Best 2 Mexican Mango Recipes

Mexican mango, known for its vibrant flavor and versatility, is a tropical fruit that can be enjoyed in a myriad of culinary creations. Its sweet and tangy taste makes it a perfect ingredient for both sweet and savory dishes, ranging from refreshing salads to spicy salsas. Whether you're looking for a light and healthy snack or a flavorful addition to your next meal, there's a Mexican mango recipe out there to tantalize your taste buds. From traditional Mexican dishes like mango salsa and ceviche to unique and modern takes on this tropical delight, explore the diverse culinary world of Mexican mango and embark on a journey of taste and exploration.

Here are our top 2 tried and tested recipes!

MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA

Mexican Seafood Sauté with Avocado-Mango Salsa image

Provided by Jill Silverman Hough

Categories Tequila Sauté High Fiber Cinco de Mayo Dinner Mango Avocado Summer Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

Salsa:
1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1 large shallot, chopped (about 1/4 cup)
1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
Seafood:
1/3 cup chopped shallots (about 2 medium)
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves, pressed
2 teaspoons ground cumin
1/3 cup plus 4 tablespoons olive oil, divided
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1 pound sea scallops, side muscles removed
12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
Lime slices

Steps:

For salsa:
Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
For seafood:
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
What to drink:
Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.

MEXICAN MANGO SALAD

Mexican Mango Salad image

Quick, light salad recipe I made using some ingredients I needed to use up one day. Turned out to be a hit! Add black beans or chicken to make it a meal.

Provided by SherriRD

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 avocados, cut into cubes
20 cherry tomatoes, halved
1 mango, cubed
2 cups mixed salad greens
2 cups bite-size pieces of romaine lettuce
½ red onion, chopped
3 green onions, chopped
4 limes, juiced
2 tablespoons olive oil
1 tablespoon white sugar
¼ teaspoon ground red pepper
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed.
Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 33.1 g, Fat 22.2 g, Fiber 11.8 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 173.2 mg, Sugar 11.9 g

Tips:

Choose ripe mangoes: Use ripe mangoes for the best flavor and texture in your recipes. Look for mangoes that are slightly soft to the touch and have a deep yellow or orange color.
Prepare the mangoes properly: Before using mangoes in your recipes, peel and slice them. You can also remove the pit, if desired. If you're using frozen mango chunks, thaw them before using.
Use a variety of spices: Mexican cuisine often uses a variety of spices, such as chili powder, cumin, and coriander. Experiment with different spices to create your own unique flavor combinations.
Don't be afraid to experiment: There are many different ways to prepare Mexican mango dishes. Feel free to experiment with different ingredients and flavors to create your own favorites.

Conclusion:

Mexican mango dishes are a delicious and versatile way to enjoy this tropical fruit. Whether you're making a refreshing salsa, a savory main course, or a sweet dessert, there's a Mexican mango recipe out there for everyone. So next time you're looking for something new to try, give one of these recipes a try. You won't be disappointed.