- Dish type
- Side dish
This sweet and spicy mango and mint salsa goes great with barbecued meat or fish. Adjust the spice according to your personal taste.
1 person made this
- 1 mango - peeled, seeded and diced
- 1/2 jalapeno pepper, seeded and minced
- 1/4 small onion, chopped
- 1/8 green pepper, chopped
- 2 teaspoons finely chopped mint, or to taste
- 1 tablespoon lemon juice, or as needed
- 1 teaspoon honey
- 1/2 teaspoon crushed chilli flakes, or to taste
MethodPrep:15min ›Ready in:15min
- Combine mango, jalapeno, onion, green pepper and chopped mint in a bowl. Mix to combine. Season with lemon juice, honey and chilli flakes. Mix well.
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- Lamb chops
- 1 cup canned unsweetened coconut milk
- 1/4 cup soy sauce
- 1/4 cup Madras curry
- 6 garlic cloves, minced
- 1 tbsp golden brown sugar
- 2 - 1 2/3 pound racks of lamb, frenched, each cut into 4 double lamb chops (I am poor, so used lamb loin chops, 5$ for 4 at T&T)
- 2 cups diced mango
- 1/4 cup minced red onion
- 1/4 cup minced red bell pepper
- 2 tbsp fresh lime juice (oops, forgot to buy limes. lemon instead)
- 2 tbsp olive oil(didn't use it, didn't miss it)
- 1 tbsp minced fresh mint leaves
- For lamb chops: Whisk coconut milk, soy sauce, curry powder, minced garlic, and brown sugar in large bowl. Season to taste with salt and pepper. Add lamb chops, turning to coat. Cover with plastic and refrigerate overnight. For salsa: Mix diced mango, minced red onion, minced bell pepper, lime juice, oil, and mint in medium bowl. Season salsa to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 6 hours. The next part is NOT what I did. We aren't allowed to have a BBQ, so I tried it on the George. BIG mistake. I ended up having to finish it in a fry pan as the george was leaving it this awful pasty colour Prepare barbeque (medium heat). Sprinkle lamb chops with salt and pepper. Grill lamb chops until thermometer inserted horizontally into chop registers 135 degrees F for medium rare, about 5 minutes per side. Transfer lamb chops to plates and serve with salsa.
1 Remove the skin from the mango making sure not to take too much of the flesh away whilst doing it. 2 Finely chop the chilli, onion and garlic. Cut the mango into 1cm cubes and combine these ingredients together in a bowl. Add some chopped mint, a drizzle of olive oil, the lime juice and zest, and season. Recipe by: Food & Drink
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Calories per serving: 177
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Fresh Mango Salsa Ingredients:
To make this easy mango salsa recipe, you will need:
- Fresh Mangoes: Nice and ripe, and diced to your desired size. (Feel free to check out my tutorial on How To Select, Peel & Dice A Mango.)
- Red Onion: Also peeled and finely diced.
- Jalapeño: For a milder salsa, I recommend using just one pepper, seeded and diced. Or for a spicier salsa, feel free to add two peppers.
- Fresh Cilantro: Finely-chopped
- Fresh Lime: Please avoid the bottled stuff — your salsa will taste so much better with fresh lime juice!
Cool and Refreshing
This summer try this cool and refreshing salsa. Mango-Mint salsa gets it’s tropical flare from the chopped mango, the spice comes from the red onion and jalapeno. Mint lends a cool breeze to this salsa, with lime juice adding a citrus tang. Frozen Mini Key Lime Tarts are the perfect ending to this cool and refreshing meal of mango mint salsa and grilled halibut.
Serve this sensational salsa with Garlic-Lime Shrimp or any grilled fish such as: Grilled Tuna, Halibut or Mahi Mahi. Mahi-mahi is the Hawaiian name for the species Coryphaena hippurus, also known as dolphin fish in English. Please don’t worry, we’re not talking about Flipper, the bottle-nose dolphin, which is an air-breathing mammal. The mahi-mahi or dolphinfish is a surface-dwelling ray-finned fish found in tropical and subtropical waters worldwide.
History of Mint
Long a symbol of hospitality, Greek mythology claims that mint was once the nymph Mentha. She angered Pluto’s wife Peresphone, who turned her into this aromatic herb. There are over 30 species of mint, the two most popular and widely available being peppermint and spearmint. Peppermint being the most pungent of the two. It has bright green leaves, purple-tinged stems and a peppery flavor. Spearmint leaves are gray-green or true green and have a milder flavor and fragrance.
Mint is most plentiful during the summer months but many grocery stores now carry mint year round. Choose leaves that are evenly colored with no sign of wilting. Store bunches of mint as you would parsley and cilantro. Cut ends with a scissors, place cut stems down in a glass of water with a plastic bag over the leaves. Refrigerated this way for up to one week, changing water ever 2 days.
Why you will LOVE this Recipe
In the summertime, firing up the grill to cook delicious food HAS to be one of my favorite things to do! You can find me on the deck cooking up some keto marinated grilled chicken to serve up to my crew on any given Saturday night! But when you add some fruity, summery salsa to the top of your grilled chicken, it brings it up to the next level- introducing Chicken and Mango Salsa! You are going to love the juicy, flavorful chicken breast seasoned and cooked to perfection along with the super healthy, sweet and tangy colorful salsa that complements the chicken with every bite. This type of meal screams SUMMER and your guests are going to LOVE it!
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Grilled Salmon with Mango Cucumber Mint Salsa
The end of this roller coaster of cold and warm weather in Denver is in it’s final month and I’m so happy! I’m looking forward to consistently warm days and no more of this 75 degrees one day and 55 the next. I don’t want to take my winter coat out of the closet again until October.
One of my favorite parts of warm weather is taking my cooking outdoors to the grill. I’m not a fan of our house smelling like food, (unless it’s cookies or bread baking) so any chance I get to grill, I take it.
Salmon is always a favorite of ours to grill and I can’t get enough of this Grilled Salmon with Mango Cucumber Mint Salsa!
When I’m extra hungry I almost always choose to grill salmon over chicken. Salmon is full of healthy fat so it leaves me feeling full and satisfied much longer than a piece of chicken would. I generally don’t put a lot of seasoning on it. Salt, pepper, sometimes dill. If I’m in the mood for Southwest flavors, chili powder and cumin.
Where I do add flavor is in a fresh salsa to serve on top of it. Since mangos are so cheap right now, I knew a mango salsa was in order. Normally, I use cilantro in salsas, but I wanted this one to be a little different. I chose mint because of it’s fresh, clean flavor and it pairs great with mango.
To give the salsa so crunchy texture I used an English cucumber in it as well. Again another clean flavor that also pairs well with mint. For a little heat, there’s a jalapeño and then fresh lime juice is added in for a zippy, citrus kick of flavor.
The salsa has just the right amount of heat, sweet and fresh flavor and is the perfect topper for this grilled salmon. It will also keep in the fridge for a couple days if there happens to be any leftovers or you need to make it in advance.