Best Mango And Avocado Salsa Recipes

COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE

Steps:

• Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
• In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
• Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
• Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
• While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
• In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
• To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.

SHRIMP AND MANGO ADOBADO SALAD WITH ROASTED CORN AND AVOCADO SALSA

Steps:

• Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
• To make the marinade:
• Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
• Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
• To make the salsa:
• Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
• Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
• Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
• Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.

AVOCADO, TOMATO AND MANGO SALSA

Steps:

• In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY

Steps:

• Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
• Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
• Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
• Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
• Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
• Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
• Serve and enjoy.

MANGO-AND-AVOCADO SALSA

Steps:

• In a bowl, combine all ingredients.

REFRESHING AVOCADO, TOMATO, AND MANGO SALSA

Steps:

• Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.

BLACK BEAN,MANGO AND AVOCADO SALSA SALAD

Steps:

• Drain the black beans into a colander placed in the sink, rinse beans with cold water until no more foam appears, then let beans drain while preparing other ingredients.
• In a small dish, stir together the lemon juice, white balsamic vinegar, Harissa, salt and pepper. Whisk in the olive oil, one tablespoon at a time.
• In large bowl combine cubed avocado, mango, corn,peppers and onions.
• Add drained black beans and stir very gently to combine. (Don't stir too much; you don't want the avocado
• or the beans to get crushed with the other ingredients.).
• Cover and refrigerate until you serve it.

AVOCADO, TOMATO AND MANGO SALSA

Steps:

• In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic.
• Stir in the salt, lime juice, red onion, and olive oil.
• To blend the flavors, refrigerate for about 30 minutes before serving.

GRILLED OPAH WITH MANGO AND AVOCADO SALSA, CITRUS VINAIGRETTE AN

Steps:

• Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• Make salsa by combining mango, red onion, chile, bell pepper, and cilantro with 2 tablespoons of the vinaigrette. Very gently, lightly mix in the avocado into the mango mixture. Drizzle with one more tablespoon of vinaigrette, then cover and refrigerate until ready to serve.
• Brush opah with olive oil and add salt and pepper to taste, put on preheated grill, cook 6-8 minutes per side, being careful not to overcook.
• Or, preheat oven to 375. Season fish with salt and pepper. Heat a non-stick pan with olive oil, and sear all sides of the opah. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish.
• Place salad greens and toasted pine nuts in bowl and toss with remaining vinaigrette. Place a mound of salad on each serving plate. Place fish on top the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate.

MANGO, AVOCADO, AND CUCUMBER SALSA

Steps:

• 1. Rinse and dry the diced and salted cucumber. Mix the cucumber with the rest of the first seven ingredients.
• 2. Season with salt and red pepper flakes to taste.
• 3. Stir in olive oil and lime juice. Serve at room temperature. (If refrigerated, remember to allow salsa to come to room temperature before serving).

SPICY LOBSTER CAKES WITH MANGO AND AVOCADO SALSA

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
• In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
• Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
• Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine.

CHICKEN NUGGETS WITH MANGO AND AVOCADO SALSA

Steps:

• Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
• Meanwhile, make the mango salsa. Mix the avocado, mango, cilantro, onion and chili together in a bowl and pour over the coconut aminos. Refrigerate until needed.
• Preheat the oven to 350°F.
• Put the flour and spices in a bowl and put the desiccated coconut on a plate.
• Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.
• Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
• To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.

MANGO AND AVOCADO SALSA WITH SPICY BACON

Steps:

• Heat oven to 425°F. Line cookie sheet with foil.
• Arrange bacon slices on cookie sheet. Sprinkle paprika, chili powder and red pepper on both sides of each slice.
• Bake in center of oven 15 minutes. Set aside to cool and firm up. When cool, chop bacon into small pieces.
• In medium bowl, stir together chopped bacon, avocados, mango, onion and chile. Add lime juice; toss gently. Let stand at room temperature to blend flavors. Serve with tortilla chips. Store in refrigerator.

MANGO AND AVOCADO SALSA WITH SPICY BACON

Steps:

• Heat oven to 425°F. Line cookie sheet with foil.
• Arrange bacon slices on cookie sheet. Sprinkle paprika, chili powder and red pepper on both sides of each slice.
• Bake in center of oven 15 minutes. Set aside to cool and firm up. When cool, chop bacon into small pieces.
• In medium bowl, stir together chopped bacon, avocados, mango, onion and chile. Add lime juice; toss gently. Let stand at room temperature to blend flavors. Serve with tortilla chips. Store in refrigerator.

STEAK WITH AVOCADO BUTTER AND MANGO SALSA

Steps:

• 1. Prepare the mango salsa and the avocado butter. Cover and reserve. Prepare an outdoor grill, or, preheat a stovetop grill pan or oven broiler. Season steaks with salt. Add pepper, if desired. Brush the steaks with vegetable oil. 2. When the coals are hot, or broiler or stovetop pan is hot, cook the steaks about 4 minutes per side, or until browned on the outside and pink and juicy inside for medium rare, or adjust time for desired doneness. Put 1 steak on each of 4 plates. Top each steak with about 1 tablespoon of avocado butter. Spoon mango salsa on the side. Pass extra avocado butter and salsa at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRAB, AVOCADO AND MANGO SALSA NACHOS RECIPE - (4.3/5)

Steps:

• 1 Chop the mangoes, tomatoes, and cucumbers and place in a small bowl. Squeeze some lime juice over the top and mix well. 2 Mash up the avocados in another bowl, squeeze juice from half of a lemon along with a dash of salt and pepper and mix well. 3 In yet another bowl, mix the crab with the yogurt, and stir in the juice from the other half of the lime. Add the Old Bay seasoning and mix well. 4 If you want to toast your chips before serving, place them onto a foil lined baking sheet, toss with some oil, and bake for about 5-7 minutes at 350. I served mine as is. 5 Place chips onto a serving platter or plates and spoon the avocado mixture into the center of the chips, followed by the crab mixture on the top of the avocados, and then encircle the avocado and crab with the tomato mango salsa.

TOWN HOUSEAND#174; CRACKERS WITH AVOCADO AND MANGO SALSA

Steps:

• 1. In small bowl toss together mango, avocado, onion, cilantro, lemon juice, jalapeno pepper (if desired), salt and pepper.
• 2. Spoon mango mixture on top of KEEBLER TOWN HOUSE ORIGINAL crackers. Serve immediately.
• For more great recipes, visit www.Kelloggs.com.
• ®, ™, © 2010 Kellogg NA Co.

CHICKEN NUGGETS WITH MANGO AND AVOCADO SALSA

Steps:

• Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
• Meanwhile, make the mango salsa. Mix the avocado, mango, cilantro, onion and chili together in a bowl and pour over the coconut aminos. Refrigerate until needed.
• Preheat the oven to 350°F.
• Put the flour and spices in a bowl and put the desiccated coconut on a plate.
• Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.
• Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
• To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.
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• Recipe from Eat. Nourish. Glow, by Amelia Freer, Copyright © 2015, published by HarperWave.