Spicy Mango Salad
Recipe - The Fresh Grocer of Insalaco Shopping Center
Spicy Mango Salad
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
2 Mango
1/2 Red Onion
1/2 cup Peanuts
1/2 tsp Salt
hot sauce
2 Fresh Cucumber
1/2 cup Cilantro
3 tbsp Mango Vinegar
2 tsp Fresh Mint Leaves
1 cup White Wine Vinegar
1 cup Mango Puree
1 cup rice wine vinegar
Directions
- Peel and cut the mango into 2” by 1/4 “strips. Peel and cut the cucumbers into 2 by ¼” strips. Julienne the onions and add all to bowl.
- Add the cilantro, peanuts, vinegar, and salt to bowl and fold all ingredients together. (Optional, add hot sauce).
- Place all ingredients into serving bowl and serve.
- Peel and rough chop mango, place into blender and puree until smooth.
- In a sauce pan heat vinegar until starts to simmer, remove from heat and add to puree.
- Place into a sealed jar and cover and let set for minimum 2 days. For stronger flavor let set for more time up to 2weeks.
- Once infused strain the mixture through cheesecloth until all of the particulate is removed.
- Place into storage container for use.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Mango, 1 each
On Sale!
$0.99 was $1.99
Red Onion
$1.24 avg/ea$1.99/lb
Planters Cocktail Peanuts, 16 oz
$4.29$0.27/oz
Cingari Family Markets Kosher Salt, 14 oz
$4.99$0.36/oz
Cholula Original Hot Sauce, 12 fl oz
$6.69$0.56/oz
Fresh Cucumber, 1 each
On Sale!
$0.79 was $0.89
Badia Cilantro, .25 oz
$1.29$5.16/oz
Not Available
Tic Tac Orange Mints, 100 count, 1.7 oz
$2.69$1.58/oz
Bowl & Basket White Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
Not Available
Mizkan Nakano Roasted Garlic Rice Vinegar, 12 fl oz
$2.99$0.25/fl oz
Directions
- Peel and cut the mango into 2” by 1/4 “strips. Peel and cut the cucumbers into 2 by ¼” strips. Julienne the onions and add all to bowl.
- Add the cilantro, peanuts, vinegar, and salt to bowl and fold all ingredients together. (Optional, add hot sauce).
- Place all ingredients into serving bowl and serve.
- Peel and rough chop mango, place into blender and puree until smooth.
- In a sauce pan heat vinegar until starts to simmer, remove from heat and add to puree.
- Place into a sealed jar and cover and let set for minimum 2 days. For stronger flavor let set for more time up to 2weeks.
- Once infused strain the mixture through cheesecloth until all of the particulate is removed.
- Place into storage container for use.