Best Strawberry Mango Salsa Recipes

GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA

Steps:

• Preheat a grill to medium.
• Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

MANGO-STRAWBERRY SALSA

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

GRILLED SALMON WITH PINEAPPLE, MANGO, AND STRAWBERRY SALSA

Steps:

• Preheat a grill to medium.
• Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA

Steps:

• Preheat a grill to medium. I also grilled mine on a cedar plank.
• Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence(2 teaspoons), salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
• For the Salsa:.
• In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

CALYPSO STRAWBERRY-MANGO SALSA

Steps:

• In bowl, toss all ingredients except salt to blend thoroughly.
• Mix in salt.
• Serve immediately or cover and refrigerate up to two days.
• Serve with corn chips, chicken or mild, white fish.

MANGO STRAWBERRY SALSA

Steps:

• 1. Toss first 6 ingredients together in a large bowl.
• 2. Whisk together next 4 ingredients in a separate bowl.
• 3. Pour over fruit mixture.
• 4. Stir to combine; salt and pepper as desired.
• 5. Let set an hour. Then enjoy alongside your favorite style tortilla chip!!! Stir occasionally to keep the fruit moist with the dressing.

CHIPOTLE SALMON WITH STRAWBERRY MANGO SALSA

Steps:

• In a small bowl, combine the brown sugar, garlic, chipotle peppers and salt; rub over salmon., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until the fish flakes easily with a fork., In a small bowl, combine the salsa ingredients; serve with salmon.

STRAWBERRY-MANGO SALSA

Steps:

• In a medium bowl, whisk together the lime juice, sugar, and gingerroot.
• Stir in the remaining ingredients. Serve at room temperature or cover and refrigerate for up to 1 hour. (Flavors are at their peak if the salad is served within 1 hour.)
• Peach-Berry Salsa
• Replace the strawberries with peaches, the mango with blueberries or raspberries, the lime juice with lemon juice, and the cilantro with mint. Omit the jalapeño.
• Cook's Tip on Hot Chile Peppers
• Hot peppers-such as jalapeño, Anaheim, serrano, and poblano-contain oils that can burn your skin, lips, and eyes. Wear disposable gloves or wash your hands thoroughly with warm, soapy water immediately after handling such peppers.
• nutrition information
• (Per Serving)
• Calories: 60
• Total Fat: 0.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 2mg
• Carbohydrates: 15g
• Fiber: 2g
• Sugars: 12g
• Protein: 1g
• Dietary Exchanges
• 1 Fruit
• Peach-Berry Salsa
• (Per Serving)
• Calories: 58
• Total Fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 15g
• Fiber: 2g
• Sugars: 12g
• Protein: 1g
• Dietary Exchanges
• 1 Fruit

GRILLED AVOCADO WITH STRAWBERRY-MANGO SALSA

Steps:

• 1. Preheat a well-oiled grill to medium-high, 300°F to 400°F.
• 2. Slice the avocados in half lengthwise, and carefully remove the pit; do not peel them. In a small bowl, mix the honey with the oil. Brush the avocado flesh with this mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate).
• 3. In a medium bowl, mix the mango and strawberries with the vinegar, orange juice, and lemon juice. Let the mixture rest for at least 20 minutes, stirring occasionally, so the flavors can blend.
• 4. Grill the avocados, skin side down, for 2 to 3 minutes, until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them, flesh side down, on the hot grill for another 2 or 3 minutes.
• 5. With a spatula, carefully remove the avocados from the grill and place them on a bed of lettuce on a serving plate, 2 halves per person. Fill the seed cavity with mango-strawberry salsa, generously dribbling some on top of each half. Serve with a spoon to scoop out the avocado flesh and salsa.

STRAWBERRY-MANGO CHIPOTLE SALSA

Steps:

• Combine ingredients.

STRAWBERRY-MANGO SALSA

Steps:

• Mix all ingredients together in a bowl.
• Cover and refrigerate for an hour or two to let the flavors develop.

STRAWBERRY MANGO SALSA

Steps:

• Combine all ingredients and allow to sit in the refrigerator for a few hours, covered. We ate this in about 2 days... but I hear it keeps well in a sealed container for about a week.