salsa in the fridge for up to 4 days.
GRILLED MANGO CORN SALSA WITH AVOCADO & TAJIN
- 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.
- Grill the corn and mango for 5 to 7 minutes, until the corn is cooked through and both have developed grill marks.
- Remove the corn and the mango from the grill and allow to cool while you prepare the rest of the ingredients.
- Once the corn and mango have cooled, slice the corn off the cob and chop the mango into small cubes.
- Add corn and mango to the rest of the ingredients in the salsa and stir to combine.
- Â Squeeze over the lime and season with Tajin.
- Transfer the salsa to a serving dish and enjoy!
- Cover leftover salsa in the fridge for up to 3 days.
MANGO JICAMA JALAPEÑO SALSA WITH COCONUT & PEPITAS
- Combine all salsa ingredients in a large bowl then add lime and salt, adjusting the level of sweetness to your taste.
- Transfer the salsa to is serving bowl and enjoy!
- Cover and store leftover salsa in the fridge for up to 3 days.
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