Best Mango Red Onion Salad Recipes

MANGO, PAPAYA, CUCUMBER AND RED ONION SALAD

Steps:

• Combine mango, papaya, cucumber and red onion in a bowl.
• Whisk together vinegar, orange juice, rind, mustard and honey. Slowly whisk in oil. Stir in poppyseeds and mint. Toss with fruit, cucumber, and red onion.
• Lay watercress on a platter and top with salad.
• Great served with spicy chicken.

CRISPY FISH SALAD WITH RED ONION, MANGO, AND SOY-LIME VINAIGRETTE

Steps:

• Fill a small bowl halfway with water and add ice cubes. Add onion slices and let soak for 5 minutes. Drain and pat dry. Transfer to a medium bowl with mango, radishes, and cilantro. Transfer salad mixture to refrigerator and let chill while preparing fish.
• Fill a countertop electric fryer or deep pot 2 inches high with oil and heat to 350 degrees.
• In a shallow dish, mix together flour and cornstarch and season with salt and pepper. Lightly dredge fish in flour mixture, shaking off excess. Working in batches, place the fish into a fryer basket or spider strainer and carefully lower into hot oil. Fry for 2 to 3 minutes, until golden brown and crisp. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
• Remove salad from refrigerator and drizzle with vinaigrette; toss to combine. Arrange on a serving platter and top with fish; serve immediately.

GRILLED SPICED SNAPPER WITH MANGO AND RED ONION SALAD RECIPE

Steps:

• Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.
• Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.
• Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8-12 minutes, depending on the size of the fish. Transfer to a platter.
• Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

MANGO RED ONION SALAD WITH MINT VINAIGRETTE

Steps:

• Cut the mangos in half, using the tip of your knife to cut around the large seed in the center. With the knife tip make slashes in the pulp of the fruit but not through the skin. Cut again in the other direction so that you've made hash marks in the fruit. Now turn the skin of the fruit inside out so that the fruit projects outward. With a spoon scoop out the already cut fruit into a mixing bowl.
• Peel the onion, cut in two and slice from root end to stem end into a fine julienne. Mix the mango and onion together.
• Combine the honey, lime juice, mint and soy in a small bowl. Pour this vinaigrette over the mango and onion and serve.

MANGO-RED ONION SALAD

Steps:

• In a medium bowl, combine mango, tomatoes, onion, lime juice, and cumin. Toss to combine. Season, to taste, with salt and black pepper.

MANGO & RED ONION SALAD

Steps:

• Mix first 5 ingredients together.
• Season salad with salt and pepper to taste.