Mango Nectarine Salsa Recipes

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MAHI MAHI WITH NECTARINE SALSA

A ripe nectarine inspired me to put together a fruity salsa to serve with fish fillets. I received six thumbs up from our three children for this easy, nutritious main dish. -Michelle Augustine, Cincinnati, OH

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13



Mahi Mahi with Nectarine Salsa image

Steps:

  • For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving., Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa.

Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 520mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

1 medium nectarine, peeled and chopped
1/4 cup chopped onion
2 tablespoons chopped cucumber
1 tablespoon minced fresh cilantro
2 teaspoons chopped seeded jalapeno pepper
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Louisiana-style hot sauce
FISH FILLETS:
2 mahi mahi fillets (6 ounces each)
1 tablespoon olive oil
Dash salt

CHEF JOHN'S NECTARINE SALSA

I've always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 50m

Yield 6

Number Of Ingredients 10



Chef John's Nectarine Salsa image

Steps:

  • Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
  • Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
  • Before serving, stir in black pepper. Add a pinch more salt, if needed.

Nutrition Facts : Calories 33.4 calories, Carbohydrate 4.5 g, Fat 1.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 195 mg, Sugar 2.8 g

1 cup finely diced nectarine
½ cup finely diced red bell pepper
⅓ cup finely diced onions
2 tablespoons finely diced jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons olive oil
½ teaspoon salt, plus more to taste
1 pinch cayenne pepper
1 pinch freshly ground black pepper

MANGO SALSA

This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.

Provided by IYENGAR21

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 45m

Yield 8

Number Of Ingredients 7



Mango Salsa image

Steps:

  • In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Nutrition Facts : Calories 21 calories, Carbohydrate 5.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 4.2 g

1 mango - peeled, seeded, and chopped
¼ cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

MANGO AND TOMATO SALSA

Ripe mangoes and tomatoes make this simple salsa shine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 9



Mango and Tomato Salsa image

Steps:

  • Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

1/2 red onion, peeled and cut into 1/4-inch dice
2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice
2 ripe tomatoes, cut into 1/2-inch dice
1 jalapeno pepper, seeds and ribs removed, minced
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup fresh cilantro leaves, loosely packed, coarsely chopped

PORK CHOPS WITH NECTARINE SALSA

My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13



Pork Chops with Nectarine Salsa image

Steps:

  • In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
1 tablespoon olive oil
1/4 cup salsa
2 tablespoons apricot spreadable fruit
2 cups sliced peeled nectarines or peaches
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

MANGO PEACH CHUTNEY

A wonderful aroma will fill your home when you make this chutney. An elegant addition to any curry, it is an indispensable side dish for Lentil Sambar. This recipe comes from the Moosewood Restaurant's Low-Fat Favorites cookbook! :)

Provided by Sharon123

Categories     Asian

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11



Mango Peach Chutney image

Steps:

  • Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
  • Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
  • Cool or chill before serving.
  • This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
  • If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.

1 large mango, peeled and coarsely chopped
2 cups fresh peaches or 2 cups frozen peaches, peeled and coarsely chopped
1/2 cup unsweetened apple juice
1/2 cup cider vinegar
1/2 cup packed brown sugar
1 medium onion, chopped
2 teaspoons grated fresh gingerroot
2 teaspoons grated fresh green chili peppers, seeded and minced (about 1 tbls.)
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

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