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Mango Salsa Couscous
Dinner

Mango Salsa Couscous

4.4

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

By ALI88BABA

Tropical Salsa with Grilled Mango
Dinner

Tropical Salsa with Grilled Mango

4.5

Prep
20 min
Cook
8 min
Total
28 min

Instructions

  1. 1 Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
  2. 2 Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
  3. 3 Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.

By UNCLEBEN1980

Tilapia Fillets with Mango Salsa
Dinner

Tilapia Fillets with Mango Salsa

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
  2. 2 Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
  3. 3 Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
  4. 4 Serve with salsa.

By cookinmom

Mango Salsa Salmon
Dinner

Mango Salsa Salmon

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven broiler. Line a broiler pan with foil.
  2. 2 Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
  3. 3 Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

By KASIAN

Mango Salsa Chicken
Dinner

Mango Salsa Chicken

4.3

Prep
Cook
Total

Instructions

  1. 1 TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
  2. 2 Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
  3. 3 Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

By Emma

Grilled Swordfish Salad
Dinner

Grilled Swordfish Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  2. 2 Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
  3. 3 Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
  4. 4 Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

By paul r

Spicy Indian Chicken and Mango Curry
Dinner Indian

Spicy Indian Chicken and Mango Curry

4.2

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  2. 2 Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

By KIKI810

Chef John's Salmon Mango Bango
Dinner American

Chef John's Salmon Mango Bango

4.8

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Stir together mango, lime juice, pepper jam, and cilantro in a large bowl until well combined. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
  2. 2 Season salmon fillets with sea salt.
  3. 3 Heat oil in a large nonstick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges start to cook through, about 2 minutes. Flip fillets, remove the skillet from heat, and let salmon sit in the hot skillet until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

By John Mitzewich

Eden's Nectar Bourbon Chicken
Dinner

Eden's Nectar Bourbon Chicken

4.3

Prep
25 min
Cook
20 min
Total
345 min

Instructions

  1. 1 Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth.
  2. 2 Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil.
  4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.

By Chef Eden

Mango-Bacon-Butternut Squash Hash
Dinner American

Mango-Bacon-Butternut Squash Hash

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.

By Chris Denzer

Baked Salmon with Tropical Rice
Dinner

Baked Salmon with Tropical Rice

4.4

Prep
25 min
Cook
12 min
Total
37 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
  2. 2 Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
  3. 3 Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
  4. 4 Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
  5. 5 Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

By Joanna

Curried Chicken with Mango Rice
Dinner

Curried Chicken with Mango Rice

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
  2. 2 In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
  3. 3 Let stand, covered, until all liquid is absorbed, about 5 minutes.

By LINDA W

Spicy and Sweet Mango-Peach Sauce
Dinner

Spicy and Sweet Mango-Peach Sauce

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat peaches, mango, pineapple, triple sec, mustard, Worcestershire sauce, and lime juice in a medium saucepan over medium-high heat until just boiling.
  2. 2 Reduce heat to medium-low. Add brown sugar, jalapeno, cinnamon, allspice, cayenne pepper, and cloves. Simmer, uncovered, until thickened and somewhat chunky, about 45 minutes; stir occasionally to prevent burning.

By Brad

Caribbean Barley Salad
Dinner

Caribbean Barley Salad

5.0

Prep
20 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
  2. 2 Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

By Melissa Gardner

Jackfruit Tacos with Mango Slaw
Dinner

Jackfruit Tacos with Mango Slaw

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine green and red cabbage, mango, carrot, jalapeño, mayonnaise, and lime juice for slaw in a large mixing bowl. Mix well until all ingredients are coated with mayonnaise; set aside.
  2. 2 Prepare tacos: Gently pull jackfruit flesh apart as you would for pulled pork or chicken, discarding any seeds or pods.
  3. 3 Heat oil in a cast iron skillet over medium heat. Add shredded jackfruit and taco seasoning; cook and stir until heated through and blended with seasoning, 2 to 3 minutes.
  4. 4 Meanwhile, heat another cast iron skillet over medium-high heat. Working in batches, add tortillas and heat for 15 to 30 seconds per side.
  5. 5 Put jackfruit mixture in the middle of each tortilla and top with slaw and cilantro.

By CookingWithShelia

Citrus Swordfish with Citrus Salsa
Dinner

Citrus Swordfish with Citrus Salsa

4.5

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Make the salsa: Mix orange, pineapple, mango, jalapeños, orange juice, bell pepper, sugar, and cilantro together in a medium bowl until well combined. Cover and refrigerate until needed.
  2. 2 Marinate the swordfish: Whisk orange juice, oil, pineapple juice concentrate, and cayenne together in a large glass or ceramic bowl. Add swordfish and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove swordfish from marinade and shake off excess. Discard remaining marinade.
  5. 5 Grill on the preheated grill until opaque in the center, 6 to 8 minutes per side. Serve with the salsa.

By Robyn Webb

Island Chicken with Fruit Salsa
Dinner American

Island Chicken with Fruit Salsa

4.0

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
  2. 2 Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
  3. 3 Preheat oven to 325 degrees F (165 degrees C).
  4. 4 Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

By Lois

LaWanna's Mango Salsa on Tilapia Fillets
Dinner American

LaWanna's Mango Salsa on Tilapia Fillets

4.1

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
  2. 2 Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

By Allen Goforth

Bourbon Mango Pulled Pork
Dinner American

Bourbon Mango Pulled Pork

4.7

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
  2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
  4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Curry Salmon with Mango
Dinner American

Curry Salmon with Mango

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
  3. 3 Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
  4. 4 Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

By Utonah Ruiz

Grilled Chicken Thighs with Mango-Ancho Sauce
Dinner American

Grilled Chicken Thighs with Mango-Ancho Sauce

4.2

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
  2. 2 Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
  3. 3 Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

By France Cevallos

Mango Salsa Steak Fajitas
Dinner Mexican

Mango Salsa Steak Fajitas

4.4

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Heat oven to 400 degrees F. Line cookie sheet with foil.
  2. 2 In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
  3. 3 Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
  4. 4 Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.

By Old El Paso

Vegan Arepas Made with Polenta
Dinner American

Vegan Arepas Made with Polenta

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. Grease a baking sheet.
  2. 2 Slice polenta and tofu into slabs of equal thickness; brush with olive oil and arrange on the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.
  4. 4 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.
  5. 5 Pour black beans into a blender and blend until a thick sauce forms. Set aside.
  6. 6 Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.
  7. 7 To build arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.

By angloesque