This is a sweet and spicy salsa that pairs perfectly with any kind of fish. Fresh ingredients are important, if possible, when you make this salsa. Recently I served this with Asiago Tilapia – very good! Recently (June 22, 2013) I have included a Weight Watcher’s recipe.
Mango Salsa
- 1 tbsp. olive oil
- 1 cup onion, chopped
- 2 tsp. fresh ginger, peeled and minced or a few dashes of dried ginger
- 1-1/2 tsp. garlic cloves, minced
- 2 ripe mangoes, peeled, seeded and diced (I like to use more)
- 1/3 cup freshly squeezed orange juice
- 2 tsp. light brown sugar (Splenda blend)
- 1 tsp. Kosher salt (I use less)
- 1/2 tsp. freshly ground black pepper
- jalapeno pepper, minced (to taste – I use about 1/2 of a jalapeno)
- fresh mint leaves, minced
Saute the onions and ginger over medium-low heat for about 5 minutes, or until the onions are tender. Add the garlic and cook for 1 more minute. Add the mangoes; reduce the heat to low and cook for another 5 minutes. Then add the orange juice, sugar, salt, black pepper and jalapeno. Cook for 5 minutes or so, or until the orange juice is reduced and absorbed by the mango mixture.
Remove from the heat and add the fresh mint. I like to serve this chilled, but you can serve it at room temperature or warm.
Recipe by cookingwithauntjuju.com
Mango Salsa with Asiago Tilapia
WW Mango Salsa
- 1 large mango, chopped
- 1 sweet red pepper, chopped
- 1/2 red onion, chopped
- 1/2 jalapeno pepper, seeded and minced
- 1 tbsp. cilantro, minced (optional)
- 2 tbsp. lime juice
- salt and pepper to taste
Combine all ingredients. Weight Watcher’s PointsPlus value of 1 point per 1/3 cup.
Below I served it with a spicy Ginger Beer Chicken and roasted potatoes.
Recipe by cookingwithauntjuju.com
