Best 5 Tomato And Mango Salad With Chiles And Tomato Essence Recipes

Prepare to embark on a culinary adventure with this vibrant and flavor-packed tomato and mango salad, enhanced with the spicy kick of chiles and the rich essence of tomatoes. This tantalizing dish is a delightful blend of sweet, tangy, and savory flavors, perfect for a light lunch, a refreshing side dish, or as a vibrant starter.

Let's cook with our recipes!

FILIPINO MANGO AND TOMATO SALAD

Filipino Mango and Tomato Salad image

Mango and Tomato salad is a refreshing side dish you'll love year-round. It's colorful, delicious, and nutritious! A tasty accompaniment to grilled meat or seafood!

Provided by Lalaine Manalo

Categories Side Dish

Time 15m

Number Of Ingredients 9

Ingredients

1 large ripe but firm mango, peeled and julienned
1 large Roma tomato, seeded and diced
1/2 small red onion, peeled and diced
1/4 bunch cilantro, stemmed and coarsely chopped
1/4 cup vinegar
3 tablespoons fish sauce
1 teaspoon canola oil
1 tablespoon sugar
1/4 teaspoon freshly-ground pepper

Steps:

In a bowl, combine vinegar, fish sauce, and oil. Add sugar and pepper. Whisk together until well blended.
In a bowl, combine mangoes, tomatoes, red onions, and cilantro.
Drizzle with vinaigrette dressing and toss gently to combine.
Cover and refrigerate for about 10 minutes to allow flavors to meld.

Nutrition Facts : Calories 68 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1062 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving

TOMATO AND MANGO SALAD WITH CHILES AND TOMATO ESSENCE

Tomato and Mango Salad with Chiles and Tomato Essence image

This colorful mix is dressed with tomato water, which is made by draining pureed tomatoes for a day. It may look pale, but its flavor is astonishing: You'll want to spoon up every drop.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

Ingredients

1 cold small ripe mango, preferably Champagne (about 1 pound)
1 chilled Kirby or Persian cucumber (about 5 ounces), cut into 1/4-inch-thick half-moons
1 pint cherry tomatoes, halved or quartered if large, or sliced larger tomatoes
1 red Thai or serrano chile, very thinly sliced on the bias
1 cup Thai or Italian basil leaves and buds, half roughly chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt
1 1/3 cups cold Tomato Essence

Steps:

Peel mango and cut flesh from pit; discard pit. Cut flesh lengthwise into 1/4-inch slices. Toss with cucumber, tomatoes, chile, chopped basil, and oil. Season with salt and divide salad among 4 bowls. Divide tomato essence among bowls, garnish with remaining basil, and drizzle with more oil.

TOMATO ESSENCE

Tomato Essence image

This flavor-packed tomato water is what sets our Tomato-and-Mango Salad apart.

Provided by Martha Stewart

Categories Vegetables

Time P1D

Yield Makes 1 to 2 cups

Number Of Ingredients 2

Ingredients

1 pound very ripe tomatoes, cored and quartered, or tomato scraps
Kosher salt

Steps:

Puree tomatoes and 1/4 teaspoon salt in a blender until smooth, about 1 minute. Line a colander with 4 layers of dampened cheesecloth and set over a deep pot. Pour tomato puree into colander, cover with plastic wrap, and refrigerate, stirring occasionally, until 1 to 2 cups tomato water have dripped into pot, about 1 day. Season with salt, if desired.

TANGY TOMATO AND MANGO SALAD

Tangy Tomato and Mango Salad image

Make and share this Tangy Tomato and Mango Salad recipe from Food.com.

Provided by threeovens

Categories < 15 Mins

Time 15m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup red wine vinegar
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
salt
3 large shallots, thinly sliced (1 cup)
2 cups thinly sliced basil leaves
10 medium tomatoes, sliced 1/4 inch thick (about 3 lbs)
3 large ripe mangoes, peeled pitted and sliced 1/4 inch thick

Steps:

In a small bowl, combine vinegar, olive oil, season with salt.
Add shallots, 1 cup basil, toss well.
Arrange tomatoes on a serving platter, top with mango slices; drizzle with dressing, then garnish with 1 cup basil and serve.

Nutrition Facts : Calories 127.3, Fat 6, SaturatedFat 0.9, Sodium 9.2, Carbohydrate 19.2, Fiber 3.5, Sugar 14.3, Protein 2

MANGO AND BABY TOMATO SALAD

Mango and Baby Tomato Salad image

Make and share this Mango and Baby Tomato Salad recipe from Food.com.

Provided by Lavender Lynn

Categories Mango

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup mango juice
3 tablespoons flax seed oil or 3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 pinch coriander powder
1 pinch clove powder
1 pinch salt & freshly ground black pepper
2 tablespoons minced of fresh mint
1/4 cup minced red onion
1 cup baby tomatoes, cut in half (cherry or grape)
1 cup ripe mango, chunks
1 tablespoon chopped fresh cilantro
1 pinch salt & freshly ground black pepper

Steps:

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl.
Add the mint, onion, tomatoes, mango, and cilantro and toss well.
Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

Tips:

Choose ripe, flavorful tomatoes and mangoes for the best results.
If you don't have fresh chiles on hand, you can use 1/2 teaspoon of dried chile flakes.
Be careful not to overcook the tomatoes for the essence; you want them to retain their fresh flavor.
The tomato essence can be made ahead of time and stored in the refrigerator for up to 3 days.
Garnish the salad with fresh cilantro or basil for a pop of color and flavor.

Conclusion:

This tomato and mango salad is a refreshing and flavorful summer dish that is perfect for any occasion. The combination of sweet, tangy, and spicy flavors is sure to please everyone at the table. The tomato essence adds a unique depth of flavor to the salad, and the chiles provide a nice kick of heat. This salad is also very easy to make, so it's a great option for a quick and healthy meal.