Chili Mango Salad Recipes

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

Provided by Tyler Florence

Categories appetizer

Time 15m

Yield about 6 servings

Number Of Ingredients 7

Crunchy Jicama and Mango Salad with Chile and Lime image

Steps:

Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

Ingredients

1 medium jicama (about 1 pound)
2 small cucumbers
3 medium mangoes
1/4 cup roughly chopped cilantro leaves, plus sprigs, for garnish
2 teaspoons powdered dried chile - any medium heat kind is fine
2 limes, juiced
Kosher salt

SPICY MANGO SALAD

Provided by Ree Drummond : Food Network

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 14

Spicy Mango Salad image

Steps:

Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.

Ingredients

1 teaspoon hot sauce, or more to taste
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
Juice of 2 limes
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
4 mangoes, sliced
4 Roma tomatoes, halved and sliced
1 small jicama, peeled and cut into julienne
1 red onion, thinly sliced
1/4 cup fresh cilantro leaves
8 leaves fresh basil
2 avocados, sliced

SPICY MANGO SALAD

This is a smashing side dish, with an interesting mix of spicy, sweet and sour! Try it and it will be one of your favorites! Delicious with BBQ's or Asian food.

Provided by MIREILLE67

Categories Salad Fruit Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 7

Spicy Mango Salad image

Steps:

Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 25.8 g, Fat 5.1 g, Fiber 3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 4.3 mg, Sugar 20.9 g

Ingredients

4 medium mangos - peeled, seeded, and cubed
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
salt and freshly ground black pepper to taste

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE

Provided by Bon Appétit Test Kitchen

Categories Salad Ginger Appetizer Quick & Easy High Fiber Dinner Mango Shrimp Avocado Healthy Lettuce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Steps:

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

Ingredients

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

MANGO CHILI SALSA

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 oysters. Preparation time includes standing time in the fridge.

Provided by An_Net

Categories Mango

Time 1h

Yield 500 ml, 12 serving(s)

Number Of Ingredients 10

Mango Chili Salsa image

Steps:

In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.
Add the coriander leaves just before serving.

Nutrition Facts : Calories 46.2, Fat 2.4, SaturatedFat 0.3, Sodium 1.3, Carbohydrate 6.5, Fiber 0.8, Sugar 5.4, Protein 0.4

Ingredients

200 g mango pulp, diced
100 g mango puree, you may prepare this with the remaining flesh around the seed and the trimmings of the mango fillets
90 g red capsicums or 90 g green capsicum, diced
50 g red onions
10 g cilantro leaves, chopped roughly
salt
white pepper
1 lime, juice of
2 pieces red finger chilies, chopped
30 ml virgin olive oil

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

This recipe is from Tyler Florence (Food Network). It's crunchy, sweet, citrusy, and spicy all in one! A great side dish for Mexican night.

Provided by mamabear22

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Crunchy Jicama and Mango Salad With Chile and Lime image

Steps:

Peel and cut the jicama into long thin strips.
Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips.
Peel the mangoes, cut the cheeks off, then slice into wedges.
Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice.
When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

Nutrition Facts : Calories 243.4, Fat 1.3, SaturatedFat 0.3, Sodium 13.4, Carbohydrate 59.9, Fiber 13.1, Sugar 40.4, Protein 4.4

Ingredients

1 medium jicama (about 1 pound)
2 small cucumbers
3 medium mangoes
1/4 cup roughly chopped cilantro leaf, plus sprigs, for garnish
2 teaspoons powdered dried chilies, any medium heat kind is fine
2 limes, juice of
kosher salt

MANGO WITH CHILE-LIME SALT

This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.

Provided by Yewande Komolafe

Categories snack, finger foods

Time 10m

Yield 2 servings

Number Of Ingredients 4

Mango With Chile-Lime Salt image

Steps:

In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.

Ingredients

1 tablespoon ground chile, such as ancho or paprika
1 tablespoon fresh lime zest
1/2 teaspoon fine sea salt
2 ripe mangoes (1 1/2 pounds), peeled, pitted and cut into 1/2-inch slices

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