Spicy Mango Salad
Recipe - ShopRite of Montgomery, NJ
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
Haitian Mangoes, 1 ct, 1 each
$2.50
Red Onion
$1.24 avg/ea$1.99/lb
Planters Lightly Salted Dry Roasted Peanuts, 16 oz
$4.29$0.27/oz
Morton Sea Salt, Natural All-Purpose, 26 Ounce
On Sale! Limit 4
$2.99 was $3.39$0.12/oz
Hank Sauce Herb Infused Hot Sauce, 8.5 fl oz
$6.49$0.81/oz
Baby Seedless Cucumbers, 16 oz
2 for $5.00
$2.50 was $3.99$2.50/lb
Fresh Cilantro, 1 bunch, 1 each
$2.49
Product match 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
$3.39$0.07/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.