Mango Salsa Recipes

Today is Mango Salsa Recipe day and I have a couple recipes for you.

First is a Gluten-Free Corn, Mango and Black Bean Salsa from Living Without magazine and the other two are recipes I have developed and used.

Gluten-Free Corn, Mango and Black Bean Salsa

2-3 ears corn, cut corn off the cob
1 medium-size mango, cut into small dice
1½ cups black beans, cooked or canned, rinsed and drained
½ small red onion, minced
1 small red bell pepper, seeded and minced
1-3 small jalapeño peppers, minced
2 tablespoons lime juice
¼-½ bunch fresh cilantro, minced
Salt and pepper, to taste

1. Mix all the ingredients together until well blended. Adjust the seasoning with salt and pepper, to taste.

2. Cover and refrigerate for at least 1 hour before serving.


After seeing the Living Without recipe above, I pulled out my recipe and did some comparing.  I am a bit of a wimp when it comes to hot food (or even mildly peppered), so I make a milder Mango Salsa.  If you like hotter salsa, go ahead and add in a jalapeno pepper or whichever hotter chili peppers you like.

Sandy’s Mango Salsa #1

½ cup Mangos,
1 – Red Bell Pepper, seeds removed
4 – Green Onions, tops and all
1 overflowing cup of Tomatoes
4 – Medium Tomatillo,
½ – Jalapeno pepper (I used pickled peppers because they were milder)

Salsa seasoning and cumin to taste

I chopped all the veggies in our food processor.  Leaving the mix in the fridge for  a few hours, blended the flavors nicely.  Later that evening we had black bean tacos and salad, topped with mango salsa for dinner.

A  few weeks later, I came up with another Mango Salsa Recipe that my husband really loved.

Sandy’s Mango Salsa #2

I can diced tomatoes
1 bell pepper, chopped (red yellow or orange)
1 medium onion, chopped
1 jalepano, seeds removed and chopped
½ can or ¾ cup of chopped mangos
1/3 cup chopped cilantro (approximately)
Salsa seasoning and cumin to taste

I think my husband liked this recipe better because it was hotter.  In fact, so hot, I could barely eat it — leaving the balance of the bowl full to him.

Add fruit to salsa can make some interesting salsa — but you do not have to stick with mangoes.  I have also used pineapple and papaya and they tastes great as well!

Here is a picture of our Gluten Free Vegan Mexican Meal with Mango Salsa.  What do you think?








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