MANGO PINEAPPLE SALSA
This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-2/3 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
MANGO, PINEAPPLE, & KIWI SALAD
I sampled this recipe at a local deli and was lucky enough to get the recipe. Never in a million years would I have made this recipe had I not sampled it first -- I was surprised at the ingredient list, but the combination of flavors is delicious!!! The recipe states that "This salad is full of refreshing flavors and can also be used as a relish for meats." I hope that you enjoy it.
Provided by The_Desperate_House
Categories Mango
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place mangos, kiwi,and pineapple in a large bowl. Toss gently.
- Add remaining ingredients. Stir to coat.
- Let stand 10 minutes.
- Serve at room temperature or refrigerate until serving time.
Nutrition Facts : Calories 158.3, Fat 0.7, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 40.4, Fiber 4.6, Sugar 32.3, Protein 2
PINEAPPLE KIWI MANGO SALSA
I developed this recipe because I wanted something a little different from the usual pineapple mango salsas out there. It's sweetness complements the spiciness of another dish very well....for example, It went really well with our ZWT3 team's jerk recipe! The jerk recipe is Recipe #234216, if you want to check that out. But, I think this salsa is also good by itself. Cooking time does not include time to let the salsa sit and absorb the flavors.
Provided by Annisette
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a bowl and mix together.
- Let it sit to allow the flavors to mingle.
PAN-SEARED PORK WITH PINEAPPLE-KIWI SALSA
Rejuvenate leftover pork slices by pan-searing them in olive oil (to create a golden brown crust) and then freshen everything up with a lively pineapple-kiwi salsa. If you want, you can also make this dish with boneless pork loin chops or lean sirloin steak (just cook the meat longer if you're starting from raw). I like to round out the dish with a store-bought mixed bean salad or combination of rice and black beans.
Provided by Robin Miller : Food Network
Categories main-dish
Time 19m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
- Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.
PINEAPPLE MANGO SALSA
Provided by Food Network
Categories condiment
Time 20m
Yield 10 to 12 servings (about 1 quart)
Number Of Ingredients 10
Steps:
- Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.
GRILLED PINEAPPLE MANGO SALSA
This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!
Provided by Mama Smith
Categories Appetizers and Snacks
Dips and Spreads Recipes
Salsa Recipes
Mango Salsa Recipes
Time 8h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
- After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g
AVOCADO AND TROPICAL-FRUIT SALSA
Steps:
- Gently toss together all ingredients with salt and pepper to taste.
ISLAND SALSA
Steps:
- Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)
MANGO KIWI PINEAPPLE SANGRIA RECIPE BY TASTY
Here's what you need: small mangoes, kiwis, coconut rum, white wine, pineapple juice, soda water
Provided by Paroma Soni
Categories Drinks
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a pitcher, pour the coconut rum over the mango and kiwi. Chill for 1 hour.
- Pour in the rest of the ingredients and stir.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 58 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 39 grams
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