![]() ![]() Let the salsa rest for at least 10-15 minutes before serving. Step 2 - Stir the salsa together and season it with salt. On each bottom bun, layer a black bean patty, lettuce, tomato, onion, smashed avocado, mango salsa, and/or crispy tortilla strips. Step 1 - Chop the mango, bell pepper, onion, jalapeño, and cilantro and place them in a large bowl. In a small bowl, toss all the salsa ingredients together. You can keep it pretty chunky or make it smoother, depending on your personal preference. In a medium bowl, lightly mash the avocado and the lime juice. Once ready to serve, you can dump out the water, give it a stir and serve Once made, guacamole should be consumed within 1-2 days. Another option is to add a small amount of water on top of the guacamole. Transfer the patties to paper towels to drain. Immediately cover with plastic wrap, pressing the wrap into the top of the guacamole and sealing on the edges. When it shimmers, working in batches, add the patties and cook for about 3 minutes on each side, until lightly browned and crisp. In the same skillet in which you cooked the onion, heat the remaining tablespoon of oil over medium-high heat. Using your hands, form the bean mixture into patties to match the size of your buns. Using a large spoon or your hands, mix to combine. Add avocado and lime juice and stir gently to combine. Transfer leftover salsa to a freezer-safe container, and freezer up to 2 months. In the freezer: You can freeze mango salsa, but you might lose some flavor and texture once its thawed. 2.Īdd the beans, sweet potato, breadcrumbs, sriracha, salt and brown rice to the bowl with the onion. Place tomato, jalapeo, pineapple, mango, onion and salt in a medium bowl, stirring to combine. In the fridge: Transfer the salsa to an airtight container, or cover the bowl in plastic wrap. Mango Guacamole 2 garlic cloves minced 1/4 cup packed fresh cilantro leaves chopped 1/4 cup freshly squeezed lime juice (about 2 limes) 1 serrano chile. Transfer the onion to a large bowl set the skillet aside (no need to wash it). When it shimmers, add the onion and cook for about 20 minutes, until tender and slightly caramelized. A perfectly seared fresh scallop requires little else, but a dab of mango salsa not only looks pretty-it accentuates the scallop wonderfully.In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Serve it with seared scallops: While some folks may be tempted to whip up a fancy sauce for scallops, I’m here to tell you there’s no need to bother.Layering in a sweet element like mango salsa helps the other flavors play off each other, resulting in a much more interesting meal. Nothing beats homemade guacamole This variation was born when I had some ripe mango leftover from Mango Salsa. Pile it on tacos: Everything that goes on a taco swings savory-meat, cheese, sour cream, you get it.The combination of sweet, savory, soft, and crunchy is a mouth party you don’t want to miss. Get a little mango salsa on the end of your fork, then spear a crispy fried shrimp. It’s not exactly dippable, so you’ll need a fork, but trust us. Add onion, jalapeño, cilantro, salt, pepper, and pineapple. The next time you tuck into a big pile of fried shrimp, have a little ramekin of mango salsa nearby. In a medium bowl, mash avocados with lime juice until fairly smooth. Toss together the mango, avocado, pepper, cilantro, lime, oil, salt, and pepper. ![]() Scoop some of the beef mixture in a strip down the center of each tortilla. Warm the tortillas in the oven or the microwave. ![]() Add the steak, onion, bell pepper, jalapeo, Worcestershire sauce and salt. Drizzle with olive oil and lime juice, rub with chili powder and season with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Try it with fried shrimp: Fried shrimp require no further adornment. Arrange the salmon on a baking sheet lined with parchment paper.The peppery bite of mango, plus the lift of lime, are a match made in heaven when it comes to sweet, buttery crab cakes. Serve it with crab cakes: Is it even legal to serve crab cakes without mango salsa? It should be.Pork is often paired with stone fruits like peaches and cherries, so it’s no shock that mango is the perfect partner for pork chops and tenderloin. Spoon it over grilled pork: Just when you thought you couldn’t love pork more, here comes Mango Salsa giving you fresh new feels.Try it with grilled chicken: Grilled chicken can be an automatic snooze-fest when it comes to flavor, but not when this Mango Salsa comes to the party! We love it on a salad with sliced grilled chicken, or served alongside wings or even drumsticks. ![]()
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