Spicy Mango Salad
Recipe - ShopRite of Burlington
Spicy Mango Salad
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
2 Mango
1/2 Red Onion
1/2 cup Peanuts
1/2 tsp Salt
hot sauce
2 Fresh Cucumber
1/2 cup Cilantro
3 tbsp Mango Vinegar
2 tsp Fresh Mint Leaves
1 cup White Wine Vinegar
1 cup Mango Puree
1 cup rice wine vinegar
Directions
- Peel and cut the mango into 2” by 1/4 “strips. Peel and cut the cucumbers into 2 by ¼” strips. Julienne the onions and add all to bowl.
- Add the cilantro, peanuts, vinegar, and salt to bowl and fold all ingredients together. (Optional, add hot sauce).
- Place all ingredients into serving bowl and serve.
- Peel and rough chop mango, place into blender and puree until smooth.
- In a sauce pan heat vinegar until starts to simmer, remove from heat and add to puree.
- Place into a sealed jar and cover and let set for minimum 2 days. For stronger flavor let set for more time up to 2weeks.
- Once infused strain the mixture through cheesecloth until all of the particulate is removed.
- Place into storage container for use.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Mango, 1 each
On Sale!
$0.79 was $0.99
Red Onion
$0.93 avg/ea$1.49/lb
Planters Cocktail Peanuts, 16 oz
On Sale! Limit 4
$2.84 was $3.79$0.18/oz
Badia Kosher Salt, 8 oz
$3.29$0.41/oz
Badia Louisiana Cajun Hot Sauce 3 fl oz
$1.49$0.50/oz
Fresh Cucumber, 1 each
$0.89
Fresh Cilantro, 1 bunch, 1 each
$0.99
Product match not available
Fresh Mint, 1 each
$1.99
Bellino White Wine Vinegar, 16 fl oz
$3.99$0.24/fl oz
Simply Mango Puree with Lemon Juice Drink, 52 fl oz
2 for $5.00
$2.50 was $2.99$0.05/fl oz
Bowl & Basket Rice Vinegar, 12.7 fl oz
$3.29$0.26/fl oz
Directions
- Peel and cut the mango into 2” by 1/4 “strips. Peel and cut the cucumbers into 2 by ¼” strips. Julienne the onions and add all to bowl.
- Add the cilantro, peanuts, vinegar, and salt to bowl and fold all ingredients together. (Optional, add hot sauce).
- Place all ingredients into serving bowl and serve.
- Peel and rough chop mango, place into blender and puree until smooth.
- In a sauce pan heat vinegar until starts to simmer, remove from heat and add to puree.
- Place into a sealed jar and cover and let set for minimum 2 days. For stronger flavor let set for more time up to 2weeks.
- Once infused strain the mixture through cheesecloth until all of the particulate is removed.
- Place into storage container for use.