Mango Salsa Two Ways

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  

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  

DSC_5575 DSC_5577 DSC_5569

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