Spicy Mango Salad
Recipe - ShopRite of Aramingo
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
Kar's Peanut Butter 'n Dark Chocolate Peanuts Trail Mix, 28 oz
$9.49$0.34/oz
Diamond Crystal Salt Co. Fine Kosher Baking Salt, 8.5 oz
$4.99$0.59/oz
Hank Sauce Herb Infused Hot Sauce, 8.5 fl oz
$6.49$0.81/oz
Fresh Cucumber, 1 each
$0.89
Fresh Cilantro, 1 bunch, 1 each
$0.99
Not Available
Fresh Mint, 1 each
$1.99
Bellino White Wine Vinegar, 16 fl oz
On Sale!
$2.99 was $3.99$0.18/fl oz
Simply Mango Puree with Lemon Juice Drink, 52 fl oz
$4.07$0.08/fl oz
Bowl & Basket Rice Vinegar, 12.7 fl oz
$3.39$0.27/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.