FRESH MANGO SALSA RECIPE | ALLRECIPES
I love this recipe and it tastes good with tortilla chips.
Provided by Spence
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Yield 5 cups
Number Of Ingredients 10
Steps:
- Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.
Nutrition Facts : Calories 7.5 calories, CarbohydrateContent 1.9 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 30.1 mg, SugarContent 1.4 g
CHUNKY FRESH MANGO CAKE RECIPE: HOW TO MAKE IT
This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. —Allene Bary-Cooper, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.
Nutrition Facts : Calories 423 calories, FatContent 26g fat (2g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 46g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 168 calories per serving
- Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour.
- Run the tip of your knife down their backs and pull out the vein. Put a large non-stick frying pan on a medium heat.
- Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.
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Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 28 calories per serving
- Peel, stone and roughly chop the mangos; set aside.
- Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
- Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
- Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
- Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
- Divide among sterilised jars, seal and keep for up to 6 months.
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Total Time 10 minutes
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Calories 25 calories per serving
- In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
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